Fully loaded Mexican hotdog

Sonoran hotdog aka Mexican Hotdog

The Sonoran Hotdog, AKA Mexican Hotdog is Mexico's original take on the all-american hotdog. This easy, basic recipe lets you create the Perfect Mexican hotdog at home.

Course Main Course
Cuisine Mexican
Servings 4 hotdogs
Author Johan Johansen


  • 4 Bollilo buns can substitute other oblong bun or large hotdog buns
  • 4 beef frankfurter sausages
  • 4 strips of thin-cut bacon
  • 4 tablespoons Salsa roja
  • 4 tablespoons Guacamole
  • 2 tablespoons Sour
  • 1/2 lime juiced
  • Mayo to taste
  • French’s Classic Yellow Mustard to taste
  • 4 teaspoons white onion chopped
  • 1 handful tortilla chips crumbled
  • 50 grams Cotija cheese can substitute feta-style cheese
  • Cilantro for garnish


  1. In a small bowl combine sour cream and lime juice until texture is slightly runny but not thin, add a little more lime juice if needed.
  2. Put a pan over medium-low heat.
  3. While pan is heating, wrap bacon around the franks, using a toothpick to fasten the strips at both ends of the sausage.
  4. Put the bacon-wrapped sausages on the dry, heated pan and fry for about 10-15 minutes until bacon is browned and crispy and sausages are heated through. It’s best to do this slowly and steadily as to not cause the casings to crack.
  5. Toast buns for a few minutes then carefully cut deep slices in each bun and nestle them open.
  6. Carefully smear each bun with a bit of mayo, then prop down the bacon-wrapped sausage
  7. Top each dog with a generous amount each of salsa and sour cream.
  8. Dust each hotdog with a shower of raw, chopped onion followed with a shower of crumbled cotija cheese.

  9. Using a squirt bottle, drizzle mustard and sour cream over dogs in a Jackson Pollock-like pattern.
  10. Finally, dust each dog with raw, crumbled tortilla chips and a few well-placed cilantro leaves for garnish.
  11. Serve with plenty of napkins, plenty of beer and Cholula hot sauce on the side for those who like it hot.