A Sonoran Hot Dog is a mashup of a hot dog and a taco PLUS BACON. Top with your favorite Tex Mex condiments and get ready for a flavor explosion.

A rustic cutting board topped with Sonoran hot dogs, limes, onions and hot sauce.

You need to try a Sonoran Hot Dog

If you’ve never tried the street food delight that is the Sonoran hot dog, you might not know what what you’re missing.

It’s like a mash-up of a really great hot dog and a really great taco, PLUS BACON.

I’ve been perfecting this recipe at home for years, since I first tried it at a local restaurant and decided I loved it, but would love it more if it were homemade, with the exact toppings I wanted.

It might look complicated but I assure you it’s anything but. Simply wrap a slice of raw bacon around a hot dog and put it on the grill. The bacon will crisp up at the same time as the hot dog cooks on the grill.

Then, you can finish it off with whatever toppings you love. Refried beans, queso fresco, tomato, avocado, cilantro and sour cream are thought starters, but the sky’s the limit.

Why you’ll love these Mexican Hot Dogs

  • The combination of smoky bacon, savory hot dog and cool creamy condiments makes each bite a flavor explosion.
  • It’s perfect for any occasion where you want something different and exciting – parties, BBQs or casual dinners.
  • You can easily adapt the toppings to suit each diner’s preferences and dietary needs. My kid gets a bacon-wrapped hot dog with no toppings, and I get a fully loaded Sonoran hot dog!
The ingredients for Mexican street hot dogs laid out on a light surface, including hot dogs, bacon, tomatoes, herbs, cheese, refried beans, sour cream and avocado.

Sonoran Dog ingredients

  • hot dogs – I like the all-beef variety for a Sonoran dog, personally, but use whatever kind of dogs you like best. Bun-length is best so you have room for all of the toppings!
  • bacon – just regular hardwood smoked bacon, for wrapping around the hot dogs.
  • hot dog buns – I really like brioche buns for these Mexican hot dogs if they are available, but any type of bun will work.
  • sour cream – for making a drizzly crema-style sauce.
  • lime juice – this will thin out the sour cream so you can drizzle it.
  • refried beans – these will be spread into the hot dog buns as a base for the Sonoran hot dogs.
  • avocado – nothing beats the rich creaminess of a ripe avocado!
  • tomato – chop up a Roma tomato or even a handful of grape or cherry tomatoes.
  • queso fresco – this crumbly, salty Mexican cheese is perfect for Sonoran dogs. If you can’t find it, shredded Monterey Jack cheese works, as well.
  • cilantro – this adds some herby greenness to all of the rich flavors going on here.
  • onion – a little bit of chopped red onion adds a kick to these Mexican street hot dogs. White onion works, too!
  • hot sauce – for drizzling on top, but this is optional. You could also add heat with pickled jalapenos.
A Sonoran hot dog on a wooden cutting board.

How to make Sonoran Hot Dogs

A grill pan with before and after photos of bacon wrapped frankfurters cooking.

1. WRAP AND GRILL. Preheat an outdoor grill or grill pan to medium heat. Wrap 1 slice bacon around each hot dog. Grill hot dogs 10 to 12 minutes or until the bacon is crisp, turning occasionally.

Before and after photos of lime sour cream being stirred together in a bowl.

2. LIME SOUR CREAM. While the hot dogs are cooking, stir together the lime juice and sour cream in a small bowl.

Before and after photos of a hot dog bun filled with refried beans being topped with a Sonoran dog.

3. BEANS. Spread the beans on the inside of the hot dog buns, then place the hot dogs in the buns.

A rustic cutting board topped with Mexican hot dogs, limes, onions and hot sauce.

4. TOPPINGS. Top the dogs with avocado, tomato, queso fresco, cilantro, onion, hot sauce and lime sour cream.

Home Chef Tips for Making Mexican Hot Dogs

  • Prepared guacamole from the store works just as well as chopping up an avocado for this Mexican hot dog, and you might just prefer it this way!
  • Another shortcut here is using store-bought pico de gallo in place of the tomatoes, onions and cilantro. After all, pico de gallo IS tomatoes, onions and cilantro.
  • While wrapping the bacon around the hot dogs only takes a few minutes, another option is that you could make a batch of bacon in the oven or turkey bacon in oven and simply crumble it over the Sonoran hot dogs.
Mexican hotdog topped with sour cream, tomatoes, cilantro and cheese, on a black plate with potato chips.

How to serve Mexican Street Hot Dogs

My very favorite side dish to serve with a Mexican hotdog is my Elote Salad. This corn salad actually has several ingredients (cilantro, lime juice, red onion) in common with these Sonoran dogs, so preparing both dishes at the same time is pretty easy!

Other side dish options that work well here are:

Closeup on a bacon wrapped Sonoran hot dog topped with cheese, tomatoes, herbs and onions.

Storing a Mexican Hotdog

Sonoran hot dogs are best eaten the day they are made, but if you have any leftover dogs and toppings, transfer them to separate storage containers and place them in the fridge for up to 3 days. Rewarm the hot dogs in the microwave or air fryer before assembling them with toppings.

A bacon wrapped frankfurter topped with a variety of toppings on a black plate.

Sonoran Hot Dog FAQs

What is Sonoran style?

Sonoran style refers to a way to preparing hot dogs that originated in the Sonoran region of Mexico. The style features hot dogs wrapped in bacon and topped with a variety of ingredients like beans, onions, tomatoes and jalapenos.

Where does the Sonoran hot dog come from?

The Sonoran hot dog originated in the northern Mexican state of Sonora. It has become a popular street food in the United States, particularly in the border states of Arizona and California.

A Mexican hot dog on a parchment-lined baking pan.
A rustic cutting board topped with Sonoran hot dogs, limes, onions and hot sauce.

Mexican Hotdog Recipe

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

A Sonoran Hot Dog is a mashup of a hot dog and a taco PLUS BACON. Top with your favorite Tex Mex condiments and get ready for a flavor explosion.


  • 4 slices hardwood smoked bacon
  • 4 bun-length hot dogs
  • Juice of 1 lime
  • 1/4 cup sour cream
  • 1 cup refried beans, warmed
  • 4 hot dog buns
  • 1 avocado, peeled, pitted and chopped
  • 1 Roma tomato, chopped
  • 1/2 cup crumbled queso fresco
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped red onion
  • Hot sauce, for serving (optional)


  1. Preheat outdoor grill or grill pan to medium heat. Wrap 1 slice bacon around each hot dog. Grill hot dogs 10 to 12 minutes or until bacon is crisp, turning occasionally.
  2. Meanwhile, in small bowl, stir together lime juice and sour cream.
  3. Spread beans on inside of hot dog buns. Place hot dogs in buns and top with avocado, tomato, queso fresco, cilantro, onion, lime sour cream and hot sauce, if using.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 568Total Fat: 35gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 58mgSodium: 1207mgCarbohydrates: 43gFiber: 7gSugar: 6gProtein: 22g

This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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