Spread the inside of each roll or hot dog bun with 1 tablespoon mayonnaise. Split the bolillo rolls in half lengthwise along the top (so they look like top-loading hot dog buns), being careful not to cut all the way through. Meanwhile, warm the rolls or buns in the oven for 5 minutes.ĥ. Cook the hot dogs for 20 to 25 minutes, turning every 4 to 5 minutes, or until the bacon is browned all over.Ĥ. Place the hot dogs seam side down in the skillet over medium heat. Add the onion and jalapeno and cook, stirring often, for 5 to 7 minutes, or until the onion softens and begins to brown. In a large heavy skillet over medium-high heat, heat the canola oil. Just before serving, gently stir in the avocado.īolillo rolls or top-loading hot dog bunsĢ. Taste for seasoning and add more salt or lime juice, if you like.Ģ. In a bowl, combine the onion, jalapeno, tomatoes, salt, lime juice, and cilantro. Spoon hot pinto beans on top or under the hot dog, if you like. If you prefer a saucier sandwich, add mustard or extra mayonnaise tableside. Top it all off with a sprinkle of queso fresco. Once it's browned, layer the dogs with sauteed onions and peppers, a schmear of mayonnaise, and a hearty dollop of your pico de gallo. Cook the hot dogs slowly in a heavy skillet over medium heat to avoid burning the bacon. This version starts with a fresh pico de gallo made with plum tomatoes, lime, cilantro, and a ripe but firm avocado that won't break down too much in the salsa stir it in at the last minute. The hot dogs are garnished with both grilled and fresh condiments. And while variations abound, most include a bacon-wrapped hot dog served on a bolillo-style bun, a French roll popular in Mexico as the base for tortas. Vendors in Arizona and California peddle their unique take on the dish. They're a crossover of Mexican and Southwest influences on the traditional hot dog and they're popular street food. Sonoran hot dogs are not new, but they're having a moment.