When I was a young Texan, all the other kids teased me mercilessly at birthday parties and backyard barbecues because I liked to put mayonnaise on my hot dogs. I know, right—who does that? My family certainly didn’t teach me this as I come from a long line of mustard eaters and obviously, none of my friends put mayonnaise on their hot dogs either. Imagine my shame when I had to ask the hostess for a jar of mayo so I could dress my hot dog. It was terrible. But on my last trip home, however, I finally figured it out. I’m not weird at all—I’ve just been eating Mexican hot dogs my whole life.
To the uninitiated, a Mexican hot dog is a dog that’s been wrapped in bacon and fried. Sometimes it’s served in a split bolillo, but often it’s found in a regular bun as well. Toppings often include pickled jalapeños, guacamole or fresh avocado slices, beans, and generous squirts of mayonnaise, ketchup and salsa, though a dash of mustard isn’t completely unknown.
Mexican hot dogs are popular in the Mexican state of Sonora—and are sometimes called Sonoran hot dogs—though you can certainly find them in other parts of the country. While Arizona has had a thriving Mexican hot dog scene for years, they have recently become quite popular in Houston as well. And that’s where I had my first Mexican hot dog—outside the Fiesta near my mom’s house. The bacon-wrapped dog was a beauty, drenched in mayonnaise and jalapeños—I had at last found my ideal dog.
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