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Sonoran Hot Dog

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“There are different variations of this served throughout the southwest. It calls for a bolillo, which is a mexican-style bun. If you're unable to locate these you could substitute it with a bakery-fresh, soft, hot dog bun. You could also use Montery Jack cheese in place of the shredded Mexican cheese if needed.”
1 hot dog

Ingredients Nutrition

  • 1 beef hot dog
  • 1 slice bacon
  • 1 bun (Mexican bolillo)
  • 1 tablespoon mustard
  • 2 tablespoons refried beans
  • 2 tablespoons guacamole
  • 14 cup mexican cheese, shredded
  • 14 tomatoes, chopped and seeded
  • 14 medium white onion, diced
  • 2 tablespoons salsa verde
  • 1 tablespoon mayonnaise, slightly thinned with lemon juice


  1. Wrap the bacon around the hot dog and fry on medium high until crispy.
  2. Cut the bolillo to create a pocket in the center of the bun, do not slice through the ends. This will help keep the toppings from escaping.
  3. Spread the mustard inside the bun.
  4. Spoon the refried beans and guacamole into the bun.
  5. Sprinkle cheese over the guacamole.
  6. Top with the bacon-wrapped dog.
  7. Sprinkle with tomato and onion.
  8. Top with the salsa verde and the mayo. For more authenticity, use a squeeze bottle for the mayo, applying at an angle over the other toppings.

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