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Sonoran hot dogs are considered by many to be Tucson, Arizona’s signature street food. Since we’re crazy for a good hot dog (such as Buffalo’s chargrilled beauties) we had to give them a try.
These southwestern treats are not for fat and cholesterol wimps, so readers beware! Here we go: a hot dog, wrapped in bacon, cooked in bacon fat until only the lean strips of bacon remain . . . topped with pinto beans and a collection of condiments that vary by vendor, but usually include chopped fresh tomatoes, chopped onion, jalapenos, mustard, mayonnaise and maybe cilantro, all nestled into a bun that that can carry the load. Whew!
Chemistry professor (and hot dog connoisseur) Alex analyzes the intricate composition of a Sonoran hot dog at El Guero Canelo, deftly holding it all together
Opinions vary as to its origin, but the Sonoran hot dog emerged sometime in the 1960s and is found throughout southern Arizona (which sits in the middle of Sonoran desert) and the neighboring state of Sonora, Mexico. Typical sources include taco stands, food trucks and hundreds of carts that pop on weekends. A few have graduated to “restaurant” status: former food trucks all grown-up, meaning you can sit down inside.
Here are the results from our Sonoran hot dog tasting:
- El Guero Canelo is considered by many to be the “granddaddy” of the Sonoran hot dog, perhaps because they bake buns specially designed to handle the whole kit and caboodle. Sliced on top, but not the sides, the bun almost acts as a bowl for the dog and its toppings. We enjoyed the flavors of the meat and toppings, but found that famous bun a little too soft to manage everything inside. By the third bite everything was tumbling into a soggy pile on our plate. It still tasted great, but we had to finish it with a fork.
- BK’s Carne Asada boasts their Sonoran hot dog was voted #1 in Arizona. We’re not sure by whom; we didn’t think it was that great. The tomatoes on top were pale and grainy, and the bun was a garden-variety supermarket hot dog roll that promptly fell apart.
Anemic tomatos and a flimsy roll made us wonder about the fuss over BKs
- Calle-Tepa Mexican Street Grill was our favorite of the bunch. A good quality dog with toppings that nestled into a roll hefty enough for heavy lifting. Even after we broke it in half to get a cross-sectional view of all the ingredients, we could still eat the whole thing with our hands. Instead of fresh tomatoes and onions, they use fresh pico di gallo as a topping; the blend, which included fresh jalapenos and cilantro, added a complexity that enhanced the beans and dog.
Calle-Tepa’s fresh pico di gallo and sturdy bun made it the winner in our tasting
Just like any other local food classic, there is bound to be a lot of disagreement of just which is the best. But one thing is for sure, no matter where in town you go, a Sonoran hot dog is a taste of Tucson.
Where do you like to go for a Sonoran hot dog?