If you've ever been to California you are all too familiar with the sweet aroma of a Danger Dog wafting down the streets after a concert, on game days or even after a long night out on the town. If you're not familiar with the infamous bacon-wrapped hotdog or the drool-worthy effects they have, hold on to your hat cause you're in for a real treat. These little guys are so good that after a public campaign in 2010, the Los Angeles city council declared that the bacon wrapped hot dog would be the official hot dog of LA, and hey 3.7 million people can't be wrong. They really are that good!
Although LA adopted the bacon-wrapped hotdog as its own, many major cities around the US have their own version of this culinary guilt trap. Originating in Mexico of all places, culinary historians believe the hot dog was brought to Mexico in the early 1950's along with Baseball or possibly with a traveling circus (go figure) but however, it got there hot dog popularity took off especially in the city of Hermosillo in the state of Sonora and soon and iconic Sonoran Dog was born. The Sonoran Dog was served covered in pinto beans, chopped tomatoes, raw and grilled onions, mustard, salsa, crema, and a roasted pepper all atop a bolillo roll, and that's standard folks. Other toppers include potato chips, guacamole, cottage cheese, and cucumbers! Heartburn anyone?
Before long the Sonoran Dog made its way up to California and others soon began to imitate the revolutionary Mexican party in a bun. Soon many major cities had created their own iconic bacon-wrapped dogs. New Jersey went breaky style the Jersey Breakfast Dog, topped with melted cheese on top of fried or scrambled eggs. Pennsylvania boasted about their Texas Tommy, similar to Chicago's Fracheezie. Both versions call to split the hot dog down the middle and stuffing it with cheese before wrapping it in bacon and frying. Here in the San Francisco Bay Area we lovingly refer to our bacon-wrapped hot dogs as Mission Dogs named after our culturally rich Mission District. Packed with rich with Mexican heritage, the Mission has a plethora of amazing food but it's an ode to the bacon wrapped hot dog tops them all.
Delicious in every way, we hope you enjoy the bacon wrapped hotdog as much as we do! Don't just take our word for it. Try your own take with the recipe below!
- 2 bacon strips per hotdog
Fixins & Toppings: Optional, but highly recommended
- Spicy Red Kimchi
- Melty Raclette & Cornichons
- Guacamole and Tomato
- Castup, Mustard & Potato Chips
- Buttery fire-roasted corn, diced jalapeño, crema, cotija cheese & paprika
- Preheat oven to 425ºF
- Lay bacon in a foil-lined baking sheet and par-bake until halfway done and still flexible, about 10 minutes
- Remove bacon from the oven and let cool enough to handle
- For each hot dog, lay 2 bacon strips end to end to create one long continuous strip, overlapping about 1”, and wrap around the hotdog. If you’ve got the patience, tuck the ends of the strips under the wrapping to secure them. Otherwise, break a few toothpicks in half and use them to secure the bacon on the dog.
- Return the wrapped hotdogs to the oven and bake until the bacon is nicely done to your desired doneness, about 10-15 minutes.
- Transfer the wrapped dogs to the buns and pile on the toppings and fixings.
- Mission Style: Catsup, mustard mayo, grilled onions, red peppers & jalapeños
- LA Style: Mission Style but with a whole roasted Poblano pepper on top
- Sonoran Dog: Serve on a Bolillo roll, with pinto beans chopped tomatoes, grilled and raw onion, mustard, salsa crema and roasted peppers on the side.
- Fancheezie: split down the middle and stuffed with cheddar cheese before wrapping in bacon
- New Jersey Style: Melted Cheddar cheese atop scrambled or fried eggs
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