If you've ever been to California, you are all too familiar with the sweet aroma of a "Danger Dog" wafting down the streets following a concert, on game days or even after a long night out on the town. If you're not acquainted with the infamous bacon wrapped hot dog or the drool-worthy effect it has, hold on to your hat because you're in for a real treat. These savory snacks are so good that after a public campaign in 2010, the Los Angeles (LA) city council declared the bacon wrapped hot dog as the official hot dog of LA, and hey 3.7 million people can't be wrong.
Although LA adopted the bacon wrapped hot dog as its own, many major cities around the US have their own version of this culinary guilt trap. Originating in Mexico, culinary historians believe the hot dog was brought to Mexico in the early 1950s along with the game of baseball or possibly with a traveling circus—but however they got here—hot dog popularity took off especially in the city of Hermosillo in the state of Sonora, where the 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 atop a bolillo roll, and those are the basic fixins'. 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 this food fiesta in a bun. Other major cities created their own bacon-wrapped dogs. New Jersey went the breaky style with the "Jersey Breakfast Dog," topped with melted cheese over fried or scrambled eggs. Pennsylvania boasted about their Texas Tommy, similar to Chicago's "Fracheezie." Both versions call the crafter to split the hot dog down the middle and stuff 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. Filled with incredible Mexican heritage, the Mission has a plethora of amazing food but it's ode to the bacon wrapped hot dog tops them all.
Delicious in every way, we hope you enjoy the bacon wrapped hot dog as much as we do! Don't just take our word for it. Add your own take with the recipe below!
Bacon Wrapped Hot Dogs
Main / Lunch
1 package of 6-8 Hot Dogs
1 package of 12 oz Smoky Paprika Small Batch Bacon Strips, using 2 strips per hot dog
Fixins & Toppings: Optional, but highly recommended: spicy kimchi; melty raclette & cornichons; guacamole and tomato, castup, mustard & potato chips; buttery fire-roasted corn, diced jalapeño, crema, cotija cheese & paprika
In an Oven
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.
On a Grill
Preheat grill to low heat.
Wrap a piece of bacon around each hot dog, starting at one end, fixing it in place with a toothpick skewered all the way through the bacon and hot dog, and spiraling it around the hot dog to the other end where another toothpick is pushed through to hold it in place. Repeat until all the hot dogs are wrapped in bacon.
Place the hot dogs on the hot, clean grill and let them cook, rotating them until the bacon has reached your desired level of crispiness, about 7 minutes.
City Styles to craft your bacon wrapped hot dog!
- Fancheezie: split down the middle and stuffed with cheddar cheese before wrapping in bacon
- LA Style: Mission Style but with a whole roasted Poblano pepper on top
- Mission Style: Catsup, mustard mayo, grilled onions, red peppers & jalapeños
- New Jersey Style: Melted Cheddar cheese atop scrambled or fried eggs
- 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