Usually when I think of Sonoran dog style, it’s late at night and I’m bored on the interwebs. In this case, we’re talking about the great Sonoran hot dogs you find in Tucscon, Arizona. It’s a favorite at the University of Arizona with students and staff alike.
Pigs don’t have gills but if they did, this bacon-wrapped pork marvel would be packed to them with toppings. Prowl the southwest and you’ll find as many takes on the Sonoran dog as there are people making it. The dog has gotten popular enough that it’s even had its name in the New York Times. Here’s a recipe so you can try it at home.
[yumprint-recipe id=’16’]The following two tabs change content below.
Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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