When I was pregnant with James, Craig and I went on a little road trip from LA to Phoenix. We almost got stranded in the sand dunes near the Salton Sea, climbed Salvation Mountain, measured the cacti in Saguaro National Park, and the highlight of the trip was our feast of Sonoran Hot Dogs in Mesa. I had never had one before, but being from LA, which has its own local variation (bacon wrapped with jalapenos and onions), I had to try it. A Sonoran hot dog, known as a “Doguero,” originated in Hermosillo, a major city in the state of Sonora, Mexico. Arizona borders Sonora, so it’s no surprise that this delicious recipe has made it up north.
When I was thinking of recipes to try for my partnership with Farmer John, I thought a doguero would be the perfect choice, and so I put my own spin on this traditional recipe with Farmer John Smoked Sausage. Any of their flavors of smoked sausage will work perfectly in this recipe, and it’s super customizable to your tastes. You can pick up your favorite flavor at local grocery stores like Ralphs or Vons (my local shops) and get grilling! There are a few things that can make your doguero extra delicious:
The buns – Mexico is SERIOUS about it’s buns, and if you can find them, use either bolillo or torta buns. They’re like little clouds surrounding the sausages!
Pinto Beans – Pinto beans are a key ingredient – they add a lovely hit of savoriness and a creamy texture.
Salsa – My preference is a fresh and spicy pico de gallo. The brightness is so delicious against the smoked sausage.
Crunch – I like adding crunch through fresh ingredients like radishes and cilantro (stems included). It’s important to balance the rich flavors with pops of texture and flavor.
Sonoran Dogs (aka Dogueros)
6 Farmer John Smoked Sausages (whichever flavor you prefer)
6 bolillo rolls or hot dog buns, split
2 cups cooked pinto beans, drained
1 cup pico de gallo (recipe below)
Thinly Sliced radish, for garnish
Roughly chopped cilantro, for garnish
Mayo, Mustard, Ketchup or Relish, for garnish (whichever you prefer)
Scoop about a ⅓ cup of pinto beans into each split bun. Top with Smoked Sausage. Add pico de gallo and any garnishes you like. Enjoy!
Pico de Gallo
1 large white onion, finely diced
4 Roma tomatoes, finely diced
1 cup fresh, roughly chopped
1 serrano chili, thinly sliced
2 cloves garlic, minced
1 lime, juiced
2 tablespoons pineapple juice
1 teaspoon ground cumin
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Put everything in a bowl together and stir. Let the mixture sit, in the fridge, for at least 30 minutes, to let all of the flavors marinate together. Use as you like, and store for up to 10 days in the fridge in a sealed container.