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The Tijuana Hot Dog

We’re turning up the heat this summer with a traditional Mexican version of a loaded hot dog. Tijuana dogs, also known as Sonoran hot dogs, are a style of classic hot dog in which the beef or pork frank is wrapped in bacon, cooked until crispy, and then piled into a bun with pico de gallo and lime crema with avocado. The perfect blend of sweet and savory, this bold dog is the ultimate addition to any summer cookout with a punch of bright, fresh flavor.

  • prep time


  • assembly time


  • Serves


preparation & ingredients

1/4 lb. Manouri

2 Tbsp. Blake Hill Preserves Candied Jalapeno Chilis, minced

1/2 cup cilantro leaves

3 tsp. lime juice

4 hot dogs

4 hot dog buns

4 strips Surry Farm Hickory Bacon, 12 oz.

1 tomato

1/2 white onion

1/2 cup Vermont Creamery Creme Fraiche

1 ripe Avocado, sliced

Make the pico de gallo by dicing the tomato and white onion, slivering the jalapeno and roughly chopping the cilantro. Add all ingredients to a small bowl and stir to combine. Set aside to allow the salsa to meld its flavors.
Stir the lime juice into the creme fraiche and set aside as well.
Preheat a charcoal or gas grill to medium, ensuring there are both direct and indirect heat zones.
Wrap each hot dog in a piece of bacon, either securing the end of the bacon with a toothpick or tucking it under itself. Place the dogs over indirect heat and close the lid of the grill, allowing the bacon to slowly render. After 10-15 minutes, check on the dogs. The bacon should have visibly shrunk in size, clinging tighter to the hot dog and you should start to see it deepen in color.
Transfer the dogs to the direct heat zone and cook for a minute or so, turning attentively as not to burn the bacon, until it chars.
Place each hot dog in a bun and top with spoonfuls of the pico de gallo, slices of ripe avocado, a drizzle of the lime crema and crumbled Manouri.

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