Summer has always been one of my favorite seasons. With Billy up in Mendocino visiting his mom this week, it really makes me miss the summers we spent in Humboldt (during our undergrad) where we’d spend time lounging out by the Eel river enjoying fresh ceviche, and grilling every other day! If you’ve never really explored Northern California, I highly recommend taking a stroll through the Redwoods and visiting the lost coast. One of our all-time favorite hiking spots was in the scenic Fern Canyon, where a scene from one of the Jurassic Park films was shot.
It’s gorgeous up there.
Today happens to be #NationalHotDogDay so we’re making Dogos, or bacon wrapped hot dogs. They are so easy to make, and they are one of my favorite things to throw on the grill while the asada is cooking. Dogos originated in Hermosillo Sonora, where they were first served on a warm bolillo and are now typically topped with grilled onions, jalapeños, avocado, ketchup, mustard and crema Mexicana. With it being a hot dog, you’re free to customize it with your favorite toppings. I’ve even seen them topped with crushed Doritos–(as someone who likes to add hot cheetos to their sandwiches bc I’m a hot mess) I can 100% get behind this idea.
Bacon wrapped hot dogs have become a staple in Southern California, and even more in Los Angeles where you seem to run into a dogo stand on every other block. If you happen to live in an apartment complex where the grill seems to be occupied every time you go down to use it (which happens to us all the time), don’t fret because you can totally make these on the skillet!
- For the Hot Dogs:
- 8 slices of bacon
- 8 wieners
- 2 onions, sliced
- 3 jalapenos, deseeded and sliced
- 8 potato hot dog buns
- Diced tomato
- Start by wrapping your bacon around each wiener, securing each end with a toothpick
- In a medium-sized skillet, heat up a teaspoon or so of vegetable oil. Working in batches of four, add in the wieners and cook for about 10 minutes, occasionally turning so all of the bacon is cooked evenly. Transfer them to a plate as they finish.
- After the hot dogs cook, use the same skillet to heat up a tablespoon of vegetable oil. Add in the onion and jalapeno with a pinch of salt and pepper. Stir occasionally and cook for about 6-7 minutes, or until the onions have caramelized a little bit
- To assemble:
- Schmear mayo on both sides of the hot dog bun, then add a weiner and top with the onion jalapeño mixture and the condiments of your choice.