El Güero Canelo wins the day
Thanks to the above-referenced Tucson institution, I have converted the Gastro Kitchen at Hamilton Dining to the way of the Sonoran hot dog.
We had a case of beef hot dogs in the freezer, and this being the week before finals, it's time to use up the food we have rather than buy more. The chef was talking about yet another chili dog when inspiration struck. I said "Oooh!" aloud and they all looked at me.
"SONORAN HOT DOG!" I said. They looked back blankly. I described it and they started getting interested. So I got some of the pico de gallo we now make daily for the taqueria, a can of pickled jalapeños, a bag of our ROP pinto beans, a pouch of guacamole, a bag of diced onion, and the open bucket of mayo. I grabbed two squeeze bottles, a whisk, and a mixing bowl.
Heavy-duty mayo into the bowl first, thinned to a squirtable sauce with juice from the pickled peppers, whisked up into the first squeeze bottle. Guacamole into the bowl, along with a good bit of juice from the pickled jalapeños, until it would come out of a squeeze bottle as well. Heated the beans. Chopped up the pickled peppers into the pico until it was good and tangy. Gave it all to the line with the hot dogs.
So what exactly IS a Sonoran hot dog, you ask? Well, that varies a bit, but it's basically a hot dog wrapped in bacon and grilled (we used slices of cooked bacon, the wrapping was not gonna happen) on a bolillo roll (we had some 3x6 ciabattas that were close enough), with pinto beans on top.Then you add chopped onion, chopped tomatoes and peppers, cilantro, lime juice (in other words, pico de gallo), and at least some mayo and guacamole, typically in squirt-bottle squiggles.
It is one of those low-rent combos that you should be eating drunk standing in the street at 3 AM, but is surprisingly delicious when sober. It sold out in an hour. I even had it on gluten-free bread for lunch!
We had a case of beef hot dogs in the freezer, and this being the week before finals, it's time to use up the food we have rather than buy more. The chef was talking about yet another chili dog when inspiration struck. I said "Oooh!" aloud and they all looked at me.
"SONORAN HOT DOG!" I said. They looked back blankly. I described it and they started getting interested. So I got some of the pico de gallo we now make daily for the taqueria, a can of pickled jalapeños, a bag of our ROP pinto beans, a pouch of guacamole, a bag of diced onion, and the open bucket of mayo. I grabbed two squeeze bottles, a whisk, and a mixing bowl.
Heavy-duty mayo into the bowl first, thinned to a squirtable sauce with juice from the pickled peppers, whisked up into the first squeeze bottle. Guacamole into the bowl, along with a good bit of juice from the pickled jalapeños, until it would come out of a squeeze bottle as well. Heated the beans. Chopped up the pickled peppers into the pico until it was good and tangy. Gave it all to the line with the hot dogs.
So what exactly IS a Sonoran hot dog, you ask? Well, that varies a bit, but it's basically a hot dog wrapped in bacon and grilled (we used slices of cooked bacon, the wrapping was not gonna happen) on a bolillo roll (we had some 3x6 ciabattas that were close enough), with pinto beans on top.Then you add chopped onion, chopped tomatoes and peppers, cilantro, lime juice (in other words, pico de gallo), and at least some mayo and guacamole, typically in squirt-bottle squiggles.
It is one of those low-rent combos that you should be eating drunk standing in the street at 3 AM, but is surprisingly delicious when sober. It sold out in an hour. I even had it on gluten-free bread for lunch!