My journey to discovering the perfect Sonoran Hot Dog, or “Doguero,” started unexpectedly during a memorable road trip with my partner, Craig, while pregnant with our son, James. Venturing from the bustling city of Los Angeles towards Phoenix, we embarked on an adventure filled with quirky stops like Salvation Mountain and the towering cacti of Saguaro National Park. However, the true culinary highlight of our trip was undoubtedly our introduction to Sonoran Hot Dogs in Mesa. Having grown up in Los Angeles, accustomed to our bacon-wrapped hot dog variations loaded with jalapeños and onions, I was intrigued to taste this regional specialty. I learned that the Sonoran Hot Dog, affectionately known as a “Doguero,” originates from Hermosillo, the vibrant capital of Sonora, Mexico. Given Arizona’s close proximity to Sonora, it’s no surprise this mouthwatering recipe has migrated north, becoming a beloved treat in the Southwest.
When brainstorming recipe ideas for my collaboration with Farmer John, the Sonoran Hot Dog immediately sprang to mind. It struck me as the ideal dish to showcase the versatility and flavor of Farmer John Smoked Sausage. This recipe is my personal twist on the classic Doguero, and the beauty of it lies in its adaptability. You can use any flavor of Farmer John Smoked Sausage you prefer, making it incredibly easy to customize to your liking. Simply grab your favorite Farmer John Smoked Sausage variety from your local grocery store, like Ralphs or Vons, and you’re ready to fire up the grill! To truly elevate your Doguero experience, consider these key elements:
The Bun: In Mexico, bread is taken very seriously, and for good reason! If you can find them, bolillo or torta buns are the authentic choice for Sonoran Hot Dogs. Their soft, cloud-like texture perfectly complements the savory sausage and fillings.
Pinto Beans: Don’t underestimate the importance of pinto beans! They are a signature ingredient, adding a delightful creaminess and savory depth that is essential to the Sonoran Hot Dog experience.
Salsa: My personal preference leans towards a vibrant and spicy pico de gallo. The fresh, zesty flavors of pico de gallo provide a wonderful contrast to the rich, smoky sausage.
Crunch: Texture is key! I love incorporating fresh, crunchy elements like thinly sliced radishes and cilantro (stems included). These additions create a delightful balance against the richer components, adding layers of flavor and interest.
Sonoran Dogs (Dogueros) Recipe Featuring Farmer John Smoked Sausage
This recipe perfectly blends the authentic flavors of a Sonoran Hot Dog with the quality and taste of Farmer John Sausage.
Yields: 6 servings
Prep time: 20 minutes
Cook time: 15 minutes
Ingredients:
- 6 Farmer John Smoked Sausages (choose your favorite flavor for a personalized touch)
- 6 bolillo rolls or hot dog buns, split and ready to cradle your delicious creation
- 2 cups cooked pinto beans, drained to creamy perfection
- 1 cup pico de gallo (recipe follows below) for that essential fresh kick
- Thinly sliced radishes, for a refreshing and colorful garnish
- Roughly chopped cilantro, including stems, for an aromatic herbal note
- Mayo, Mustard, Ketchup, or Relish – your choice of classic condiments to finish it off
Instructions:
- Warm up your bolillo rolls or hot dog buns for a soft and inviting base.
- Generously scoop about ⅓ cup of warm pinto beans into the split of each bun, creating a flavorful bed for the sausage.
- Place a perfectly grilled Farmer John Smoked Sausage on top of the pinto beans in each bun.
- Spoon a generous amount of fresh pico de gallo over the sausage, letting the vibrant flavors mingle.
- Garnish with thinly sliced radishes and fresh cilantro for added crunch and freshness.
- Finally, let everyone customize their Doguero with their favorite condiments – mayo, mustard, ketchup, or relish.
- Serve immediately and enjoy this delightful Sonoran Hot Dog featuring the savory taste of Farmer John Sausage!
Homemade Pico de Gallo Recipe
No Sonoran Hot Dog is complete without a vibrant and freshly made pico de gallo. This simple recipe is easy to whip up and adds an explosion of flavor.
Yields: Approximately 2 cups
Prep time: 15 minutes
Chill time: 30 minutes
Ingredients:
- 1 large white onion, finely diced for a sharp bite
- 4 Roma tomatoes, finely diced, providing juicy sweetness
- 1 cup fresh cilantro, roughly chopped, adding herbaceous freshness
- 1 serrano chili, thinly sliced (adjust to taste for desired spice level)
- 2 cloves garlic, minced, for aromatic depth
- 1 lime, juiced, for essential acidity
- 2 tablespoons pineapple juice, for a touch of tropical sweetness
- 1 teaspoon ground cumin, adding warmth and earthiness
- 2 teaspoons kosher salt, enhancing all the flavors
- 1 teaspoon freshly ground black pepper, for a hint of spice
Instructions:
- Combine all the diced and chopped ingredients – white onion, Roma tomatoes, fresh cilantro, serrano chili, minced garlic – in a mixing bowl.
- Add the lime juice, pineapple juice, ground cumin, kosher salt, and freshly ground black pepper to the bowl.
- Stir everything together thoroughly to ensure all the flavors are well combined.
- For the best flavor, let the pico de gallo mixture sit in the refrigerator for at least 30 minutes. This allows the flavors to meld and marinate, creating a more complex and delicious salsa.
- Use immediately on your Sonoran Hot Dogs or store in a sealed container in the refrigerator for up to 10 days.
Enjoy crafting these incredible Sonoran Hot Dogs at home, and don’t forget to make Farmer John Smoked Sausage your star ingredient for an authentic and flavorful experience!
