Note: Hawk Krall is a Philadelphia-based illustrator who will be chiming in with his hot dog wisdom and original artwork on a regular basis. Take it away, Hawk!

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The Tijuana Dog--aka the Mexican Hot Dog, Sonora Dog, Border Dog, or Danger Dog--seems to be popping up everywhere these days, even on the East Coast. These bacon-wrapped beauties have actually been sold by Mexican street vendors since the 1950's and slowly made their way across the border to California and Arizona.

Tijuana dogs are as versatile as tacos, the only rule being that the dog is wrapped in bacon and cooked on a flat grill or deep fried, and piled high with a combination of Mexican and traditional American condiments. Toppings can include, but are not limited to: Grilled or pickled jalepeños, salsa, pico de gallo, fried onions, pineapple, crema (mexican creme fraiche), pinto beans, slaw, cilantro, radish, avacado, guacamole, mustard, mayonnaise, green relish, pickles, ketchup, and various kinds of cheese--from Mexican Cotija to shredded yellow cheese or even a whiz-like cheese sauce.

In Arizona, the Sonora Dog is often served on a Bolillo roll, but many stands just use a regular split hot dog bun. In New York you can find them all over Queens with a Colombian twist, or at Crif Dogs in Manhattan, where their Chihuahua is wrapped in bacon, deep fried, and topped simply with sour cream and avocado. The South Philly Tap Room also has a respectable version, but I haven't been able to find any taquerías in Philadelphia that serve the real thing. Any hints would be greatly appreciated.

Hawk Krall is a Philadelphia-based illustrator who has a serious thing for hot dogs. Dig his dog drawings? Many of the illustrations he has created for Hot Dog of the Week are available for sale: hawkkrall.net/prints/.

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