Mexican Hot Dog with Chipotle Ketchup

The infamous perro caliente has a devoted, even fanatical, following. It is a product of that uneasy netherworld between processed foods and ancient traditions that now exists in every culinary culture and has spawned such aberrations as spushi—sushi made with Spam—and hot dog ceviche. But this truly noble concoction will lift you to heights that sauerkraut and onions can only dream of attaining. Imagine a dog wrapped in bacon, then fried; enfolded in a warm, squishy garlic-toasted roll; topped with lime mayonnaise, spicy pico de gallo, and chipotle-spiked ketchup; and mounded with pickled jalapeños, cilantro sprigs, and white onions. I would walk over hot coals, any day, for one of these.


  • 1–4 canned chipotles in adobo
  • ¾ cup ketchup
  • 6 hot dogs
  • 6 strips of thinly sliced, inexpensive bacon
  • ¼ cup mayonnaise
  • 2 cloves garlic, smashed to a smooth paste
  • 6 hot dog rolls
  • Mayonesa sauce
  • Pico de gallo
  • Sliced pickled jalapeños
  • ½ cup diced white onions or grilled onions
  • 6 leafy cilantro sprigs


  1. Puree the chipotles with the ketchup, using the number of chiles that suits your taste and tolerance for heat. Set aside. (You may also substitute any Mexican hot sauce.)
  2. Wrap each hot dog with a strip of bacon and secure with a toothpick. Fry the hot dogs slowly in a sauté pan over medium heat until the bacon is well-cooked and crisp. The bacon should render enough fat as you cook, but you may add a little oil or butter to the pan, if you like.
  3. While the hot dogs are cooking, mix the mayonnaise with the garlic paste and spread it lightly on the inside of the rolls. Heat another frying pan or griddle, and toast the buns, mayonnaise side down, until browned and crisp inside. Keep warm.
  4. Remove and discard the toothpicks from the hot dogs and place each one in a roll. Top each to taste with mayonesa sauce, chipotle ketchup, pico de gallo, jalapeños, onions, and cilantro.