What makes the Sonoran hot dog? Is it enough to wrap a dog with bacon before cooking it? Does it have to be inserted into a bolillo? Or does it only become a Sonoran dog when the strangely compatible array of toppings — beans, tomatoes, onions, mustard, crema and/or mayo — lands atop the package? Dalina Castellanos writes about the Sonoran dogs’ origins in Hermosillo, Mexico, how it took hold in Tucson, Arizona, and Los Angeles’ eventual bastardization of the concept. Check it out.
