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.
October 16th 2021
HAPPY NATIONAL LIQUEUR DAY!
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- Checking in at: Pocono Brewery Company, Swiftwater PA
- Doug’s Fish Fry, Cortland NY
- The Original Candy Kitchen, Williamson NY
- The Peppermill Restaurant, Rochester NY
- Mother’s Cupboard, Syracuse NY
- Consol’s, Endicott NY
- Buck Hill Brewery and Restaurant, Blairstown NJ
- Checking in at: Apple Dumpling Cafe, West Chenango NY
- Checking in at: Phil’s Chicken House, West Corners NY
- Craylee’s, Utica NY
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