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A Danger Dog or Sonoran Dog is a type of hot dog that is popular in Mexico and parts of the southwestern United States. It’s usually made by wrapping a hot dog in bacon and deep frying it, and then serving it on a bun with a variety of toppings. The dish is believed to have originated in the Sonoran region of Mexico, and it is now commonly sold by street vendors and in restaurants in cities such as Tijuana, Los Angeles, and New York City. The danger dog has gained popularity in recent years due to its unique flavor and the fact that it is easy to prepare and sell.
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assembly text here: Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.
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Equipment that I used:
- Plastic Cutting Board: Whenever I handle raw bacon, I do it on a plastic cutting board that I throw into the dishwasher directly afterwards to prevent any risk of spreading foodborne contaminants.
- 12″ Cast Iron Skillet. Just about any skillet will do to grill the onions, but I like to use my cast iron as often as I can to keep seasoning it.
- Countertop Oven. If I’m only cooking one or two bacon-wrapped hot dogs, I cook them on foil in my countertop oven because it uses the least amount of energy, it’s the easiest to clean up after, and I can toast the buns in there as well.
- Toothpicks: It’s helpful to use toothpicks to fasten the ends of the bacon to the hot dogs. Just remember to remove them before serving.
