📝 About This Recipe
Born on the vibrant street corners of Mexico and popularized by the late-night sidewalk vendors of Los Angeles and San Francisco, the Danger Dog is the undisputed king of street food. This decadent creation features a snap-worthy frankfurter tightly swaddled in smoky bacon, griddled until shatteringly crisp alongside caramelized onions and blistering peppers. Topped with a signature swirl of crema and spicy jalapeños, it’s a salty, savory, and spicy explosion that captures the true spirit of urban night-owl comfort food.
🥗 Ingredients
The Hot Dogs
- 4 pieces All-beef hot dogs (standard length, high quality with natural casing)
- 4 strips Thin-cut bacon (avoid thick-cut as it won't crisp fast enough)
- 8 pieces Toothpicks (to secure the bacon ends)
The Griddled Toppings
- 1 White onion (sliced into thin half-moons)
- 1 Bell pepper (red or green, julienned into thin strips)
- 2 Jalapeños (halved lengthwise or sliced into rounds)
- 1 tablespoon Vegetable oil (only if needed; bacon fat usually suffices)
Assembly and Condiments
- 4 pieces Bolillo rolls or brioche buns (split lengthwise)
- 1/4 cup Mayonnaise (spread on the toasted bun)
- 2 tablespoons Yellow mustard (for the classic street finish)
- 2 tablespoons Ketchup (optional, but traditional for this style)
- 2 tablespoons Mexican Crema (for drizzling)
- 1/4 cup Fresh cilantro (roughly chopped for garnish)
👨🍳 Instructions
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1
Pat the hot dogs dry with a paper towel. This ensures the bacon adheres better and doesn't slip during the wrapping process.
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2
Starting at one end of the hot dog, pin the end of a bacon strip with a toothpick. Wrap the bacon tightly in a spiral fashion around the dog, overlapping slightly, and secure the other end with a second toothpick.
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3
Preheat a large cast-iron skillet or flat-top griddle over medium heat. Add a tiny drop of oil to start the lubrication process.
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4
Place the bacon-wrapped hot dogs on the cool side of the griddle. Allow them to cook slowly, turning every 2-3 minutes to ensure the bacon fat renders and the exterior becomes golden brown.
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5
While the dogs are rendering, toss the sliced onions, bell peppers, and jalapeños onto the other side of the griddle, using the escaping bacon fat to sauté them.
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6
Season the vegetables with a pinch of salt and cook until the onions are translucent and slightly charred at the edges, about 8-10 minutes.
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7
Increase the heat slightly to medium-high for the last 2 minutes of cooking the hot dogs to achieve that signature 'danger' crunch on the bacon.
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8
Carefully remove the toothpicks from the hot dogs once the bacon is crispy and 'locked' onto the meat.
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9
Push the meat and veggies to the side. Place the buns face down on the griddle for 30-60 seconds until toasted and warm.
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10
Spread a generous layer of mayonnaise on the inside of each toasted bun.
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11
Nestle a bacon-wrapped hot dog into each bun, then pile high with the griddled onion and pepper mixture.
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12
Top with a zigzag of mustard, ketchup, and Mexican crema. Finish with a sprinkle of fresh cilantro and serve immediately while piping hot.
💡 Chef's Tips
Use thin-cut bacon; thick-cut takes too long to crisp and may leave the hot dog overcooked. Always secure the bacon with toothpicks, but remember to count them so you don't forget to remove any before serving. Don't rush the rendering process—medium heat is your friend to prevent the bacon from burning before the fat melts. If you want extra heat, leave the seeds in the jalapeños when griddling them. For an authentic touch, use a Bolillo roll (Mexican baguette) instead of a standard hot dog bun.
🍽️ Serving Suggestions
Pair with a cold Mexican lager topped with a squeeze of lime and a salt rim. Serve alongside a cup of Elote (Mexican street corn) for the full sidewalk experience. A side of pickled carrots and cauliflower adds a nice acidic crunch to cut through the fat. Try a hibiscus iced tea (Agua de Jamaica) for a refreshing, floral contrast to the smoky bacon.