Nathan’s Famous: Sonoran Style

June 13, 2016
Competitive eater, Mary Bowers dreams of summertime success atop a pillow of hotdog dreams

Nathan’s Famous: Sonoran Style

Prep Time 15 minutes
Total Time 15 minutes
Servings 8


  • 1 package Nathan’s Famous hot dogs
  • 6-8 slices bacon
  • 6-8 torpedo rolls, split lengthwise
  • 12 c. warm pinto beans
  • 2 medium tomatoes, diced
  • 1 medium avocado, diced
  • 1 small white onion, diced
  • 1/2 c. cotija cheese, crumbled
  • 1 batch Spicy Sonoran Aioli


  • Allow hotdogs to come near room temp before cooking. Wrap each hot dog with one slice of bacon. Place over LOW on pre-heated grill. Once bacon is slightly crisp and skin starts to glisten, turn hot dogs over and cook until toasted evenly on all sides. Remove from grill, set aside.
  • While hot dogs are cooling, dice avocado, tomatoes, and onion. Gently toss in small bowl. Set aside.
  • Place hot dog inside torpedo roll. Layer with pinto beans. Garnish with avocado, tomato, and onion mix. Top with a sprinkling of cotija cheese and Spicy Sonoran Aioli. Enjoy!