Authentic LA Street Style Bacon-Wrapped Hot Dogs: Your Ultimate Recipe Guide
This recipe is proudly sponsored by El Yucateco Hot Sauces. All recipes, images, and opinions expressed are my own.
What could be a more iconic way to celebrate the spirit of summer than with classic LA Street Style Hot Dogs? Imagine this: succulent, beefy hot dogs, meticulously wrapped in crispy, savory bacon, then nestled into perfectly toasted buns. But the magic doesn’t stop there. These aren’t just any hot dogs; they’re elevated with a generous heap of sweet, caramelized onions and vibrant bell peppers, creating a flavor symphony that’s utterly irresistible. For my personal twist on this beloved classic, I love adding juicy, fresh pineapple chunks, which introduce an unexpected yet delightful burst of sweetness and acidity that cuts through the richness beautifully.
And let’s not forget the essential finishing touch: a dash (or generous pour!) of premium hot sauce. My absolute go-to is El Yucateco’s Caribbean Habanero Hot Sauce. Its perfectly blended yellow Habanero peppers offer a vibrant heat complemented by a subtle sweetness from carrots, making it the ideal partner for these flavor-packed hot dogs. However, taste is personal, so feel free to customize! If you’re a fan of ketchup, I highly recommend El Yucateco’s Red Habanero hot sauce; its robust flavor perfectly enhances the tomato notes. With El Yucateco’s diverse range, you’re guaranteed to find the perfect, flavorful hot sauce match for your favorite hot dog combination, ensuring every bite is an explosion of taste.
Table of Contents
- What Exactly is an LA Street Style Hot Dog?
- Why El Yucateco Hot Sauces?
- Essential Ingredients for Bacon-Wrapped Hot Dogs
- Preparation Steps
- How to Cook LA Street Style Hot Dogs to Perfection
- Cooking on an Extra-Large Griddle
- Stovetop Cooking with Two Pans
- The Best Way to Serve Your LA Street Dogs
- Frequently Asked Questions About LA Street Dogs
- More Favorite Grilling Season Recipes
Why El Yucateco Hot Sauces?
We are thrilled to continue our partnership with El Yucateco Hot Sauces, a brand synonymous with quality and authentic flavor. What truly sets El Yucateco apart is their commitment to using the whole fruit of the pepper, ensuring a richer, more complex flavor profile that isn’t just vinegar-based. This dedication to high-quality ingredients from start to finish is precisely why El Yucateco is the perfect companion for these gourmet street dogs. With an impressive selection of seven distinct hot sauce variations, El Yucateco has transcended its roots as merely a Mexican hot sauce, becoming a beloved staple in kitchens and on dining tables everywhere. Whether you crave intense heat, a smoky undertone, or a sweet and spicy kick, there’s an El Yucateco sauce designed to perfectly complement and elevate your culinary creations.
What Exactly is an LA Street Style Hot Dog?
For anyone who has spent time in the vibrant city of Los Angeles, the mere mention of an “LA Street Style Hot Dog” conjures up a specific, mouth-watering image. These culinary delights go by many affectionate names: Danger Dogs, Dirty Dogs, or simply Mexican Bacon Wrapped Hot Dogs. They are an undeniable icon of LA’s late-night street food scene, a beacon of flavor after a bustling evening.
Picture this: it’s past midnight, you’ve just left a club, a thrilling game, or a captivating concert. As you navigate the crowded streets, waiting for your rideshare or slowly inching out of a packed parking lot, your nose catches an intoxicating aroma. It’s the unmistakable scent of bacon-wrapped hot dogs sizzling slowly, the sweet and savory notes of peppers and onions caramelizing on a hot griddle. You follow the scent, and there it is – a bustling cart, a line of hungry patrons, all in search of that perfect midnight snack. That, my friends, is the quintessential LA Street Style Hot Dog experience.
These aren’t your average ballpark frank. The “Danger Dog” moniker, while playful, hints at their illicit and often nomadic nature, popping up outside venues and bars. The combination of the crispy bacon, tender hot dog, and perfectly cooked vegetables creates a textural and flavor contrast that is simply addictive. Today, I’m thrilled to share my tried-and-true method for recreating these legendary LA Street Style Bacon-Wrapped Hot Dogs, ensuring they’ll be the star of your next outdoor gathering. Prepare for your guests to be utterly obsessed!
Essential Ingredients for Bacon-Wrapped Hot Dogs
- **8 Good quality hot dog buns:** Choose soft, fresh buns that can hold up to the generous toppings.
- **8 Beef hot dogs:** High-quality, all-beef hot dogs are key for the best flavor and texture.
- **8 slices of thick-cut bacon:** Thick-cut bacon provides the ideal crispiness and flavor, wrapping the hot dog in a delicious embrace.
- **1 Red Bell Pepper, core removed and thinly sliced:** Adds sweetness and a vibrant color.
- **1 Green Bell Pepper, core removed and thinly sliced:** Contributes a fresh, slightly bitter note, balancing the sweetness.
- **½ large White or yellow onion, thinly sliced:** Sweetens and caramelizes beautifully on the griddle.
- **½ large Red onion, thinly sliced:** Offers a sharper, more pungent flavor when cooked, adding depth.
- **1 cup Fresh pineapple, cut into small chunks:** My secret ingredient for a burst of tropical sweetness and acidity.
- **Vegetable oil, 2 tablespoons:** For cooking the vegetables and hot dogs without sticking.
- **4-8 Fresh jalapeno peppers, washed and dried:** (Optional, but highly recommended!) For grilling on the side and adding extra heat.
- **8 tablespoons Mayonnaise or more:** The creamy base for the bun. (Pro Tip: Mix some El Yucateco Hot Sauce into the mayo for an ultimate pop of savory-spicy flavor!)
Toppings:
- **El Yucateco Hot Sauce:** A variety of flavors and heat levels for customizability.
- **Thinly sliced avocado:** Adds a creamy, rich texture and mild flavor.
- **1 cup of Cilantro, chopped:** Fresh, herbaceous notes to brighten the dish.
- **Ketchup:** A classic favorite for many.
- **Yellow Mustard:** Another traditional condiment that pairs well.
Essential Equipment:
- **A double burner griddle for the stovetop or a griddle for an outdoor grill:** Ideal for cooking multiple hot dogs and vegetables simultaneously.
- **Cast iron pans:** Excellent heat retention; two pans might be needed if not using a large griddle, depending on quantity.
- **Toothpicks (optional):** To secure the bacon firmly to the hot dog during cooking.
Preparation Steps
Let’s dive into the simple yet crucial preparation for these incredible hot dogs. The key to a fantastic LA Street Style hot dog lies in the details, starting with perfectly prepped ingredients. I begin by thinly slicing both the red and green bell peppers, along with the white (or yellow) and red onions. Thin slices ensure they caramelize evenly and quickly on the griddle, developing that signature sweetness and slight char. Once sliced, set these vibrant vegetables aside.
Next, prepare the fresh pineapple by cutting it into small, bite-sized chunks. While optional for some, I truly believe that fresh pineapple on my LA Street Style hot dogs is an unexpected flavor bomb that you absolutely need to try. Its juicy sweetness and tartness provide a refreshing contrast to the savory bacon and rich hot dog.
For the hot dogs themselves, a small but important step is to make a thin, shallow slit along the length of each hot dog. This simple cut helps prevent the hot dogs from bursting unevenly while cooking, ensuring they retain their shape. Then, it’s time to wrap each hot dog snugly with a slice of thick-cut bacon. To ensure the bacon stays perfectly in place as it crisps up, I highly recommend securing the ends with toothpicks. As you become more experienced, you might find you can skip the toothpicks, but for ease and reliability, especially when you’re starting, they’re your best friend. Just remember the crucial step of removing all toothpicks before serving!
Finally, wash and thoroughly dry a few fresh jalapeño peppers. These are an optional addition, but grilling them alongside your hot dogs adds another layer of smoky heat and flavor, creating a perfect spicy complement to all that hot dog goodness.
How to Cook LA Street Style Hot Dogs to Perfection
The secret to perfectly cooked LA Street Style Hot Dogs lies in patient, even cooking. Begin by preheating your griddle, whether it’s a stovetop model or one designed for an outdoor grill. If using an outdoor grill, a cast iron pan or griddle specifically made for outdoor cooking is ideal for achieving the best results. It’s crucial to set the heat to medium. You want to slowly cook the hot dogs and bacon together, allowing the bacon to crisp beautifully and the hot dog to heat through evenly, resulting in that desirable golden-brown color without burning the bacon.
Cooking on an Extra-Large Griddle
Once your griddle is preheated to medium, begin by placing the fresh jalapeño peppers around the cooler edges of the griddle to slowly char. Add 2 tablespoons of vegetable oil to the main cooking surface, then introduce your thinly sliced bell peppers and onions. Sprinkle them with a pinch of kosher salt. Stir and move them around every minute or so, aiming for a tender-crisp texture with just a hint of char. This process typically takes about 5-8 minutes, depending on the quantity. Once they reach your desired doneness, remove them from the griddle and keep them warm.
Next, add the fresh pineapple chunks to the griddle. You want them to warm through and develop a slight char, enhancing their natural sweetness. This usually takes just a few minutes. Remove them and keep warm with the other vegetables.
Now, it’s time for the stars of the show: the bacon-wrapped hot dogs. Place them carefully on the griddle, one at a time. The key here is patience and constant rotation. Slowly turn each hot dog to ensure the bacon cooks evenly on all sides, becoming wonderfully crispy and golden brown. This usually takes about 10 minutes. Once fully cooked and beautifully browned, remember to remove any toothpicks you used before taking them off the heat and keeping them warm.
Finally, for the buns! Open them up and place the cut sides down directly onto the griddle, ideally in any residual bacon grease. Toast them until they are lightly golden and slightly crispy. Trust me, my friends, this step is essential – once those buns are perfectly toasted, the party truly begins!
Stovetop Cooking with Two Pans
If you don’t have a large griddle, two cast iron pans on your stovetop work beautifully. Preheat one pan over medium heat. Place the fresh jalapeños around the edges to start charring slowly. Add 1 tablespoon of vegetable oil to the pan, then add the sliced onions and bell peppers, along with a pinch of salt. Stir the mixture every minute or so until the vegetables are cooked to a tender-crisp texture with a slight char. Once done, remove them from the pan and keep warm.
In the same pan, or after a quick wipe, add the fresh pineapple chunks. Cook until warmed through with a subtle char, then remove and keep warm. Continue rotating the jalapeños until they are nicely charred and tender.
Simultaneously, preheat your second pan to medium heat. Add the bacon-wrapped hot dogs to this pan. Just like with the griddle method, slowly and continuously rotate them until the bacon is fully browned and crispy, and the hot dogs are cooked through. Don’t forget to remove any toothpicks once they’re done. Remove the hot dogs from the heat and keep them warm.
For the hot dog buns, open them and place the cut sides down onto any bacon grease left in the hot dog pan, or a lightly oiled spot, to toast until golden brown. This simple step adds incredible flavor and texture, completing your perfect LA Street Style Hot Dog.
The Best Way to Serve Your LA Street Dogs
Serving LA Street Style Hot Dogs is an art form focused on personalization and bold flavors. My absolute favorite way to assemble these street-side masterpieces begins with a generous slather of mayonnaise on the perfectly toasted bun. For an extra kick that truly elevates the experience, I always mix in some El Yucateco Hot Sauce with the mayo – it’s the ultimate pop of flavor! Next, I carefully place the crispy bacon-wrapped hot dog onto the bun.
Then comes the mountain of toppings: a hearty scoop of the caramelized peppers and onions, followed by a few sweet and tangy chunks of grilled pineapple. A sprinkle of fresh cilantro leaves adds a bright, herbaceous finish. And of course, the grand finale: a drizzle of hot sauce. For me, El Yucateco Caribbean Habanero Hot Sauce is the star here, as its slightly sweet and fruity notes perfectly complement the rich, savory, and spicy flavors of the hot dog. The beauty of these LA Style hot dogs is their customizability, making them ideal for feeding a crowd. Offer a variety of additional toppings such as thinly sliced avocado, classic ketchup, and yellow mustard. I also like to provide a selection of El Yucateco hot sauces with different flavor profiles and heat intensities, ensuring every guest can craft their dream hot dog. You can easily find a full selection of El Yucateco Hot Sauce at your local Northgate Market.
And those grilled jalapeños? Don’t forget them! They make an excellent optional side, perfect for alternating bites between the rich hot dog and the fiery pepper, because when it comes to flavor, more is always more!
Frequently Asked Questions About LA Street Dogs
While you can, I highly recommend using a griddle, ideally a cast iron one, on your outdoor grill. Direct grilling can cause the bacon to char too quickly before the hot dog is fully cooked and the bacon is evenly crispy. A griddle allows for lower, more consistent heat, ensuring the bacon cooks thoroughly and browns perfectly without burning.
LA Street Style Hot Dogs are rich and flavorful, so they pair wonderfully with classic, refreshing sides. Traditional favorites like creamy potato salad, tangy macaroni salad, or a simple green salad are excellent choices. For an authentic touch, consider serving them with a side of frijoles charros or elote (Mexican street corn).
Achieving toothpick-free bacon-wrapped hot dogs takes a bit of practice but is definitely possible! The trick is to start cooking the hot dog with the loose bacon ends placed face down on the griddle first. This allows the bacon to adhere and start crisping up, securing itself as it cooks. Once that side is set, you can slowly rotate the hot dog to cook the remaining sides evenly. Another key factor is maintaining a consistent, lower heat to allow for gradual cooking, giving the bacon time to crisp without unwrapping.
In my opinion, no, they are distinct. While both are delicious bacon-wrapped hot dog variations, Sonoran-style hot dogs are typically served on a unique bolillo roll and are famously loaded with pinto beans, cooked onions, mayonnaise, mustard, a jalapeño sauce, and fresh pico de gallo. LA Street Style hot dogs, while also bacon-wrapped and topped with onions and peppers, offer a different set of condiments and often include my personal twist of pineapple. It’s widely believed, however, that the LA Street Style hot dog was inspired by the iconic hot dogs found in Hermosillo, Sonora, Mexico, sharing a common delicious lineage.
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All content and photographs ©Claudia’s Table and claudiastable.com
LA Street Style Bacon-Wrapped Hot Dogs
Ana | Claudia’s Table
June 1, 2023
Pin Recipe
Equipment
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1 Double burner griddle for the stovetop or a griddle for an outdoor grill. Cast iron pan works great but you might need two pans going at the same time depending on the quantity you are making.
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Flat-top outdoor grill optional, for cooking on an outdoor griddle setup
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16 toothpicks optional, but highly recommended to secure the bacon to the hot dogs while cooking
Ingredients
For the Hot Dogs & Vegetables
- 8 hot dog buns good quality, split
- 8 Beef hot dogs all-beef preferred
- 8 slices thick cut bacon
- 1 whole Red bell pepper cored and thinly sliced
- 1 whole Green bell pepper cored and thinly sliced
- 1/2 large White or yellow onion thinly sliced
- 1/2 large Red onion thinly sliced
- 1 cup pineapple, fresh cut into small chunks
- 2 tablespoons vegetable oil
- 4-8 whole jalapeño peppers, fresh optional, for grilling whole
For Serving & Toppings
- 8 tablespoons mayonnaise or more (mix some El Yucateco Hot Sauce into the mayo for the ultimate pop of flavor!)
- 1 cup Cilantro chopped, for garnish
- El Yucateco Hot sauce a variety of your favorite flavors
- 1 whole Avocado peeled, pitted and thinly sliced
- Ketchup to taste
- Mustard yellow, to taste
Instructions
Preparation
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Core and thinly slice both red and green bell peppers, and both white/yellow and red onions. Set aside.
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Cut fresh pineapple into small, bite-sized chunks. Set aside.
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Wash and thoroughly dry 4-8 fresh jalapeño peppers (if using).
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Wash and dry cilantro, then chop roughly for garnish.
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For each hot dog, cut a thin, shallow slit along its length. This helps prevent bursting and ensures even cooking on the griddle.
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Wrap one slice of thick-cut bacon around each hot dog in a spiral. I recommend placing a toothpick through each end of the bacon into the hot dog to secure it during cooking. IMPORTANT: Make sure to remove all toothpicks when the hot dogs are done cooking!
How to Cook Bacon-Wrapped Hot Dogs (Griddle Method)
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Preheat your griddle (or cast iron pan on an outdoor grill) to medium heat. If using, place fresh jalapeño peppers on the cooler edges of the griddle to slowly char.
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Add 2 tablespoons of vegetable oil to the griddle. Add the sliced bell peppers and onions, and sprinkle with a pinch of kosher salt. Stir and move them around every minute or so until they are tender-crisp with a slight char. This takes approximately 5-8 minutes. Remove the cooked peppers and onions from the griddle and keep warm.
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Now, add the fresh pineapple chunks to the griddle. Cook until warmed through and lightly charred, about 2-3 minutes. Remove from heat and keep warm.
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Place the bacon-wrapped hot dogs on the griddle, one at a time. Slowly and continuously rotate them to ensure the bacon cooks evenly on all sides, becoming crispy and golden brown, and the hot dogs are heated through. This typically takes about 10 minutes. Remove any toothpicks.
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Once the hot dogs are fully browned and the bacon is crispy, remove them from the heat and keep warm.
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For the hot dog buns, open them up and place the cut sides down onto the griddle, preferably in any residual bacon grease, to toast until lightly golden.
How to Assemble and Serve Your LA Street Dogs
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To assemble, spread a generous layer of mayonnaise (optionally mixed with El Yucateco Hot Sauce for extra flavor) on the toasted bun. Place a bacon-wrapped hot dog inside.
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Heap a serving of caramelized peppers and onions on top of the hot dog, followed by a few chunks of warm pineapple.
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Garnish with chopped cilantro and thinly sliced avocado. Offer ketchup, mustard, and a selection of El Yucateco Hot Sauces for guests to customize to their liking. Serve immediately, perhaps with a grilled jalapeño on the side for an extra kick!
Notes
For an extra layer of flavor and authenticity, consider using artisanal hot dog buns or brioche buns that toast up beautifully.
Don’t be shy with the El Yucateco Hot Sauce! Experiment with different varieties like Green Habanero for a milder, tangy heat, or Black Label Reserve for a smoky, earthy kick.
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
More Favorite Grilling Season Recipes
Summer truly is my favorite time of year, primarily because it offers endless opportunities for dining al fresco and entertaining friends and family. There’s something magical about cooking and eating outdoors, and these LA Street Style Hot Dogs are just the beginning of what you can create. To inspire your next outdoor culinary adventure, here are some of my personal favorite grilling season dishes that are sure to be crowd-pleasers:
For delectable starters that will impress your guests, try my Bacon Wrapped Shrimp with Mango Chutney – a perfect blend of sweet, savory, and spicy. Or, for a classic appetizer with a twist, my Baked Beer BBQ Chicken Wings are always a hit.
If you’re looking for an easy yet incredibly flavorful BBQ main course, my Two-Ingredient Grilled Tri-Tip Roast is a must-try. It’s surprisingly simple but packed with robust flavor. Pair it with traditional Santa Maria-style Pinquito Beans and a crisp, refreshing Butter Lettuce Green Salad for a perfectly balanced and utterly satisfying meal that captures the essence of Californian grilling.
My favorite 2-Ingredient Tri-Tip recipe is super easy to prepare and absolutely perfect for the grill. Complement it with a hearty pot of Santa Maria Pinquito beans and a light, fresh salad for a perfectly rounded and delightful outdoor dining experience.