Right on Linda! I posted about this in the last year and remember some
feedback. I took a friend to Rocky Pointe who is a Brazilian who lived in
New York for many years. After a few too many Tecate's we went down on the
strip and got some dogs about 2AM. Besides having the munchies this guy was
going crazy about the dog.
This article doesn't really mention the Mayonnaise connection correctly. The
Mexican Mayo is made with lime juice not lemon and I feel that is one of the
key ingredients.
The fresh roasted jalapeno is the key too... not pickled but a semi cooked
salted jalapeno makes it the best!
Brad
"Linda" wrote in message
news:5JHhb.55182$vj2.41869@fed1read06...
I have eaten many of these myself when I was living in Tucson.
Excerpt taken from: http://nschool.org/mexico/recipeframeset.htm
HOT DOG a la Mexicana
Why offer a recipe
for a hot dog along
with recipes for
authentic Sonoran foods?
The reason is simple.
Mexicans have taken the
humble hot dog to a new
level of culinary art.
Although seldom prepared in
homes, "Hot Doggeros" with
small carts appear on most
street corners in the evening.
Each has his (occasionally her)
own specialty but the basic
ingredients are the same.
As for me, I have always tolerated
hot dogs and found them best when
I am really hungry, but the Mexican
style hot dog has changed that.
I and my whole family really enjoy
them.
The biggest problem that you will
encounter in preparing these hot
dogs is finding the rolls.
Standard hot dog buns are just not going to work.
Even the gourmet buns that I have seen in the U.S. are inadequate. The
Mexican bun is like a large, oblong parker house role. In fact the
version
for hamburger rolls is called "pan Virginia" suggesting the origin of
the
relatively sweet and tender roll. It is not pan birote, a very
different
kind of roll. The Mexican bun (left in
the photo) is distinctly oversized for the hot dog ... a necessity
to accomodate all of the garnishes that are applied. The bread
itself is delicious, ... far superior to the standard hot dog bun.
If you have a recipe for Parker House rolls, just make them
in the shape of a big hot dog bun.
Start with a good hot dog. One favorite in Mexico is the Rosarito brand
which used to be available in the U.S. It is almost equal
in quality to Oscar Mayer.
I recommend standard size hot dogs ... not ball park types.
Wrap the dog in bacon and cook it over charcoal ... Mesquite is
best if you can find it.
Spread Mayonnaise, ketchup, and mustard (if you want it) all over
the inside of the split roll and then add the weenie which should
almost
disappear.
Now garnish generously with some or all of the following. The first
ingredients are more or less required:
Shredded lettuce
Chopped fresh tomato
Cheese (shredded jack, cottage, or liquid nacho type),
Guacamole,
Avocado slices,
Mushrooms,
Jalapeņos,
Chopped onions, Thinly sliced red onions in lemon juice,
Pinto beans (whole or refried),
Kernels of cooked corn,
Chopped tripas or chopped beef
I need a dozen napkins to eat a hot dog like this but Mexicans who are
professionals at eating standing up on street corners can down the
whole
thing without the slightest sign of food all over the
face and clothing ...
the way I end up.
Guacamole: Take a ripe avocado, peel it and remove
the seed. Add a little squirt of lemon juice, salt and
pepper and water (less is better). Some Sonoran cooks
add queso de casa (drained cottage cheese is close)
Crush the avocado with a fork and mix until lumpy. Put
the seed in the mixture to help prevent browning.