Put a Latin spin on a classic American standby with my easy Mexican Hot Dog recipe! Bacon-wrapped hot dogs are grilled to crispy, juicy perfection then topped with your choice of vibrant toppings. 

project average $4,000—$7,000

Some of my favorites are fresh pico de gallo, pickled red onions, and guacamole. Another popular topping combo is sautéed peppers, onions, and roasted jalapenos, similar to a fajita topping. And don’t forget classic condiments including a drizzle of mayo, mustard, and ketchup, or crema. 

What is a Mexican Hot Dog?

This delightful dish takes a traditional hot dog on a delicious Cali-Mex detour. At its heart is a bacon-wrapped hot dog, grilled until the bacon is irresistibly crispy and the sausage sizzles with juicy goodness before being nestled into a soft bun. It’s L.A. street meat at its finest!

But the fun doesn’t stop there. Each bacon-wrapped hot dog is topped with a generous scoop of freshly made pico de gallo, bursting with brightness and acidity from ripe tomatoes, onions, and cilantro. A dollop of creamy guacamole adds healthful richness and tangy pickled onions cut through with a welcome sharpness. 

The finishing flourish comes from a generous drizzle of your favorite condiments (e.g. crema, mayonnaise, mustard, and ketchup), blending Mexican-American flavors with style. The resulting ensemble hits all the texture and flavor notes for a truly spectacular hot dog unlike any you’ve ever tried!

Why You’ll Love This Bacon-Wrapped Hot Dogs Recipe

  • Hot dogs are an inexpensive way to feed a crowd, but all the vibrant toppings make these Mexican ones taste like a million bucks! 
  • Salty, smoky bacon adds another layer of rich flavor and yummy texture while locking in all the juiciness.
  • Grilling bacon-wrapped hot dogs makes cleanup quick and easy. Plus, you can prep all the toppings in advance!

Ingredients & Substitutions 

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

  • Hot Dogs – I recommend 100% pure beef hot dogs for the best flavor. 
  • Bacon – Try and use thin-cut bacon so it doesn’t get too crispy before your dogs are done cooking. 
  • Hot Dog Buns – You’ll need some sort of vehicle to hold all the deliciousness! If you can find them, top-split buns are the best for aggressive topping. 
  • Pico de Gallo – Adding this fresh, veggie-forward salsa helps to cut through the heaviness of our dueling meats. My homemade version is super easy, and the flavors are far superior to any you can buy at the store—especially in summer when tomato season is at its peak! 
  • Cebollas en Escabeche – These pretty purple pickled onions add a bright pop of flavor and an Instagrammable aesthetic. My 5 ingredient recipe comes together in just 10 minutes!
  • Guacamole – The addition of this classic avocado dip adds a lovely creaminess, but feels wholesome since it’s veggie-based! Feel free to swap in plain sliced avocados if you’re in a rush. 
  • Mexican Crema – With a flavor similar to sour cream, this creamy, tangy garnish helps to tame the heat from the chile-flecked salsa. 
  • Mayo, Mustard, & Ketchup – Keeping the classics adds a sense of American nostalgia to these Mexican-style hot dogs. The best of all worlds!

How to Make Bacon-Wrapped Mexican Hot Dogs

Step 1: Wrap Hot Dogs. Wrap bacon strips around each hot dog, using a toothpick to keep it in place while cooking, if needed. 

hand holding raw hot dog that has been wrapped in bacon with a platter of more raw bacon wrapped hot dogs below.

Step 3: Grill Bacon-Wrapped Hot Dogs. Grill your Mexican hot dogs over medium-low heat, turning frequently to avoid overcooking. Keep cooking till the bacon is evenly browned and crisp.

blogger behind Muy Bueno, Yvette, in a cowboy hat standing in front of a grill with bacon wrapped hot dogs on the grill with a lake in the background.
closeup shot of Mexican hot dogs on the grill with some of the bacon browned and some still raw as she rotates them.

Step 4: Toast Buns. for another layer of texture and to prevent them from becoming soggy. I like to throw mine on the top shelf of the grill in the last 2-3 minutes while the hot dogs finish cooking. 

Step 4: Assemble. Set out an array of condiments and toppings for the ultimate Mexican street style hot dogs.

platter of browned bacon wrapped Mexican hot dogs on a serving platter with a roasted jalapeño.
bacon-wrapped hot dogs nestled in grill-toasted hot dog buns.
Mexican hot dogs on a platter being topped with various condiments like mustard, chipotle baja sauce, and Mexican crema.

Optional Variations 

This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

  • Sonoran-Style Hot Dogs – Step deeper into the heart of Mexico by serving your bacon-wrapped dogs in a crusty bolillo roll and adding a scoop of borracho beans.
  • Tortilla-Wrapped Hot Dogs – Cut down on the carb-to-meat-and-veggies ratio by swaddling your deliciousness in a warm flour tortilla. 
  • Lighten It Up – Trade the beefy hot dog for a lower-calorie turkey dog. The slice of bacon will keep it from feeling too much like diet food. 😉

Serving & Topping Suggestions 

When it comes to Mexican-style hot dog toppings, the options are nearly endless! I love my combination of salsa bandera, pickled red onions, chunky guacamole (my pineapple-bacon guacamole al pastor would be a fun twist!), and crema mexicana, but don’t feel limited. Try adding roasted chiles, fajita veggies, or fiery escabeche.

two pale blue metal camping plates with Mexican-adorned bacon-wrapped hot dogs (including pickled red onions, chunky guacamole, fresh pico de gallo, roasted jalapeños and crema mexicana atop a black and white gingham tablecloth.

For more of a Tex-Mex flair, try swapping in Baja-style chipotle sauce for the mayonnaise, or adding a queso drizzle. Cowboy caviar could be a fun swap for the pico, while a smear of refried beans could give a torta vibe. 

You can also go a more traditional route, with chopped white onions, dill pickle relish, mustard, and ketchup. Bacon-wrapped hot dogs don’t discriminate!

Yvette Marquez, author of Muy Bueno, wearing a cowboy hat, turquoise drop earrings, and a black tank top holding a Mexican hot dog with bacon, pico de gallo, and guacamole at a picnic table.

Expert Tips & Tricks

  • Be Careful! The bacon fat will cause flare-ups, so make sure you use long tongs and consider wearing sleeves to protect yourself.
  • Use Toothpicks to secure the bacon to the hot dog, but remember to remove them when they’re done.
picnic table set with a wicker picnic basket, a white-flecked metal camping bowl with tortilla chips, two wooden bowls with pico de gallo and cebollas en escabeche, two dos equis beers topped with limes, and two plates of bacon wrapped Mexican hot dogs topped with all the fixins and sides of tortilla chips.

Storage & Heating Instructions 

  • For the best results, these Mexican bacon-wrapped hot dogs should be eaten immediately after coming off the grill. I’d recommend keeping any raw extras wrapped in bacon in an airtight container in the fridge for when the craving strikes.
  • Any leftover cooked hot dogs will keep in an airtight container in the fridge for up to 5 days. Keep the dogs separate from the buns and toppings to prevent sogginess.
  • To reheat, use a skillet over medium-low heat or zap in the microwave in 30-45-second bursts until heated through. PRO TIP: If you’re going the microwave route, consider lightly covering your container so bacon fat doesn’t splatter everywhere. 

Frequently Asked Questions

What goes on a Mexican hot dog?

It depends on which Mexican you ask! 😂I personally like to wrap mine in bacon, then add a bevy of toppings like salsa, roasted peppers & onions, and all the condiments I can get my hands on. 

How do you make juicy hot dogs?

Wrapping them in bacon is a surefire way to get seriously juicy results. Also, just be aware of cooking times and temps—you don’t want to overcook them, so I recommend going low and slow and turning them often to ensure even cooking. 

Why do Mexican hot dogs taste different?

It’s all about the toppings! Fresh and lightly spicy pico de gallo adds bright acidity, roasted chiles bring some fire, fajita veggies add sweetness, and crema adds cool richness.

More Recipes

Tijuana style Cali-Mexican bacon-wrapped hot dogs topped with guacamole, pico de gallo, baja sauce, and pickled red onions.

Bacon-Wrapped Mexican Hot Dogs

5 (1 rating)
Turn your next barbecue into a fiesta with our Bacon-Wrapped Mexican Hot Dogs! Crispy bacon, zesty pico de gallo, fiery roasted jalapeños, tangy pickled onions, and an assortment of sauces combine to create the perfect bite.
Print Pin Rate
Yield: 8
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 8 hot dogs
  • 8 thin-sliced bacon strips
  • 8 hot dog buns

Toppings

Instructions 

  • Wrap bacon strips around each hot dog, using a toothpick to keep it in place while cooking, if needed. 
  • Heat a large skillet or grill over medium-low heat. Add the bacon-wrapped hot dogs and cook, turning every 2 to 3 minutes, until crisped and browned on all sides. Remove from the heat.
  • Toast buns in skillet or grill.
  • Place a bacon-wrapped hot dog in each bun and top with a generous amount of toppings and serve right away.

Notes

  • For the best results, these Mexican bacon-wrapped hot dogs should be eaten immediately after coming off the grill. I’d recommend keeping any raw extras wrapped in bacon in an airtight container in the fridge for when the craving strikes.
  • Any leftover cooked hot dogs will keep in an airtight container in the fridge for up to 5 days. Keep the dogs separate from the buns and toppings to prevent sogginess.
  • To reheat, use a skillet over medium-low heat or zap in the microwave in 30-45-second bursts until heated through. PRO TIP: If you’re going the microwave route, consider lightly covering your container so bacon fat doesn’t splatter everywhere.
  • Nutrition does not include toppings.
Calories: 231kcal, Carbohydrates: 30g, Protein: 9g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Cholesterol: 20mg, Sodium: 538mg, Potassium: 118mg, Fiber: 1g, Sugar: 3g, Vitamin A: 0.4IU, Vitamin C: 1mg, Calcium: 72mg, Iron: 3mg
Author: Yvette Marquez
Course: 4th of July, Dinner, Lunch, Main Course
Cuisine: American, cal-mex, Mexican