This recipe is sponsored by El Yucateco Hot Sauces. All recipes, images, and opinions are my own.
What better way to celebrate Summer than LA Street Style Hot Dogs? The bacon-wrapped goodness is enveloped in caramelized onions, peppers, and for me, pineapple for a twist on the classic. And don’t forget the hot sauce! My personal fave is Caribbean Habanero Hot Sauce by El Yucateco A perfectly blended yellow Habanero hot sauce with a slightly sweet flavor from carrots that is perfect for my hot dogs! But hey, you be you. If you like ketchup on your dog, I recommend Red Habanero hot sauce that compliments the tomato flavor perfectly. I guarantee there is a perfect, flavorful hot sauce match for your favorite hot dog combination.
Table of contents
- What is a LA Street-style hot dog anyway?
- Ingredients for bacon-wrapped hot dogs
- How to cook LA-style hot dogs
- The best way to serve LA street dogs
- Frequently Asked Questions
- Some of my favorite grilling season recipes
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What is a LA Street-style hot dog anyway?
For those of us who have lived in Los Angeles for any amount of time, you know these delicious hot dogs as Danger dogs, Dirty dogs, LA street dogs, and Mexican Bacon Wrapped Hot dogs. If you have ever left a club at closing time, left a game, or concert any time after 12 am all you have to do is follow your nose. You smell the slowly cooking bacon-wrapped hot dogs, the pepper and onion mixture caramelizing. Follow the line of people looking for a midnight snack while they wait for their rideshare or just waiting to get out of the parking lot. You know what I’m talking about!
Dinner tonight: Pair this salad with a store bought rotisserie chicken for a quick and easy meal.
Today I’m sharing my favorite way to make LA Street Style Bacon Wrapped Hot Dogs and how to serve them up at your next outdoor gathering. I guarantee your guests will be obsessed!
Ingredients for bacon-wrapped hot dogs
- 8 Good quality hot dog buns
- 8 Beef hot dogs
- 8 slices of thick-cut bacon
- 1 Red Bell Pepper, core removed and thinly sliced.
- 1 Green Bell Pepper, core removed and thinly sliced.
- ½ large White or yellow onion, thinly sliced
- ½ large red onion, thinly sliced
- 1 cup Fresh pineapple, cut into small chunks.
- Vegetable oil, 2 tablespoons
- 4-8 Fresh jalapeno peppers, washed and dried.
- 8 tablespoons Mayonnaise or more (Mix some El Yucateco Hot Sauce into the mayo for the ultimate pop of flavor!)
- El Yucateco Hot Sauce
- Thinly sliced avocado
- 1 cup of Cilantro, chopped.
- Yellow Mustard
- A double burner griddle for the stovetop or a griddle for an outdoor grill works best.
- Cast iron pans work great but you might need two pans going simultaneously depending on the quantity you are making.
- Toothpicks (optional to secure the bacon to the hot dog)
Now let’s get to it! The preparation for this hot dog recipe is easy. I start by thinly slicing peppers and onions. Set aside. Chop the pineapple into bite-sized pieces and set aside. I really like to top fresh pineapple on my LA Street-Style hot dogs, it’s an unexpected flavor bomb you didn’t know you needed.
For the hot dogs, cut a thin, shallow slit on the hot dog to avoid it from bursting while cooking. Next, you want to wrap a slice of bacon onto the hot dog. I recommend placing toothpicks on the ends of the bacon, so it stays in place while cooking. Once you become a bacon-wrapped hot dog pro, you may be able to cook them up without toothpicks. But for ease, just place them on the end of the hot dog and bacon until they are cooked. Make sure to remove the toothpicks when they are done.
And last, wash and dry a few fresh Jalapeño peppers. This is an optional, but highly recommend side to all the hot dog goodness.
How to cook LA-style hot dogs
Preheat the griddle on the stovetop or on the grill. If using an outdoor grill, use a cast iron pan or griddle made for cooking outdoors. Make sure the heat is medium because you want to slowly cook the hot dogs, so the bacon and the hot dog cook together to an even golden brown color.
How to cook on an extra-large griddle
Preheat the griddle. Add fresh jalapeno peppers to the edges. Place vegetable oil on the griddle and add peppers and onions. Add a pinch of kosher salt. Every minute or so, move them around. You want the peppers and onions cooked only with a little char. Total cook time is about 5-8 minutes depending on quantity. Remove from the griddle. Now add the fresh pineapple. The pineapple should be warmed through and with just a little char. Remove from heat and keep warm.
Place hot dogs on the griddle, one at a time and slowly continue to rotate them so they cook evenly. Typically, it takes about 10 minutes to cook the bacon-wrapped hot dogs. Remove toothpicks if you used them. Once they are completely browned, remove them from the heat and keep warm.
For the hot dog buns, you want to open them and place the open side down onto bacon grease on the griddle to toast. This, my friends, is the best part. When the buns are toasted, the party has started!
How to cook on the stove top with two pans
Preheat one pan on medium heat. Place fresh jalapenos on the edges of the pan. Add vegetable oil, onions, peppers, and a pinch of salt. Every minute or so, move the mixture around until they are cooked and have a little char only. Remove the onions and peppers from the pan. Now add fresh pineapple. The pineapple should be warmed through and with just a little char. Remove from heat and keep warm.
Rotate fresh jalapenos until they are nicely charred and tender.
While the peppers and onions are cooking, preheat the second pan to medium heat. Add the hot dogs to the pan, and slowly rotate them until they are fully browned, and the bacon is cooked through. Remove toothpicks if you used them. Remove from heat and keep warm.
For the hot dog buns, you want to open them and place the open side down onto bacon grease on the griddle to toast.
The best way to serve LA street dogs
My favorite way of serving the LA Style Street dogs is with a slather of mayonnaise (TIP: mix some El Yucateco Hot Sauce with the mayo for extra flavor!) on the toasted bun, then I add the bacon-wrapped hot dog, then peppers, onions, a few chunks of pineapple, Cilantro leaves and I go straight to the hot sauce. And for me, I love El Yucateco Caribbean Hot Sauce because it has a slightly sweet taste that goes perfectly with all the flavors. These LA Style hot dogs are perfect for a crowd because you can customize your hot dog, your way. Add cilantro, avocado, ketchup, and mustard and I like to have options for hot sauce flavors and intensities for my guests. I pick them up at my local Northgate Market which carries a full selection of El Yucateco Hot Sauce.
Oh and the grilled jalapenos? That’s an optional side if you want to alternate bites between your hot dog and jalapenos. Because more is more!
Frequently Asked Questions
Yes, but I recommend low heat so the bacon cooks evenly and browns, not chars. I highly recommend a griddle for the outdoor grill. Cast iron pans work perfectly.
All the regular sides work well like potato salad or macaroni salad.
This is possible when you get a few hot dogs under your grilling belt. The best way to achieve this is by placing the bacon-wrapped hot dog with the loose bacon ends down first. This allows the bacon on that side to cook first and then slowly rotate them until they are cooked evenly. The other factor is lower heat, so the cooking is gradual.
In my opinion, no. Sonoran-style hot dogs are on a Bolillo with beans, cooked onions, mayonnaise, mustard, jalapeño sauce, and pico de gallo. I should add that it’s believed that the LA Street Style hot dog was inspired by the hot dogs in Hermosillo, Sonora, Mexico.
LA Street Style Hot DogsJune 1, 2023
- 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.
- Flat-top outdoor grill optional
- 16 toothpicks optional to secure the bacon to the hot dogs
Bacon wrapped hot dogs
- 8 hot dog buns good quality
- 8 Beef hot dogs
- 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 whole onion, white thinly sliced
- 1/2 whole onion, red thinly sliced
- 1 cup pineapple, fresh cut into small chunks
- 2 tablespoons vegetable oil
- 8 tablespoons mayonnaise (Mix some El Yucateco Hot sauce into the mayo for the ultimate pop of flavor!)
- 4-8 whole jalapeño pepper, fresh optional
- 1 cup Cilantro chopped
- El Yucateco Hot sauce bottled
- 1 whole Avocado peeled, pitted and thinly sliced
- Mustard yellow
- Core and thinly slice bell peppers. Thinly slice onions.
- Cut pineapple into small bite-sized pieces.
- Wash and dry a few fresh Jalapeño peppers
- Wash and dry Cilantro and chop roughly.
- For the hot dogs, cut a thin, shallow slit on the hot dog to avoid it from bursting once on the griddle.
- Wrap a slice of bacon onto the hot dog. I recommend placing toothpicks on the ends of the bacon, so it stays in place while cooking. IMPORTANT: Make sure to remove the toothpicks when they are done.
How to cook bacon wrapped hot dogs
- Preheat griddle. Add fresh jalapeno peppers to the edges of the griddle. Place vegetable oil on the griddle and add peppers and onions. Add a pinch of kosher salt.
- Every minute or so, move them around. You want the peppers and onions cooked with a little char only. Total cook time is about 5-8 minutes depending on quantity. Remove from the griddle.
- Now add the fresh pineapple. The pineapple should be warmed through and with just a little char. Remove from heat and keep warm.
- Place hot dogs on the griddle, one at a time and slowly continue to rotate them so they cook evenly. Typically, it takes about 10 minutes to cook the hot bacon-wrapped hot dogs. Remove toothpicks if you used them.
- Once they are completely browned, remove them from the heat and keep warm.
- For the hot dog buns, you want to open them up and place them on the bacon grease to toast.
How to assemble and serve the hot dogs
- My favorite way of serving the LA-style street dogs is with a slather of mayonnaise on the toasted bun, then I add the bacon-wrapped hot dog, then peppers, onions, a few chunks of pineapple, and a few drops of El Yucateco Hot Sauce.
- Add chopped cilantro, avocado, ketchup, and mustard to taste.
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
Some of my favorite grilling season recipes
Summer is my favorite time of year because I love dining outside. And especially for entertaining! Here are some of my personal favorite dishes:
My favorite 2 ingredient tri-tip, super easy and perfect for the grill. Add a pot of Santa Maria Pinquito beansButter Lettuce Green Salad and a salad for a perfectly balanced meal.