This Mexican favorite may seem over the top, but the ingredients combine to make a surprisingly addictive dog. The bacon adds smoky flavor, the mayo and pinto beans bring richness, and the salsa and pickled jalapeños provide a tangy, refreshing bite.

YIELD: 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes


For the pico de gallo:

  • 1 medium tomato, seeded, diced (about 1/4 cup)
  • 1/2 medium red onion, diced
  • 1/2 garlic clove, minced
  • 3 tablespoons fresh lime juice
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon cayenne pepper
  • 1 teaspoon kosher salt

For the hot dogs:

  • 4 hot dogs
  • 4 slices bacon
  • 4 large hot dog buns or torpedo rolls (preferably not split)
  • 1/4 cup canned pinto beans
  • 1/2 avocado, thinly sliced
  • 1/4 cup pickled jalapeño slices
  • Mayonnaise (for serving)
  • 1/2 cup potato chips, loosely crushed
  • Sprigs of cilantro (for serving)


Make the pico de gallo:
Combine tomato, red onion, garlic, lime juice, cilantro, cayenne, and salt in a small bowl. Set aside.

Cook and assemble the hot dogs:
Prepare grill for high heat. Wrap each hot dog in 1 bacon slice and grill, turning often, until bacon is cooked through and crisp on all sides, 12–14 minutes.

Meanwhile, slice open buns, leaving ends intact. Gently toast in a 350°F oven or on grill until buns are warmed through and lightly crispy.

Nestle hot dogs into buns. Spoon 1 Tbsp. beans on one side of each dog, then arrange avocado slices and 1 Tbsp. jalapeños on the other side. Drizzle mayonnaise over hot dogs and top evenly with chips and cilantro.

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