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This Bacon Wrapped Hot Dog recipe is a beloved Mexican street food and all-around good idea. Add ketchup, mustard, mayonnaise, onions, and jalapeños to try it the Mexican way, or add your own favorite toppings.
Meggan’s notes
As a classically-trained chef, I know that great food is all about balancing color, flavor, and texture. To truly capture the flavors of authentic Mexican street hot dogs, I worked with my Mexican-born husband to perfect the toppings—layering each ingredient just like the ones served by street vendors in Mexico.
Loaded hot dogs are a “thing” in Mexico, with each region putting its own unique spin on this beloved street food—just like we have Chicago Dogs, Dodger Dogs, and Coney Dogs in the U.S. In northern Mexico, street-style hot dogs are known as “dogos,” while in central Mexico you’ll hear them called “jochos.”
The combination of salty, crispy bacon, creamy mayonnaise, and the subtle heat of jalapeños is pure magic. For an authentic Mexican twist, top these dogs with crema, queso fresco, jalapeños, and corn. Or, if you prefer an Americana classic, go with all your favorite fixings—ketchup, mustard, mayonnaise, minced red onions, pickled jalapeño slices, or relish.
No matter how you serve it, this bacon wrapped hot dog is a bold, flavor-packed addition to any tailgate, backyard barbecue, or weeknight cookout.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Hot dogs: I choose bun-length hot dogs because they are sold in package of 8, the same as the hot dog buns.
- Bacon: Be sure to use regular bacon, not thick-cut bacon.
- Buns: For an even crispier bun, brush bun with melted butter before placing the hot dog in the bun and cooking. For a softer bun, opt to microwave the bun 10 to 15 seconds.
- Toppings: Serve with all your favorite toppings like ketchup, mustard, mayonnaise, minced red onions, pickled jalapeño slices, or relish. For authentic Mexican flavor, top them with crema, queso fresco, jalapeños, and corn.
Step-by-step instructions
- Wrap each hot dog with a slice of bacon, winding it around on the bias. In a large skillet, add hot dogs in a single layer, working in batches if necessary.
- In a large skillet, add hot dogs in a single layer, working in batches if necessary.
- Cook bacon wrapped hot dogs until the bacon is browned and the hot dogs are heated through, turning occasionally to ensure even browning, about 10 minutes.
- Place hot dogs into hot dog buns and cook until buns are warm and toasted, 2 minutes more. Serve with ketchup, mustard, or your favorite toppings.
Recipe tips and variations
- Yield: 4 hot dogs with buns or more, depending on the size of your skillet.
- Storage: While best served immediately, any leftover hot dogs can be stored in an airtight container in the refrigerator up to 4 days.
- Make it a Mexican meal: Bacon Wrapped Hot Dogs are great with Homemade Tortilla Chips, Chipotle Corn Salsa (Copycat), and Chipotle Guacamole (Copycat).
- Quench your thirst: See my guide on everything I use to make—and serve—the perfect margarita, my 4 favorite margarita machines, plus my recipes for the best, no-frills margarita with homemade margarita salt.
- More hot dog recipes: If you’re craving a hot dog, you’ll love my Hot Dog Chili and Chili Dog recipes. Have an air fryer? I have an Air Fryer Hot Dog recipe that makes perfectly cooked hot dogs every time!
Frequently Asked Questions
All your favorite toppings like ketchup, mustard, mayonnaise, minced red onions, pickled jalapeño slices, or relish. For authentic Mexican flavor, top them with crema, queso fresco, jalapeños, and corn.
It’s delicious! Bacon wrapped hot dogs are a staple in Mexico—and a hugely popular midnight snack!
Hot dog does not translate directly into Spanish as “perro caliente.” “In northern Mexico, street-style hot dogs are known as “dogos,” while in central Mexico you’ll hear them called “jochos.” Often, they’re just called “hot dogs!”
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Bacon Wrapped Hot Dogs
Ingredients
- 8 bun-length hot dogs (see note 1)
- 8 slices bacon (see note 2)
- 8 hot dog buns (see note 3)
- Ketchup mustard, mayonnaise, diced red onion, and pickled jalapeño slices, for serving (see note 4)
Instructions
- Wrap each hot dog with a slice of bacon, winding it around on the bias.
- In a large skillet, add hot dogs in a single layer, working in batches if necessary.
- Cook hot dogs until the bacon is browned and the hot dogs are heated through, turning occasionally to ensure even browning, about 10 minutes.
- Place hot dogs into hot dog buns and cook until buns are warm and toasted, 2 minutes more. Serve with ketchup, mustard, or your favorite toppings.
Notes
- Hot dogs: I choose bun-length hot dogs because they are sold in package of 8, the same as the hot dog buns.
- Bacon: Be sure to use regular bacon, not thick-cut bacon.
- Buns: For an even crispier bun, brush bun with melted butter before placing the hot dog in the bun and cooking. For a softer bun, opt to microwave the bun 10 to 15 seconds.
- Toppings: Serve with all your favorite toppings like ketchup, mustard, mayonnaise, minced red onions, pickled jalapeño slices, or relish.
- Yield: 4 hot dogs with buns or more, depending on the size of your skillet.
- Storage: While best served immediately, any leftover hot dogs can be stored in an airtight container in the refrigerator up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.