There’s no single dish more tied to Arizona’s cross-border food identity than the Sonoran hot dog. A bacon-wrapped frank sinks into a bolillo-style bun, then disappears under beans, tomatoes, onions, zigzags of mayonnaise and mustard, and a spoonful of fresh or pickled jalapeños. It traces its roots to Hermosillo, the capital of Sonora, where American-style […]
