[Chris Cognac]

What makes these things so damn good...is it the many cerveza's consumed prior....but man are they good..anyone know how they are made and what makes em special...let hear it from all of you whom have cruised a border town, eaten one and lived to tell about it!

[chezcherie]

i first heard about these from my 17 yr old culinarian, who spoke in rapt prose about these delicacies---best, he claims, when cooked in a parking lot, over an open trashcan (or oil drum) fire. i thought he had been smokin' something. i have come to know that there are others who are aficianados of these 'dogs. (i eat a lot of weird stuff, at least according to my children, but i can't bring myself to eat a hotdog...bacon-wrapped-just-about-anything-else, bring it, but hotdogs, i'm gonna pass...)

i once stumbled across a recipe that he said looked like a good start. of course, i can't find it now, but googled this up--gives a description, and a jumping-off point.

clickety

[Jason Perlow]

I've never had one, but they sound insanely good.

[chezcherie]

Jason Perlow, on Nov 1 2004, 07:43 PM, said:

I've never had one, but they sound insanely good.

well, yeah. bacon.

[Jason Perlow]

I'm going to try to duplicate some of that experience the next time I make hot dogs.

[HOOLIGAN]

For the World Series we had a friend whip up some "Polish Twinkies" which consists of a hotdog split down the middle, filled with cream
cheese, wrapped in bacon and then deepfried. They were horrible and that's why I only ate five.

[Chris Cognac]

Jason, I have tried and failed to duplicate it...I think it might have to do with the dogs and bacon itself...You would have to try and get the same kind they have in Mexico....I think I will cruise up to Lennox (a small area of L.A. that might as well be Mexico) and learn the secret if I can...

[caroline]

My goodness. And I thought bacon-wrapped hot dogs were a US specialty. I occasionally treat my husband to them as they are one of his comfort foods.

But not, definitely not, with a regular Mexican hot dog, an object I approach with extreme caution. You can get good bacon here but I only buy hot dogs from a deli owner who gets them from a German(I think) source in Mexico City,

Rachel

[FoodZealot]

In LA, I often see those little carts on street corners after sporting events, outside of nightclubs, in the Santee shopping area, etc. The cart itself is interesting, like a portable flattop grill or teppan, only about 18" x 24".

[woodburner]

I've rolled bacon which was partially roasted and then wrapped around good German Franks.

Place the Bacon wrapped franks into the smoker at 200ºF for about 45 minutes, indirect heat, man these things will just about take your head off, they are so good.

Do stick bologna the same way, sans the bacon. For a special treat smoke the bologna for about 45 minutes, slice into 1/2" thick slices and then hit it into the deep fryer for a minute.

Slap the slice covered in mustard between two slices of bread, and bite.


woodburner

[shelora]

I agree with Caroline about quality franks. One of the brands in Mexico is called FUD. Kinda scary.
I'm loving that smoky number with the franks and bacon, though, very good idea.

s

[Holly Moore]

Any one have a pic of those Mexican dogs?

[woodburner]

Holly Moore, on Nov 2 2004, 09:19 PM, said:

Any one have a pic of those Mexican dogs?

I've never eaten bacon wrapped dogs in Mexico, but possibly Chris could comment on this photo??

Bacon Wrapped click on this

As seen in the photo, the bacon, when wrapped around the dog, needs to be sliced very thin, in order for both the dog and the bacon to fry up "done" at the same time.

My version of "par cooked" bacon works well with most pre-pacakaged, and pre-sliced bacon, predicated that both will become done at the same time.

By the way, my slow smoked hot dogs done in a 200ºf cooker, can be done in a toaster oven, for those without a smoker. When the dog is cooked at low and slow temperatures, it plumps, in appearance as if pumped with air, without splitting, to which it retains all that wonderful dog juice.

woodburner

[esperanza]

I'll be out and about in Pátzcuaro tonight and tomorrow night and will take a picture of the famous Mexican bacon-wrapped hot dogs as they are being cooked, if I see a cart. They do look something like woodburner's photo, only moreso.

Fud is a well-known brand name in Mexico; the company makes hot dogs, processed hams (both regular and turkey), and a long list of other deli meats as well as a whole host of other products. Of course the brand name is pronounced 'FOOD'.

In just a couple of hours I'll be heading out for Pátzcuaro. On the list of food stops: 1) early lunch today in Zamora, Michoacán for the best carnitas I've ever had anywhere; 2) late supper tonight on the small plaza in Pátzcuaro--enchiladas placeras, and my mouth is already watering; 3) breakfast corundas tomorrow with Don Juan, ditto for the watering mouth; and 4) Friday breakfast: uchepos, uchepos, uchepos, eaten on the street, hot out of the steamer. No hot dogs this time.

Meet me there!

Esperanza

[Chris Cognac]

Cant wait to see the photos...I am also interested to see if the bacon is par cooked, then wrapped and the whole thing is slow cooked...MAn, it "ALMOST" makes me want to go down to Tijuana for one right now...But I can always go to Langers....the ladies on the street sell em just outside Langers!

[esperanza]

Unfortunately the hamburger/hot dog cart guy on the small plaza in Pátzcuaro was only making hamburgers on Wednesday and Thursday nights, so no photos yet.

I'll go to the plaza here in town over the weekend and take a picture--assuming the vendor is vending hot dogs and not just hamburgers.

Hold that thought...

Esperanza

[spaghetttti]

esperanza, on Nov 5 2004, 10:20 PM, said:

Hold that thought...

Esperanza

Esperanza, I love your name! I'm patiently holding, but do hurry! There's beef bacon & some Hebrew Nationals in the fridge, I want to try it using them, please please please don't tell me that they need oink in them to duplicate what Chris Cognac is trying to achieve!

[guajolote]

esperanza, on Nov 3 2004, 08:18 AM, said:

1) early lunch today in Zamora, Michoacán for the best carnitas I've ever had anywhere;

carnes toluca?

in oaxaca the dogs are called 'hot dogs exquisitos', which i think is hilarious

[woodburner]

spaghetttti, on Nov 6 2004, 12:25 AM, said:

esperanza, on Nov 5 2004, 10:20 PM, said:

Hold that thought...

Esperanza

Esperanza, I love your name! I'm patiently holding, but do hurry! There's beef bacon & some Hebrew Nationals in the fridge, I want to try it using them, please please please don't tell me that they need oink in them to duplicate what Chris Cognac is trying to achieve!

yetty
Beef Bacon??

More please

woodburner

This post has been edited by woodburner: 06 November 2004 - 08:56 AM

[Chris Cognac]

I am dying for Esperanza's report on them...I think there is something in the "technique" that gives it the right flavor...

[phifly04]

all the while growing up in suburban Philly i ate these usually split(not in half)filled with american cheese and bacon wrapped,toothpicked and baked and we called them "Texas Tommy,s"when out of the oven you remove the toothpicks and place in one slice of white bread and just bring 2 corners together,of course the bacon was rarely "crisp" as i like it ,but very good nonetheless
Dave s

[esperanza]

Later this evening, when night falls and the town square comes to life, the hot dog cart will appear in all its glory. I will be there...I will be there...

We are waiting for Dogot.

LOL...

Esperanza

[spaghetttti]

woodburner, on Nov 6 2004, 10:55 AM, said:

Beef Bacon??

More please

woodburner

Hey there, woodburner ---

It was such a revelation to me! It's Gwaltney Beef Bacon, cured and smoked beef plate, hickory smoke flavoring added, comes in a 12 oz. pack. I'm not up on what the good/popularl/preferred brands are these days, though.

What time is nightfall, Esperanza?

This post has been edited by spaghetttti: 06 November 2004 - 02:27 PM

[esperanza]

Okay, gang, here they are as promised: Mexican hot dogs from a Mexican cart on the plaza in the town where I live.

I asked the vendor how she prepares the hot dog for cooking. It's sliced lengthwise about halfway through and slathered with mayonnaise. The slightly pre-cooked bacon is wrapped around it. The whole thing is then grilled on a flat top until the bacon is pretty crispy. The bun is opened and slapped with more mayonnaise and grilled till it's toasty brown. Then the vegetables are piled on--shredded cabbage, chopped onions, chopped tomatoes, jalapeños--and it's hit with some mustard and handed to you.

What I want to give you in the photo is the fragrance, the sublimely wafting hot dog/bacon sizzling essence. Scratch your monitor and sniff deeply. Ahhhh...so worth waiting for.

This post has been edited by esperanza: 06 November 2004 - 09:51 PM

[spaghetttti]

Muchas gracias, dear dear Esperanza

Those dogs look amazing.... alas no smellavision
So the secret is mayonnaise, eh?

Thank you again!

[ludja]

phifly04, on Nov 6 2004, 09:35 AM, said:

all the while growing up in suburban Philly i ate these usually split(not in half)filled with american cheese and bacon wrapped,toothpicked and baked and we called them "Texas Tommy,s"when out of the oven you remove the toothpicks and place in one slice of white bread  and just bring 2 corners together,of course the bacon was rarely "crisp" as i like it ,but very good nonetheless
  Dave s

I had almost forgotton eating these until seeing this thread. Growing up (in CT) my Mom used to make something like this also.

One version was bacon wrapped around plain (good from our Austrian butcher) hot dogs (slit to prevent bursting) then cooked, I think, under the broiler. When I checked w/her the other day she said she cooked them a bit farther away from the broiler and rotated the dogs to make sure all the bacon was cooked.

Sometime, she cut slits into the dog and filled this with cheese before cooking! (I'm guessing american cheese).

So fun to be reminded of this dish and even more fun to find out it is served in Mexican border towns!!! Thank you very much for the photos and research, Esperanza. The mayo factor and other condiments are very interesting! I can't wait to try the Mexican version.

(Wouldn't this be a great tailgate dish???)

[Holly Moore]

Thanks for the pic, Esperanza. Those dogs look great and the finished product sounds better. Hopefully, with the influx of down home style Mexican restaurants that are opening up here in Philadelphia, someone will start offering a genuine Mexican dog hereabouts.

Texas Tommy's are great too. But nowadays, at least, instead of wrapping the dogs in bacon they lay cooked bacon strips on top of the cooked dogs.

[bleachboy]

woodburner, on Nov 2 2004, 06:31 PM, said:

Bacon Wrapped  click on this

Wow. Never checked out a stock photography website before. $99.95 for that? I'm gonna change my profession.

(They do look tasty, though! Will have to try this next summer -- I wonder if any trick is necessary to get the bacon to "stick" to the weiner?)

EDIT: To add some sort of food-related comment.

This post has been edited by bleachboy: 08 November 2004 - 03:42 PM

[phifly04]

Very nice pic Esperanza and thanks Ludja and Holly for helping me keep my sanity
dave s

[woodburner]

The stand out to me in the image above, is that the dogs are packaged and sold, not being linked together, or ie. sold to the vendor individually packed.

I buy dogs that are linked, that my purveyor stuffs and smokes as a ring. When I snip the individual dogs apart, they don't have the wrinkled protrusion on the end.

Am I missing something here??

Thanks again for the images.

woodburner