Make Rosa Mexicano’s Super Bowl Sunday Mexico City Hot Dog (Perro Caliente Mexicano)


Super Bowl Sunday is all about gut-bombing grub, American beer, and exorbitant advertising spots. (Oh yeah, there’s also a football game involved.) Rosa Mexicano‘s culinary director Chef David Suarez has come up with a special dish for the occasion: his patented Mexico City Hot Dog, a.k.a. the Perro Caliente Mexicano. He shares the recipe just in time for this Sunday’s festivities.

“The hot dog is the perfect, no-fuss Super Bowl snack where everything is wrapped into one bite,” says Suarez. “We created the Mexico City Hot Dog as our adaptation of the famous hot dogs sold on carts throughout Mexico City.”

Mexico City Hot Dog, a.k.a. the Perro Caliente Mexicano

Yield: 1 hot dog

1 8-inch piece chorizo
1 1/2 oz Chihuahua cheese, cut into a small log (can substitute with Monterey Jack)
2 slices bacon
1 bolillo (or any baguette, sub roll)
1 tbsp yellow mustard
1/2 cup pico de gallo
1/4 avocado, cut into three slices
1/2 cup coleslaw
6 slices pickled jalapenos
1 cup sweet potato fries

On a cookie sheet in an oven preheated to 350 degrees F, bake the chorizo until 90 percent cooked through, approximately 10 minutes. Allow it to cool, then cut a 5-inch slit. Stuff it with the cheese. Wrap the chorizo with the two slices of bacon, and secure with toothpicks. Place the chorizo back into the oven and cook it until the bacon is slightly crisp. Remove it from the oven.

Slice the roll lengthwise and spread mustard on both sides. Remove the toothpicks from the hot dog and insert it in the roll. Top with pico de gallo and avocado slices. Place the hot dog on a plate and serve with pickled jalapenos, coleslaw, and fresh sweet potato fries. (And a light American lager, if you so please.)


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