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The bacon-wrapped hot dog, or "danger dog," as it's known in Mexico, is now a popular street-vendor food in Los Angeles. The classic is deep-fried, but most versions today are grilled or griddled. Bacon is mandatory; the other toppings are discretionary and vary wildly from cart to cart. We like how the bright, piquant flavors of pico de gallo and poblano pepper complement the smoky bacon.

Martha Stewart Living, June 2017


Credit: Armando Rafael

Recipe Summary test

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill for direct-heat cooking (medium-high on a gas grill). In a bowl, stir together tomatoes, onion, cilantro, and vinegar; season with salt. Starting at one end, wrap a piece of bacon around each frank; tuck ends under first and last loops to secure. Toss poblano strips with oil to evenly coat.

  • Grill franks and poblano strips, turning occasionally, until bacon is crisp and poblanos are tender and blistered in places, 8 to 10 minutes. Place rolls on grill, cut-sides down, until lightly toasted and charred in places, about 1 minute.

  • Spread a thin layer of mayonnaise on grilled sides of rolls. Stuff each with a bacon-wrapped frank and a poblano strip. Top with pico de gallo; serve immediately.