The Best Regional Hot Dogs from Coast to Coast
Gourmandize Staff,
© Joshua Bousel
Tijuana Dogs
Tijuana dogs, also known as danger dogs or Mexican hot dogs, were first sold in Mexico by local street vendors and eventually made their way to the west coast as a greasy specialty. Typically, it's wrapped in bacon and deep-fried, then topped with various toppings, such as grilled jalapenos, grilled onions, ketchup, mustard and other condiments. For a more Mexican-influenced version, turn to this easy recipe with fresh pico de gallo, avocado and crema.
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INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!