Tuesday, November 23, 2010

Mexican Doggies!

My absolute favorite place to eat in Philadelphia is Dos Segundos.  It's this fun Mexican restaurant that has an amazing margarita list and an extensive vegan menu.  My personal favs on the food menu are the vegan beef tacos with guacamole, the bbq tempeh burrito (that was a special ONCE a long time ago, and I am dying for it to return...), and their vegan french toast.  Oh, and they even have vegan desserts.  And lots of chips and homemade salsas to munch on. And so many yummy drinks.  I wish I was there.....

Anyway, one of their specials that is definitely NOT vegan is their Mexican Hot Dog.  It's a dog wrapped in bacon, and topped with mayo, cheese, and jalopenos.  Everyone raves about it, and it's only $3.  I'm sick of hearing how great and cheap it is, so......

(Vegan) Mexican Hot Dogs!

- Vegan jumbo hot dogs
- Hot dog buns
- One package vegan bacon 

Pico De Gallo:
- 2 medium tomatoes
- 1/3 medium red onion
- 1/2 jalopeno (or a whole one if you like it hot!)
- 2 cloves garlic
- Juice of 2 limes
- Handful of cilantro
- Salt and pepper to taste

Simple Sriracha Mayo:
(because I really don't like plain mayo...)
- 1/4 cup vegan mayonnaise
- 1 tablespoon sriracha
- Pinch of salt, pepper, and sugar

These are pretty simple and can really be done in any order, so don't feel as though you have to follow this step-by-step!
1. For the pico: Dice the tomatoes, onion, and jalopeno.  Mince your garlic, and chop your cilantro.  
2.  Throw all of the ingredients in a bowl, and add the lime juice, salt, and pepper.  Done!
3. For the sriracha mayo: wisk ingredients together.  The salt, pepper, and sugar are to taste, so play around with them.  Feel free to add more sriracha if you're feeling crazy.  Set aside.
4. There are a few ways to go about making the dogs:
    1) Roll 4 pieces of "bacon" around each hot dog.  Secure with toothpicks or a kebob stick if you're able to line them up that well (I was not).  Heat oil in a skillet over medium heat, and saute the hotdog to desired state.  It will get nice and crispy!  Just be careful not to burn it!
    2) Cook the bacon and hot dogs separately.  Be sure not to cook the bacon for long, as it will harden. Once cooled enough to touch, wrap the hot dog in bacon (you can also bake the bacon with the same result).
    3) A George Forman grill would be KEY for this.  Or any grill, really.  Follow directions in Step #1.
5. Assembly: Toast your buns and spread with sriracha mayo.  Throw a bacon-wrapped dog on there, top with pico, and throw on some thinly sliced jalopenos for a lovely garnish.  Feel free to add avocado or other condiments, and serve with vegan baked beans!


  1. Yum! I'll be trying this next hot dog night!

  2. This sounds really awesome! Never would have thought of the combo myself.