Mexican Dogs.

If you’ve ever walked through the streets of Los Angeles late at night, you may have been lucky enough to happen upon a street vendor selling bacon-wrapped dogs piled high with caramelized onions, sautéed peppers, pico de gallo, avocado, ketchup, mustard and mayonnaise. This version of Mexican dogs, also known as street dogs or Los Angeles dogs, is believed to be a riff on a similar recipe that originated in Sonora, Mexico. In Los Angeles, they’re sometimes fried on a mobile D.I.Y. griddle made with a wheeled cart, a large sheet pan and a heat source underneath, but we don’t recommend trying that at home. For this recipe, a standard sheet pan and an oven will do.