Everyone has one food that instantly transports them back to their childhood. For me, it’s LA bacon-wrapped hot dogs. I was born and raised in Southern California, and I can confidently say this is one of the few staples that Los Angeles absolutely nails. I’ll admit I may be a little biased, as I am a So-Cal girl through and through, in thinking that LA bacon-wrapped hot dogs are the best. But I also can’t share this recipe without giving San Francisco some credit. These days, the Bay has been giving LA a serious run for its money. You can’t go to a 49ers game or a Golden State Warriors game without catching the unmistakable aroma of bacon-wrapped hot dogs in the air.

Still, there is something about the LA version that just hits differently — especially when it comes to the toppings. From the slightly caramelized onions to the blistered serrano peppers, it’s a beautifully made masterpiece. I have the fondest memories of seeing those magical hot dog carts in action while walking the streets of downtown LA — specifically an area known as the callejones. The smell of the sizzling bacon led us back to the car after concerts or games at the Coliseum. Personally, I like to top mine with caramelized onions, serrano pepper, fresh tomato, ketchup, mustard, and sour cream. It’s a customizable masterpiece, if I do say so myself.

Sure, there are a few cities around the United States with noteworthy hot dogs. But this one? This one right here is my favorite. Try this recipe once, and you’ll never be the same. Yep, it’s that good.

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Key ingredients in LA bacon-wrapped hot dogs

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LA Bacon-Wrapped Hot Dogs

Serves 8

2 tablespoons unsalted butter

1 large white onion, diced (about 1 1/2 cups)

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

8 all-beef hot dogs

8 slices bacon (not thick-cut)

8 serrano peppers

8 hot dog buns, split

For the topping:

8 tablespoons mayonnaise, divided

2 medium Roma tomatoes, diced (about 1 1/2 cups)

1 ripe medium avocado, diced

Diced pickled jalapenos

Ketchup

Mustard

Sour cream

1. Melt 2 tablespoons unsalted butter in a large 12-inch skillet over medium heat. Add 1 diced large white onion, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until lightly browned and softened, about 15 minutes. Meanwhile, starting at one end of the hot dog, evenly wrap 1 slice bacon around each hot dog; use halved toothpicks to secure the bacon if needed.

2. Transfer the onions to a small bowl and cover to keep warm. Wipe the skillet out with a paper towel.

3. Return the skillet to medium heat. Working in batches if needed, place the hot dogs in the skillet and cook, flipping occasionally, until the bacon is evenly golden-brown all over, 5 to 7 minutes total. Transfer to a large plate and cover to keep warm.

4. Add 8 whole serrano peppers to the pan and cook over medium heat, flipping occasionally, until blistered on all sides, about 5 minutes total. Transfer to the plate with the hot dogs.

5. Pour off any bacon fat in the pan into a heatproof bowl; discard or reserve for another use. Wipe the skillet out with a paper towel. Add four split hot dog buns cut-side down to the skillet and cook over medium-low heat until toasted, about 2 minutes per side. Transfer to a plate and repeat toasting the remaining 4 buns.

6. To assemble, spread 1 tablespoon mayonnaise over the cut-side of each bun. Place a bacon-wrapped hot dog (remove any toothpicks first) in each bun. Top with the onions, serranos, diced tomatoes, diced avocado, diced pickled jalapenos, ketchup, mustard, and sour cream as desired.

Recipe note: Refrigerate cooked hot dogs without any toppings or buns in an airtight container for up to three days.

(Janette Zepeda is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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