The Sonoran Dawg

A “Sonoran Dawg” ©2020 Steve Smith

I haven’t experienced the taste of a Sonoran hot dog since the 80’s and my introduction to international travel. However, I rediscovered them years later right here under my nose.

Mexicali Crossing

I wasn’t sure what to expect crossing the Mexican border for the first time on my way south to Sea of Cortez beaches. Tales of gun-running and drug-smuggling filed the air during these volatile Reagan years. Mexicali was my crossing point, but it’s actually the capital of Baja California. It’s a handful of miles further east to my destination on the Sonoran state line.

I crossed and drove east to another border town, San Luis Rio Colorado. This is where the small amount of Colorado River water not already used by America crosses the international boundary and marks the Sonora state line. Even with the drastically lower flow, Baja California and Sonora still retain a fertile delta that provides this region with fresh produce.

San Luis Rio Colorado

The main street of San Luis that evening was filled with pedestrians, food carts, pharmacies, and opportunities for inexpensive lodging. Among these food carts most sold hot dogs prepared in the Sonoran style – a toasted bun, grilled hot dog and refried pinto beans, topped with diced onions, tomatoes, mustard, mayonnaise and jalapeno pepper relish.

This was my first meal eaten on foreign soil.


Home of the Sonoran Dawg

Las Gorditas Ricas in Salem serves their Sonoran Dawg nearly the way I remember from down south. Instead of just one type of onion though, both grilled and diced are used here. Also, in deference to American palates the jalapeno is served whole, roasted, and on the side. Roasting leaves the pepper not as spicy, and on the side gives me a choice to use it or not.

After the young woman at the counter takes my order I settle for a table by the window overlooking the outside seating. On this balmy August afternoon the outside tables are all taken, or I’d have been out there too.

My Sonoran Dawg Takeaway

As I was leaving she asked “How was everything?”

My reply, “Perfect. I haven’t had a dog like this since Mexicali.”

She looked at me quizzically and asked, “California?”

Probably it was the mask muffling my voice, or maybe because I used the Mexican pronunciation, but I shook my head and repeated “Mexicali.”

I could see she smiled under her mask while she proudly declared “Yes, we make ours in a combo of the LA and Calexico styles. You won’t find them anywhere else up here in Oregon!”

As Calexico and Mexicali are twin cities that share opposite sides of the border wall, I let it go. No matter where the inspiration came from, the flavor was the Sonoran hot dog I remember.

When you go:

Las Gorditas Ricas

324 Church St NE, Salem, OR
Tel: 503-507-4427

Written by: Steve Smith

steve smith pic Steve inherited the wanderlust and has always needed to see what’s around the next corner. In his college years he enjoyed many memorable (and cheap) forays into Mexico sleeping under the stars, but today that’s all changed. Since 2006 he’s contributed stories and photographs to In The Know Traveler, and in 2014 he assumed an editor role with the same. Published both in digital and print formats, his international assignments have taken him to the Middle East, Asia, North/Latin/South America, Europe, and the Caribbean. Follow his Facebook page Steve’s Roadtrippin’ Travels that spotlights both his photography and how his road travels intersect with digital storytelling using dynamic space-age mapping technology.

For more of Steve’s ITKT travel stories

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