Last seen in the springtime, when it tickled the fancy of Inquirer critic Craig LaBan, South Philly Tap Room’s Chef Scott Schroeder has put his popular Mexican hot dog back on the menu. It’s a far cry from the “authentic” Mexican hot dogs that were all the rage in Phoenix, Tucson and Los Angeles last year, the Tap Room’s take on this cross-border meaty mutt is a divine amalgamation that starts with a Noack’s hot dog wrapped in country bacon. From there its deep fried, placed on a toasted potato roll, and topped with mayonnaise, ketchup, yellow mustard, pickled jalapenos, red onions and diced tomatoes. It just may be the best dollar you ever spend.
South Philadelphia Taproom [Inquirer]
Sazon's Authentic Sonoran Hot Dogs [Grub Street L.A.]