Fiesta Roja Dog
While it’s tough to beat a classic hot dog with all the standard fixings, it can also be a lot of fun to merge a traditional hot dog with the flavors of other favorite comfort foods. With that in mind, we introduce you to the Fiesta Roja Dog, featuring the flavors of classic Latin American cuisine, including the namesake Fiesta Roja fermented Curtido slaw made by our friends at Sobremesa and fresh tomatillo salsa made by our friends at Sonia’s Salsa. Our weekly sale from June 29th – July 5th features Applegate Farms Natural Uncured Beef Hot Dogs and Bakerly Brioche hotdog buns, so pick up a pack of each and give the Fiesta Roja dog a try!
Preheat gas grill to medium-high or prepare charcoals. Arrange coals/gas burners so that there’s a cooler side and a hotter side of the grill. Remove outer onion skins, then slice the onion horizontally into 1/4-inch slices. Cut the jalapeño and poblano peppers in half and remove the seeds. Brush both sides of the onion and peppers with oil and season with salt & pepper. Grill the peppers and onions on the cooler part of the grill over indirect heat until softened and charred. Grill hot dogs over the hot part of the grill until well-seared. Grill the buns on the cool side until toasted. Once cool enough to handle, thinly slice the peppers and separate the rings of the onion. Assemble each hot dog in a bun topped with grilled peppers, onions, Sonia’s Salsa, Fiesta Roja, crumbled queso fresco, and a generous sprinkling of cilantro.