El Guero Canelo Won a James Beard Award

El Guero has won a James Beard award!  An article on the subject can be found here.  The Sonoran dog is a wonderful thing.  One or two hotdogs are wrapped in bacon and grilled.  Then they are stuffed into a soft sweet roll and covered in beans, jalepenos if you dare and other condiments.  If you’re in Tucson, you should go.  They also make a really good torta.
Below is what the James Beard Foundation had to say about El Guero Canelo and the Sonoran Dog.

The Sonoran hot dog evinces the flow of culinary and cultural influences from the U.S. to Mexico and back.
Decades ago, elaborately dressed hot dogs began to appear as novelty imports on the streets of Hermosillo, the Sonoran capital.
Today, Tucson is the American epicenter, and Daniel Contreras is the leading hotdoguero.
A Sonoran native, Contreras was 33 in 1993 when he opened El Guero Canelo.
The original stand is now a destination restaurant, outfitted with picnic tables and serviced by a walk-up order window. Fans converge for bacon-wrapped franks, stuffed into stubby bollilos, smothered with beans, onion, mustard, jalapeno sauce, and a squiggle of mayonnaise.
Contreras operates three branches in Tucson, one in Phoenix, and a bakery to supply the split-top buns.

No doubt this award will result in longer lines at the window to order.
The Sonoran hot dog stand is ubiquitous in south Tucson.  Before we started wintering here, I had no idea that it had become a thing.  I don’t remember there being any when I lived here from the mid-70s to the mid-80s.  Of course, at the time, I didn’t venture very far south from the university.  Now, in south Tucson, they are on almost every street corner.  Some are totally mobile, others deploy tents covering tables and chairs.  I frequently wonder how any of the smaller stands make enough money to cover expenses.  You will not find them in Marana or Oro Valley, you must come south of St. Mary’s.
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