Chorizo-and-Kimchi Dogs


At Claudette Zepeda's regional Mexican restaurant in San Diego, this dish is served as an homage to the Sonoran hot dog. Easy hacks like crumbled chorizo make this restaurant favorite easy to pull off for backyard entertaining.

Chorizo and Kimchi Hot Dogs
Photo: Victor Protasio
Total Time:
20 mins



  • 1/2 cup Mexican crema

  • 1/2 bunch fresh cilantro, roughly chopped

  • 1 serrano chile, stemmed and roughly chopped

  • 1 scallion, roughly chopped

  • 2 tablespoons fresh lime juice


  • 3 ounces drained kimchi (preferably Mother-in-Law’s), thinly sliced

  • 2 tablespoons kimchi liquid from jar

  • 3 ounces thinly sliced bok choy

  • 2 scallions, thinly sliced

  • 2 tablespoons chopped fresh cilantro


  • 4 ounces fresh Mexican chorizo

  • 4 (3 1/2-ounce) Wagyu beef hot dogs

  • 1/2 cup mayonnaise

  • 4 hot dog buns, split

  • 1 1/2 ounces chicharróns, crushed

  • Thinly sliced scallions, for garnish


Make the cilantro crema

  1. Process all cilantro crema ingredients in a blender until smooth. Set aside.

Make the kimchi slaw

  1. Toss together all kimchi slaw ingredients in a large bowl until combined. Set aside.

Make the hot dogs

  1. Cook chorizo in a skillet over medium-high, stirring to crumble, until lightly browned, 5 to 6 minutes. Remove from skillet. Add hot dogs to skillet, and cook until seared on all sides, 6 to 7 minutes. Remove from skillet.

  2. Spread mayonnaise inside buns, and sear cut sides of buns in skillet over medium-high until lightly browned. Place hot dogs in buns. Add chorizo and kimchi slaw; drizzle with cilantro crema. Sprinkle with chicharróns; garnish with sliced scallions, and serve immediately.

Make Ahead

Cilantro crema and kimchi slaw may be made up to 2 days ahead; cover and chill until ready to serve.

Suggested Pairing

Crisp Mexican-style lager.

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