The irony in Phoenix is that if you want serious eats that Mexicans want, it is not tacos, but Sonoran hot dogs.
With the fixings, those things will kill you dead. Yet the vendors will have lines half a block long. A large man should be able to handle about one a week, assuming he eats little else.
To start with, it is not on a hot dog bun, but a bolillo, which is Spanish for “French bread”. Much wider and when split acts as a bowl so can be stacked much higher.
The hot dog itself is wrapped in bacon. And then the toppings.
Grilled onions, raw onions, caramelized onions.
Jalapeño, serrano or habanero pepper salsa. Also fresh and pickled hot peppers.
Other salsas, especially verde (green).
Tomatoes. Pico de gallo. Shrimp ceviche.
Avocado slices or guacamole.
Beans, pinto or black, whole or refried. Or chili.
Mayonnaise (to explain, mayo is beloved in Mexico).
Mexican farmer’s cheese (several varieties of queso).
Mustard.
Lime juice.
Chopped garlic.
Cream sauce. Cottage cheese.
Mushrooms marinated in soy sauce.
Chopped cilantro (Mexicans use way too much).
Sauerkraut (I have only seen this at one place, though).
Crumbled potato chips.
It is mandatory that you have a grilled chili pepper on the side. Beer is a big plus.
Does the order come with a couple of Pepto Bismal pills?
I would have to disassemble that fire dog quite a bit before I could eat any of it. Some folks are ready to rumble.