For Cinco de Mayo, we needed a hot dog with south-of-the-border spirit, so we called on OP Wurst Executive Chef Victor Deras, who delivered with his usual panache. Victor’s black bean and pickled-jalapeño-topped Nacho Dog is delicious made with either our classic foot-long frankfurter or smoked chorizo.


Makes 1

1 OP Frankfurter or Smoked Chorizo, halved lengthwise

1 tablespoon butter

1 hot dog bun

¼ cup black beans

1 small handful tortilla strips

3 slices pickled jalapeño

1 tablespoon pickled onions

¼ avocado, chopped

1 tablespoon crumbled cotija cheese


1. Set your Spotify station to “Mariachi.”

2. In a frying pan, fry the frankfurter or chorizo over medium-high heat until browned on both sides. Remove from heat and set aside, then add the butter to the pan. Add the hot dog bun, cut side down, and toast until crispy and golden.

3.Nestle the frank or chorizo into the bun, and top with black beans and tortilla strips. Layer with pickled onions, avocado, and jalapeños, and sprinkle cotija over the top. Enjoy with a margarita, Mezcal Paloma, or bucket of ice cold Mexican beer. 

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