Bacon-Wrapped Hot Dogs

From street cart to campfire.

Words and photos by Alyx Schwarz

Today, bacon-wrapped hot dogs are a common sight on the stovetops of food carts across Los Angeles. Served by Mexican street vendors since the 1950s, the bacon-wrapped dogs eventually made their way over the border into Arizona, California, and across the United States.


After enjoying my first bacon-wrapped dog only a few months ago, I decided to carry this tradition into the campground on a Shoestring Adventure in Yosemite National Park over the Fourth of July weekend. We worked up an appetite during a 15-mile day hike on the Panorama Trail, featuring views of Vernal and Nevada Falls, Illilouette Falls, Glacier Point, and Half Dome.


In order to make this recipe camp-friendly, we roasted the bacon-wrapped dogs over the campfire. Once they were fully cooked, we tucked them into soft buns, loaded them with sauteed onions and peppers, sliced avocado and fresh pico de gallo, and topped them with ketchup, mustard, and mayonnaise.

If you’re looking to add some flavor to your camp menu, give this recipe a try! Enjoy around the campfire with good company, and finish with s’mores.



  • 4 hot dogs
  • 4 buns
  • 4 slices bacon
  • 1 sliced onion
  • 1 sliced bell pepper, red, orange, or yellow
  • 1 avocado, diced
  • Condiments: pico de gallo, ketchup, mustard, and mayonnaise


  • Toothpicks
  • Campfire roasting forks


Pre-soak the toothpicks in water, while you start a campfire. This will help prevent them from burning. Wrap one slice of bacon around each hot dog. Secure at each end with a toothpick. Slide the dog on a campfire roasting fork, and warm over the campfire until bacon is fully cooked.


Remove the toothpicks, and serve the bacon-wrapped dog in a lightly toasted bun topped with pico de gallo, sliced avocado, and your choice of condiments.



Alyx Schwarz is the adventure guide and s’more connoisseur behind Shoestring Adventures, bringing California weekend warriors into the outdoors.