Word on the streets this fall is that there’s a new birria competitor going mano-a-mano against other ramen favorites and braised beef tacos with a spicy punch.
Enter the Birria Sonoran hot dog.
This new creation can be found at Tacos & Hot Dogs Los Mayitos in Mesa. The restaurant, which opened in 2021, serves both traditional Sonoran recipes and unique dishes.
Raymond Jimenez, a former Sheraton hotel and resort employee turned entrepreneur, combined Sonora’s hot dog with cheese and birria and is now serving what may be the first dunkable in the Phoenix metro.
Similar to its counterpart, the birria taco, the bacon-wrapped hot dog topped with birria “is drenched in the consome,” says Jimenez. “We have regular customers as test subjects; they tried and loved it. So this will be part of our new secret line that we are launching. »
For $7, customers can enjoy a seven-hour-prepared birria in three to four minutes, thanks to the restaurant’s morning meal preps.
“So we start very early in the morning since we receive our deliveries for our meat,” says Jimenez. “Because you have to cook the birria slowly, and you can’t cook it too fast, otherwise the meat won’t be tender.”
The birria recipe for chuck roast beef slow cooked in oil and water comes from relatives in Tijuana.
“The first batch takes three hours because we add spices, then simmer it for another four hours with our family blend of chili and spices,” says Jimenez. “The biggest seller for us is our birria.”
Birria can be eaten in a stew with shredded meat, where people dip rolled tortillas in the broth. Slow-cooked meat can be used in the cheesy quesabirria, taco rolls, and ever-popular birria ramen, a natural fit of adding ramen noodles to the rich broth.
The new mix of birria and hot dog starts with a traditional Sonoran hot dog, where a sausage is wrapped in bacon and served in a toasted bun.
“Here in Mesa, we only found one Sonora hot dog with the bread we like, which is what they use in Sonora,” says Jimenez. He searched the whole valley for the perfect bread without success. Then he found the perfect buns in Tucson.
“We have it imported here twice a week,” he says. “Everything here comes in sheets like the bolillo does. We cut it and serve it. We like our bread fresh, so we cut it to order and toast it because it adds a bit more flavor.”
Bread is a crucial part of the mesa-born treat, as it retains its structure when it absorbs the beef broth from the birria.
The mountain hot dog is then topped with melted Monterrey jack cheese, grated birria meat, onions and cilantro.
“I would also top it with salsa verde, which we make here every other day, that’s tomatillo, serrano chile and other spices that my wife adds to it,” says Jimenez.
And if you want it spicier, opt for the red sauce
“People who eat our birria top it if they want a little heat on the adobo birria. The salsa is made with red Chili de Arbol, tomatoes and other spices,” he says.
Additional salsas, plus veggies and condiments are served in an open-ice salsa bar.
Los Mayitos sells six different Sonoran hot dogs, with a Regular Dogo starting at $4.
Jimenez, along with his wife and daughter, started selling food out of a taco trailer in Glendale in 2020, then moved into the brick-and-mortar location in Mesa in 2021, with the help of their loved ones and of their in-laws. Together, they bring a taste of home to the Valley.
“My wife and daughter are from Navojoa in Sonora,” says Jimenez. Navojoa is approximately 550 miles south of Phoenix, east of the Gulf Coast of California.
“There are a lot of Sonoran hot dogs in this area,” he says, “and now they’re in Mesa.”
Tacos and hot dogs Los Mayitos
330 Gilbert Road South, Mesa