Food & Wine USA - (08)August 2019

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44 AUGUST 2019

Dog Days Claudette Zepeda-Wilkins’ riff

on the Sonoran hot dog is over-the-top in

all the best ways.

AT EL JARDÍN, her restaurant in San Diego, Claudette

Zepeda-Wilkins serves hot dogs with a steak knife. The

immense Wagyu beef links, stuffed with cheese and

wrapped in chorizo, are the chef’s take on a Sonoran hot

dog (usually a grilled, bacon-wrapped frank topped with

beans, tomatoes, and more). Of her version, which

combines German-style frankfurters with Korean kimchi

in Portuguese–style buns, Zepeda-Wilkins says, “It’s a

perfect example of what I try to do in my restaurant: to

show that Mexican food is a combination of many

cultures.” For feeding a crowd, she recommends setting

up a toppings bar where guests can go down the line and

assemble their own. (And yes, offer knives.) —NINA FRIEND

RECIPE FROM

EL JARDêN

SAN DIEGO

MOST WANTED

Chorizo-and-Kimchi Dogs

TOTAL 20 MIN; SERVES 4

With a few quick hacks, Zepeda-Wilkins’

hot dogs become the stuff of backyard

entertaining. A snappy, meaty frankfurter

made with Wagyu beef (such as one from

Snake River Farms) has enough fat and

flavor to stand up to the funky kimchi slaw

and spicy chorizo crumble. Try thinning

out sour cream with a splash of heavy

cream if you can’t find crema.

CILANTRO CREMA

(^1) / 2 cup Mexican crema
(^1) / 2 bunch fresh cilantro, roughly
chopped
1 serrano chile, stemmed and
roughly chopped
1 scallion, roughly chopped
2 Tbsp. fresh lime juice
KIMCHI SL AW
3 oz. drained kimchi (preferably
Mother-in-Law’s), thinly sliced
2 Tbsp. kimchi liquid from jar
3 oz. thinly sliced bok choy
2 scallions, thinly sliced
2 Tbsp. chopped fresh cilantro
HOT DOGS
4 oz. fresh Mexican chorizo
4 (3^1 /^2 -oz.) Wagyu beef hot dogs
(^1) / 2 cup mayonnaise
4 hot dog buns, split
11 /^2 oz. chicharróns, crushed
Thinly sliced scallions, for garnish

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


2. Make the kimchi slaw: Toss together
   all kimchi slaw ingredients in a large bowl
   until combined. Set aside.


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


4. 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 scal-
   lions, 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.
   BEER Crisp Mexican-style lager: 21st
   Amendment Brewery El Sully