Not quite Mexican and not quite American, the bacon-wrapped hot dog, like the city that so fervently embraces it, has a curious romance about it. You can smell one from blocks away. The grilled bacon, twisted around a wiener, is topped with grilled onions and a mountaintop of diced tomatoes, ketchup, mustard and mayonnaise. Then one whole grilled green poblano chile is plopped impossibly on top. You take a bite and think, This is so good, no wonder it’s illegal!
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She would love to sell bacon-wrapped hot dogs — trust her — but a trip last year to the women’s county jail, a trip she says officials orchestrated to “make an example” of her, finally pushed her to give up the bacon and illegal grilling device she used for so long. Instead, she prepares dogs the only way the county Environmental Health Department currently allows, by boiling or steaming. Not grilling. And grilling is the only way to make a classic L.A. bacon-wrapped hot dog.
After reading it you understand, but still.
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