Classic SoCal Dog

  • 15
    Minutes Prep

  • 10
    Minutes Cook

  • 4

Recipe created especially for Hoffy by Chef Jamie Gwen


For the Avocado Mash

  • 1 ripe avocado
  • 1 juiced lime

For the Black Bean Salsa

  • 1 can (14-ounce) low-sodium black beans, drained and rinsed
  • 1 cup(s) fresh corn kernels, cut from the cob
  • 1/2 cup(s) tomato, diced
  • 2 green onions, thinly sliced
  • 2 tablespoon(s) red onion, minced
  • 1 tablespoon(s) good quality olive oil

For the Cilantro Crema

  • 1/2 cup(s) Mexican Crema
  • 2 tablespoon(s) fresh cilantro, chopped
  • 12 ounce(s) Pale Ale

For the Hot Dogs

Dinner To welcome pro football back to Los Angeles, we created a signature California Dog loaded with homemade black bean salsa and avocado mash, all a top Hoffy's classic natural casing beef frank.   And now like football in L.A., it's become a welcome part of our life.


  1. In a small mixing bowl, mash the avocado with the lime juice and season with salt and pepper.
  2. In a separate bowl, combine the black beans, corn, tomato, green onions, red onion and olive oil. Season the salsa with salt and pepper.
  3. In a plastic squeeze bottle, combine the Crema and chopped cilantro and shake to combine.
  4. Place the beer in a saucepot with the hot dogs and bring to a boil.
  5. Reduce the heat to a simmer and cook the hot dogs for 5 minutes until heated through and plump.
  6. Warm the hot dog buns.
  7. Place a hot dog in each bun and line one side of the dog with a spoonful of the black bean salsa.
  8. Spoon the avocado mash on the other side of the hot dog. Top with a drizzle of the cilantro crema.
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