The Week 12 hot dog in the Blue Rooster Summer Chef Series is Cheryl Lewis’ (of El Rayo Taqueria) El Rayo Dog.
The El Rayo Dog is topped with a colorful and refreshing prickly pear cactus salsa/relish, as well as a habañero marigold mayo. I’m told that the mayo—made with actual marigold flowers from the patio of El Rayo—was designed to mimic the look of classic yellow mustard.
Though there is no shortage of ingredients or creativity in the salsa or the mayo, the El Rayo dog—vaguely evocative of a Sonoran-style hot dog… and yet, not quite—feels like a simpler creation in the wake of a summer’s worth of toppings ranging from truffles to oysters. But the saying “simple is good” was never more true than when applied to a hot dog. I scarfed mine down about three minutes.
The El Rayo Dog sells for $5 and will be available through Thursday, August 21. Next week’s hot dog—the last in the Blue Rooster series—will be from Rob Evans of Duckfat.