Dos Caminos chef Ivy Stark gives you his restaurant's recipes to make a Super Bowl fiesta that goes the whole nine yards:
• Perros Calientes
10 hot dogs
3 ounces cheddar cheese
4 pickled jalapenos, sliced
20 slices smoked bacon
10 flour tortillas
1. Cut open hot dogs making a 2 1/2" cavity, leaving ends intact.
2. Using a vegetable peeler -- peel strips of cheddar cheese.
3. Place the cheese peel inside of the hot dogs. Repeat.
4. Place 2 to 3 slices of jalapeno inside the hot dog. Repeat.
5. Wrap each hot dog in two slices of bacon.
6. If grilling - after the cheese has melted rotate the hot dog 15 to 25 degrees to each side so the sides cook.
7. If broiling cook for 2 to 4 minutes.
8. Place in a warm tortilla, top with salsa, and roll it up.
• Mexico City Style Street Corn
8 ears corn, shucked
½ cup melted butter
½ cup mayonnaise
½ cup grated cotija cheese
1 tablespoon chile powder
8 wedges lime
1. Pre-heat grill to medium-high heat.
2. Grill corn until hot and slightly charred all over.
3. Roll the ears in the melted butter and then spread with mayonnaise.
4. Sprinkle with cotija cheese and chile powder and serve with a lime wedge
Tijuana Chicken Wings
12 whole chicken wings
2 cups Tecate or other mexican beer
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
1 teaspoon chile powder
1/2 teaspoon celery seed
1 tablespoon extra-virgin olive oil
4 tablespoons unsalted butter, melted
1/4 cup sriracha (thai hot sauce)
1/2 cup cholula hot sauce
2 tablespoons chopped fresh cilantro
1. Rinse the chicken wings under cold running water and blot them dry with paper towels. Cut the tips off the wings and discard them. Cut each wing into 2 pieces through the joint. Place the wings in a large nonreactive bowl and add the beer. Let the wings marinate for 12 to 24 hours; the longer the wings marinate, the more pronounced the beer flavor will be.
2. Place the salt, pepper, paprika, chili powder, and celery seed in a small bowl and whisk to mix. Set the rub aside.
3. Drain the wings in a colander and blot them dry with paper towels, then place them in a large mixing bowl. Add the rub and toss to coat the wings evenly. Add the olive oil and toss well to mix.
4. Cook the wings on the grills until the skin is browned and crisp and the meat is cooked through.
5. Transfer the wings to a clean shallow serving bowl. Pour the butter, sriracha, and hot sauce over them and stir to mix. Sprinkle the cilantro over the wings, and serve at once.
6. Preheat the grill to high. Place the wings on the hot grill. The wings will be done after cooking 7 to 9 minutes per side.