Ah, hot dogs.

You either love ’em — or you don’t.

If you don’t, you haven’t had one from Southwest Desert Dogs.

Husband and wife team Toni and Sean Draper run the unassuming stand, 5214 E. Pima St., serving all-beef franks tucked inside soft, freshly baked buns.

Southwest’s Sonoran dog rivals, if not bests, any you’d find on the south side. Typically, south-side dogs are wrapped in bacon, but the Drapers heap diced bacon on top instead, preserving the crisp texture and maximizing the smoky flavor.

The Chicago-style dog, with its ultra-neon green relish, juicy tomatoes, sprinkling of celery salt and eat-them-only-if-you-dare sport peppers is flat-out addictive.

It’s good eats for next-to-no dough — $2-$4 for a dog.

Stop by 10 a.m. to 4 p.m. Mondays through Fridays. Southwest Desert Dogs, 388-0125, will be open again on Saturdays soon.

Kristen Cook