Shucos is the Guatemalan name for hot dog, but the preparation is also out of the ordinary. Guatamalan Shucos are prepared with toasted bread and guacamole which makes them different from any traditional American hot dog.

The preparation of this traditional dish can vary in the type of meat you use, which ranges from making it only with wieners to adding grilled meat and a variety of sausages.

This history of shucos

The name shucos comes from the colloquial meaning of sucio, or dirty. Noticing the unsanitary handling of the ingredients to make hot dogs in those early days, Guatemalans began to call them “shucos,” a word that (according to Sergio Morales Pellecer’s Dictionary of Guatemalanisms), means ‘dirty’.

While in the capital, this word also designates the preparation of toasted bread with grilled sausages and guacamole.

The Guatemalan touch of guacamole became the secret of the success of the shucos.

The shuco business began in the vicinity of the Liceo Guatemala and the Chamber of Industry. Young employees invited everyone who passed by the area to stop for a moment and eat one of those hot dogs prepared in the chapin (Guatemalan) style.

Francisco Ramos was the one who installed a cart of hot dogs that he named El Chino (the Chinese). From it, he sold his food at the entrance of the Yurrita church, in zone 4. Most of his clients were men in suits and ties who worked in the sector.

Fortunately, Francisco Ramos’ business began to prosper and he spread to the corner of the Liceo Guatemala. At the time of school dismissal, students rushed to buy their shuco, further driving the popularity of this food.

For many Guatemalans, the shucos del Liceo is a place they need to go at least once in their life. The flavor of the bread, combined with the speed and price of the popular shucos, has contributed to its fame in the country.

Today, it is possible to order different varieties of meat on your shucos, including longaniza shucos, sausage, salami, chorizo, bacon, mixed and super.

How to make Guatemalan style hot dogs

These Guatemalan hot dogs are a street food, made by grilling wieners, sausages, and meat over charcoal.

Once the meat is almost done, a hot dog bun is cut in half and grilled until brown and crispy.

The meat and sausages are cut into smaller pieces, making it easier to fit in the bread after adding a thick layer of creamy avocado spread.

All of this is topped with a good amount of steamed cabbage, ketchup, mustard, mayonnaise, and spicy peppers.

If you don’t have a grill, shucos can be made using a pan on the stove top. You won’t get the smoky flavor, but can still enjoy these Guatemalan style hot dog.

Because I’m not the best at grilling with charcoal, I made these shucos on the stove.

First, start by steaming or boiling thinly sliced cabbage for the topping. Drain it and refrigerate it until ready to use.

For this recipe, I used sausages and wieners. Cut them in halves, and cook them over low heat on a frying pan.

While the sausages are cooking, mash an avocado and season it with salt and lime juice.

Once the sausages are done cooking, add butter to the pan and cook the hot dog buns for a minute each side, or until crispy.

Now you are ready to assemble, serve and enjoy it.