Mixtas
Small hot dog wrapped in a soft corn tortilla, topped with lime-dressed cabbage, onions, diced tomatoes, guacamole, and green chiles.
Mixtas are Guatemala’s unique twist on the hot dog, blending American influence with local street food culture. The name “mixtas” refers to the combination of a hot dog sausage (usually boiled) wrapped in a soft corn or flour tortilla instead of a traditional bun. Common toppings include shredded cabbage, onions, ketchup, mustard, mayonnaise, hot sauce, and sometimes guacamole or pico de gallo. The tortilla gives it a tamale-meets-taco feel, making it especially portable and satisfying. Mixtas are sold by street vendors and at outdoor markets throughout Guatemala, especially as a cheap, filling snack. It’s a fusion food that reflects Guatemala’s adaptability and bold flavors—humble, handheld, and packed with texture.
Authentic Recipe
Ingredients
- 6 Small hot dogs (Thin frankfurters work best)
- 6 Corn tortillas (Small, soft tortillas)
- 2 cups Green cabbage (Finely shredded)
- 2 limes Lime juice (Fresh squeezed)
- 1 small White onion (Diced)
- 2 Tomatoes (Diced)
- 2 Avocado (For guacamole)
- 2 Jalapeño peppers (Minced)
- as needed Mayonnaise
- as needed Ketchup
- as needed Hot sauce (Guatemalan preferred)
- to taste Salt
Instructions
- Boil hot dogs until heated through, about 5 minutes.
- Make lime-dressed cabbage: Toss shredded cabbage with lime juice and salt. Let sit 10 minutes.
- Make quick guacamole: Mash avocados with minced jalapeños, salt, and lime juice.
- Warm tortillas on griddle or comal until soft and pliable.
- Place hot dog in center of each tortilla.
- Add lime-dressed cabbage along the hot dog.
- Top with diced onions and tomatoes.
- Add dollop of guacamole.
- Drizzle with mayonnaise, ketchup, and hot sauce.
- Roll tortilla around hot dog, leaving ends open.
- Serve immediately. Perfect Guatemalan street food - tamale meets taco!
Related Styles (kinda)
4 similar styles
Charcoal-grilled hot dog or mixed sausages on a toasted bun with guacamole and steamed cabbage; finished with ketchup, mustard, mayo, and often onions/jalapeños; some vendors add chimichurri.
Boiled frank in a bun with ketchup, mustard and mayo, plus spoonfuls of salsa verde and ají; often finished with cilantro. A standard Ecuador street-cart build.
Street hot dog stacked with slaw, crushed potato sticks or chips, and sauces (salsa rosada, garlic, cheddar), plus corn or onions, a Venezuelan style.
A Mexico City–style street dog that's either griddled or bacon-wrapped, served in a soft bun and loaded with ketchup, mustard, mayonnaise, diced onions, jalapeños, and sometimes salsa verde or shredded lettuce.