Shuco
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.
Guatemala’s shuco is a char‑grilled hot dog or sausage on a griddled bun layered with guacamole, cabbage slaw, and chimichurri; toppings like jalapeños and mayonnaise vary. Street carts grill over charcoal, giving the dog a smoky edge.
Authentic Recipe
Ingredients
- 4 Hot dogs (Or mixed sausages)
- 4 Hot dog buns (For toasting on griddle)
- 2 large Avocados (For guacamole)
- 2 limes Lime juice (Fresh squeezed)
- 2 cups Green cabbage (Steamed or blanched)
- as needed Mayonnaise
- as needed Ketchup
- as needed Yellow mustard
- 1 medium White onion (Diced)
- 2 Jalapeño peppers (Sliced)
- ¼ cup Fresh cilantro (For chimichurri)
- ¼ cup Parsley (For chimichurri)
- 2 cloves Garlic (Minced)
- 2 tablespoons Red wine vinegar (For chimichurri)
- 3 tablespoons Olive oil (For chimichurri)
Instructions
- Make guacamole: Mash avocados with lime juice, salt, and pepper. Set aside.
- Steam cabbage for 3-4 minutes until tender but still crisp. Drain and keep warm.
- Make chimichurri: Finely chop cilantro, parsley, and garlic. Mix with vinegar, olive oil, salt, and pepper.
- Grill hot dogs over charcoal for authentic smoky flavor until well-marked and heated through.
- Toast buns on griddle until golden.
- Spread guacamole generously on bottom bun.
- Place grilled hot dog on guacamole.
- Top with steamed cabbage.
- Add diced onions and jalapeño slices.
- Drizzle with mayo, ketchup, and mustard.
- Finish with chimichurri sauce.
- Serve immediately. This is authentic Guatemalan charcoal-grilled street food!
Related Styles (kinda)
4 similar styles
Small hot dog wrapped in a soft corn tortilla, topped with lime-dressed cabbage, onions, diced tomatoes, guacamole, and green chiles.
Hot dog dressed with pineapple sauce, garlic mayo, salsa rosada, crushed potato chips, and a quail egg; optional cheese, BBQ, or avocado sauce.
Street hot dog stacked with slaw, crushed potato sticks or chips, and sauces (salsa rosada, garlic, cheddar), plus corn or onions, a Venezuelan style.
Hot dog with mashed potatoes (purê de batata) spread, corn/peas (milho/ervilha), crispy potato sticks (batata palha), and vinagrete, a São Paulo, Brazil style.