Okay, here’s my blog post about making “shucos de Guatemala”, written from a personal, hands-on perspective:
So, the other day I got this craving, a real, deep-down craving, for something…different. I’d seen some pictures online of these Guatemalan street hot dogs, called “shucos,” and they looked insane. I mean, piled high with all sorts of stuff. I figured, why not? Let’s give this a shot.
Getting Started, and the First Roadblock
First, I needed to figure out what actually goes on a shuco. The internet, my trusty friend, gave me a bunch of different versions. It seemed like the basics were:
- Big ol’ hot dog buns – the kind that can really hold a lot.
- Hot dogs – obviously.
- Guacamole – that’s a must.
- Boiled cabbage – sounded weird, but okay.
- Mayo, mustard, ketchup – the classic trio.
And then there were all the extras I saw, like chorizo, longaniza (another sausage), and different kinds of sauces.
I hit up the grocery store, and that’s where I ran into my first problem. Finding those big, sturdy buns? Not easy! I ended up getting some “hoagie” rolls, hoping they’d be strong enough. They were…okay. Not perfect, but they’d have to do.
The Guac and Cabbage Situation
Making the guacamole was the easy part. I’m pretty good at guac, if I do say so myself. Just mashed up some avocados, added some lime juice, cilantro, onion, and a little salt and pepper. Boom. Done.
The cabbage was where I got a little nervous. I’d never really boiled cabbage before. I just shredded it up, tossed it in a pot of boiling water, and hoped for the best. I think I cooked it for about 5-7 minutes? Until it was soft, but not mushy. Then I drained it and set it aside.
Assembly Line Action
I grilled up the hot dogs. And because I felt adventurous, I also cooked up some chorizo I found at the store. It smelled amazing.
Then came the fun part: building these monsters. I split open the hoagie rolls, smeared a generous layer of guacamole on the bottom, and nestled a hot dog in there. Then I piled on the cabbage, some of the chorizo, and drizzled on the mayo, mustard, and ketchup. I also did one that I just used all three sauces, with out the chorizo.
I’m not gonna lie, it was a little messy. That cabbage really wanted to escape.
The Verdict?
Okay, so were they authentic shucos? Probably not. I’m sure a real Guatemalan street vendor would have laughed at my attempt. The bun situation was definitely not ideal. But you know what? They were good. Really good!
The combination of the creamy guacamole, the savory hot dog and chorizo, the slightly tangy cabbage, and the classic sauces…it just worked. It was a flavor explosion, and a texture party in my mouth.
Would I make them again? Absolutely. But next time, I’m going on a serious hunt for those proper buns. And maybe I’ll try to track down some of those other interesting sausages. It was a fun culinary adventure, and it definitely satisfied that craving!
