Guatemalan-Inspired Street Hot Dogs (Vegan)
These Guatemalan-Inspired street hot dogs are crazy good. I learned the recipe from my husband Carlos and his family, and I must admit I was super skeptical at first. It seemed like it was just a hot dog with a few extra ingredients, right? (And ones that I normally wouldn’t add to a hot dog, at that). But the combination of all of these flavors is truly amazing and really gives the American hot dog a run for its money.
While I did veganize everything (making sure the roll was vegan and using a vegan hot dog and vegan mayo), I kept the rest of the recipe the same as Carlos’s family’s recipe to keep the integrity of the classic street dish. Plus no need to fix what ain’t broke, am I right?
A few notes on the toppings…
You may be thinking “ketchup, mustard, AND mayonnaise?!” Yes, I promise you need all three! Just trust me on this one.
From my experience, Guatemalans top everything with chopped onion and cilantro, so why stop now?
The smashed avocado was probably the craziest hot dog addition for me — I mean, I love avocado, a lot, but does it belong next to mustard? Let me answer that for you, it does (on this hot dog at least).
What’s the difference between this and a regular hot dog?
This Guatemalan-Inspired Street Hot Dog, or more commonly known as a “shuco”, which doesn’t have a particularly pleasant translation (think: kitchen-sink cookie), is a traditional street food sold all over Guatemala. While the actual “meat” and bun itself are the same as a standard hot dog, the toppings on this take hot dogs to a whole new level.
Do I need to add all of the toppings?
I highly recommend trying it the way I’ve written out, at least for your first time. If you find that something doesn’t work for you then, by all means, alter it your next go around. But if you’ve never tried a shuco, taste the flavors exactly how they’re supposed to be before adjusting ingredients!
Guatemalan-Inspired Street Hot Dogs (Vegan)
Ingredients
- 1 cup shredded green cabbage
- 4 vegan hot dogs
- 2 avocados
- salt + pepper
- 1/2 cup chopped white onion
- 1/4 cup chopped cilantro
- 4 hot dog buns
- ketchup
- mustard
- vegan mayo
- optional: freshly squeezed lime juice
Instructions
- Shred or finely slice the green cabbage. In hot water, boil cabbage and hot dogs according to package directions or until both are soft. You can also choose to grill the hot dogs separately. Drain and set aside.
- Smash the avocados with a fork and add salt and pepper to taste. Set aside.
- Chop white onion. Set aside. Chop cilantro. Set aside.
- Toast the hot dog buns on a pan, in a toaster oven, or on the grill. Once toasted, spread one side with the smashed avocado. On the other side, spread mayo and drizzle with ketchup and mustard.
- Add the cabbage and hot dog to the roll. Top with white onion, cilantro, and optional freshly squeezed lime juice. Enjoy!