The Proven Platter – Guatemala, July 2024

Hello Diners!

This month our good works take us to Guatemala. We are supporting the organization Mission of Limitless Horizons Ixil. This team of local women seeks to educate and empower Indigenous girls and women living in extreme poverty.

I had initially thought to share a recipe for Hilachas, a Guatemalan beef stew. But then I realized that it’s the month of July and nobody wants to eat beef stew in July! So I was delighted to come across a recipe for Mixtas, a perfect summertime recipe. Think “hot dog soft taco” – a hotdog on a tortilla with various toppings. Mixtas are a common street food in Guatemala, as well as in school lunch rooms and at soccer games (much like our beloved hotdogs are at baseball games).

Which got me to thinking about hotdogs in general. I bet that just about every region or state here in the U.S has a hotdog specialty. In my own city of Seattle, we have the “Seattle Dog.” It definitely qualifies as late night street cart fare when the bars let out! The Seattle dog is served with cream cheese and grilled onions on a toasted bun. Or how about the Coney Dog which hails from the Detroit area where I grew up. A snappy skin wiener is loaded up with a very saucy chili, finely chopped onions, and a squiggle of mustard. And then there is the famous Chicago Dog which encompasses a natural-casing hot dog on a steamed poppy seed bun, topped with yellow mustard, chopped white onions, a dill pickle spear, tomato slices, Chicago-style relish, hot sport peppers, and a dash of celery salt. Whew! This is sometimes referred to as “dragging it through the garden.”

It makes sense that other cultures would have a hotdog style of their own. And while Mixtas are served rolled up in a tortilla, there is also another style called Shucos, just to confuse the matter. Shucos are basically the same as Mixtas, except they are served in an actual hotdog bun. So there you have it, a choice to be made. Will it be Mixtas or Shucos?

With this recipe I am also sharing a typical Guatemalan salsa known as Chirmol (CHER-mole). It is similar to Pico de Gallo, but the tomatoes are charred first. I hope that you’ll enjoy this new take on a traditional hotdog, and perhaps it will bring up some fond memories of your favorite dog! Please feel free to reach out to me at lindamac.240@gmail.com with any questions or comments you may have.


Mixtas (Guatemalan-style hotdog)

Mixtas are a Guatemalan version of our hotdog. There are so many ways to prepare the hotdogs – boiled, grilled, cut lengthwise and pan-fried – as well as toppings to choose from. Every street vendor may put their own spin on how they are prepared. Everyone is free to choose their own adventure here. I’ve shared one of the most common ways they are served. This is basically a template for you to consider rather than a recipe. I do include a recipe for the Guatemalan Salsa called Chirmol though, as well as some links to previous Guatemalan recipes posted in the recipe bank.

Base the amounts in terms of how many people you wish to serve.



Tortillas, corn or flour
Hotdogs or sausages, your preference
Chirmol salsa
Shredded cabbage dressed with lime and a bit of mayonnaise
Crumbled queso fresco
Tajin seasoning to sprinkle

Additional options:
Pico De Gallo
Sliced jalapeños
Taco-spiced ground beef
Chopped onion
Chopped cilantro
Ketchup, mustard and mayo



Lightly toast or warm the tortillas one at a time in a skillet, about 30 seconds on each side. Remove and keep warm wrapped in a tea towel.

Meanwhile prepare the hotdogs however you wish. I cut mine in half the long way and cooked them in a grill pan. I think this way makes it easier to add the toppings without them rolling off the hot dog.

Spread the guacamole on each tortilla, lay the hotdog on top, and then layer the Chirmol salsa, cabbage, queso fresco and any additional toppings that you like. For my Mixtas, I added a squeeze of mayo thinned with lime juice, and a dusting of Mexican Tajin seasoning. You may want to serve the Mixtas with more of the cabbage slaw or this Radish Salad.

Muy delicioso!


Chirmol (Guatemalan Salsa)

Chirmol is typically a mild salsa, no chiles are added to it so that each diner can customize the level of heat that they prefer.


1 pound Roma tomatoes (about 5 small), quartered
1/3 cup finely diced red onion
2 tablespoons chopped cilantro
1 tablespoon chopped mint
1 – 2 teaspoons fresh lemon juice, about ½ lemon
Salt to taste



To char the tomatoes:

  • Method One: Heat up a cast iron pan over medium high heat (do not add oil) and add the tomatoes, cut side down. Make sure they are not crowded or else they will steam. You may have to do this in two batches depending on the size of your pan. Char for a minute or two and then turn to the next side and char. Finally flip onto their backs, skin side down and char for one more minute. Remove from pan, let cool, and then chop keeping the skins on.
  • Method Two: Char under the broiler on a foil lined sheet pan. Remove from pan, let cool, and then chop keeping the skins on.
  • Method Three: Roast whole tomatoes by rotating over a gas flame until blackened in spots all over. Remove from pan, let cool, and then chop keeping the skins on.

Mix the chopped tomatoes with all the rest of the ingredients and taste for seasoning. Use in any preparation that calls for salsa.

Recipes and photo credit: Linda McElroy