Mixtas are a basic dish that only seem to be eaten in Guatemala and nowhere else. That’s not to say this recipe is particularly strange or exotic. It’s really just a simple and economic way to put a savory twist on the old picnic favorite: the all-American hot dog. What is interesting is that no one else seems to have conceived of this interesting combination. All you have to do is substitute a corn tortilla for the bun, guacamole for the ketchup, and boiled cabbage for the onions and relish. Although each item on this list is available ready-made at your everyday supermarket, a homemade guacamole is crucial to the recipe.

INGREDIENTS: for guacamole

4 avocados

1/4 large onion

1/2 lemon

salt

oregano

2 cubed tomatoes (optional)

minced garlic (optional)

milk (optional

DIRECTIONS

1. Cut the avocados in half, dig out the pit, scoop the green flesh out into a bowl, and mash with a potato masher. It can be as chunky or smooth as you like.

2. Dice the onion into relatively small pieces, add to the guacamole and mix.

3. Take a nickel-sized pinch of oregano and smash it between your palms to sprinkle on the avocado.

4. Add salt and lemon to your taste, and the garlic and tomatoes if you wish. A little milk can be added to make it creamier without losing the chunks, and it will keep the guacamole from turning dark too fast.

INGREDIENTS: FOR MIXTA

Hot dogs

corn tortillas

guacamole

boiled cabbage (sauerkraut will do)

DIRECTIONS

1. Grill hot dogs until plump.

2. Heat tortillas on grill, in toaster oven or over butter in a pan.

3. Put the hot dog in the tortilla, pile up with guacamole and boiled cabbage, roll it and enjoy!