What’s a shuco?
Shuco isn´t a word that sounds poetic or even hints at it being some sort of traditional dish – with some great story behind its origin. No, the word shuco, if anything, sounds a bit strong, rough even.
Don’t let that fool you, a shuco is one of the most underrated dishes in Guatemala and one you should get to know very well in all its great varieties. It is important to mention it’s somewhat like a sandwich but not quite.
Street vendors (as you’ll usually find them at markets, corners and festivities) use special bread as a base, a little thick so that it can contain all the things coming next without falling apart.
The making of a shuco is somewhat methodical, for starters, whoever is making it will take some freshly made guacamole (no diced tomatoes or onions or anything else but salt and a squeeze of lime in it) and spread it all over the bread. Then, they’ll add the meat: your pick of pork, beef, chorizo (sausage) and/or longaniza (a different kind of sausage, usually without some spices and with herbs) – even all of them mixed – cut in small pieces and drop them on top. Next comes some cabbage, not overcooked and not undercooked, and your choice of mustard, mayo, ketchup and even seasoned onions, chirmol (fresh tomato and herbs sauce) and some spicy chile.
Even though it sounds like a strange combination of elements – and perhaps it is – it’s a dish you need to experience, to try at least once as it embodies Guatemalan culture in a very different way than the recados (sauces) and typical dishes. This is the kind of food we eat growing up at the fairs, at birthday parties and most definitely on town corners.
Besides being cheap (don’t ever pay more than Q12 for a small one while in town), it is usually the meal over which football teams, students and people in a rush bond and make small talk.
Written by Sofia Letona
Photos by Sofia Letona
