Who doesn’t love hot dogs?
Most people grew up eating them as kids. They are a favorite food to enjoy at the baseball park, and when we are in dire need of food during an adult social outing, they have never tasted better.
Simply put, hot dogs are a phenomenon in the American diet. You can eat them on-the-go with the simplest of condiments or dress them with intricate toppings.
The 7×7 Sq. miles of San Francisco is packed with unique eateries. “Mom and Pop” shops and a sprawling spread of global influences encapsulate the many distinct food options here in the “Paris by the West.”
Specifically, amidst the taquerias, pauserias, and Salvadorian bakeries in the Mission District of San Francisco, Sofia Keck has put up her own brick and mortar restaurant, Los Chucos, to share her Guatemalan twist on the quintessential American hot dog.
Los Shucos, also known as the “dirty dog” are native to the Guatemalan culture since the 1970’s. For those not privies to the Shuco, they are handmade chorizo and all-beef franks, imported sauces, and fresh toppings that make a truly a memorable hot meal.
Favorites on the restaurant menu are the options with bacon wrapped franks, and specifically, the ‘Tia Jauana’ which has homemade jalapeno pico de gallo, grilled pineapple, mayo maya, mustard, and ketchup all atop freshly baked artisan bread. It’s pretty much a party in your mouth. If you like spice, you can kick it up a notch with their Guatemalan green sauce called ‘Salsa Chapina,’ which I highly recommend.
Sophia’s inspiration and ability to bring Latin hot dogs to San Francisco is a fun escape from the typical dog many of us are used to. If you haven’t had the opportunity to give these dogs a try, I sincerely recommend you try this awesome fusion flavor here in the Bay Area.
