When Los Shucos reopened earlier this year after being shuttered by a 2015 fire, the Mission breathed a collective sigh of relief. The shuco, a Latin American “dirty dog,” is a thing of beauty. The bread is baked by a local Guatemalan baker, then toasted on the grill. The dog—an all-beef frank made by a generations-old Mission sausage maker—is skinless and naturally smoked. (You can also opt for Spanish chorizo.) The Original is heaped with repollo (cabbage), chirol (a Guatemalan roasted tomato salsa), avocado and house-made “maya” mayo, but various other house specialties come with bacon, grilled pineapple, refried beans or chimichurri sauce. Try the mixta, a taco/hot-dog mash-up in which the frank is served on a homemade corn tortilla.