Mix Traditions With a Mixta Recipe!

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This time of year is always exciting in Guatemala. It’s pre-holiday time and a lot of parties are planned, from simple family gatherings to full on fiestas.  I simply love the festiveness that starts in mid October, going straight through to the new year.  I always think of family and friends this time of year and naturally all the seasonal food we eat back home.

When Hillshire Farms asked us to take their delicious Hillshire Farm® Rope Sausage, and create a fun, Fall recipe that mixed in a bit of my Guatemalan heritage I got excited. It’s not everyday you can mix a traditional Oktoberfest sausage with typical Guatemalan food. I think this recipe is the first German-Guatemalan fusion dish in history. So, when I think of Fall and fun, Guatemalan street food comes to mind; most especially Mixtas.


If you are not familiar with Mixtas, they are quite simple – a Hot Dog in a tortilla. Portable and delicious all wrapped up into one Mixta. We grab them to go after a day out holiday shopping or socializing with friends. They always remind me of the holidays. Hillshire Farm® Rope Sausage lends well to this recipe and is a great addition to your Fall food repertoire.  Every Mixta varies by region and family, but this German-Guatemalan Mixta turned out even better than expected and might be the new, signature, Diaz family Mixta! Try this easy recipe at your next Fall party or create a Hillshire Farms fusion dish of your own.


Before I start the recipe I bought a few of  Hillshire Farm® Rope Sausages at Walmart as well as all the ingredients for this delicious food.


Guatemalan Mixta:

8 servings


• 2 Hillshire Farm® Rope Sausage (my favorite is Polska Kielbasa)

• 1 package of Flour Tortilla package 11oz

• 1 1/2 cup of Plain Yogurt

• Jalapeño Hot Sauce, to taste




• 3 Avocados

• 1 lime (juice)

• 1/4 red onion

• Salt and pepper, to taste

• 1 teaspoon of chopped cilantro


Mixta Slaw:

• 1 red cabbage

• 1 teaspoon of chopped cilantro

• Salt and pepper, to taste

• 1 teaspoon of lime juice

• 1/4 red onion

• Green pepper



First you start with the Guacamole, by removing and mashing the flesh in a bowl. Add red onion, cilantro, lime juice, salt and pepper. Mix ingredients.

For the Slaw, chopped cabbage, green pepper, red onion and cilantro, mix with the lime juice and add the salt and pepper to taste.

To create the Mixta. Grill the Hillshire Farm® Rope Sausage, after grilling cut the sausage tortilla length. On the tortilla first add guacamole at the bottom follow by the sausage and finish with the slaw on top. Topping everything with the yogurt and jalapeño hot sauce, to taste. Enjoy!


Cesar Diaz
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11 thoughts on “Mix Traditions With a Mixta Recipe!”

    • This is awesome, when I was a kid my father would make them, he would have my mother make home made tortillas. Everything else is pretty much the same you could boil the cabbage to soften it up. Thank you for taking me back to my childhood.

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