Tostilocos in Mazatlan

by Amy Sherman

on 01/21/12 at 09:00 AM

 

   The city of Mazatlan has a few culinary specialties worth seeking out including asado a la plaza, a kind of beef-and-potato stew served with salad on top and broth on the side; pescado zarandeado, snapper coated in a mayonnaise-based sauce, then grilled; and a very raw, less cured type of ceviche, aguachile, made with local shrimp or scallops.
   Like most Mexican cities, Mazatlan also has plenty of options for snacking, from ice cream to tacos and smoothies to juices. But the most exciting snack I ate in Mazatlan was called "Tostilocos." It's reminiscent of Indian bhel poori, a sweet savory dish of puffed rice, potatoes, mangos, peanuts, and a tamarind sauce.
   At a street stand, packages of salsa verde-flavored tortilla chips are slit open and topped with chopped cucumbers, a mixture of minced carrot and fish, cueritos (pickled pig skin), and then drizzled with hot sauce and chamoy, a kind of sour pickled fruity sauce. The combination is sensory overload but in the best possible way. It's spicy, salty, sweet, crunchy, sour, and juicy all at once.

   Tostilocos also reminded me of another "slice-open-the-bag-of-chips" treat, the Frito Pie, where a bag of Fritos is opened and chili and cheese piled on top of the the chips. It's popular in Texas, which is not surprising since Texans claim both Fritos and chili as their own.

   There are lots of versions of Tostilocos, some ingredients that get added to the chips include chopped cabbage, diced tomatoes, peanuts, jicama, tamarind, lime juice, bacon, grated dry Mexican cheese. But really, the sky is the limit. I think a DIY version would be fantastic to serve at a Super Bowl party! Here's my basic recipe, but feel free to experiment and create your own.

Tostilocos

1 small package tortilla chips (about 2 ounces), preferably salsa verde
3 Tablespoons cucumber, peeled and diced
3 Tablespoon chopped tomatoes
2 Tablespoons jicama, peeled and diced
2 Tablespoon roasted peanuts
1/2 small lime
Hot sauce to taste, preferably Mexican

Slice the bag of chips open, lengthwise. Open the bag of chips and top with the cucumber, jicama, tomatoes, and peanuts. Squeeze the lime and hot sauce over the toppings and serve.