Level Up Your Snack Game by Making Chips Dipped in Salsa

 

street vendors expertly crafting leafy ears of fresh corn. Some grill the cobs over charcoal, while others simmer them in large stockpots perched over an open fire. Surrounding each vendor's setup, a tantalizing array of salsas awaits—bottled favorites like Valentina and Huichol, a vibrant version infused with lime juice and crushed dried chiles, and then, the star of the show: Salsa de Totopos. This aromatic oil-based salsa is a medley of crushed tortilla chips, peanuts, and sesame seeds, and once you've tasted it, you'll want to put it on everything.

Considered a cousin to salsas like Salsa Macha, Salsa Tarasca, or Salsa Mulata, Salsa de Totopos is part of the regional variations of oil-based salsas, featuring toasted dried chiles, nuts, and seeds. In Puerto Vallarta, a version of this salsa often accompanies seafood or pozole at late-night cenadurías. However, my personal favorite rendition, adorned with crispy tortilla chips, is a special treat reserved for esquites.

Some vendors opt to slice tortillas into strips and fry them on the spot, while others go for the convenience of bagged tortilla chips—both delivering that coveted crunchiness.

When you order your cup of esquites, the vendor assembles it with precision. First, a spoonful of freshly shaved corn, followed by a ladleful of sweet corn stock, a dollop of Mexican crema, mayonnaise, crumbled Cotija cheese, and a generous squeeze of zesty lime juice. Now comes the crucial decision: the salsa. Trust me, Salsa de Totopos is the ideal choice for your street corn. The tortilla chips bring a satisfying crunch, the finely ground guajillo chiles, peanuts, and sesame seeds impart a delightful nuttiness, and the fruity heat perfectly complements the fluffy Cotija cheese and tangy crema.

If a trip to Puerto Vallarta isn't on your agenda this summer, fear not. This recipe allows you to savor the essence of street corn at home. Picture freshly cooked corn, sliced into wide slabs, and delicately layered with creamy ingredients. The salsa is the crowning touch, drizzled on at the end and enhanced with a splash of fresh lime juice. No corn at your local market yet? No problem. This versatile salsa also pairs wonderfully with seafood—try it on grilled fish—and magically elevates even the most ordinary quesadillas. Let the flavors of Puerto Vallarta transport you to a culinary paradise with every bite.