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Tostilocos Mexican Street Snack

Tostilocos Mexican Street Snack

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Tostilocos is a vibrant Mexican street snack featuring layers of crisp tortilla chips, crunchy fresh vegetables, tangy chamoy, and a squeeze of lime. The key to this snack is assembling it right before serving to keep the chips crisp while flavors meld. No cooking is required, making it perfect for quick gatherings.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 9 oz tortilla chips one bag, fresh
  • 0.5 cup japanese peanuts
  • 0.5 cup pork rinds crushed
  • 1 medium cucumber chopped into ½-inch cubes, patted dry
  • 1 cup jicama peeled, chopped into ½-inch cubes
  • 3 tablespoon chamoy sauce or tamarind candy syrup
  • 2 tablespoon hot sauce Valentina or similar
  • 2 limes lime juice freshly squeezed, added last
  • 0.5 teaspoon chili powder for dusting
  • 0.25 cup queso fresco crumbled, optional

Method
 

  1. Cut cucumber and jicama into ½-inch cubes. Pat dry with paper towels to remove excess moisture. Chill in the fridge for 10 minutes while gathering other ingredients.
    1 medium cucumber, 1 cup jicama
  2. Spread tortilla chips evenly in a large serving bowl or keep them in the original bag with the top cut open for easy serving.
    9 oz tortilla chips
  3. Scatter Japanese peanuts and crushed pork rinds over the chips. Then sprinkle chilled cucumber and jicama cubes evenly on top.
    0.5 cup japanese peanuts, 0.5 cup pork rinds, 1 medium cucumber, 1 cup jicama
  4. Pour chamoy sauce and hot sauce over the layered ingredients in a zigzag pattern to ensure even coverage without oversaturating any spot.
    3 tbsp chamoy sauce, 2 tbsp hot sauce
  5. Within 2 minutes of serving, squeeze fresh lime juice over the bowl, dust with chili powder and crumbled queso fresco if using. Toss gently with tongs to coat ingredients without crushing chips.
    2 limes lime juice, 0.5 tsp chili powder, 0.25 cup queso fresco

Notes

  • Add lime juice last to keep chips from getting soggy.
  • Pat chopped vegetables dry to remove excess moisture.
  • Use fresh chips opened the same day for best crunch.

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