Latin Twist: The Tortilla Chip



Mis queridos amigos, perhaps you’re already a big fan of totopos: those usually triangular-shaped corn-tortilla chips that offer the perfect crunchy balance to your salsas and more. Maybe you don’t know that you have choices in the field of the tortilla chips. Or perhaps you’ve been settling for one that doesn’t quite live up to your expectations, but that does the job…albeit in a mediocre manner.

Well, my friends, I’m here to tell you to settle no more! You  have some wonderful choices available—especially if you live near New Rochelle—and it’s worth investigating!

Your first choice: You can make them yourself. After all, all you need are excellent quality tortillas (and, my friends, you’ve got plenty of choices in that area as well!), oil, and salt.

Your second choir: Buy excellent quality, minimally processed, and fresh chips. So, and here’s the “meat” of this post, I discovered them right near my home in New Rochelle. Thankfully, as I’ve written before, we’ve got a not only a lovely population of Mexican immigrants in the Queen City of the Sound, but a plethora of choices when it comes to finding Mexican ingredients—from tomatillos, to nopales—and, okay, back to tortillas! One trip to Viva Ranch on Centre Avenue in New Rochelle, or  Quitupan (named after the town in Jalisco, an area where many of our New Rochelle residents hail from!), on Union Avenue. And especially if you visit Quitupan, you may even be privileged enough to see them being made, and meet the founder of this fabulous chip, Roberto Lopez and his lovely wife (and please do tell them that I sent you!).


Tortilla Chip Bag


So, what should you put on these chips? Well, as always, the sky’s the limit! Here, my friends, are a couple of ideas I’ve posted about before: GuacamoleGrilled Peach and Avocado Salsa 

Stay tuned for more, and in the meantime, ¡Buen provecho! Enjoy!


About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

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