Totopo

Totopo is a cherished traditional Mexican corn product that resembles a tortilla, but with distinctive differences. It can be toasted, fried, or baked and is commonly made from nixtamalized corn masa. In the Oaxaca region, the Zapotec people have a unique method of preparing totopos, baking them in clay ovens called comixcals.

These round, baked tortilla chips typically have salt added and small holes punched in them before baking, imparting a unique texture and flavor. When we refer to totopos, we might also mean triangular fried tortillas, known to most as tortilla chips. If you encounter a whole round baked or fried tortilla, that is called a tostada.

One of the great advantages of totopos is that the baking and salting process helps preserve them, making them suitable for storage and later enjoyment, similar to dry crackers. While you might find commercially made tortilla chips in Mexico and the United States labeled as totopos, these often differ from the traditional Oaxacan version in terms of preparation.

The name "totopo" is derived from the Aztec or Nahuatl word "tlaxcaltotopochtl." This term combines "tlaxcalli" meaning tortilla, with a word for thunder, essentially describing them as "tortillas that are noisy to chew." It’s a fitting name for such a crunchy and delicious snack!