• Skip to primary navigation
  • Skip to main content
Mamá Maggie's Kitchen
  • Recipes
    • Appetizers
    • Beef
    • Breakfast
    • Chicken
    • Desserts
    • Drinks
    • Pork
    • Seafood
    • Side Dishes
    • Soups
    • Vegetarian
    • Healthy
    • Mexican
    • Holiday Recipes
    • Learn
  • Cookbooks
  • Shop
  • Courses
    • Tamales
menu icon
go to homepage
  • Home
  • Recipes
  • Cookbooks
  • Courses
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Cookbooks
    • Courses
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Appetizers » Tostilocos + VIDEO

    Tostilocos + VIDEO

    Last Updated November 9, 2022. Originally Posted October 1, 2021 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Tostilocos is a tasty and popular snack made with Tostitos tortilla chips with layers of flavor and texture. Cucumber, jicama, chamoy, and more make up this “crazy” recipe.
    Jump to Recipe Print Recipe
    A plate of Tostilocos next to bowls with the ingredients needed to make the recipe.
    A plate of Tostilocos next to bowls with the ingredients needed to make the recipe.

    Tostilocos are tasty and popular Mexican antojitos. 

    Antojitos (or “little cravings”) are fun snacks sold by street vendors and at small shops. 

    Named after a combination of Tostitos (a tortilla chip brand) and the Spanish word for crazy, or “loco.”

    In short, “crazy chips.” 

    Mexicans will agree… The crazier, the better!

    The ingredients needed to make Tostilocos labeled and sitting on a wooden table.

    Ingredients:

    Tostitos: Use the Salsa Verde Chips. Some street vendors will use Doritos chips instead. In that case, they are called “Dorilocos.” 

    Tajin: For a spicier version, use ground chile de arbol. 

    The Jicama will provide crunch. 

    Cucumber is cool and light. 

    Chamoy: Any chamoy brand is fine to use. 

    Japanese-Style Peanuts: Or you can use any kind of nuts – peanuts, almonds, cashew, etc. 

    Cueritos: Pickled pork skin is tangy and delicious. Omit for a completely vegan recipe.

    A plate of Tostitos salsa verde chips topped with cueritos, or pickled pork skin.

    Cueritos, or Pickled Pork Skins, can be hard to find. If you can’t find them at your local store, you can buy cueritos online. 

    Other Additions: 

    You might also see tamarind candies, mango, churritos, and more. 

    Instead of chile powder, some people will use hot sauce like Valentina or Tapatio. 

    The variations are endless. 

    Another popular version is Tostielotes – Tostitos topped with Mexican Street Corn. 

    How to Assemble:

    • Add a layer of the salsa verde chips. 
    • Top with the remaining toppings. 

    There are many Mexican recipes that include basic ingredients turned into “loco” combinations. 

    A blend of flavors turned into an appetizing and flavorsome snack authentic to Mexico.

    A plate of Tostilocos next to bowls with the ingredients needed to make the recipe.

    Frequently Asked Questions

    How do you pronounce Tostilocos?

    Toe-Stee-LOW-Kowz

    What do Tostilocos taste like?

    It’s spicy but sweet and has different textures. From the cool cucumber to the sweet chamoy sauce, you also get bites of crunchy jicama and yummy tortilla chips. The combination may sound weird, but it works! 

    Who invented Tostilocos?

    Tostilocos were invented in Tijuana, Baja California by Javier Rodríguez in the 1990s. 

    A hand holding a Tostilocos over a plate.

    Other Mexican Antojitos:

    Mexican Street Corn

    Mexican Fruit Cups

    Esquites con Tuetano

    Tostilocos is a blend of flavors that are truly unique and insanely addicting. Add all your favorite toppings and enjoy!

    Hungry for More?

    Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.

    Did you make this recipe? Please rate the recipe below!

    A plate of Tostilocos next to bowls with the ingredients needed to make the recipe.

    Tostilocos

    Tostilocos is a tasty and popular snack made with Tostitos tortilla chips with layers of flavor and texture. Cucumber, jicama, chamoy, and more make up this “crazy” recipe.
    5 from 7 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mexican
    Prep Time: 7 minutes
    Cook Time: 0 minutes
    Total Time: 7 minutes
    Servings: 4 people
    Calories: 357kcal
    Author: Maggie Unzueta

    Ingredients

    • 1/2 bag Tostitos Salsa Verde Chips
    • 1/2 bag Japanese-Style Peanuts
    • 3 tbsp Cueritos (Pickled Pork Skin)
    • 1/2 cucumber diced
    • 1/4 cup jicama diced
    • 1/2 cup chamoy
    • 1/8 cup Tajin
    • 1 lime juice

    Instructions

    • Add a layer of Tostitos chips.
    • Top with the remaining ingredients.
    • Add as much of the toppings or as little as you like.

    Video

    Notes

    Other Additions: tamarind candies, mango, churritos, and more!
    Instead of Tajin chile powder, some people will use hot sauce like Valentina or Tapatio. 
    To make it even spicier, use ground chile de arbol instead of Tajin. 

    Nutrition

    Calories: 357kcal | Carbohydrates: 46g | Protein: 12g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 1045mg | Potassium: 342mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2233IU | Vitamin C: 5mg | Calcium: 114mg | Iron: 3mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Appetizers, Mexican

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Erika

      October 5, 2021 at 8:03 am

      5 stars
      This sounds so good!! I love these flavors. Such a perfect appetizer.

      Reply
      • Maggie Unzueta

        October 6, 2021 at 11:18 am

        I totally agree. Perfect appetizer indeed!

        Reply
    2. Lisa Huff

      October 5, 2021 at 8:05 am

      5 stars
      Love the name crazy chips! It makes me giggle but in all seriousness love that these are a healthier (but just as satisfying…) version of the nachos we generally make!

      Reply
      • Maggie Unzueta

        October 6, 2021 at 11:17 am

        I know. It makes me giggle too. 🙂

        Reply
    3. Kathryn

      October 5, 2021 at 8:23 am

      5 stars
      There is so much crunch in this recipe! I love crunchy snacks so I can’t wait to make this, I know it will be a hit!

      Reply
      • Maggie Unzueta

        October 6, 2021 at 11:17 am

        Yes, lots of texture and flavor in this recipe. 🙂

        Reply
    4. Dannii

      October 5, 2021 at 8:40 am

      5 stars
      I have never heard of these before, but they sound amazing. I need to find some Japanese peanuts now.

      Reply
      • Maggie Unzueta

        October 6, 2021 at 11:17 am

        It’s a newer recipe to Mexico. Made in the 1990s. And yes on those Japanese peanuts! 🙂

        Reply
    5. Mindee Taylor

      October 5, 2021 at 9:14 am

      5 stars
      This was a flavorful change from our normal chips and salsa! Plus it was a great way to try out foods that were new to us!

      Reply
      • Maggie Unzueta

        October 6, 2021 at 11:16 am

        Totally agree! So glad you liked it.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Footer

    ↑ back to top

    About

    • About Maggie
    • Privacy Policy
    • Cookie Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • PR/ Advertise
    • Email maggie @ mamamaggieskitchen.com