Tostilocos

Tostilocos are a crazy antojito that packs tons of bold Mexican flavors into one single snack. Jicama, cucumber, Japanese-style peanuts, and tamarind candies are piled on top of tortilla chips, then covered with hot sauce, chamoy, and lime!

Much like pepinos locos, tostilocos are all about the toppings. The more you can pile onto them, the better! This vibrant snack is a great dish to make for parties and gatherings. Serve it platter-style, or set up a build-your-own station!

Why I love this recipe

These tostilocos combine the crunchy texture of tortilla chips with the freshness of cucumber, jicama, and mango, all brought together with the tangy kick of lime, hot sauce, and chamoy sauce.

The blend of textures and bold, spicy-sweet flavors creates a taste experience that’s unlike any other. There’s no special cooking technique or equipment required either — just chop, mix, and serve.

It’s a versatile snack that all people of all ages and dietary preferences enjoy. Whether you’re serving it at a family picnic or as a quick snack, it’s sure to be a hit.

Ingredient notes

Tostilocos recipes are easy to customize, but this is what I like to include in mine. Find a full breakdown and suitable substitutes below!

Tortilla chips
I use plain tortilla chips, but you can use any vegan-friendly chip brand. You can also try El Sabroso Salsitas (however, they’re not confirmed vegan).

Jicama
Jicama adds a crisp texture and starchy flavor. Don’t forget to peel it since the skin is very tough and poisonous.

Substitute: If you can’t find jicama, you can also use pears, green apples, or daikon radishes.

Tamarind candy
Add a tangy, slightly spicy, and chewy element. The most popular store-bought brand is Pulparindo, which you should be able to find online or in Mexican food markets.

Substitute: If you can’t find them, make your own tamarindo candy or use any tangy, chewy candy you prefer.

Japanese-style peanuts
Cracker nuts add a crunchy texture and a subtle sweetness with umami undertones. Roasted and salted peanuts work as well.

Tajin
Chile-lime seasoning adds a kick of spice and tang. Look for the brand Tajin at Mexican food grocers or online.

Substitute: You can also use lime juice and a pinch of cayenne or ground arbol chiles instead.

Chamoy
Drizzle homemade chamoy sauce on top for a tangy, spicy, umami, and sweet finishing flavor that ties the tostilocos together. If it’s more convenient, you can find natural vegan chamoy online.

How to make

Learn the best way to make tostilocos with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results! Also, you can watch my video tutorial down below!

Preparation

Prep the vegetables by peeling and cubing your cucumber, jicama, and mango if you’re using one. Open the rest of the toppings and sauces you’ll be using as well.

Getting everything ready in advance means you’ll be able to assemble your snack more quickly, which prevents the chips from turning soggy.

Assembly

Step 1
Spread the tortilla chips out in an even layer on a plate, platter, or casserole dish. Layer on the diced cucumber, jicama, mango, tamarind candies, and peanuts.

Step 2
Garnish the top with chile-lime seasoning, chamoy sauce, and Valentina hot sauce. Serve the plate with lime wedges on the side. Happy eating!

Recipe tips

Choose the right chips: Opt for sturdy corn tortilla chips. They hold up better with toppings and sauces, providing the perfect crunch.

Layer the toppings: Layer the ingredients evenly to ensure each bite is flavorful.

Thick sauce consistencies: Keep the sauces and dressings on the thicker side to prevent too much sogginess.

Proper cutting technique: Dice your fruits and vegetables into small, uniform cubes for an even distribution and easier eating experience.

Frequently asked questions

Storing

Tostilocos are best enjoyed fresh and aren’t ideal for storing once assembled. The sauces and water-heavy toppings cause the chips to become soggy.

You can prepare and store the individual components separately. For the non-chip ingredients like fruits, vegetables, and sauces, place them in airtight containers and refrigerate them until you’re ready to assemble.

Watch how to make it

More Mexican snacks

Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.