For seemingly ever, tostilocos have governed the diet of Mexis in Orange County yet proven almost impossible to cross over to gabachos--even those of the hipster set. Not sure why: the concoction of chips topped with fruits, peanuts, onions, salsa--really, whatever the hell you want--is like Fritos pies on tequila, then put on steroids.
That will probably change, though, thanks to a New York Times article on tostilocos that appeared today.
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Written by one of my culinary writing heroes, John T. Edge, it's a good story that traces the evolution of tostilocos from Tijuana street snack to increasingly getting served at high-end restaurants in San Diego and Arizona. You'll even find a quote from yours truly, arguing tostilocos are perfectly Mexican and not some supposed abomination.
There are a couple of places in SanTana exclusively devoted to tostilocos, although I haven't reviewed one because it sucks, and the other has horrible service. But will Taco María start serving them now? Gabbi's? Great challenge for ustedes!