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.
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!