Totopo, totopos, totopostes

So, my painter came over to give us an estimate. As I was saying good-bye, he asked if I liked "dry tortillas." Why not? He led me out to his truck and gave me a bag he'd had sitting on the seat. They looked at first like "regular" tortillas, but thinner and with what look like small air bubbles. He told me that he'd brought them back from his Christmas road trip to Chiapas (57 hours each way) where the women sit and make them for "oh so little money." He also said that they often just ate them plain for breakfast. They're great. Much lighter and thinner than a regular tortilla or tortilla chip. Salty but not anywhere near as salty as a potato chip, for example. Not greasy, of course, since they're baked rather than fried.

I've googled and learned a little. But I'd love to know more, including whether they're generally available in Chicago--either in stores or restaurants.

I've always thought totopos were just a way to use stale tortillas: cut them into wedges, dip in salt water, fry in lard. That's how we make them.

Bill/SFNM

My painter was back today and asked how I liked the tortillas. I expressed my enthusiasm and asked for more details. He confirmed that the Spanish name was totopo, and that they are made entirely by hand. The woman pat them into thin sheets between their hands and then cut out rounds with a coffee can. They are cooked inside what is clearly the Mexican equivalent of a tandoor--a small clay over where maybe ten at a time are slapped against the inside walls of the oven and then quickly baked. He said there are also sweet versions, made with sugar and coconut. He also said they are originally from Oaxaca. He's never seen them here, but he also thought there weren't any Oaxacan tamales in town. I'm bringing him a picture to prove him wrong. He's also promising me the details on a Mexican cheese store in Melrose Park. I'll pass them on when I get them.

The best English description I see is in (at?) Wikipedia.. A little more, including about the sweet variety, here..

Edited to quote oaxaca-travel.com.

Totopos come from different parts of the state, from the Sierra to the Mixteca, but the most popular are those of the Tehuantepec Isthmus. The dough in totopos from this region is not very finely ground, and holes are purposely made in them so they can be more easily removed from the comixcal. This is an oven made from a large clay pot with two openings. It is placed on the ground or on a slightly interred special base, wood is lit inside the pot, and when the thick clay pot is hot, tortillas are placed on it. The tortilla makers wet their arms and skilfully place the tortillas on the walls of the pot until they are cooked on one side only. Totopitos de coyol are made in Juchitan. They are smaller, and can also be made with beans or shrimp.

Ann Fisher wrote: He's also promising me the details on a Mexican cheese store in Melrose Park. I'll pass them on when I get them.

Ann, that's probably Santa Maria Lacteos. We love the branch in Chicago, on 26th Street.

http://lthforum.com/bb/viewtopic.php?p=59049#59049

thanks for the report on the totopos from Chiapas -- very interesting. RST found a Chiapanenco grocery in Joliet a couple years ago (and brought me a tamal) but otherwise I don't think we've had many reports of food from that state.

I hope you hired this guy!

You're exactly right, Amata. When I got home yesterday the apartment was completely painted and all back in order (anyone who wants a great painter, PM me) and my painter had left me with a dozen elote tamales and a carton of Santa Maria Lacteos brand crema.

I had a tamale for breakfast. It's a pretty heavy dose of carbohydrates, that's for sure. The crema, as he'd promised, was fabulous.

My painter made another trip and brought me back more totopos--this time both varieties.



A closer look




I like the sweet variety (the darker ones) even better than the originals.