Description
Manomasa's Recipe No.15 is a chip bursting with sunshine. Each one is studded with Mediterranean olives, sweet pimientos and tangy, salty Manchego cheese. Grab a fistful and use them to shovel salsa, guacamole, refried beans, ceviche, queso fundido, fondue or any dip your heart desires. Although we've called these tortilla chips, they're technically proper Mexican-style totopos - the difference is in the baking and the mixture of salt into the masa (corn dough). The name totopo comes from 'tlaxcaltotopochtl' in the ancient Aztec language of Nahuatl, which is itself a combination of the words for tortilla and thunder, presumably because they set your tummy rumbling and always go down a storm. Sitting at the bar of a bustling taqueria scooping up guacamole and salsa with crunchy totopos, the team behind Manomasa had an epiphany and decided to create their own in innovative flavours inspired by the vibrant street food of Latin America.
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