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When You’re Craving a Late-Night Snack, Make Dorilocos

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When You’re Craving a Late-Night Snack, Make Dorilocos

Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. Dorilocos is the topic this time.

This story is part of Junk Food, Redefined, our new collection of snack recommendations, recipes, and perspectives that celebrate an undervalued food group. Read all the stories here.

Not to brag, but I was eating Dorilocos before Dorilocos was a thing. My family is from Michoacan in the west of Mexico City. When I was young there was a woman selling snacks out of a cart near my primary school. She sold mangos with lime and chile, as well as raw carrots and bags of chips. Anything could be customized, which I did. Can I get a mango with peanuts? You could also have cheese. She would ask us to add salsas, limes and jicama, whatever she thought looked best.

Eventually this organic culinary experimentation–which I would wager was happening in elementary schools across Mexico–became known as Dorilocos, and now, if you go to Mexico City, you’ll find Dorilocos stands everywhere. There are many options for chips, including Doritos and Churrumais, as well as spicy Rancheritos or Churrumais, along with an almost endless array of toppings such queso fresco, corn and gummy bears. This is a big step for me. You will be able to take the chips out from the vendor’s hand and have them cut open. Although there will be a knife, this messy snack is best eaten with a spoon.

How to make your own Dorilocos at home:

Start with a personal-size bag of the chip of your choice. I recommend nacho cheese Doritos if you’re a first-timer. Instead of opening the bag like you normally would, cut it across the front, from top to bottom. Add a handful of crispy Japanese peanuts, then salsa–in my case, a combo of Valentina and chamoy, a sweet-sour sauce made from dried fruit and chiles. I like a little freshness and crunch, so I sprinkle on diced cucumber, jicama, and mango. Raw beets, carrots and any other crunchy vegetable could be used. It’s almost a salad. While pickled pork rinds (cueritos) are technically optional, for me they’re nonnegotiable, adding great chew and a needed hit of vinegar. Finish the dish with salsa and plenty of lime . Your Doritos have gone crazy, congratulations!

I house my Dorilocos quickly, but if you’re a crispy-gone-soggy fan, take your sweet time. My niece squeezes all the parts together until they are uniform and mushy. It’s not true, but she is my best friend. This is traditionally a snack that is eaten at recess and after school. However, it can also be used as a stoner food or a middle-of the-night drink. It doesn’t matter how you choose to eat it. Personalization is key. Set up a Dorilocos buffet and invite your friends. See what other variations you come up with. Gummy bears are a must-have, as someone will be looking for them.

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