description Totopo Overview
Totopo is a crispy, thin flatbread originating from the Mexican state of Oaxaca, specifically associated with Zapotec communities in the Istmo region. It is prepared using masa dough made from nixtamalized corn, which is pressed into thin rounds or triangles. The dough is traditionally baked in a wood-fired clay oven or on a comal until it becomes firm and brittle. Totopos are distinct from standard tortilla chips and are often flavored with salt and sometimes animal fat.
help Totopo FAQ
How are traditional Oaxacan totopos cooked?
In the Isthmus of Tehuantepec, traditional totopos are baked against the hot inner wall of a clay oven called a comixcal. Small holes in the masa round help it cook evenly and contribute to its distinctive appearance.
Are totopos simply Mexican tortilla chips?
The word totopo is often used for tortilla chips, especially outside Oaxaca. Isthmian totopos, however, are traditionally round, perforated corn breads with a dry, crisp texture rather than triangles cut from ordinary tortillas.
Why do totopos keep longer than fresh tortillas?
Their baking process removes more moisture than the quick griddle cooking used for soft tortillas. That dry structure made totopos practical in the hot climate of Oaxaca's Isthmus region.
What corn preparation is used to make totopos?
They are made from masa produced by nixtamalizing corn with an alkaline solution before grinding it. Nixtamalization changes the flavor and handling of the grain and is also fundamental to tortillas and tamales.
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