Feta and Pico de Gallo with Totopos
A “botana” or “ tentempie” is like a little pick me up or “snack” is always served before a meal. Often is something very simple made with things you may have at home like a fresh cheese, a fresh salsa and “totopos” or tortilla chips, the easiest nicest of snacks to welcome your guests into your home and to have perhaps alongside some copitas.
We are a very warm and welcoming culture in Mexico and putting something nice together for your guests is a pleasure and something I carry with me, I always think that is how I would like to be treated in someone else’s home.
This is one thing that I love to serve for those occasions and what I love about it, is that besides being prepared in no time and tasting delicious, it always looks really pretty on the table.
Pico de Gallo is a fresh salsa that I adore and make very often at home. To me the key to a good pico de Gallo is to use different varieties of tomatoes and the best to bring extra flavour to my salsa. Since moving here I have become a big fan of the Isle of Wight tomatoes from the Tomato Stall, I love that they are grown in this country besides being really good quality and tasting amazing, I find it’s very important to always try to use good local produce to work with.
This is how I like to play with something simple and unpretentious to create something special , when you care about the ingredients you use the results will always be superior.
Serve the Pico de Gallo over a nice piece of feta cheese , garnish with a couple of edible flowers for wow factor and subtle grassy notes that compliment this simple dish.
Serve with freshly made totopos preferably with a good pinch of maldon salt, enjoy this botana alongside a couple of cold beers, a chilled glass of wine or my new favourite thing a nice cold glass of refreshing kefir water.
Serves 4
Ingredients:
15 corn tortillas, (stale tortillas are better for frying).
1 cup of vegetable oil.
1 beefsteak tomato, (diced).
100 grams of cherry piccolo, (cut into quarters).
100 grams of mini plum tomatoes, (cut into quarters).
1/2 red onion, (finely diced).
6 radishes , (finely diced).
3 -4 fresh jalapeños , (finely diced, depending on how spicy you like your salsa).
2 limes, (juice).
3 tbsp extra virgin olive oil.
1 handful of fresh coriander .
Garnish:
Edible flowers primroses or violas work great with this simple snack.
Maldon salt and freshly ground black pepper for seasoning.
Method:
How to Make Totopos.
Cut the tortillas into triangles with a sharp knife.
Shallow fry the tortilla triangles in a pan with very hot vegetable oil.
Once golden and crispy remove them from the oil with a slotted spoon and place them over kitchen paper to absorb any extra oil.
Sprinkle with a pinch of maldon salt while they are still warm, repeat the same with the remaining tortillas.
How To Make Pico de Gallo:
In a bowl add all the varieties of tomatoes, the red onion, fresh chilli and radishes, squeeze the lime juice on top and add the extra virgin olive oil, season with a good pinch of maldon salt and freshly ground pepper, mix.
Just before serving add the freshly chopped coriander and integrate with as spoon, taste and adjust seasoning if necessary.
To Serve.
Cut the feta cheese into 4 pieces and serve individually on small plates.
Add a good amount of fresh pico de Gallo on top of each cheese plate, and serve the rest in a bowl on the side so your guests can have some more if they want.
Garnish with the fresh edible flowers and serve with the totopos or tortilla chips on the side.