Best in the Valley: Tortilla Chips and Salsa
By: Brian Garrido
According to Libby O’Connell’s “The American Plate: A Culinary History in 100 Bites” tortillas chips are a Tex-Mex invention. In 1912, during the beginning of America’s Industrial revolution, San Antonio-based entrepreneur, Jose Bartolome Martinez mechanized the making of mass-produced tortillas using his patented masa recipe. Prior, all tortillas were handmade – a laborious process; but by using the leftover masa formed into triangles, he made commercial “totopos” which were sold in small eight ounce bags.
However, in California during the 1940s, it’s widely known that Rebecca Webb Carranza of El Zarpape Tortilla Factory located in Los Angeles, created what we now know as “chips”. As the president of the company, she didn’t want to waste her goods. So she took any misshapen tortilla and cut them into quarters. Lightly fried and salted, she started serving them at family gatherings, and then at ten cents a bag – which evolved into what we have today.
The Snack Food Association says tortillas are selling faster than hamburger buns and hot dog rolls, partially because the Latin American sector is growing quickly and gringos prefer corn tortillas, as they are naturally gluten-free food.
All of this leads us to the basket of triangulated corn “chips” placed on a table at a South of the Border restaurant with the requisite salsa. Some restaurants serve them claiming authenticity; and others do not, saying Mexicans don’t eat chips and salsa before the meal. (Rick Bayless – we’re talking about you.)
Regardless, warmed chips and salsa are part of Latin American culture living in the United States and have been contributing to the make-up of the United States culinary scene for more than a hundred years. You can almost say chips and salsa are as American as potato chips.
A few of our favorite selections include:
Sol Cocina, Scottsdale: A mini-chain overseen by a gringo female chef tops our list of best chips and salsas. Chef Deborah Schneider hand makes mini-totopos with a selection of salsas, including one made from black beans. Break off a crispy round and then dip. Incredibly zesty and pairs well with some of their inventive margaritas.
15323 N. Scottsdale Road, Scottsdale
(480) 245 – 6708
Mexx 32, Phoenix: A trio of salsa including an avocado is served up with house made chips. Crunchy, with just the right amount of salt and nicely sized for dipping into the pico de gallo, the verde and a heat filled chile. A great place too to sit and watch the flat screens on game day.
3154 E. Camelback Road, Phoenix
(602) 522-6255
America’s Taco Shop: Created by a female Latina, the quick casual restaurant serves up chips and salsa which are all handmade. Day old tortillas are crisped up and lightly salted with three salsas none of which are overly spicy. The Camelback location is now serving margaritas. It’s a great place to grab a quick and delicious dinner without all the pomp and circumstance of others.
1615 East Camelback Road, Phoenix
(602) 264 – 4229
La Santisima Gourmet Taco Shop: Heralded as one of the best taco places in the southwest, it only goes to reason that they would have really great chips and salsa. Here, not only are the crispy triangles served warm, but owners Felipe and Christina Guzman make up to eight fresh salsas daily. Yep, a cerverza and chips and salsas – that’s a meal.
1919 N. 16th Street, Phoenix
(602) 254-6336
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