Tostilocos are a Tijuana street food usually served in a bag of Tostitos. I like to make mine on a big platter and let guests scoop servings onto paper plates. It's a delicious variety of flavors and textures, lighter and more refreshing than nachos.

Note: Street vendors usually add cueritos (pickled pig skin strips). I don't care for these and the recipe is great without them. Feel free to include them, or substitute cooked bacon pieces. I also prefer to shred the Jicama and Cucumber, versus the large chopped chunks that you'll find on the street. Be sure to squeeze out all of the moisture after shredding; just grab handfuls and squeeze over the sink until sufficiently dry. Ingredients are widely available at Latino markets. The good news is you'll love these enough to use them again and again.