Photo by Joseph De Leo, Food Styling by Christopher BarschSalsa de Totopos could be considered the cousin of Salsa Macha, Salsa Tarasca, or Salsa Mulata. In Puerto Vallarta, you often find a version of this salsa with seafood or with pozole at late-night cenadurías. But my favorite version of this sort of salsa, with the brilliant addition of crispy tortilla chips, is often made just for esquites. But trust me: This salsa is exactly what you want on your street corn. Here, the street corn becomes the centerpiece, freshly cooked, sliced in wide slabs, and gently layered with the creamy ingredients.
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