The Great Chips & Salsa Myth

If you walk into a Mexican restaurant in the US or Europe, the waiter usually drops a basket of warm tortilla chips and a bowl of salsa on the table before you’ve even opened the menu. It’s the universal "starter."

But here’s the truth: if you go to a traditional home or a local fonda (small family eatery) in Mexico, you might be waiting a long time for that basket.

In the world of authentic Mexican cuisine, we don’t really do "appetizers" in the way Westerners think of them. We have Botanas, Antojitos, and Entradas. And while we love our chips, the real way to start a meal in Mexico is much more exciting.

The "Chips and Salsa" Confusion

First, let's address the elephant in the room. In Mexico, "Chips and Salsa" isn't really a standalone course. You’ll find Totopos (fried tortilla triangles), but they are usually served with a dish (like ceviche or beans) or as a garnish.

The idea of a bottomless basket of chips is largely a "Tex-Mex" invention. In Mexico, we prefer to start with something that has a bit more soul.

1. Las Botanas (The "Snacks")

Botanas are what you eat while you’re having your first drink (usually a cold beer or a Tequila). They are salty, punchy, and designed to open up your appetite.

  • Chicharrón: Crispy, fried pork rinds. In many traditional spots, you’ll get a giant sheet of chicharrón in the middle of the table to crack off pieces and dip into fresh salsa or guacamole.

  • Esquites: This is "street corn" in a cup. Toasted corn kernels sautéed with epazote, lime, chili powder, and a dollop of mayo. It’s the ultimate savory warm-up.

  • Cacahuates Enchilados: Peanuts toasted with garlic, lime, and dried chilies. Simple, addictive, and the perfect companion to a Michelada.

2. Los Antojitos (The "Little Cravings")

The word Antojito literally comes from the word antojo (a whim or a craving). These are the star players of Mexican street food. While they are often eaten as a main meal, smaller versions are frequently served as "starters."

  • Sopes: Thick, small corn masa cakes with pinched edges to hold toppings like refried beans, crumbled cheese, and salsa.

  • Tlacoyos: Oval-shaped masa cakes stuffed with beans or fava beans and grilled on a comal.

  • Quesadillas de Comal: Forget the greasy, folded flour tortillas you see in fast food. Authentic starters are often small corn tortillas folded over stringy Oaxaca cheese and squash blossoms (flor de calabaza), cooked with no oil on a flat griddle.

3. Las Entradas (The "Entries")

When you sit down for a formal meal, the Entrada is the official first course.

  • Guacamole: Okay, we do eat this at the start, but it’s treated with respect! Authentic guacamole is made in a molcajete (stone mortar and pestle) and served with thick, handmade totopos or fresh, warm tortillas.

  • Queso Fundido: This is the Mexican version of fondue. Melted, gooey cheese (usually Chihuahua or Manchego) topped with spicy chorizo or mushrooms. You scoop it up with a tortilla, and it is pure heaven.

  • Ceviche or Aguachile: In coastal regions, you always start with something raw and acidic. Aguachile (shrimp submerged in a liquid of lime juice, chili, and cilantro) is the ultimate palate cleanser.

4. The "Salsa" Rule

In Mexico, salsa isn't an "appetizer"—it’s a condiment. It’s already on the table in various colors and heat levels, but it’s meant to be added to your food as you eat. We don't "dip" as much as we "drizzle."

The only exception? A fresh Pico de Gallo (which we often call Salsa Bandera because it has the colors of the Mexican flag: green cilantro, white onion, and red tomato).

Experience a Real Start at Papi’s Tacos

At Papi’s, we bridge the gap. We know you love your chips, so we make our Totopos fresh every day. But if you want to eat like a local in Mexico City, we recommend starting with our Esquites or a bubbling bowl of Queso Fundido.

The goal of a Mexican starter isn't just to fill you up; it’s to get your taste buds dancing and prepare you for the tacos to come.

About Us: At Papi's Tacos, we are inspired by both the authentic street culture and the culinary evolution sweeping Mexico. We commit to using traditional masa and slow-cooking techniques to deliver a flavor that is both deeply traditional and undeniably fresh. Come taste the future of Mexican food with us. ¡Buen provecho!

Ivan Goh