Browse our delicious recipes

Welcome to our recipe page. Here you will find traditional Mexican recipes which go wonderfully with Los Contores tortilla chips. Enjoy!

Chilaquiles Tapatios


300 g of “Los Cantores” Original tortilla chips

1 TBSP oil

4 large tomatoes

1 chipotle pepper

1 garlic clove

2 eggs

2 TBSP chicken stock in powder (knorr)

1 large white onion, finely chopped

1 cup of grated “queso fresco”


Mix in blender tomatoes ,garlic and chipotle (add a portion of water if paste is too thick). Heat 1 tbsp of oil and fry this paste, lower the heat and simmer for 5 minutes. Season to taste with salt and chicken stock.

Add “Los Cantores”  original tortilla chips into the sauce. Mix in the eggs and gentle stir the tortilla chips until the egg is fully cooked. Turn off the stove to keep the tortilla chips crunchy.

Place a portion on a plate and sprinkle with onion and quest fresco.

Enjoy with a side of refried beans.



2 ripped avocados

1/4 white onion (red onion could also be used)

1/4 cup of cilantro

1 TBSP green hot pepper or jalapeño

2 limes



Slice avocados in half. Discard the seed. Scoop out of shell with a spoon. Place in bowl.

Add juice of fresh lime immediately to prevent browning. Use a fork and mash to desired consistency. Add chopped onion, cilantro and green hot pepper. Stir gently to mix ingredients.

Add juice of second lime and then salt to taste. Stir just slightly, until incorporated.

Serve with your favourite Los Cantores tortilla chips for a dip.

Salsa “Pico de Gallo”


4 tomatoes, chopped

1 red onion, finely chopped

1 tbsp green hot peppers or jalapeño peppers ,finely chopped

1/5 cup of cilantro, roughly chopped

1 ripped mango

1 lime juice



Combine all ingredients in a large bowl and season with salt.

Enjoy this salsa with any of  Los Cantores tortilla chips to get the best experience.

Mushrooms Mexican Salad


2 cups white button mushrooms

1 tsp of minced garlic

1/5 cup parsley

1 green hot pepper

2 TBSP of butter or olive oil



Pour the butter or olive oil into a frying pan, sauté the the garlic for few seconds and add the mushrooms. Gently stir until the mushrooms are tender but firm. Add the parsley and green hot pepper. Remove from heat and add salt to taste.

Pair this appetizer with our Los Cantores Blue Corn, Original tortilla chips.

“Nopales” Salad


6-8 nopales paddles

1 medium white onion

2 medium tomatoes

1 cup of cilantro

1-2 green hot pepper (green bird’s eye chile pepper), you can also use jalapeño

1 -2 limes

Salt to taste (Preferable “Sal de grano” (coarse sea salt)


Boil the cactus paddles in water with cilantro and onion in a medium saucepan until soft.  Then drain into a plastic strainer, and let set for about 15 minutes to allow all of the liquid from the nopales to drain completely. Rinse throughly with cold water to get rid of the nopal viscose liquid.

Mix together the cactus, chopped onion, tomato, cilantro and green hot peppers. Season with salt.

Serve this healthy and delicious dish as a salad or side dish. Enjoy it with our  Los Cantores tortilla chips for a better experience (recommended with jalapeño, lime, original or blue corn presentations).