Tucson's Famous Topopo Salad Recipe

"Can use romaine lettuce. From Restaurant El Charro, which dates back to the 1920s. Says the Topopo Salad was invented by founder Monica Flinn, who was so impressed when she saw the Mexican volcano Popocatépetl that she designed a salad to look like it and named it using an old Indian word for volcano. Topopo salads now are common in restaurants throughout Tucson. Whatever its specific ingredients, height is the common denominator"

Step by Step Method

Step 1

Combine lettuce, mixed vegetables (corn, carrots, green beans, peas, thawed in a colander under warm running water) and salad dressing in a large mixing bowl.

Step 2

The lettuce should be well-coated but not dripping.

Step 3

Spread the inside of the tostada shell with the warm beans.

Step 4

Set aside.

Step 5

Holding the funnel in your non dominant hand so that the wide end is facing up, fill the funnel with the lettuce mixture and press it down firmly with a spatula.

Step 6

Cover the hole end of the funnel while filling, then take your finger off the hole and let any extra dressing drain out into the sink.

Step 7

Flip the tostada shell over onto the funnel so that the refried beans are touching the lettuce.

Step 8

Flip the serving plate over and place it centered on top of the tostada in the funnel.

Step 9

Then, flip the whole thing over and gently place it on the countertop.

Step 10

Carefully remove the funnel to reveal the volcano-shaped molded salad.

Step 11

Dip the jicama sticks in lemon and lime juice mixed together and then dip them into the tajin seasoning on one end.

Step 12

Lean the jicama sticks, vertically at even intervals, around the perimeter of the salad (chile side up), followed by the carrots celery sticks and shrimp.