Tucson's Famous Topopo Salad

How to Make

• 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.

• Step 13: Sprinkle the top of the salad with cheddar cheese to resemble lava.

• Step 14: Crown your topopo with a slice of tomato and half of the pimiento-stuffed olive.

• Step 15: While eating, once you topple your topopo, mix in some salsa for an extra kick.