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Tostada de curitos

Melanie Wong | May 28, 200211:04 PM

On a recent drizzly day, I cruised along Sebastopol Rd. to see if any of my favorite trucks might be offering champurrado or atole. The Delicias Elenitas (the blue one in Lita's parking lot) had some handwritten signs up that I'd not seen before, so I pulled in for a closer look. In addition to "rico champurrado calientito", the sign also offered "ricas tostadas: curitos y tinga."

If you like pickled pigs' feet, you'll love curitos. Curitos de cerdo is the marinated pork skin. These were cut into thin strips that reminded me of the cold jelly fish appetizer in Chinese restaurants in shape and texture. The strips are whitish, almost translucent with an opalescent shimmer, and pickled with a light vinegary taste. Firmish in texture, but not as crisp as jellyfish. The tostada was spread with refritos (refried beans), then topped with a generous heap of curitos, shredded iceberg lettuce, diced tomatoes, chopped onion, crema, a thin and almost bitter red chili salsa, and a blizzard of grated queso fresco. A lightish snack for $3.50.

The champurrado was also good - thicker with corn, and a light dose of chocolate - $1.


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