Side El Torito Recipe

Fry method

Heat 1/2 cup vegetable oil in a shallow skillet over medium-high heat until shimmering (about 350°F/175°C). Working in batches, add tortilla strips and fry, stirring frequently, until golden and crisp, about 1–2 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate and immediately sprinkle with 1/4 tsp salt. Let cool.

Baked method

Preheat oven to 400°F (200°C). Toss tortilla strips with 1–2 tbs olive oil and a pinch of salt. Spread in a single layer on a baking sheet and bake 8–12 minutes, tossing halfway, until golden and crisp. Cool before using.

Place cilantro, Greek yogurt, mayonnaise, lime juice, olive oil, garlic, jalapeño (if using), honey, cumin, salt, and pepper into a blender or food processor.

Blend until smooth, scraping down the sides as needed. If the dressing is too thick, add water 1 tablespoon at a time until you reach a pourable, creamy consistency (about 1–2 tbsp). Taste and adjust seasoning with additional salt, lime juice, or honey as desired.

Transfer the dressing to a container and refrigerate for at least 15 minutes to let flavors marry. Dressing can be made up to 3 days ahead and kept chilled.

Place 6 cups torn romaine into a large mixing bowl.

Add the thinly sliced radishes (6 pieces) and 1/4 cup toasted pepitas.

Toss the salad gently with about 3–4 tablespoons of the creamy cilantro dressing, adding more to taste. Ensure leaves are coated but not drenched.

Divide the dressed romaine among serving plates (this recipe makes 3–4 small servings).

Top each portion with about 2 tablespoons crispy tortilla strips and sprinkle with crumbled cotija cheese (about 2 tablespoons per serving).

Finish with a light sprinkle of additional pepitas if desired and serve immediately so tortilla strips remain crisp.