Food Sense

Recipe: Amy’s Topopo Salad

Last week, Amy shared her journey to a plant-based life with us. Today, she shares a veganized version of her favorite meal, from her favorite restaurant in college - The Topopo Salad from El Azteco.

From Amy:

“Topopo” means volcano, and as prepared at “El Az”, this is a huge salad for two people.  The Topopo Salad is presented with the salad on top of the nacho base in a big pointed mound (the volcano.)  You could add 2.5 oz vegan chicken, if you’d like.


Amy's Vegan Topopo Salad

by Amy C.

  • Serves 2
  • About 20 minutes


  • 4 cups thinly shredded romaine lettuce
  • 2.5 oz diced tomatoes
  • 1-2 minced jalapenos
  • 1 bunch chopped green onions
  • 2.5 oz thawed frozen peas
  • 6 oz shredded vegan cheese
  • 1/2 cup canola oil
  • 1/4 cup apple cider vinegar
  • pinch of salt
  • dash of pepper
  • pinch of sugar
  • 4 oz tortilla chips
  • 4 oz refried beans
  • 4 oz guacamole

  1. Combine lettuce, tomatoes, some (1-2 oz) of the cheese, jalapenos, peas and green onions in a bowl.  Toss well.
  2. In a separate bowl, mix oil & vinegar, salt, pepper, and sugar. Toss with salad mixture.
  3. Spread tortilla chips evenly on a microwave-safe plate. 
  4. Warm refried beans.  Spread refried beans over the chips.
  5. Sprinkle the rest of the cheese over the beans. Microwave for about one minute, or until cheese is melted.
  6. Spread guacamole over the melted cheese.
  7. Top with salad mixture to form your topopo!

Check out a photo of the original Topopo Salad here!


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