📍 Where this dish comes from: Michoacán · Lake Pátzcuaro and Janitzio Island
Discover the history of this region →
Discover the history of this region →
Servings: 2 servings
Calories: 330kcal
Ingredients
- 3 cups chicharrón / pork-rind curls sub: keto cheese crisps or baked pepperoni “chips”
- 1/2 cup cucumber peeled & diced; sub: zucchini dice
- 1/2 cup jícama peeled & diced; sub: daikon radish or celery hearts
- 1/4 cup spicy roasted peanuts no sugar; sub: chili-lime almonds or pumpkin seeds
- 3 tbsp sugar-free chamoy-style sauce sub: sugar-free hot sauce + squeeze of lime
- 1 lime quartered; sub: lemon wedges
- 2 tbsp fresh cilantro leaves sub: parsley or spring-onion greens
Instructions
- Layer the “chips”: Spread chicharrón in a wide bowl or on a platter so every curl has topping potential.
- Add the crunch & fire: Scatter cucumber, jícama, and spicy peanuts evenly over the pork rinds.
- Sauce & garnish: Drizzle chamoy in a zig-zag, squeeze lime over everything, and finish with cilantro.
- Serve right away: Hand out forks or dig in with fingers while the chicharrón stays crisp.
Nutrition
Serving: 1serving | Calories: 330kcal | Protein: 24g | Fat: 23g | Fiber: 2g
Tried this recipe?Let us know how it was!
About This Dish
Dorilocos are Mexico City’s wild answer to nachos, and this keto remix keeps every bold layer: fluffy chicharrón mimics corn chips, while diced cucumber and jícama add salsa-bar freshness.
Health Benefits
- Pork rinds replace the corn chips traditionally used in dorilocos, keeping this dish carb-free at the base.
- Peanuts add healthy fats and a satisfying crunch.
Pairs Well With
- Blackened Salmon & Cotija Salad
- Stuffed Mini Bell Peppers