No party feels complete without tortilla chips those crispy, golden triangles that scoop up guacamole, queso, or salsa like nobody’s business. Whether it’s a rowdy Super Bowl bash or a quiet book club night, they’re the heart of the snack table. With grocery shelves overflowing with options, I wanted to know: which chip is the best? So, I asked my chef friends, and their answer was loud and clear: Xochitl Tortilla Chips. It wasn’t just a pick; it was like they were all in on a delicious secret, ready to share it with the world.
Jorge Guzmán, a James Beard Award finalist who runs Chilango MN, spilled the beans. He used to love Donkey chips, a Chicago gem with a generations old recipe, thick and sturdy like the kind you’d find in a Mexican taqueria. But when Donkey tweaked their formula, Jorge switched to Xochitl and never looked back. Both chips keep it simple corn, oil, salt, and a splash of lime but Xochitl brings a lighter, crispier bite that’s almost airy, perfect for snacking or dipping into fresh salsa. They also make a thicker “Dipper” chip that stands up to hefty guacamole without crumbling. Jorge loves how Xochitl’s rich corn flavor shines through, and their blue corn version adds a nutty depth for bolder pairings. Unlike Donkey’s limited reach, Xochitl’s everywhere, making it easy to grab a bag. Chefs can’t stop raving about that homemade taste, like something straight from a family kitchen, turning every crunch into a little celebration.
1. Flavor That Pops
Xochitl chips feature a flavor that’s a warm hug from a cornfield. Made of nothing but white corn, oil, salt, and the barest suggestion of lime, they capture the wholesome, earthy essence of corn. James Beard Award finalist and Chilango MN chef Jorge Guzmán extols their intense, brothy flavor. He was a huge fan of Donkey chips, a Chicago staple with a deep, almost nutty corn flavor, that spanned generations. But when Donkey switched up their recipe, Jorge’s new go to became Xochitl. “It’s got the real corn flavor,” he says, “like from a family owned taqueria.” For those who enjoy a twist, Xochitl’s blue corn chips introduce a subtle, earthy richness that complements spicy salsas or creamy dips perfectly. Each bite is like a party of uncomplicated, authentic ingredients.
2. Texture That Hits Every Note
A perfect tortilla chip is all about the crunch, and Xochitl delivers. Their regular chips are light and airy, almost fragile, dissolving in your mouth with a satisfying crunch. They’re ideal for a speedy snack or a light dip such as fresh pico de gallo. But when you’re digging into a thick guacamole or a hearty black bean dip, Xochitl’s “Dipper” chip steps up. Thicker and more robust, it stands on its own without shattering under pressure. Chef Maggie Lawlor, who cooked at Kansas City’s The Antler Room and now works for Rethink Food in New York, can’t say enough about their texture. “They have that great crispiness,” she says, “like they had just been fried for you.” To snack on them alone or to top them, the texture of Xochitl is a delight in every bite.
3. A Chip for Every Course
Tortilla chips are not just a dipper they’re kitchen heroes. The versatility of Xochitl makes them a staple in every kitchen. Mix them to top fried chicken or fish, with a sweet corn crunch that is gluten free by nature. Sprinkle over a steaming bowl of tortilla soup or chili for added texture. Chunkier chips, like Xochitl’s Dipper or Donkey’s, work beautifully for chilaquiles, soaking up zesty salsa without compromising their crunch. Experiment with them? Mix finer Xochitl chips with a binder for meatballs, mixin’ in cilantro, cumin, and a pinch of chili powder for a Mexican twist that flies great with a smoky chipotle sauce. Or present them in pastel azteca, a casserole of layers with chips substituting for pasta, between green salsa, shredded chicken, queso Oaxaca, and creamy requeson, baking to bubbly golden deliciousness. From simple snacks to show stopping dishes, Xochitl chips bring flavor and crunch to the table.
4. Pure, Honest Ingredients
Xochitl’s secret is its simplicity. Made simply with corn, oil, salt, and lime, these chips are about as home made as it is possible to be short of getting out the fryer. On a blind taste test of 15 major brands, Xochitl was in the top five for its pure, unadulterated flavor. Yes, they cost more, but chefs like Guzmán say it is a bit extra worth it for quality. Christina Zhong, who formerly worked as a chef at Craft and now manages production at Rethink Food, doesn’t mince words: “No store bought chip comes close.” Isabella Mezzettone, a Rethink chef with catering background, draws parallels to the homemade chips she used to make herself. “It’s like someone’s Abuelita made them,” she teases. Without artificial additives, Xochitl provides a clean, unapologetic corn flavor that chefs and home cooks can rely on.
5. Freshness Preserving Packaging
Xochitl doesn’t just pass the chip they’ve thought through the whole experience. Their paper bags are stylish, with a warm country vibe that looks great on any table. But more importantly, they’re practical. Instead of trapping moisture in like plastic bags do, Xochitl’s packaging includes breathability, keeping chips fresher for longer. Maggie Lawlor calls it “chic and clever,” with how efficiently it keeps that just opened crunch intact. It’s a subtle detail, but it shows Xochitl’s commitment to quality, from the first chip to the last crumb in the bag.
Chefs’ Love Letter to Xochitl
In Rethink Food, a New York nonprofit where chefs cook up thousands of meals a day, Xochitl is the hands down winner. Maggie, Christina, and Isabella seasoned chefs who’ve worked in fantastic kitchens for years can’t stop raving about it. “They’re as good as homemade,” says Isabella, gazing at them adoringly. Christina’s head bobs up and down, adding, “I’ve tested every brand on the market, and nothing holds a candle to the quality of Xochitl.” For home cooks and working chefs, making fresh tortilla chips is a labor of love that cannot be fit into a busy schedule. Xochitl bridges the gap, producing a chip that tastes like it just came out of the frier with only minutes difference. When industry insiders who spend the day in and out of the flavor lab speak so emphatically, you know it’s worth listening.
Why Xochitl Wins Every Time
Xochitl Tortilla Chips aren’t a snack they’re an essential kitchen staple. Their robust corn taste, optimal crunch, limitless versatility, clean ingredients, and intelligent packaging set them apart as a go to for chefs and food enthusiasts. Whether you’re eating them straight from the bag, building a towering plate of nachos, or sneaking them into a dish like Migas or a layered casserole, Xochitl delivers every time. Chefs like Jorge, Maggie, Christina, and Isabella back them for a reason: they turn any moment into a celebration of taste and texture. Next time you’re grabbing chips for a party or a quiet night in, reach for Xochitl. One bite, and you’ll understand why it’s the chip that’s won over kitchens everywhere.
