Oregon Totchos

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Totchos, in 2006 at Oaks Bottom Public House. Owner Jim Parker, facing a customer base that demanded both novelty and nostalgia, realized that the tortilla chip was a structurally flawed delivery vehicle. When laden with the weight of Oregon’s cheddar and the dampness of pico de gallo, the chip surrendered. The tater tot, however, with its craggy, par-fried exterior, held its ground. It is served in a plastic basket lined with wax paper, smothered in a beer-cheese sauce; or at places like Bottle Rocket, the "Tot-Chos" are doused in an umami-heavy fish sauce vinaigrette.

Oaks Bottom, they were the first of its kind of the Totcho. They were topped with cheddar and jack cheese, chopped tomato, jalapenos, black olives, red onion, sour cream and salsa. They were an idea that came from being deprived of Tater Tots and being a fan of them would mean they were always a snack to have at any moment's notice from the one who made them, Jim Parker. 

"I said, I have an idea that sounds a little nuts, but I think it could be really big here. I think I'll call them nacho tots, no, they shall be called totchos." -Jim Parker

The trend caught on quickly in the Portland Bar scene with established variations becoming known: Garlic Parmesan Totchos (Jolly Roger Bar), Olive Lemon & Oregano Totchos (Mad Greek Deli), Smoked Salmon & Cream Cheese Totchos (Seasons & Regions Seafood Grill), Iron Griddle Tots with spicy-mayo okonomiyaki sauce and likewise toppings (Boxer Ramen), and Bacon Onion Totchos with a Fried Egg (The Dog House). This raised the stakes of what was included in the ingredients used in a Totcho dish: Cream Cheeses, Melted Cheeses, Hard Grated Cheeses, Seaweed, Garlic, Plum Worcestershire Sauce, Mayonnaise, Lemon, Olive, Bacon, Onion. With the addition of a choice of a melted-butter Fried Egg.

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