Pepinos Locos
This pepinos locos recipe embodies the flavors of Mexico like nothing else you’ve ever tried before! Fresh cucumber cups are filled with juicy fruit, crunchy peanuts, tangy tamarind candies, and hot sauce. This snack tastes even crazier than it looks!
Pepinos locos are a healthier spin-off of the infamous Mexican tostilocos snack but don’t worry โ they’re just as loco in flavor! This recipe takes all of 5 minutes to prepare, and it’s so satisfying.
Why I love this recipe
Most “locos” recipes include similar ingredients like fruit, tamarind candies, chamoy, veggies, hot sauce, and Tajin, but they’re incredibly easy to customize.
Feel free to get creative with the fillings and toppings to make preparation a blast! I love adding mango cubes to mine for bursts of juicy sweetness throughout.
Bring this recipe to gatherings, potlucks, or parties, and watch it be the talk of the night! Both kids and adults love the wow factor of pepinos locos.
Ingredient notes
You just need a couple of ingredients for this flavor-packed snack! Find a breakdown of the ingredients and suitable substitutes below.
Cucumber
Cucumbers provide a fresh, crisp base for the dish, offering a cool contrast to the spicy and tangy toppings. Both English and field cucumbers work equally well.
Tamarindo candy
Pulparindo candies add a signature pepinos locos flavor, providing the perfect amount of tart, tangy, and slightly sweet flavors. You can use any tamarind candy, but I typically reach for Pulparindo because it tastes the best.
Substitute: Tamarind paste mixed with sugar and chili powder can be used to mimic the flavor profile of Pulparindo, but it won’t be as firm.
Japanese-style peanuts
Cacahuates japonรฉses (also known as cracker nuts) are peanuts coated with wheat flour dough. They have sweet, salty, and umami flavors that add more oomph to this crazy cucumber recipe.
Substitute: Regular roasted peanuts will work, though they lack the distinctive crunchy coating of Japanese-style peanuts.
Chamoy
Chamoy sauce provides a sweet, sour, and spicy flavor, which is key in creating the dish’s signature taste. You can order chamoy online, but I always suggest making it. For more information on why that is, check out my detailed chamoy guide.
Tajin
You can’t have a loco recipe without some Tajin seasoning! It imparts a very tangy and mildly spicy flavor, perfect for rimming the cucumbers. Tajin is available online, in large grocery stores in the international aisle, or at Mexican food markets.
Substitute: If you don’t have access to Tajin, try mixing chili powder and lime zest for a similar effect.
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.
How to make
Making pepinos locos is simple with my straightforward, easy-to-follow instructions. Find tips in green throughout this section for the best results! Also, you can watch myย video tutorialย down below!
Preparation
Roughly peel and slice each cucumber into four equal pieces, then core each one with the end of a spoon, creating a cup shape. Make sure the bottom of each cucumber piece is flat so that the cups can stand on their own without tipping over.
When coring the cucumber cups, leave enough at the bottom so the fillings donโt leak out too much. Keep in mind that the fillings will leak a little no matter what.
Assembly
Step 1
Rim each cucumber cup with chamoy, then dip them into Tajin. This gives the cups a flavorful and colorful edge.
Thereโs nothing better than homemade chamoy! If you have the time, I highly recommend making it to elevate the flavors of this snack.
Step 2
Fill the cucumber cups with finely cubed mango, Japanese-style peanuts, and pieces of Pulparindo candies.
Distribute the ingredients evenly among the cups for a balanced mix of flavors in each bite.
Step 3
Drizzle additional chamoy and Valentina hot sauce over the filled cups, then sprinkle more Tajin for an extra kick of flavor. Squeeze a bit of fresh lime juice over each cup for a burst of citrusy freshness.
Step 4
You can serve your cucumber cups with spicy potato chips and Takis Fuego on the side for added crunch and more visual craziness.
Expert tip
Be mindful of the liquid content and consume your pepinos locos relatively quickly after assembling them. They can easily overflow or become soggy!
Also, I recommend choosing very firm, fresh cucumbers for the crispest texture and most refreshing taste. Crisp cucumbers also hold up better against all the liquid-heavy ingredients.
Storing
I don’t recommend storing pepinos locos once made because the crunchy ingredients will turn soggy as the cucumbers start leaking.
To save time on preparation, you can pre-cut and store everything separately in your fridge. This will make it easier and quicker to put together when you’re ready, especially if you’re making this for a gathering.
Frequently asked questions
For a kid-friendly version, omit the hot sauce and Tajin, and focus on the sweet elements like fruit and mild candy.
This pepinos locos recipe contains Japanese-style peanuts, so it is not gluten-free. To make this recipe gluten-free, simply swap in regular peanuts.
The best way is to use a small spoon or a melon baller and gently scoop out the seeds, creating a hollow space without puncturing the bottom.
Watch how to make it
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Recipe
Easy Pepinos Locos (Ready in 5 Minutes)
Equipment
- Knife
- Vegetable peeler
- Cutting board
Ingredients
- 2 cucumbers (field or English)
- ยผ cup Pulaprindo tamarind candies
- ยฝ mango
- ยผ cup Japanese-style peanuts
- ยผ cup tomato or vegan clamato juice
Toppings
- 2-3 tablespoons chamoy
- 2-3 tablespoons Tajin
- 2-3 tablespoons Valentina hot sauce
- ยฝ lime
- 1 small bag Fuego Takis
- 1 small bag Fuego potato chips
Instructions
- Peel the cucumber, cut it into four pieces, and core each one with the end of a spoon (make sure the bottom of each piece is flat). Peel and cube the mango very small.
- Rim the cucumber cups with chamoy, then with Tajin. Fill the cucumber cups with mango cubes, peanuts, and Pulparindo candies.
- Garnish them with more chamoy, Valentina hot sauce, and Tajin. Lastly, pour in tomato or vegan Clamato juice and a squeeze of lime. Optionally, serve your cups with spicy potato chips and Takis. Happy eating!
Notes
Nutrition
Note: I’ve updated this post to include new information and helpful tips about the recipe.
Mitch Chapman is a food writer, photographer, and one of the founders of Broke Bank Vegan. With a background in healthcare and the restaurant industry, he has a passion for sharing healthy yet flavorful plant-based food.