"Tochos” (from the words “tater tots” and “nachos”) were popularized by the Oaks Bottom Public House (Portland, OR) in 2006. The tortilla chips in nachos are replaced with tater tots. Oaks Bottom serves its “totchos” tater tots with cheese, tomatoes, jalapeños, black olives and onions, with optional additions of black beans, chili and grilled chicken.
Oaks Bottom Public House (Portland, OR)
A heaping plate of tater tots, smothered with cheese, tomatoes, jalapeños, black olives and onion topped with sour cream and salsa. Totcho-riffic!
Add black beans
Add grilled chicken
Posted by rlusardi April 07, 2006 14:33PM
I really should have just summed up my review of Oaks Bottom Public House with that word.
Do you really need to know more than that they serve tater tot nachos?!
alt.portland (the Portland Guide)
Oaks Bottom Public House
1621 S.E. Bybee
April 13, 2006 2:48 PM
We’ve been twice. The food was very good and beer was great. A welcome addition to our neighborhood (Jone’s was terrible). Prices were fair and really enjoyed meeting the staff and Jim. Super nice folks.
Have to mention the real deal here - tot-cho’s.
It’s a marriage of tater tots and nachos. There has been no union discovered this good since the invention of reeses peanut butter cups.
August 8th, 2006 Tagged with food, Portland
It could be the greatest dish in the world. Combine the delicious flavor of fresh garlic salsa, sour cream, cheese, olives, and tater tots, and you’ve got yourself what Oak’s Bottom Public House affectionately calls totchos.
Portland (OR) Food and Drink
Oaks Bottom Public House
Posted February 9, 2007 at 3:05 pm
February 9, 2007 at 3:57 pm
I was a little skeptical of the Tatchos at first but I tried them once and now I’m hooked! The names says it all: Tater Tots covered with everything you’d expect on nachos. Mmm!
Portland (OR) Life
Tater Tots hit the melting pot, and come up magnífico
By liz colie gadberry
The Portland Tribune, Mar 16, 2007
I finally drove to Westmoreland and checked out Oaks Bottom Public House (1621 S.E. Bybee Blvd., 503-232-1728).
Until last week, I hadn’t eaten a Tater Tot in years. I thought of them as school cafeteria food, like wiener wraps or sloppy Joes. Not anymore. At Oaks Bottom my friends and I decided to order the strange-sounding “totchos,” Tater Tots treated like nachos.
The large serving is enormous, but the three of us devoured it in less than five minutes. A volcanic mound of piping-hot Tater Tots is covered with cheddar cheese, diced tomatoes, plenty of sliced jalapeños, olives and onions, and topped with sour cream and a crater full of salsa.
10-21-2007, 11:37 PM
Here is one of my favorite fast grub dishes:
Bake up a bag full of frozen tater-tots until golden brown and to your liking.
Brown up some ground beef or ground turkey.
Mix in a can of Stagg chilli into the meat to form a meaty sauce.
Shred some Chedder and some Monterey Jack cheese.
The more people your feeding, the more meat, tots and cheese you’ll need.
Bring out all your favorite nacho toppings.
Plate a large handful of tots and over that spread out some of the chili-meat mix.
Sprinkle some cheese on top of that, and top with all your favorite goodies like sour cream, guacamole, shredded lettuce, salsa, chopped tomatoes, onion, peppers, olives, and there you go.
Tatchos! whoops Totchos!
Uploaded on July 12, 2008
@ Oaks Bottom Pub
Just saw that they are doing brunch now, will have to check that out
ETA: that is not beef; it is salsa
Blitz Bar, 110 NW 10th Ave at Couch
Aug 14 2008, 06:01 AM
The totchos were good. Otherwise I was underwhelmed.
Atlanta (GA) Journal-Constitution
Neighborhood Nosh: The Nook on Piedmont Park, Atlanta: Tater Tots accent entree menu
By Bob Townsend
For the Journal-Constitution
Friday, May 01, 2009
The Nook’s version, dubbed Totchos, seem to be inspired by the nacho-style tots at Oaks Bottom Public House in Portland, Ore. They come in four varieties, all covered in a creamy housemade cheese sauce. Red Neck features pulled pork; Philly comes with steak, peppers and onions; and Nacho has chicken, pico de gallo, jalapenos and sour cream. Cajun is the most unusual, served with shrimp and andouille sausage. As a signature dish, Totchos do make a statement. But as a practical matter, these heaping helpings of caloric decadence are probably a dish best shared by a group.
Emory University Wheel
A Restaurant Getaway in ‘The Nook’ of Atlanta
By Michelle Ye Hee Lee
But the totchos — oh, the totchos — are the cream of the Nook’s crop. The menu describes totchos as “Tater Tots smothered in goodness,” which is probably the best way to put them. The Nook serves four different tochos dishes: Redneck Totchos (pulled pork and cheese sauce on tots), Philly Totchos (steak, peppers, onions and cheese sauce), Cajun Totchos (shrimp, andouille, onions, pepers and cheese sauce) and the Nacho Totchos — tots covered in loaded nacho goodness.
Texas (Lone Star State Dictionary) • (0) Comments • Tuesday, May 19, 2009 • Permalink