The word derives from the root Antojo – a whim. An Antojito is, of course, a snack.
Over the decades that Susan and I have spent together, we have had many a late night antojito. For decades, my antojitos were canned oysters in oil and sometimes canned sardines – both served over Club or Ritz crackers.
Then there was a decade or two when my antojitos were platters of crackers topped with Brie, sharp Cheddar, or Gouda. My plate often had a trimmed green onion and a pickled Serrano pepper. Yum.
The past few years, a late night antojito has been a Brandy Alexander or a bowl of Rumh Raisin or other ice cream indulgence.
I don’t know what the next decade holds in store, but Geisha oysters in olive oil sound very attractive. An olive, perhaps a green onion, some crackers with cheese, and a pickled Serrano pepper would be nice too, I think.