Tostada

Tostada, which translates to "toasted" in Spanish, is a beloved dish in Mexico and other parts of Latin America. It typically refers to a flat or bowl-shaped tortilla that is either deep-fried or toasted. Tostadas can be savored on their own or used as a base for an array of delectable toppings. While corn tortillas are the most prevalent, tostadas made from wheat flour are also common.

One significant advantage of tostadas is their role in reducing food waste. Tortillas that are no longer fresh enough for tacos but still edible can be fried until crispy and golden, similar to how stale bread is repurposed as toast. Today, you can even find commercially-made tostadas that resemble large tortilla chips.

Tostadas are frequently served alongside various Mexican dishes, especially seafood and hearty stews such as menudo, birria, and pozole. In Oaxaca, there is a larger variant called tlayuda, which sometimes comes topped with fried chapulines (grasshoppers). Tostadas can be garnished with a variety of ingredients: beans, cheese, sour cream, lettuce, onions, salsa, and meats like chicken, pork, beef, or seafood. Vegetarian options are also plentiful and delicious. The key is to choose toppings that adhere well to the tostada, ensuring they remain in place when you take a bite.

Tostadas are versatile and can be served not only as a main dish but also as appetizers or snacks. Cutting them into triangles creates tortilla chips, ideal for dipping into salsa, guacamole, or chile con queso. This rendition of tostadas shows influences from New Mexican and Tex-Mex cuisine. In Central America, you might encounter tostadas topped with black beans, parsley, ground beef, and curtido.