tostadas

Tostadas are crispy fried or baked corn tortillas that serve as a base for various toppings in Mexican and Mexican-American cuisine. The term derives from the Spanish verb "tostar" (to toast), reflecting the preparation method of frying or crisping a corn tortilla until it becomes hard and golden. Traditional tostadas are made from masa (corn dough) formed into thin rounds and cooked on a griddle, then fried in hot oil until they achieve a crunchy, golden texture. The result is a sturdy platform capable of supporting generous quantities of toppings without becoming soggy. Tostadas can also be baked as a healthier alternative to fried versions, and commercially prepared versions are widely available as pre-made shells.

Tostadas function as the foundation for composed dishes rather than vehicles for a single topping. They are typically laden with refried beans, shredded meats (carnitas, carne asada, pollo deshebrado), lettuce, tomatoes, cheese, sour cream, guacamole, and salsa. Tostadas appear throughout Mexican regional cuisine and have become standard in Mexican-American dining. They can be served as appetizers, main courses, or components of tostada platters. The crispy base contrasts with cool, fresh toppings and creamy condiments, creating textural variety. Assembly allows for customization, making tostadas suitable for casual gatherings and restaurant service alike.