Everything fits on a toast. Or nothing. Just a piece is enough to soothe the anxious itch of hunger. The toast itself is already a sinuous invitation to the eyes saying “come!” To the mouth, it speaks of corn and the unmistakable fat of its frying. But perhaps the best part is its sound when it breaks, when you bite into it. That “crack!” sounds nothing like the crunch of a baguette or a butter cookie; it echoes a Mexico of aluminum tables and cheering people, of creamy stews, and a damp palapa by the beach.

Regarding its origin, Larousse’s food editor, Verónica Rico Mar, claims that it might have arisen –like almost everything worthwhile in cooking– from a typo: “someone left the tortilla on the comal too long, and it dried out and became crunchy.” Another possibility is that to give a second life to leftover tortillas from the previous day, they were fried in hot oil. There are also baked tostadas, or raspadas –originating from Colima and Jalisco– which are tortillas that, before being fully cooked, have the thin layer that forms on top removed. They are then passed again through the metate and fried.

The Mexican loves tostadas. That said, we like them just a bit less than tacos, because fried tortillas break, because if you don't eat them in time, they get soggy, because tacos before vatos. But no one can deny that when spread with a simple ranch cream, they are a feast. The food editor also notes that, unlike tacos, tostadas can be topped with hot, warm, or fresh elements like salpicón, ceviche, or tuna salad. “There can be picadillo tacos and there can be picadillo tostadas, but there will never be a foot taco.”

Unlike the king of street food, on a tostada the stew is chopped, shredded, in strips, fragmented. Like in a sope, it can have a base of refried beans in lard, mayonnaise, or a creamy base that keeps the chopped stew adhered to the center. Because, have we mentioned that the tostada is also a kitchen utensil? This crunchy, concave tortilla becomes a biological plate that doesn't need washing but rather devouring, or as Verónica Rico says, “it's your cutlery because you break it into pieces and eat with it.” 

In its anatomy, height is also essential. The preparation should be arranged at the summit, on Popocatépetl alongside its Iztaccíhuatl. The landscape will be adorned with finely diced carrot in brunoise, chopped onion, cilantro, and corn kernels. The flag on top is an avocado flower, lettuce cut into julienne, snow of cheese, melting cream, rivers of green, red salsa, or pico de gallo.

On a tostada, the democracy of the stew is welcome. Everything goes and everything comes. You just need to avoid creamy and dressed preparations from soupy dishes because they could moisten them. And here’s another of its quirks: tackling it correctly requires concentration, balance, and a bit of luck. At the first carefree bite, the mound of *put your favorite stew here*, cream, lettuce, and cheese runs the risk of collapsing like melting ice in the North Pole. If that happens, everything will be lost, or found, but in the pocket of your shirt, the petal of the floral tablecloth, or on the floor. And that’s the beauty of the tostada!, as they say colloquially.

If you're craving to put together an economical and fun tostada feast to celebrate, you’re reading the right text. From the 119 recipes we have at kiwilimón, I selected my six favorites. You can pair them with creamy aguas frescas, crazy cantaritos, michelada bombs, or with the wines I suggest. Let’s celebrate together the tradition of this edible corn plate that holds all of Mexico. 

The petit syrah from Henri Lurton winery harmoniously accompanies the touch of chipotle in this essential recipe. 

Combine this classic carnivore dish with the Mexican blend of cabernet sauvignon, petite syrah, and merlot from Ala Rota.

For the slightly smoky touch of rajas with cream, we recommend the balanced acidity of Quinta Monasterio Tempranillo.

Pata Tostada 

Don’t miss the fresh, vinegary tostada, Verónica Rico’s favorite, paired with a rosé from Norte 32 winery.

Tostada of Mole with Chicken 

The classic of classics pairs well with the blend of cabernet sauvignon and syrah from Hacienda Florida winery in Parras, Coahuila.

Add a fragrant and floral complement to your Yucatecan tostada with Balero Rosado.