tostada — Mexico

A tostada starts from a corn tortilla fried or baked until crisp and flat, which serves as an open base for layers of toppings rather than being folded or rolled. In Mexico and Central America, the word specifically refers to this crisp fried tortilla, while in parts of South America the same word can simply mean toasted bread, a different dish altogether. The dish is reported across Mexico, where it is prepared at home and sold at market stalls and casual restaurants, often built to order so the tortilla stays crisp under the toppings until the moment it is eaten. To prepare it, corn tortillas are fried in a little oil, or brushed with oil and baked, until they turn golden and rigid throughout. A layer of refried beans is spread over the crisp tortilla, followed by shredded chicken or beef, shredded lettuce, crumbled fresh cheese, and slices of tomato and onion, then finished with salsa and a drizzle of cream. This version keeps the tortilla whole and crisp under an open pile of toppings, unlike other Mexican dishes made from the same fried corn base, such as small pieces cut for dipping, or dishes where the tortilla is softened rather than kept crisp. The layering order, beans first and salsa last, is what keeps the base from turning soggy before serving.