Last month we had a party at our house, where among the many dishes and snacks I served were tostadas. I was pretty surprised at how many of my guests had never before had a tostada. Usually I anticipate many questions when I serve things like tamales, but I never expected confusion over this. I thought tostadas were very common.
They are a very easy party snack. They can be assembled quickly using a variety of toppings. Above I topped them with refried pinto beans, chopped avocado, Salsa Xni Pec, cilantro and cheese (queso fresco).
Tostadas can be made at home by either frying corn tortillas in oil or by baking them on an ungreased cookie sheet for a couple of minutes in the oven, until they become stiff. Incidentally, that is how freshly made tortilla chips are made at restaurants, by frying corn tortillas in oil. The only difference is that they cut the tortillas into triangles first. Anyway, for an easy option, the tostadas can also be purchased, as seen below: