A tostada is a flat, crispy base made from a fried or toasted tortilla that serves as a platform for a variety of savory toppings. The term comes from the Spanish word "tostada," meaning "toasted."
The dish's roots trace back to pre-Columbian Mesoamerican civilizations, where indigenous peoples toasted or fried thin, flat breads as a staple food. After Spanish colonization began in the 16th century, the dish took on its Spanish name and evolved to incorporate ingredients and cooking techniques introduced from Europe.
The base for a tostada is typically a corn or wheat tortilla that has been fried or toasted until crisp. Corn tortillas are the more traditional choice and are especially associated with the Mexican states of Oaxaca, Michoacán, and Veracruz.
While the tostada is most closely associated with Mexican cuisine, its format has been adopted and adapted elsewhere. In the United States, tostadas are often served as appetizers or snacks topped with refried beans, shredded chicken, or avocado. Similar crispy flatbread bases appear in other Latin American dishes, such as the Venezuelan cachapa, though these are distinct preparations rather than tostadas proper.
The flavor of a tostada is shaped largely by its toppings, but the base itself contributes a crisp, toasted foundation with a satisfying textural contrast. Common toppings include refried beans, shredded meat (such as chicken, beef, or pork), diced tomatoes, onions, avocado, queso fresco, and sauces such as salsa or crema. Depending on its toppings, a tostada can serve as a main course, appetizer, or snack, and pairs well with Mexican beer, margaritas, or agua fresca.