A Brief History of Tostadas in Mexico

The word tostada means “toasted,” and the dish begins with one of Mexico’s oldest and most important foods: the corn tortilla. Long before modern packaged tostada shells, Indigenous communities throughout Mesoamerica prepared tortillas from nixtamalized corn and cooked them on hot comales or stones.

The practical ancestor of the tostada likely grew from the need to avoid wasting tortillas that had become dry or firm. Toasting a day-old tortilla restored its appeal, created a satisfying crunch and produced a sturdy edible base that could hold beans, vegetables, chiles and other foods.

After the Spanish conquest introduced pigs and lard to Mexico, frying became another popular way to turn tortillas crisp and golden. Both baked and fried versions remain common today. What began as a resourceful way to extend the life of a tortilla evolved into a beloved dish served in homes, mercados, street stalls and restaurants across Mexico.

A Crispy Canvas for Regional Mexican Flavors

The beauty of a tostada is its versatility. Coastal regions, including Baja California and Veracruz, are known for seafood toppings such as fish, shrimp, octopus, ceviche and aguachile. In central Mexico, tostadas are often layered with refried beans, shredded chicken or beef, lettuce, crema, salsa and crumbled cheese. Northern versions may feature machaca, barbacoa or other robust meats, while vegetarian tostadas celebrate beans, nopales, avocado, corn and seasonal produce.

That regional flexibility inspired this summer collection. Some recipes lean traditional, such as nopales salad and chicken tinga, while others use familiar Mexican flavors in fresh combinations, including salsa macha shrimp, elote-style corn and jícama with citrus.

Recipe 1

Salsa Macha Shrimp Tostadas

Smoky, spicy salsa macha gives quick-cooked shrimp a deep chile flavor, while avocado crema and red cabbage keep each bite cool, creamy and crisp.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 4 tablespoons La Anita Salsa Macha with Morita Pepper, divided
• Juice of 2 limes, divided
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 teaspoon salt, plus more to taste
• 8 Sanissimo oven-baked tostadas
• 1 ripe avocado
• 1/4 cup El Mexicano Crema Mexicana
• 1 cup finely shredded red cabbage
• 1/3 cup El Mexicano Cotija cheese, crumbled
• 2 tablespoons chopped fresh cilantro
• 4 lime wedges, for serving

Instructions

1. Marinate the shrimp. Toss the shrimp with 2 tablespoons salsa macha, half of the lime juice, the garlic, olive oil and salt. Let stand in the refrigerator for 10 minutes.
2. Make the avocado crema. Mash the avocado with the crema and remaining lime juice until mostly smooth. Season with a small pinch of salt.
3. Cook the shrimp. Heat a skillet or grill pan over medium-high heat. Cook the shrimp for about 2 minutes per side, until pink, opaque and cooked through.
4. Assemble. Spread avocado crema over each tostada. Add cabbage and shrimp, then drizzle with some of the remaining salsa macha.
5. Finish and serve. Sprinkle with cotija and cilantro. Serve immediately with lime wedges.

Recipe 2

Elote Street Corn Tostadas

Sweet corn, lime mayonnaise, cotija, Tajín, black beans and avocado turn the flavors of Mexican street corn into a colorful vegetarian tostada.

Ingredients

• 3 cups corn kernels from about 3 ears of corn, or drained canned corn or thawed fully cooked frozen corn
• 1/3 cup McCormick Mayonnaise with Lime
• 1/3 cup El Mexicano Cotija cheese, crumbled
• Juice of 1 lime
• 1 teaspoon Tajín Clásico, plus more for finishing
• 1 cup drained and rinsed La Costeña whole black beans
• 1 ripe avocado, diced
• 1/4 cup finely diced red onion
• 2 tablespoons chopped fresh cilantro
• 8 Sanissimo oven-baked tostadas
• Mexican hot sauce or salsa macha, for drizzling
• 4 lime wedges, for serving

Instructions

1. Char the corn, if desired. Place fresh corn kernels in a hot, dry skillet. Cook for 4 to 5 minutes, stirring occasionally, until lightly blackened in spots. Cool slightly.
2. Make the elote mixture. Combine the corn, lime mayonnaise, cotija, lime juice and Tajín.
3. Add the fresh ingredients. Gently fold in the black beans, avocado, red onion and cilantro.
4. Assemble. Spoon the mixture generously over the tostada shells.
5. Finish and serve. Add hot sauce or salsa macha, another light sprinkle of Tajín and lime wedges.

Recipe 3

Fish Ceviche Tostadas

Cool, citrusy fish ceviche with cucumber, tomato, jalapeño and avocado is a coastal-inspired tostada made for hot afternoons.

Ingredients

• 1 pound very fresh white fish, such as tilapia or mahi-mahi, cut into small cubes
• 1/2 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1 Roma tomato, diced
• 1/2 cup diced cucumber
• 1/4 cup finely diced red onion
• 1 jalapeño, minced, with the seeds removed for less heat
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt
• 1 avocado, diced
• 8 Sanissimo oven-baked tostadas
• Mexican hot sauce, optional
• Lime wedges, for serving

Instructions

1. Marinate the fish. Place the fish in a glass or other non-reactive bowl. Add the lime and lemon juices, making sure the pieces are well coated. Cover and refrigerate for about 30 minutes, until the exterior is opaque.
2. Prepare the vegetables. Combine the tomato, cucumber, red onion, jalapeño, cilantro and salt in a separate bowl.
3. Combine. Drain most of the citrus liquid from the fish. Fold in the vegetable mixture and avocado.
4. Assemble. Spoon the ceviche onto the tostadas immediately before serving.
5. Serve cold. Add hot sauce if desired and serve with lime wedges.

Recipe 4

No-Cook Black Bean and Guacamole Tostadas

Creamy black beans, fresh guacamole and quick pico de gallo make this the easiest tostada in the collection. No stove, oven or grill is required.

Ingredients

• 1 cup Isadora refried black beans, at room temperature or chilled
• 1 ripe avocado
• Juice of 1 lime
• 1/2 teaspoon salt, divided
• 1 Roma tomato, diced
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, minced, optional
• 8 Sanissimo oven-baked tostadas
• 1/2 cup El Mexicano Cotija cheese, crumbled
• 1/4 cup El Mexicano Crema Mexicana
• Mexican hot sauce or salsa macha, to taste

Instructions

1. Prepare the beans. Stir the refried black beans until spreadable. Add a spoonful of water if needed.
2. Make the guacamole. Mash the avocado with the lime juice and half of the salt.
3. Make the pico de gallo. Combine the tomato, red onion, cilantro, jalapeño and remaining salt.
4. Assemble. Spread black beans over each tostada. Top with guacamole and pico de gallo.
5. Finish and serve. Add cotija, crema and hot sauce or salsa macha to taste.

Recipe 5

Jícama and Citrus Tostadas

Crunchy jícama, cucumber, orange, lime and Tajín create a bright, lightly sweet tostada that feels more like a refreshing summer salad served on a crisp corn base.

Ingredients

• 2 cups peeled jícama, cut into small dice
• 1 cup diced cucumber
• 1 orange, segmented and chopped
• Juice of 2 limes
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, minced, optional
• 1/2 teaspoon Tajín Clásico, plus more to finish
• 1/2 teaspoon salt
• 1 ripe avocado, diced
• 8 Sanissimo oven-baked tostadas
• 1/3 cup El Mexicano Cotija cheese, crumbled
• Mexican hot sauce or salsa macha, for drizzling

Instructions

1. Combine the produce. Toss together the jícama, cucumber and orange.
2. Dress the mixture. Add lime juice, cilantro, jalapeño, Tajín and salt. Toss well and refrigerate for 10 minutes.
3. Add the avocado. Fold in the diced avocado immediately before serving.
4. Assemble. Spoon the jícama mixture over the tostadas.
5. Finish and serve. Add cotija, hot sauce or salsa macha and a final sprinkle of Tajín.

Recipe 6

Nopales Salad Tostadas

Tangy cactus salad, creamy refried beans, queso fresco and crema create a satisfying vegetarian tostada with classic Mexican flavor.

Ingredients

• 4 fresh nopales paddles, cleaned and diced, or one drained 15-ounce jar of Doña María Nopalitos
• 1 Roma tomato, diced
• 1/4 cup finely diced white onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, minced, optional
• Juice of 2 limes
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 8 Sanissimo oven-baked tostadas
• 1/2 cup warmed Isadora refried beans
• 1/3 cup El Mexicano Queso Fresco, crumbled
• 1/4 cup El Mexicano Crema Mexicana

Instructions

1. Cook fresh nopales, if using. Boil the diced nopales in salted water for 8 to 10 minutes, until tender but still slightly crisp. Drain and rinse well under cold water. Skip this step when using drained jarred nopales.
2. Make the salad. Combine the nopales, tomato, white onion, cilantro and jalapeño.
3. Dress and rest. Add lime juice, olive oil and salt. Toss and let stand for 10 minutes.
4. Assemble. Spread each tostada with a thin layer of refried beans, then add a generous scoop of nopales salad.
5. Finish and serve. Top with queso fresco and crema. Serve immediately.

Recipe 7

Classic Chicken Tinga Tostadas

The collection finishes with a hearty classic: shredded chicken simmered with tomato, onion and smoky chipotle, layered over refried beans and topped with cool lettuce, crema and queso fresco.

Ingredients

• 2 cups cooked shredded chicken
• 1 tablespoon olive oil
• 1/2 white onion, thinly sliced
• 2 garlic cloves
• 1 can fire-roasted diced tomatoes, drained, or 2 chopped Roma tomatoes
• 1 to 2 La Costeña chipotle peppers in adobo, plus 1 tablespoon adobo sauce
• 1/2 cup chicken broth
• 1/2 teaspoon Mexican oregano
• 1/2 teaspoon salt, or to taste
• 8 Sanissimo oven-baked tostadas
• 1 cup warmed Isadora refried beans
• 1 cup shredded lettuce or cabbage
• 1/3 cup El Mexicano Queso Fresco, crumbled
• 1/4 cup El Mexicano Crema Mexicana
• Sliced avocado and lime wedges, optional

Instructions

1. Blend the sauce. Blend the tomatoes, garlic, chipotle peppers, adobo sauce, broth, oregano and salt until mostly smooth.
2. Cook the onion. Heat the olive oil in a skillet over medium heat. Add the sliced onion and cook for 5 minutes, until softened.
3. Simmer the tinga. Pour in the tomato-chipotle sauce. Simmer for 8 to 10 minutes, stirring occasionally.
4. Add the chicken. Stir in the shredded chicken and cook for another 5 minutes, until hot and coated in the sauce.
5. Assemble. Spread refried beans over each tostada. Add chicken tinga, lettuce, queso fresco and crema.
6. Serve. Finish with avocado and lime if desired, then serve immediately.

Build a Summer Tostada Bar

For parties, prepare two or three toppings and let everyone build their own tostadas. Place the shells in a dry basket, keep cold toppings over ice and offer a selection of crema, cheeses, lime wedges, Tajín, salsa macha and Mexican hot sauces.

Summer Tostada Questions

What is the difference between a tostada and a taco?

A tostada is flat, crisp and open-faced. A taco is usually folded and may be served on a soft or crunchy tortilla.

How do you keep tostadas from becoming soggy?

Drain wet toppings, use beans or guacamole as the first layer and assemble immediately before serving.

Can tostada toppings be made ahead?

Yes. Chicken tinga, nopales salad, jícama salad and the vegetable portion of ceviche can be prepared ahead and refrigerated. Add avocado and assemble the shells shortly before eating.

Are baked tostadas good for these recipes?

Yes. Oven-baked tostadas provide the crisp base needed for seafood, beans, vegetables and meat while keeping preparation simple.