Tostada is one of those words I wonder about from time to time but have never been curious enough to try and pin down its origin. I’ve read that it is Mexican Spanish, from the past participle of Spanish tostar “to toast”, which kind of makes sense. I’m going with that.
“I’ve seen zero evidence of any nation on Earth other than Mexico even remotely having the slightest clue what Mexican food is about or even come close to reproducing it. It is perhaps the most misunderstood country and cuisine on Earth.”
— Anthony Bourdain
I’ve been eating tostados since I was a child and all I really know about them is that a single one is called a tostada, two or more are called tostados, and that I really enjoy them. From mild to wild, traditional to nouvelle cuisine, the toppings and sauces that you can put on a tostada are limited only by your imagination. I make my tostados in a simple, unauthentic but somewhat traditional manner — fry a corn tortilla, spread on a thin layer of refried beans, top with meat (shredded chili verde here), shredded lettuce, sliced tomatoes, and shredded cheddar cheese. Don’t forget the salsa!