Ethiopian Doro wat
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What: Ubiquitous around the country, tostadas are crispy, fried tortillas usually spread with something sticky—say, refried beans or guacamole—and then topped with any number of ingredients, from cheese, cream, and chopped tomato to cooked pork or shrimp. They can vary wildly, and easily make the transition from street treat to gourmet dish depending on where you are (see also: Oaxaca’s tostada de salchicha).
Where: Pictured is a more refined take on this dish—tostada de atún, topped with fresh raw tuna—courtesy of Roma Norte’s popular Restaurante el Contramar (Durango 200, map), which specializes in seafood.
When: Sun-Thurs, 1pm-6:30pm; Fri-Sat, 1pm-8:30pm
Order: These beautiful tostadas de atún (4 for 150p) are eminently satisfying, the crisp tostada spread with a bit of chipotle mayo, layered with a generous slice of raw tuna and creamy avocado, and then topped with crunchy fried onions. The different textures mix and mingle and throw a party in your mouth. These are also available here with shrimp, crab, and octopus. We likewise recommend the delicious sopes de pescado and rich caldo de camarón here.
Alternatively: Many restaurants, including seafood purveyor La Cervecería (Vicente Suárez 38, map) in Condesa and regional-Mexican-food specialist El Bajío (multiple locations including Av. Cuitlahuac 2709, Col. Azcapotzalco, map), carry tostadas on their menus. Look for cheaper versions of tostadas in markets like Mercado Coyoacán (map)—specifically, the marisquería called La Perla Escondida has some good ones—and the Tianguis Condesa (temporary market in Condesa, Agustin Melgar at Pachuca, map; Tuesdays from around 9am-5pm).
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