The Mexican dish of a fried flat tortilla topped with beans, meat, and vegetables is a tostada.
A tostada is built on a corn tortilla that has been toasted or deep-fried until rigid and crunchy. The crisp base is commonly spread with beans, then layered with cheese, sour cream, lettuce, onions, salsa, and meat such as chicken, pork, or beef. Seafood toppings—including shrimp, crab, tuna, octopus, and ceviche—are also popular across Mexico.
The word tostada means “toasted” in Spanish, and the dish offers a practical way to use tortillas that are no longer soft. Tostadas may be served as snacks, appetizers, or full dishes. In Oaxaca, the large tlayuda is a regional relative that can be nearly pizza-sized and may include unusual toppings such as fried grasshoppers.
The key distinction from a taco is texture and shape: a taco is usually folded and may use a soft tortilla, while a tostada is open-faced and crisp. A chalupa is often considered a cup-shaped or specialized tostada variation.