The Mexican dish of thick corn masa cakes with pinched edges, topped with beans and salsa, is called sopes. A sope is a fried masa base whose raised rim helps contain refried beans, salsa, cheese, lettuce, onions, sour cream, and sometimes meat.
Sopes originated in central and southern Mexico and are considered antojitos, or small savory foods. They are typically thicker and softer than tostadas, which are fried until thin and crisp. The characteristic pinched edge is the easiest way to distinguish a traditional sope.
Regional names and variations can cause confusion. In parts of Mexico, similar preparations may be called pellizcadas, picaditas, or memelas. Huaraches are generally larger and oblong, while tlacoyos are oval masa cakes often filled with beans or cheese. Those dishes may share toppings, but they are not the canonical answer here.