To serve: Place mounds of lettuce on a platter and top each with a tostada (the lettuce helps to keep the tostada from dancing around the plate).
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Guacamole with smoked marlin thrown on top of a tostada.
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There was Thai ramen, kimchi shrimp toast, an uni tostada.
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And when the pickled-pepper sauce binding the bacon-and-octopus tostada was too sharp and sour, what had been the high point of one dinner became the low point of another — a vinegar tostada.
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To assemble, spread about 1 tablespoon of black beans over each tostada.
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And let's be honest: your tostada won't look as good on Instagram.
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Its Tostada Pizza, which had dished up 1,440 calories in 2010, is now at 1,140.
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Popular dishes include fried potatoes with Poblano aioli and lobster tostada with roasted tomato salsa.
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I order tacos while T. gets a tostada and we both get celebratory margaritas ($35).
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"I would ask for a tostada or a ceviche to go, and that's that," he tells me.
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The tostada — a just-fried tortilla topped with stewed chicken tinga — was a terrific pre-sandwich nibble.
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Now, assemble the tostadas: spread a little bit of chipotle mayo over each tostada (just use a little mayo).
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A beef-tartare tostada was bloody, the raw meat as sweet and juicy as fruit with a slight metallic tang.
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The tostada, in particular, is part of Chipotle's move to capture more than just diners looking for a full meal.
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A smaller, rounder blue masa chip, spread with farmer cheese and capers, is the foundation of the arctic char tostada.
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The theme in 2015 was pescadería and we served things like tuna tostada, soft-shell crab tacos, and octopus-chorizo skewers.
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Leave your sweet scallop raw and pile it on top of a crunchy corn tostada for an excellent balance of textures.
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Meanwhile, the avocado tostada is Chipotle's take on avocado toast, featuring a toasted tortilla topped with avocado spread, salsa, and cheese.
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A clean, mild ceviche of sea bass and lime, given a boost by pico de gallo, is strewn over a tostada.
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The company is trying out a new iteration of the quesadilla as well as nachos, an avocado tostada and several frozen beverages.
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AF and I order drinks – mojito and a gin and tonic with hibiscus –plus a tuna tostada appetizer and a lamb entree to split.
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No, instead, they mix grilled pork belly and tuna ceviche to make Filipino sinuglaw, which they serve atop a tostada made with forbidden rice.
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Latin-flavored bites like Spanish tortilla, salmon tostada and fennel toast with tinned sardines are on offer, with cocktails and a brief wine list.
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Get the stuffed chile tostada: the chile guards a melting filling of panela cheese, which ooze out onto the bed of rice it's served on.
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This one is of the delicious tostada, and you know it's anatomically accurate because it was made in collaboration with a restaurant that serves tostadas.
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The company that it will be testing quesadillas, nachos, an avocado tostada and even a line of frozen drinks such as a Mexican chocolate milkshake.
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Mr. Fraser's bar food includes onion rings, peel-and-eat shrimp, green pea tostada, a burger and "obligatory kale salad" with avocado and Caesar dressing.
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For instance, the crunchy taco—an anomaly in Mexico—had to be re-branded the "Tacostada," thereby evoking the crunchiness of a tostada in taco form.
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You're better off with a much simpler tostada, for which a quarter loaf gets sliced lengthwise, brushed generously with butter, and crisped on a big press.
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Fish is the star of the menu, in the delicate flounder Milanese, lightly fried to a tender crisp, and in a small but mighty Arctic-char tostada.
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Their standby is the crudo, a tostada topped with sashimi-thin slices of raw fish, cherry tomato confit, avocado, peanut oil, sesame seeds and guaque chile powder.
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In Fullerton, fans in Bryant jerseys watched the service at a Mexican restaurant where Kobe Bryant had favored a tostada with carne asada and a carnitas plate.
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At Atla, in Manhattan, the tostada with Arctic char, farmer's cheese and capers deliberately echoes the Lower East Side's traditional bagel with scallion cream cheese and lox.
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Instead of serving your ceviche with chips on the side, plate it all up right on top of a fried corn tortilla as a tostada for easy snacking.
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Dine on the Baja gardeners tostada ($12), grilled quail with roasted tomatoes ($25) and a serrano-infused gin Vietnam ($9.50) at Downtown Kitchen + Cocktails from the chef Janos Wilder.
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A mulita's two tortillas are not as crunchy as the one on a tostada, but they do have the benefit of fixing the beef in place with melted mozzarella.
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Top each tostada with guacamole, then some of the marlin mixture, as well as some crema, a banana pepper, radish, cracked pepper, and a drizzle of the Dijon-lime dressing.
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A three-tiered tostada salad had heft, in its nuggets of roasted chicken; crunch, in its toasted tortillas; and zing, in the tangy cilantro-lime vinaigrette coating its leaves of arugula.
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I help set up the room and the food and serve myself a plate with mole, a carnitas tostada, a pork slider, and roasted sweet potato salad before the meeting starts.
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I bought tostada shells at Aldi but forgot to get beans and avocado, so I end up making pretty basic but tasty ones with cheese, pico de gallo, lime juice, and salt.
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We got a chance to try the menu newcomers this morning, and despite not having had Taco Bell in a while, we were transported right back to to our middle school tostada days.
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The chilled, sashimi-like pieces of fish rest upon a flaky corn tostada—along with wedges of cucumber, red onion, and avocado—and are showered in a limey, peppery, burgundy-colored salsa negra.
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I felt that the tostada would have felt a bit more thought-through if the cheese were melted under the lettuce rather than sprinkled on top of it, but it didn't ruin the dish.
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There's still no word on whether other items from the NYC test kitchen, like the avocado tostada (Chiptole's take on avocado toast) or chili-chocolate milkshake are going national just yet, but, fingers crossed.
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The company is already testing a new iteration of the quesadilla that is folded differently for ease of eating and speed of cooking as well as nachos, an avocado tostada and several frozen beverages.
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Front Burner The blue corn tostada served at Atla, the Mexican-inspired restaurant that Enrique Olvera just opened in NoHo, is a bright purple slab that sits atop a bowl of ayocote-bean hummus.
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The company, best known for their burritos and bowls, announced the new options last week that will include Tex-Mex staples like quesadillas, nachos, an avocado tostada and a fresh salad with avocado-citrus dressing.
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We start with warm oysters with dill oil and apples, move on to a beef tartare tostada with cured egg yolk, then a salad of fat smoked tomatoes with avocado puree, fried quinoa, and local cheese.
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My husband's grilled salmon, though perfectly moist and flaky, was nearly smothered by a sticky barbecue glaze; and a shared crispy tostada topped with beautiful, ruby-colored cubes of yellowfin tuna tartare was glopped with sriracha aioli.
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Beans and tahini are puréed with ancho chile, avocado leaves and onions for the dip, and the tostada makes digging into the hummus irresistible and fun: White ayocote hummus, $14, Atla, 372 Lafayette Street (Great Jones Street), atlanyc.com.
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We order totopos con todo with salsa roja, piña habanero salsa and guacamole, tostada de atún, pollo quesadilla, tacos (carnitas, chorizo con res, camarónes), a margarita (for me), two micheladas with Coronas (for N.) and four shots of mezcal.
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Photograph by Yudi Ela for The New Yorker A tostada and a café con leche is a breakfast duo as iconic as a cappuccino and a croissant—or, if you prefer, a fried cruller dipped in frothy, freshly made soy milk.
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"The tostada is a very traditional snack in Guatemala, but it's very conservative," said Pablo Díaz, the chef and owner of Dora La Tostadora, who has worked in top Mexican restaurants like Manzanilla in Ensenada and Noma's Tulum pop-up.
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Besides the fresh produce, spices, slabs of queso fresco and containers of organic honey (80 pesos for a small jar) at the larger market, there's also clothing, toys and numerous casual sit-down restaurants where you can enjoy a fresh enchilada or tostada.
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Next, we walked to the kitschy restaurant La Corriente Cevichería Nais and tried the Taco Kalifornia, shrimp and cheese stuffed in a pepper and shrouded in a tortilla, and a Pacifica Tostada, a ceviche of tuna, lemon juice, hot sauce, serrano peppers,and onions.
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That is the overwhelming characteristic of so many dishes: the aguachile in a bright green sauce that tasted faintly of lime and not much else; the zucchini flower enchiladas that were subtle to the point of forgettability; the tuna tostada; the immensely mediocre tacos.
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Toppings. The standard Guatemalan tostada, sold from sidewalk carts and market stalls, caps fried corn tortillas with a selection of just a few key ingredients like tomato sauce, guacamole or puréed black beans, which are sometimes topped with onions, parsley, and queso seco (crumbled fresh cheese).
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Rich from its blend of meat cuts, aromatic from cinnamon and other spices, tart from vinegar and deeply warming from dried toasted chiles, the truck's birria is served on its own, as consomé; as a topping for a tostada; and as the filling in a mulita.
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Read more: Taco Bell is releasing a new chalupa with cheddar cheese baked right into the shellThe new Black Bean Crunchwrap Supreme features a grilled flour tortilla lined with a crunchy tostada shell and filled with black beans, nacho cheese sauce, lettuce, tomatoes, and reduced fat sour cream.
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A riff on the Taco Bell drunk food classic, this mashup keeps it simple, replacing the ground beef with top-quality smoked pastrami before loading shredded lettuce, tomatoes, sour cream and hot nacho cheese on a crispy tostada, then folding it up into a hand-held disc with a griddled tortilla.
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The menu kicks off with Chicken Enchilada and Three Cheese Nacho Grande Burritos for only $1 and will also feature the following for just a buck: Spicy Potato Soft Taco, Cheesy Bean & Rice Burrito and Beefy Fritos Burrito, Triple Layer Nachos, Cheesy Roll-Up, Spicy Tostada, Shredded Chicken Mini Quesadilla and Beefy Mini Quesadilla, and more.
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Here is Trois Familia, a brunch-hours-only box in a Silver Lake strip mall where Ludo Lefebvre joins forces with Vinny Dotolo and Jon Shook for wake-and-bake mash-ups like a tostada crowned with deep purple beets, tongue-tingling "chilaquiles" made with hash browns, and French toast that conjures the flavor and texture of churros.
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Tostada ( or ; ) is a Spanish word meaning "toasted". In Mexico and other parts of Latin America, it is the name of various local dishes which are toasted or use a toasted ingredient as the main base of their preparation. Tostada usually refers to a flat or bowl-shaped (like a bread bowl) tortilla that is deep fried or toasted. It may also refer to any dish using a tostada as a base.
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Shrimp tostada A Oaxacan tlayuda A shrimp tostada, as served by a taco truck in Oakland, California, in the United States The tostada avoids waste when tortillas are not fresh enough to be made into tacos, but fresh enough to be eaten, just like stale bread can be eaten as toast. The tortilla is fried in boiling oil until it becomes golden, rigid and crunchy, rather like a slice of toasted bread. Commercial tostadas—similar in taste and consistency to tortilla chips—are also widely available nowadays. A tostada is served as a companion to various Mexican food, mostly seafood and stews, such as menudo, birria, and pozole.
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In Puerto Rico, a tostada is almost the same as the Cuban tostada, but uses a different type of bread. Is a buttered and pressed portion of a pan de agua. Pan de agua is a baguette style bread, very similar to the Philippine Pandesal or the Mexican Bolillo, optionally served with Swiss cheese. The term is also used for toasted slice of pre- sliced bread (tostada de pan especial), and for a local version of French toast, typical of Easter, consisting in milk-soaked bread, battered in egg and fried.
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Refried beans are also a primary ingredient in many tostada, chimichanga, and pupusa recipes. Additionally, they are a typical ingredient in layered dips, such as seven-layer dip or in nachos.
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The sope has spread throughout all Mexico's territory, and thousands of regional variants are made. While the pinched sides of the sope are its most distinctive characteristic, flat sopes are made to resemble a thick tortilla or a tostada. However, though both tostadas and sopes are fried, the tostada is thin and fried until it becomes crunchy and fragile, while the sope is much thicker and fried only until the exterior surface is cooked. The sope, therefore, has a soft, slightly pliable texture.
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This version of the tostada has its origins both in the "totopos de maiz" and the New Mexican and Tex-Mex cuisine. Commercial tortilla chips (sometimes known as "nachos") are also commonly sold in stores and supermarkets. In Central America, tostadas are often prepared with black beans, parsley, ground beef and curtido.
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Juan was planned appear as a playable cameo character in the incomplete Wii U and PC game Hex Heroes. Both Juan and Tostada appear as playable "guest-star" characters in the Wii U game Runbow. Juan appears in Indivisible as a guest character. Juan also appears as a playable character in the fighting game Brawlout.
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They are sliced thinly, and fried in oil until golden colored. They are popular appetizers served with a main dish. In Colombia they are known as platanitos and are eaten with suero atollabuey as a snack. Tostada refers to a green, unripe plantain which has been cut into sections, fried, flattened, fried again, and salted.
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Tostada ( or ; ) is a Spanish word which literally means "toasted". It is used in some Hispanic American countries to name several different traditional local dishes which have in common that they are toasted or use a toasted ingredient as the main base of their preparation. It is similar to the British rusk, German zwieback, and Italian fette biscottate.
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In the U.S., tortillas have grown from an "ethnic" to a mainstream food. They have surpassed bagels and muffins, and have now become the number two packaged bread product sold in the U.S (behind sliced bread). The Tortilla Industry Association (TIA) estimates, in the U.S. alone, the tortilla industry (tortillas and their products – tortilla chips, tostada shells and taco shells) has become a US$6 billion a year industry.
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The Taco Bus also appeared on the October 31, 2011 episode of Diners, Drive-Ins and Dives,Food Networks Guy Fieri gets on the Tampa Taco Bus March 02, 2011 Tampa Bay Times in which host Guy Fieri sampled a chilorio torta and a butternut squash tostada. Taco Bus also appeared in 2012 Cooking Channel "Eat Street". Taco Bus just opened another location in Treasure Island Florida located on Gulf Blvd.
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In Cuban cuisine, tostada refers to a slice of handmade Cuban bread, cut lengthwise, buttered, and pressed. The bread is similar to French bread or Italian bread and is usually made in long, baguette-like loaves. It is the Cuban equivalent of toast. Typically, tostadas are served as a breakfast alongside (and perhaps dunked into) a hot mug of cafe con leche (strong dark- roasted Cuban coffee with scalded milk).
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On 13 April 2015, 13AM Games revealed several independent game characters that would guest-star in the Runbow roster: Shovel Knight from the eponymous Shovel Knight, Rusty from SteamWorld Dig, Juan and Tostada from Guacamelee!, Swift Thornebrooke from Sportsball, Scram Kitty from Scram Kitty and His Buddy on Rails, along with CommanderVideo and CommandgirlVideo from the Bit.Trip series. More characters were announced on 11 August 2015: Gunvolt from Azure Striker Gunvolt, Teslamancer from Teslagrad, a Clone from Stealth Inc.
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And who else should be in the compartment but Iago. Iago was burnt, smoking, carrying a crutch and had bandages all over his body. He told them all how the Tiki Gods were the greatest act he had ever heard and that they were going to make a gold mine on this show, no more worries. Zazu told Iago that where he came from, no worries was referred to as "Hakuna Matata," which Iago misinterpreted as "Hunky-Tuna Tostada".
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He is sent to the land of the dead, a parallel world where the dead reside. There, Juan finds a mysterious luchadora named Tostada. She gives Juan a mystical mask that transforms him into a powerful luchador and brings him back to the world of the living. The game then follows Juan's battle to rescue his beloved and to stop Calaca's plan to sacrifice her in a ritual that would unite the worlds of living and dead under his rule.
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In Acapulco and Guerrero, sopes are unusually small in size, so they are called sopecitos instead, and are fried in the same oil used to fry seafood, which gives them a unique taste. Sopecitos are made of beans and salsa only; no other ingredients are added. In Oaxaca, sopes sometimes are prepared using chapulines (roasted grasshoppers) as topping. Also, an extremely large dish similar to a giant sope or a giant tostada is the traditional food of reference in Oaxaca known as tlayuda.
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A chalupa is a tostada platter in Mexican cuisine, not a sope, but its preparation method is quite similar. It is a specialty of south-central Mexico, such as the states of Puebla, Guerrero, and Oaxaca. It is made by pressing a thin layer of masa dough around the outside of a small mold and deep frying to produce a crisp, shallow corn cup. It is filled with various ingredients such as shredded chicken, pork, chopped onion, chipotle pepper, red salsa, and green salsa.
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Philippine cuisine is influenced principally by China, Spain, and the integrated into the pre-colonial indigenous Filipino cooking practices. When restaurants were established in the 19th century, Chinese food became a staple of the pansiterias, with the food given Spanish names. The "comida China" (Chinese food) includes arroz caldo (rice and chicken gruel), and morisqueta tostada (fried rice). When the Spaniards came, the food influences they brought were from both Spain and Mexico, as it was through the vice- royalty of Mexico that the Philippines were governed.
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Totopo may also refer to triangular fried tortillas (totopos de maíz), which are essentially tortilla chips. When the whole round tortilla is baked or fried it is generally known as a tostada. An important feature of the baking and salting process is preservation. To prevent the decomposition of the corn and growth of mold, regular tortillas generally need to be eaten the same day as they are made (or stored cold) due to the moisture content, whereas totopos may be stored for future consumption, in the same manner as dry crackers.
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They are also popular with seafood such as tuna, shrimp, crab, chopped octopus, and ceviche. Vegetarian tostadas, while not as common, can also be found. Due to the fragile nature of a tostada, the main topping (usually beans or cream) must be pasty enough to stay on; this keeps the other toppings or garnishes from falling off while being eaten. Tostadas can also be an appetizer ("botana"), cut into small triangles to make tortilla chips to dip into salsa, guacamole, beans, cream, cream cheese or served with chile con queso.
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A haystack made with rice, lentils, cheese, veggies, and lemon sauce In the United States, a haystack is a dish composed of a starchy food (Fritos, tortilla chips, rice, or saltine crackers), topped by a protein (beans, grated cheddar cheese, taco-seasoned meat or meat alternative), in combination with fresh vegetables (shredded lettuce, tomatoes, olives, peppers), and garnished with various condiments (guacamole, sour cream, Ranch, and/or salsa). Haystacks are conceptually like a deconstructed tostada. The haystacks ingredients are served individually and assembled on the plate by the person who will be eating it.
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Nachos with beef, beans, and cheese A variation consists of a quartered and fried tostada topped with a layer of refried beans and/or various meats and a layer of shredded cheese or nacho cheese, topped with habanero hot sauce. Other variations include barbecue nachos (in which cheese is replaced with barbecue sauce) and poutine nachos (in which cheddar cheese is replaced with cheese curds and gravy). Although those variations use nontraditional ingredients, these versions are still classified as nachos. In the Southeast, pulled pork nachos, also called barbecue nachos, are very popular.
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In the Mariana Islands, owing to their years as a Spanish colony, there is an uncommon tradition of the "tostada de agua," (literally, "toast of water"). This dish is made of a fried tortilla topped with minced seaweed, peppers, and meat (generally chopped shrimp, though many varieties exist). Anecdotally, the entire dish was wrapped like a burrito, dunked in sea water briefly (hence the reason of its name), to add salt, offsetting the intensity of the peppers, and then unrolled and cooked until the tortilla has hardened. It is then topped with cheese.
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Empalmes are three stacked corn tortillas with beans, some kind of meat or stew which are typical in the state of Nuevo León. Known as "sincronizadas", the Spanish word for synchronized, are two corn tortillas with a meat and cheese filling then toasted on each side until the cheese melts. "Gringas", as the slang word for people with lighter skin tones, are similar to "quesadillas" or "sincronizadas" but made with flour tortilla, hence the name. Tlayudas are large dried tortillas topped with beans and other ingredients similar to a pizza or large tostada popular in the state of Oaxaca.
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At the same time, however, a new class of scholarship arose, one which, while never questioning the literal truth of the ark story, began to speculate on the practical workings of Noah's vessel from within a purely naturalistic framework. In the 15th century, Alfonso Tostada gave a detailed account of the logistics of the Ark, down to arrangements for the disposal of dung and the circulation of fresh air. The 16th-century geometer Johannes Buteo calculated the ship's internal dimensions, allowing room for Noah's grinding mills and smokeless ovens, a model widely adopted by other commentators.
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"Alaskan" Ceviche made with Pacific halibut, serrano peppers, cilantro and tomato In Mexico and some parts Central America, it is served either in cocktail cups with tostadas, salted crackers, or as a tostada topping and taco filling. In Mexico, when served in a cup with tomato sauce, it is called a ceviche cocktail. Although this cocktail is made from the "dry" ceviche recipe, this presentation is rather unusual outside of some specific areas, and in most areas of Mexico the ceviche cocktail is very popular. Shrimp, octopus, squid, tuna, and mackerel are also popular bases for Mexican ceviche.
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The latter is usually accompanied with tostadas dipped in sour cream. Tostadas can be found anywhere in Mexico, but Oaxaca has the largest, the tlayuda; it is the size of a pizza and is sometimes topped with fried chapulines (a variety of grasshopper). Tostadas are a standalone dish in Mexico and the American Southwest. Mostly, the toppings used are the same as with tacos: beans, cheese, sour cream, chopped lettuce, sliced onions, and salsa are mainstays that may be spread on a tostada, which is then topped with diced and fried meat, usually chicken or pork, and also beef.
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Gofio mill, La Orotava, Tenerife Gofio is a sort of Canarian flour made from roasted grains (typically wheat or certain varieties of maize) or other starchy plants (e.g. beans and, historically, fern root), some varieties containing a little added salt. Gofio has been an important ingredient in Canarian cooking for some time, and Canarian emigrants have spread its use to the Caribbean (notably in Cuba, Dominican Republic, Puerto Rico, and Venezuela) and the Western Sahara. It is also found in Argentina, Uruguay, and Chile, where it is known as harina tostada and is employed in a wide variety of recipes.
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In this timeline, Juan and Lupita were killed by Calaca, who was defeated by another luchador called Salvador. In the seven years since, Salvador has become corrupted by the power of his mask, and now wishes to collect three relics so he can access the Sacred Guacamole in the realm of El Otromundo and become all-powerful. However, by beginning to collect the relics, he has caused the timelines to destabilize, which will mean the end of all timelines if he is not stopped. Juan is led to reunite with Tostada, the Guardian of the Mask, so he can be restored to fighting form.
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The game features drop-in co-op play, with the second player assuming the role of Tostada, Guardian of the Mask. As players progress through the game, Juan breaks open "Choozo statues," a direct reference to Metroid's "Chozo statues," to gain new abilities. Some abilities give Juan new combat options with each move's color corresponding to similarly colored obstacles in the world, requiring Juan to learn specific moves before accessing certain areas. Other abilities include movement upgrades, such as a double jump, a chicken transformation to traverse small corridors, and the ability to cross between the world of the living and the world of the dead to access areas and combat enemies that reside in one plane.
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Distribution of the Montubio people on the Ecuadorian coast Straw items of the Montubio from the Museo del Banco Central A "tostada", traditional Montubio hat Montubio is the term used to describe the mestizo people of the countryside of coastal Ecuador. The Montubio make up 7.4% of the country's population and were recognized as a distinct ethnicity by the government in the spring of 2001 after protests that included protracted hunger strikes. The Council for the Development of the Montubio People of the Ecuadorian Coast and Subtropical Zones of the Littoral Region (CODEPMOC) was granted official status and government funding. The Montubio are known for their ranching activities, rodeos, machetes and distinctive attire (including Panama hats, originally made in Montecristi).
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