National Mexico
Flat fried or baked corn tortillas used as a crisp base for ceviche, tinga, beans, and garnishes. The structural foundation of a dozen Mexican dishes — getting them right matters.
Neutral corn, toasted nuttiness, slight salt — blank canvas for toppings
{"Day-old tortillas fry better than fresh — lower moisture content, crispier result","Oil temperature 175°C — too cool makes greasy tostadas, too hot burns before centre crisps","Drain on paper, season with salt immediately while hot","Baked alternative: brush with oil, 180°C oven 12–15 minutes each side","Load immediately before service — topping moisture softens within minutes"}
{"Blue corn tortillas give superior crunch and earthiness","Salt while hot — salt does not adhere to cold tostadas","For aguachile service, bake not fry — lighter base lets seafood shine"}
{"Frying fresh tortillas — steam from moisture prevents crisping","Low oil temperature — absorption of oil without crisping","Pre-building topped tostadas too far in advance"}
Nopalito — Gonzalo Guzman