The Simple Addition That Turns A Tostada Into A Tostaguac
Tostada #Tostada
Tostada Tuesday, anyone? Fans of Mexican food have likely ordered a tostada or two. Tostadas deviate from tacos in a few ways but are most notably served open-faced rather than folded. Merriam-Webster defines tostadas as tortillas that have been fried in deep fat, though there’s more nuance to the dish than that. You can try a pinto bean tostada for a vegetarian-friendly dinner. Or, add your choice of seafood, chicken, or meat. Shrimp tostadas come with plenty of flavor, not to mention the addition of citrus. And, they’re one tostada variation that looks as good as it tastes.
According to All Recipes, tostada literally translates to “toasted,” so as long as you keep that toasted tortilla base, you can experiment with all kinds of toppings. Here’s where the tostada’s cousin, the tostaguac, comes into play. Many Mexican restaurants, like Wisconsin’s Señor Villa, serve tostaguacs in addition to tostadas. The two may sound similar — and both come open-faced — but there’s one key difference that distinguishes the dishes. Keep your eyes peeled for green, and you’ll be able to easily differentiate the two.
It’s as simple as a side. In a tostaguac, guacamole isn’t just an afterthought; it’s the reason for the dish. Los Potros Mexican Restaurant clearly defines a tostaguac as a “tostada with guacamole.” Meanwhile, Señor Villa markets its tostaguac as a crisp corn shell consisting of beef, beans, lettuce, tomatoes, and, of course, guacamole.
Put simply, a tostaguac is a variation of a tostada, according to Mexicali Blue. Tostadas come with various toppings, and guacamole is just one variation — albeit one that warrants its own name. Mexicali Blue outlines tostaguacs as a take on tostadas that typically come with refried beans, cheese, and avocado. You can also add queso fresco or queso, and the dish will still be a tostaguac … so long as there’s, well, guac.
Such a breakdown means it’s easy enough to make a tostaguac for yourself. All you need is a ripe and ready avocado, and you’ll be seeing and tasting green in no time. Just remember: a tostaguac is a tostada — but not all tostadas are tostaguacs.
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