What Makes a Tostada Different from a Taco?

Tostadas might not get as much love as tacos, mainly because they’re not as well-known. It’s time to change that perspective!

The word 'tostada' literally means 'toasted,' and typically refers to dishes made with crispy tortillas, either baked or fried. 'They’re a bit like open-faced sandwiches, with toppings spread over a single crispy tortilla, though layered versions do exist too,' explains Kelly Jones MS, RD, CSSD, LDN.

While tacos and tostadas are quite similar, the main distinction lies in the base. 'A tostada is flat and made on a crispy corn tortilla, while tacos are usually folded and made with either soft corn or flour tortillas,' says chef and blogger Jessica Formicola of Savory Experiments. The key to a tostada is its crispy, toasted base. What's the other difference?

'Tacos are easier to eat with your hands since they’re folded, making them less messy compared to tostadas,' adds Kelly Jones.

How to Make a Tostada

The base should be crispy, which is easiest to achieve by frying. 'They need to be assembled and eaten quickly to prevent the toppings from softening the base,' says Formicola. 'While I prefer using a fork and knife, it should still be crunchy enough to enjoy as finger food,' she adds.

To make tostadas, start with soft corn or flour tortillas. To bake them, lightly brush both sides with oil, then place them on a baking sheet in the oven at 375-400°F for about 5 minutes, or until crispy, according to Jones.

'Alternatively, heat about 1/4 inch of avocado oil in a skillet and fry the tortilla on both sides until golden brown,' says Jones. Once fried, place the tortilla on a towel to absorb excess oil, then top it with your favorite fillings, just like you would for a taco.

Baked Tostadas | Photo by Meredith.

How to Build the Perfect Tostada

Once you’ve picked the right tortilla, the rest is easy—toppings can be nearly identical to those of a taco. 'I like to start with heavier, stickier ingredients like ground beef, a rich crema Mexicana, or guacamole. I always put the hot ingredients first, followed by fresh, cold ingredients,' says Formicola.

Think about balance by adding protein and veggies to make it satisfying. 'Start with a protein, then layer in veggies, a fat like cheese, avocado, guacamole, or crema, and finish with an acidic touch—salsa, pico de gallo, or a squeeze of lime,' says Jones. A chicken tostada with sour cream and veggies is a great option.

Experiment with toppings and mix temperatures for a truly extraordinary tostada. 'The mix of hot, cooked ingredients with fresh, cold ones makes it special. Some of my favorite toppings are pickled red onions, fresh cilantro, and a sprinkle of Maldon sea salt,' says Formicola.

Can You Purchase Tostadas Pre-Made?

Finding pre-made tostada shells can be tricky, but some taco product brands do offer them. 'Local Latin markets are also a great option, though you’ll want to use them quickly before they spoil,' says Jones.

If pre-made shells are hard to come by, why not try making your own? It gives you more control over flavor and texture. 'I have trouble finding them on restaurant menus around here,' says Formicola.

Tostada Recipe Ideas

For tostadas, you can blend traditional and modern flavors to celebrate Mexican cuisine while adding a twist. 'I love mixing classic Mexican ingredients with American flavors like BBQ pulled pork, roast duck, buffalo chicken, or even seared scallops,' says Formicola.

'A fresh, flavorful salsa is essential, and while a classic tomato salsa is always a winner, fruit salsas like pineapple or strawberry are also fantastic. The best tostadas balance spicy, sweet, and salty flavors,' she says. Don’t hesitate to try the sweet route, even if it seems unusual!

You can easily transform your favorite taco recipes into tostadas for a fun twist. 'Try adding shredded, seasoned chicken with cheddar, onions, lettuce, and salsa for simplicity,' says Jones. Or make a beef and bean tostada for a fiber- and protein-packed option with hearty flavor. If you prefer, swap the chicken for ground turkey. For a pescatarian version, I love using chile-lime shrimp, avocado, and pico de gallo,' says Jones. Or opt for tuna instead.

For a vegan alternative, try Mexican-spiced lentils, pickled red onion, and guacamole. You can even make a breakfast tostada with eggs. 'Spread refried black beans on the base, then top with a fried egg, cotija cheese, and cilantro,' says Jones. Delicious!