My go-to dinner: Tostadas {featured on mom.me}

Thanks to the folks at mom.me for featuring our tips on why tostadas are a great go-to meal for moms with picky eaters this week! Check out the “My Go-To Dinner” gallery on mom.me for our recipe and others, including from some of our favorite food blogs such as Nibbles and Feasts, Everyday Maven and Gluten is My Bitch.

Tag your Instagram photos #mygotodinner for a chance to see your dinner featured on mom.me too!

tostadas_go_to_dinner_momme

To go directly to our post on how to make tostadas, click here.

  • Do you have a go-to Mexican meal? Let me know what it is in the comments!

 

 

Dinner in a flash: Tostadas

Tostadas are my go-to dinner after a long day at work when I get home late and am too lazy to cook. I always have various ingredients on hand to make them, and the great thing is that you can be creative based on what you’ve got. There’s no wrong combination.

Lately, I find myself in a big rush to get home from work in time to get dinner on the table. Tostadas are one of my secret weapons because I can prepare some of the ingredients in advance so that come dinnertime, I can just throw everything together. I do all my grocery shopping on the weekend, which means I also need to take the time to prepare myself for the week and portion out lunches and dinners. I’ll often grill meat (or sometimes buy a rotisserie chicken), cut it up and store it in the refrigerator. This version pictured above is simply grilled rib eye seasoned with salt and pepper, shredded Chihuahua cheese and served with salsa verde.

Another version I like to make has a base of refried beans smeared on the tostada, pulled roasted chicken (pollo rostizado), shredded lettuce and a little avocado topped with crema Mexicana and salsa. My cuñada likes tostadas with cueritos (see a tostada de cueritos pictured here) and manitas de puerco, neither of which are on my top 10 list of favorite kinds of tostadas, but that’s what’s so great about them; there’s something for everybody. You can’t say, “I don’t like tostadas” if you haven’t tried more than one kind.

In Mexico City, I love to visit Tostadas Coyoacán in the mercado Coyoacán because everybody can get what they want and be happy. It’s inexpensive, quick and there’s a variety of choices. One person can get camarones (shrimp) and another can get pato (duck). Or they can get one of each! One of my personal favorites there is the tostada de cochinita pibil.

Here’s a list of some suggested ingredients you’ll need to make typical tostadas so you can mix and match with the ingredients you like:

  • tostadas (either store-bought, or you can make your own by cooking tortillas on a comal and then putting them in the toaster oven or under the broiler until they crisp)
  • refried beans
  • shredded lettuce
  • shredded cheese or queso fresco
  • crema Mexicana
  • meat (whatever kind you like)
  • avocado
  • tomato, diced
  • onion
  • cilantro
  • lime wedges
  • salsa

Tell me in the comments: How do you assemble a tostada?

Wordless Wednesday: Tostadas Coyoacán

Earlier this week, my friend Julie, another Mexico Today ambassador, was lamenting on Twitter how much she missed tostadas Coyoacán—something I could definitely identify with…

So I promised her I’d dig out the perfect photo to post this week just for her…

You can follow Julie @mexicojulie and check out her blog, Midwesterner in Mexico.

  • Leave a comment to let me and Julie know what kind of tostada is your favorite!

Travel Tuesday: Antojitos en Aguascalientes

Last summer, I traveled to Aguascalientes to visit José’s abuelita for her 90th birthday. And of the many things I discovered while visiting this centrally-located city (and state), I learned that antojitos are king! Antojitos are like the Mexican cousin to Spanish tapas.

This past week, the Mexico Tourism Board in Chicago began a campaign called “Share Mexico/Comparte México” to educate the public about each of Mexico’s 31 states and the Distrito Federal. Each week will promote a new state and I’ll be blogging about all the states that I’ve visited to share my experiences. The first week is all about Aguascalientes, and I’m so happy to have the chance to share some photos from my trip.

There are several typical antojitos that you’ll see on just about every menu in Aguascalientes. In any lonchería or cenaduría, you’ll find some version of each of these dishes:


Enchiladas estilo Aguascalientes’n – These enchiladas are filled with chicken and cheese, and the tortilla is bathed in a chile mixture and lightly fried (just enough to make it pliable) before they’re stuffed. Usually, they’re topped with lettuce, diced tomato, cheese and crema Mexicana, and served with a generous side of potatoes and carrots, sort of cooked hash brown-style…. 

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