Guatemalan Cuisine: Tostadas de Guacamol
These two tostadas de guacamol (avocado sauce tostadas) are for my very good epistolary friends Carmencita and Manolo who decided to follow the white rabbit and now are missing in action. Whoever finds his/her way back first takes the tostadas. You guys are on!
Guatemalan tostadas are nothing like Mexican tostadas, except for the fact that both of them use deep fried or oven toasted tortillas. Guatemalan tostadas are much simpler, yet very tasteful. The exception to simple tostadas is the Enchilada; boy that’s a handful and they should teach in school how to eat one without getting all messy.
I am sure there are many kind of Guatemalan tostadas, but three are the more popular: Tostada de guacamol (pictured above), tostada de salsa (that’s a simple tomato sauce tostada) and tostada de frijoles (that is invariably liquified black beans).
So, you ask, how do make this simple tostadas? Well simple, you start with toasted tostada (man, that’s a trabalenguas), you add the sauce; this could be avocado, tomato or black beans sauce, then you top it with chopped fresh parsley and grated dry cheese (or, it could be fresh cheese) fresh onion rings and chili sauce. Some people may add boiled or steam chopped cabbage which is not sauerkraut like Monolo wrongly pointed out. 
See, I remember every single little word you guys say, even if I pretend I am not listening (or reading).
Simple, isn’t it?
Daily Content
June 13th, 2008
Man, I could eat that for breakfast right about now.
As I understand it sauerkraut is fermented cabbage, right? Either way I love the stuff especially on a Ruben sandwich.
June 13th, 2008
This is so mean! Last night I went out with a couple of friends. This morning all I want is some nice comfort food… I am so far away from being able to get Tostadas de Guacamol… I wish I could. With your photo I could almost… almost taste it! Thank you!
June 13th, 2008
Sompopo, I have to say… correct me if I am wrong anybody… But the Cabbage used in this Tostadas is completely different than the german Cabbage used in Reuben Sandwiches… In this case it is not fermented but boiled only.
But I agree, it would be lovely to have it for brakfast right about now!
June 13th, 2008
That looks delicious. Is it really breakfast food?? It looks more like a light lunch or a big snack.
June 13th, 2008
Looks Delicious!
June 13th, 2008
MIA? MA!!! I have been making comments regularly and even replied to a comment on an old post from a new reader. Anywho… Thank you for the tostada, guacamol (not guacamole) or frijoles (”free-hall-eat-us”) is a tough choice. The white cheese is a must though, and easy on the
cilantroparsley. You owe me now some tostadas man.June 13th, 2008
I mean *now, not *know.
June 13th, 2008
Yo quiero!!!!!
June 13th, 2008
These are some recipes that i’ll definitely have to try out for myself! This food looks and sounds amazing. Whenever I travel, I tend to schedule my entire sight-seeing days around the restaurants that I want to visit. Any other notable Guatemalan/Antiguan signature dishes that you can recommend? Thanks!
June 13th, 2008
Tostadas de guacamol are my FAVORITE!
Now that is the best morning refaccion ever!
MMMmmmmmm!
June 13th, 2008
There you go again with the food! YUM! So, anyone have any recommendations as to where to go for the best tostadas there (as in, which restaurant should I head for as soon as I get there in Sept.)?
June 13th, 2008
Que delicioso!!! me dio antojo de tostaditas de guacamol…mmm.
Que buena foto!!
Recibi tu email y tu exposicion, mil gracias.
June 14th, 2008
[...] Nachos is what happens when you build upon the concept of the simple Guatemalan tostada de guacamol. [...]
July 21st, 2008
Ay que rico! The tostadas look soooooo good! If I showed my husband this picture, he would want me to make one.
September 17th, 2008
[...] Guatemalan meals which have nothing to do with the Mexican name you’re familiar with: Tacos, Tostadas, Enchiladas, Quesadillas, Ceviche, Chiles Rellenos, Tamales, Mole, and Pepian just to name a few. I [...]
September 18th, 2008
These food posts are really helpful. I had no idea there were so many variations.