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?
© 2008 – 2020, Rudy Giron. All rights reserved.
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.
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!
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!
That looks delicious. Is it really breakfast food?? It looks more like a light lunch or a big snack.
Looks Delicious!
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.I mean *now, not *know.
Yo quiero!!!!!
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!
Tostadas de guacamol are my FAVORITE!
Now that is the best morning refaccion ever!
MMMmmmmmm!
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.)?
Que delicioso!!! me dio antojo de tostaditas de guacamol…mmm.
Que buena foto!!
Recibi tu email y tu exposicion, mil gracias.
Ay que rico! The tostadas look soooooo good! If I showed my husband this picture, he would want me to make one. 😛
These food posts are really helpful. I had no idea there were so many variations.
I am not MIA. I’ve just been practicing my Spanish (and English) so I can be up to par with you. 😉 We just had tamales chapines. Merry (belated) Christmas!