Round toasts

Round tostadas are a thin, crispy base made from corn or wheat, baked or fried, commonly used in Latin American cuisine to prepare various dishes. Their circular shape and firm texture make them ideal for spreading or topping with ingredients like beans, guacamole, salsas, meats, or vegetables, making them a versatile and valued element in both traditional and contemporary recipes.

The origin of round tostadas is closely linked to Mesoamerican cultures, where corn is a staple food. Traditionally, tostadas are made with tortillas that are baked or fried until they achieve their characteristic crunchy texture. This preparation has its roots in Mexico but is popular in various Hispanic American countries.

In terms of properties, round tostadas are a source of fast-absorbing carbohydrates, and depending on their preparation, they can contain minerals and fiber if whole-grain corn is used. They are low in fat (if not fried) and provide a perfect texture and base to combine with more nutritious ingredients like proteins, vegetables, and healthy fats.

In different regions of Hispanic America, round tostadas are also known by names such as tortillinas (in some countries), gallitas, or simply tostadas. However, the term "round tostadas" is widely understood when referring to this type of crispy corn or wheat base for preparing dishes.