Chef Pablo Salas
A variation on the classic Mexican appetizer - corn tostadas covered with a combination of duck "carnitas" and fresh vegetables, topped off with cream, cheese, avocado and pork rind.
Crispy corn tortillas, fried or baked. They may be eaten alone or topped with other ingredients, as an appetizer. Generally, they are prepared with beans, a stew containing some type of beef, lettuce, cheese, avocado, cream and spicy salsa. They are also a classic companion to "pozole", a reviving consommé. Tostadas are very common in the states of central and southern Mexico. In the Huasteca region, which encompasses the states of Hidalgo, Queretaro, San Luis Potosi, Puebla, Veracruz and Tamaulipas, they are known as "tochon". The "huapango" or "son huasteco" is a sample of the popular cultural; a hybrid genre of music and dance that incorporates five string guitar, violin, song and "zapateado", and is enjoyed in festivals as well as family or community celebrations.