What are you topping yours with?
Tonight I made some killer tostadas de Tinga. Shredded chicken in a brothy roasted tomato based sauce redolent of chipotle and topped with crumbled fried chorizo, cotija, minced cilantro, green cebollitas, cut avocado and shaved radishes.
La Costena's great pintos made the base.
I have heard of Pickled pork feet tostadas - thats the first thing I want to try in GDL in a couple weeks.
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