Tostadas de Pollo


There is a word in Spanish slang (from my part of the Spanish speaking world, anyway) that defines a whole sub-culture of Mexican food. The word is fritanga and it usually refers to fried (frito) snacks and tasty treats sold on the streets and markets of Mexico. There is, of course, a healthier and cleaner option, the homemade fritangas. Tacos, tostadas, sopes, quesadillas, gorditas, fried bananas and other desserts are among the long list of fritangas that give Mexican markets their everlasting and inviting smell of fried food.

Eating in the markets, and sometimes on the street food booths, was for me a normal part of growing up in Mexico City. However, I do not recommend it to anybody visiting Mexico City for two reasons:

1. In recent years the health department in Mexico has been slacking and the regulations, if any, for those places are not enforced anymore. Be very careful when choosing a place to eat.  I recommend following a simple rule: If it’s busy, it’s probably good.  If there’s no one there, skip it. 

2. Even if the place is clean, your body is not used to that kind of food and their high content of grease and other various ingredients may make you sick anyway.  All regions have their own unique set of microbes in the food and water, so their is a period of adjustment for many people.  This doesn’t mean you ate bad food, however.  It’s just one of those fun little issues when travelling outside of your country.

It is a shame that it has become so dangerous to eat at the Mexican markets. Pablo Neruda wrote that Mexican cultures are learned through their markets.

Anyway, I decided to write about fritangas because last night I prepared tostadas and I want to share that little piece of Mexico with all of you.

A tostada is a tortilla that has been toasted or fried so that it becomes a hard corn shell. Tortilla chips, therefore, could be considered miniature tostadas. Tostadas have become very popular in the States and you can find them at your grocery store in the Mexican section. The other option would be to get corn tortillas and fry or toast them, but if you don’t have much time to cook, I recommend the first option.

The shell is usually topped with refried beans, cheese, lettuce and your choice of pork, ground beef, fish, chicken or any other kind of meat you can think of. The possibilities are really endless. When I prepare tostadas I usually top them with tinga de pollo (cooked shredded chicken).

Here is the recipe for tinga de pollo and the “building” of tostadas.


Tostadas de Pollo
Recipe type: Appetiser
Cuisine: Mexican
Tostadas are built with different ingredients so make sure you have them all ready right before you are ready to eat. The shells are the easiest part if you bought them at the store. If you fried or toasted the tortillas make sure they are hard and dry. Warm up the refried beans and have them ready on a plate next to the rest of the ingredients. The lettuce should be disinfected and shredded and the cheese crumbles, both ingredients on their respective plates. You can mix the sourcream with a little bit of milk so it is not too hard to handle when serving it on the tostadas.
  • •10 Tostadas
  • •2 cups refried beans
  • •½ shredded lettuce or white cabbage
  • •½ cup crumbled queso fresco
  • •sour cream
  • •oil
  • •1 shredded chicken breast
  • •½ white onion
  • •1 garlic clove
  • •1 chipotle adobado pepper
  • •1-2 Roma tomatoes
  • •salt
  1. Heat oil on a shallow pan over the stove.
  2. Chop part of the onion and saute on pan.
  3. Add the shredded chicken and let it fry slightly.
  4. Blend tomatoes, the rest of the onion, garlic clove and chipotle pepper with just a little bit of water to make all the ingredients blend. Keep in mind that the tinga doesn't have to be too watery since it is going on top of the tostada. You should get a orangish paste in the blender jar.
  5. Add that mixture to the pan along with salt and let it cook for about 10 minutes.
  6. Once the tinga is ready you only need to "build" your tostadas and enjoy them.

This is the easiest way to put a tostada together.


First spread some refried beans on the shell


Then add some of the chicken


Followed by some cheese


Some lettuce


And finally the sour cream


You can try these with as many different toppings as you can think of.

Your comments, suggestions and ideas are always welcomed.


Buen provecho!


  • Clap clap clap!!! I love it!! Comes to my mind a place called “María Bonita” where I used to go for dinner. It is a great mexican restaurant in Rio Cuarto, the city where I was born!!
    Gorgeous fajitas, enchiladas, tacos, and tostadas!!!!
    The incredible mexican food and ingredients that you find in Sweden is amazing. Here in Ireland is not so much but I still can do once a week one of my husband favorites food!! the mexican!!
    Thanks Ben I will try your recipie!!!

  • Anavi,

    Thanks for your comments, you make me feel so good about this blog 😀 I will be posting more Mexican food recipes, but be warned that most of them will chicken!


  • […] garlic, peppers (any kind) and water or chicken broth. I use this particular sauce for enchiladas, tinga de pollo, chilaquiles and pastel Azteca among other dishes. But there are variations depending on the dish […]

  • Those look really tasty!

  • Just found your blog through foodgawker and I love it! I love mexican food anyway (having been to Mexico once about 12 years ago) and your recipe sounds wonderful. I’ve just printed it to use in the very near future! Love your photos too!

  • reminds me of a idea i made with tinga de pollo”chicken spiced” i made up its shredded chicken pinched of salt,onion(brown,or white) friy with a pinch of olive oil,then you blend a half tlb spoon of olive oil and garlic ear, red tomatoes about 4 blend together then add to the onion and chicken let simmer til no juice then you get a bolio(small french bread)slice in half put some mashed beans spread on one side and on other if you like mayo then put the shredded chicken on the bread then lettuce,tomatoe,cheese (queso fresco)break apart on top then put a light drizzel of sour cream. ready to eat its always nice with a jalapeno on the side “creation of lupe” try it if you need any other ideas please feel free to email me at i have alot of recipies all from my family

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