'''Tostada''' ({{IPAc-en|t|ɒ|ˈ|s|t|ɑː|d|ə}} or {{IPAc-en|t|oʊ|ˈ|s|t|ɑː|d|ə}}; {{IPA|es|tosˈtaða|lang}}, {{lit|toasted}}) is the name given toare various dishes in [[MexicoMexican cuisine|Mexican]] and [[GuatemalaGuatemalan cuisine|Guatemalan]] whichcuisinebare includebased on a toasted tortilla as the main base of their preparation.
TheThey name usually refersare togenerally a flat or bowl-shaped [[tortilla]] that is [[Deep frying|deep-fried]] or toasted, but may also refer tobe any dish using a ''tostada'' as a base.<ref>{{cite book | title = Mexico One Plate At A Time | url = https://books.google.com/books?id=Q1VfactfpoEC&q=tostada&pg=PA62 | publisher = [[Charles Scribner's Sons|Scribner]] | year = 2000 | pages = 62–70 | isbn = 0-684-84186-X | author = Rick Bayless, JeanMarie Brownson & Deann Groen Bayless}}</ref> ItThey can be consumed alone, or used as a base for other foods. [[Maize|Corn]] tortillas are usually used for tostadas, although tostadas made of [[wheat]] or other ingredients canare also be found.
