The dish is called the tostada raspada, and is from Zapotlanejo, the town in Jalisco where founder/owner Andrea Hermosillo grew up.
"It's mostly a dish that's made in restaurants," Hermosillo says. "It's a tortilla that's fried, made with a special tool that only makes these kinds of tostadas. It forms a big oval disc that you top with beans, cheese, and salsa. It's light and crunchy, and with all of the flavors, very satisfying."
https://dallas.culturemap.com/news/restaurants-bars/07-29-20-chimalma-taco-bar-downtown/?fbclid=IwAR0ysX9Ew7iexJO6mm6AYGN3cEJro8dO4rhc0YtVbgsrZufqt_8V0bwiP-g
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