On a recent trip to Baja California, Mexico, my husband and I stayed in a condominium resort on the coast. Whenever I want fast food in Baja, I can quickly find a “pollo rostizado” (rotisserie chicken), some tomatoes, lettuce, onions, cilantro and chiles. I then emulate the locals by making a tostada out of whatever ingredients I have found.
Prep time: 15 minutes
Serves: 4 to 6
Ingredients:
8 to 12 corn tostada shells
4 to 5 cups precooked rotisserie chicken, skin and bones discarded and meat diced
5 to 6 cups shredded lettuce
1 carrot, peeled and finely shredded
1/2 cup finely shredded purple cabbage
1/2 cup chopped fresh cilantro
One Salsa and … Whatever recipe (found in our Recipes, under “Salad Dressings, Salsas & Savory Sauces)
2/3 cup grated Cotija, Manchego or Pecorino Romano cheese
1. Place tostada shells on a serving platter and the chicken in a serving bowl in center of dining table.
2. In a separate serving bowl, combine the lettuce, carrot, cabbage and cilantro.
3. Arrange a bowl of the salsa and a bowl of grated cheese next to other bowls.
4. Ask each guest to assemble their own tostadas: add some chicken to tostada shell, followed by lettuce mixture, some salsa and a sprinkle of grated cheese.
5. Enjoy with chilled white wine, beer or a shot of Tequila.
Keep in mind that the fun part is trying to eat the tostada while it breaks and falls apart with every bite.
Buen Provecho!
Text and Photographs ©2010 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
I’m in the process of making this wonderful mexican delight which I’ve had the pleasure of eating at Nancy’s. On a recent trip to L.A., my daughter Katia and her friend Anna fell in love with this dish and to my amazement, Katia acquired a taste for cilantro. Now, she tells me to make sure I buy it whenever she’s in the mood for fresh salsa or tostadas. Thanks, Nancy…the girls rave about L.A. and all the wonderful experiences they were previ to.
Thanks for all the compliments. These girls were fantastic. I did a gastronomy tour in LA with them and we had a blast. Enjoy.