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This Tostada May Look Like a Sandwich, but It Shouldn’t Be Eaten Like One
It can be hard to figure out how to take the first bite of a tostada Siberia. The base of the dish is a crispy eight-inch tostada. Then avocado that looks as if it’s been squeezed out of a tube is spread across the bumpy surface. Next comes a mound of boiled and shredded chicken and a heavy dab of mouth-puckering Mexican crema. With a second tostada placed on top, the final product is too fragile to eat like a sandwich. But regios (people from Monterrey, where the dish originates) have some tips.Pros know how to deconstruct it. Victoria Elizondo, a Monterrey native and chef-owner of Cochinita & Co., in Houston, likes to break up the top tostada, scoop up the fillings, and eat it…The post This Tostada May Look Like a Sandwich, but It Shouldn’t Be Eaten Like One appeared first on Texas Monthly.