Olé!
This is what you think of when you think of Mexican food, right—iceberg lettuce, red wine vinegar, parsley? Oh, the parsley! Just like I remember from Teotihuacan!
Nevertheless, Nonnie’s take on a chicken tostada—which, it must be noted, appears in the “salad” section of her cookbook, lolololol—is a lot tastier than I thought it’d be. After all, it’s pretty tough to mess up cheese, beans, and chicken; Taco Bell has built a vast fast food empire on that very principle. And it’s even harder to mess up those things when they’re smeared on top of a freshly fried tortilla, one that tastes even better because you made it out of nothing but a regular tortilla and brawn.
All in all, it makes for a satisfying meal that’s relatively light in Nonnie terms (despite, you know, the fried tortilla and melted cheese)—at least, if you only eat one. Which might have flown in the ’60s, but probably doesn’t fly today. Continue reading