A while back, I had the pleasure of trying out a special chef’s dinner at Tostadas, featuring some of the restaurant’s signature dishes as well as some off-the-menu items. It was a really yummy meal, and we recently returned to check out some of their regular menu items.
Tostada de Queso [$4]
Fresh mozzarella, eggplant, bell peppers, cherry tomatoes, and a balsamic reduction. I loved the grilled veggies and fresh cheese, which paired really nicely with the sweet and tart balsamic sauce.
Callo de Hacha [$6]
The Callo de Hacha features scallops, octopus cooked with lemon juice, cucumbers, red onions, cilantro, avocado, and chipotle sauce. I really enjoyed the textural contrast between the scallops and octopus. The chipotle sauce really brought the flavors together nicely as well.
Tostada de Nopal [$4]
Another vegetarian option that we tried – cactus, tomato, queso fresco, onions, black olives, and oregano. I love the texture of cactus, and the flavors here was a bit reminiscent of Mediterranean, with the olive oil and black olives.
Tostada de Pibil [$4]
This one was S’s favorite – shredded pork in a traditional Mayan achiote sauce with pickled onions and avocado pearls. The pork was so wonderfully juicy and flavorful.
Machada de Atun [$4]
Smoked yellowtail tuna, almonds, pine nuts, parsley, tomato, and garlic. This was my favorite – the smoked tuna was delicious, and I loved all the accompaniments, especially the pine nuts. This was a really creative fusion of flavors, and I’ll definitely be ordering this every time.
Overall, we had a really wonderful visit to Tostadas. I’ve enjoyed everything that I’ve tried here so far, and definitely looking forward to future visits! Maybe we’ll try something other than the tostadas here – the soups and entrees also look very enticing.
You can read my previous review of Tostadas here.
3139 University Ave, San Diego, CA 92104