Jun 10 2010

by Heidi Leon Monges

Recipe // Sinaloa Style Tuna Tostadas

I have a love affair with crunchy stuff. In that segment tostadas, deep fried flat corn tortillas used as a base for other foods, are simply Numero Uno. Happily, I’m not the only one who feels this way; you see, in my country tostadas { pronounced /toʊˈstɑːdə/} are also very popular dish due to their versatility.

They can be eaten a todas horas (anytime of day) as botana or antojito (snack), side dish or a a dish of its own. It all depends on the toppings you are using. Being tostada con frijoles refritos: refried beans, queso fresco (cheese), cream, chopped lettuce, sliced onions and salsa spread and stacked onto the tostadas, the basic recipe for it. My friend Pati, has a very good recipe.

A more substantial and elaborated tostada de pollo (shredded chicken tostada) could be served as a main dish or even as an accompaniment to our beloved pozole.

Although I’m from the South Central region of the country, where tostadas de tinga (shredded chicken or pork cooked in chile sauce) or tostadas de pata (chopped pork fingers in brine) are more common, my favorite tostadas are the ones that involve some kind of fish or seafood. And when it come to those kind of tostadas, well, my friends del Norte (North of Mexico, that is), they are the Mambo Kings.

Tostadas de Atún estilo Sinaloa ( Sinaloa Style Tuna Tostadas)

yield: 8 tostadas

This is an adaptation of tostadas de marlin ahumado (smoked marlin tostadas) which is the traditional ingredient used to prepare these kind of tostadas in Sinaloa and Nayarit. Traditionally, marlin tostadas do not have chipotle mayonnaise but plain one, and instead of vinegar or lime juice los Sinaloenses, tend to add a little bit of vinagre de chiles en conserva (jalapenos chiles in brine) which can be quite difficult to find.

Chipotle mayonnaise

1 cup mayonnaise (purchased or home made)
1/3 cup strained chipotle chile puree
sea salt

In a small bowl add the mayo, and add half the amount of chipotle puree, mix it. If is not to hot and spicy for you, then add the rest. Mix. Taste. Add salt if you want to.

How to make Chipotle pure:

1 can chipotle chiles in red adobo sauce

Blend the whole content of the can (add a little bit of water if necessary). Using a fine sieve strain the pure. Keep refrigerated in an airtight container for up to a 1 month.


2 tablespoons vegetable oil
2 cups shredded cabbage
1 cup carrot, shredded
1 garlic, chopped
2 tablespoons vinegar or lime juice

In a large skillet heat the vegetable oil. Add the cabbage and stir. Immediately after, add the carrot and the garlic. Stir. Saute for 2 minutes. Remove from heat.
Add the rest of the ingredients and keep refrigerated in an airtight container. (this can be made one day in advance).


1 cups oil (for deep frying)
8 corn tortillas

2 cans of drained (you can substitute it for smoked marlin, or fresh sashimi-quality tuna)
1 cup coleslaw
1 Hass avocado, peeled, pitted and cut into eighths
1/4 cup chipotle mayonnaise

lime or lemon wedges to serve

Drain the tuna, empty into a bowl and separate the chunks with a fork. Set aside
Heat the oil in a deep skillet to 350 degrees. Fry each tortilla until crisp, about 2 minutes. Drain between paper towels. Set aside.
Spread about 1 1/2 teaspoons chipotle mayonnaise on each tostada.
Divide the tuna among the tostadas.
Top the tuna with the coleslaw and add a slice (or two) of avocado to each tostada.
Serve with some lime wedges on the side.

Do I have to tell you this pairs heavenly with an icy Victoria or Indio Beer?. By the way, speaking of Victorias, today is the Opening of 2010 FIFA World Cup with the first match been played by SA against Mexico.
Mexicanos: la Victoria es nuestra! Vamos Mexico!.

Where to eat tuna/marlin tostadas in Mexico:

ocho tostadas , Vallarta. simply the best, make sure to arrive early because this legendary tiny restaurant finish with their merchandise real fast. (warning: website with music on).

El Amigo Miguel, Acapulco In the old Acapulco, this is a tradition and a landmark en la costera. Everyone knows it, no reason to get lost, just ask your taxi driver to bring you there.

contramar, Mexico City fancier and more expensive than the rest of the Restaurants on this list, but hey, this is a Restaurant with a full menu (and is the City) also is a safer way to introduce yourself to Mexican Cuisine, if you know what I mean.

El Aguachil, Cuernavaca one of my favorite little casual marisqueria in my hometown; family owned by a young couple from Guasave, Sinaloa. Delicious marlin tostadas. Clean and family friendly. Ojo (note): there are 3 restaurants in town but my favorite is the one on Av. Vicente Guerrero

This is my list. How about yours?. Do you have a favorite Mexican style marisqueria (Seafood Restaurant) address to share with us? or, Do you have another great recipe for fish or seafood tostadas?.

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Aromas 'n Sabores is a canvas where we portrait healthy meals with an international spin but using local produces and what we have in our fridge.We aim to inspire your everyday by sharing recipes, travels, discoveries, some plantlove & green beauty.