semiacostadas

Semiacostadas is a term used in some regional Latin American culinary contexts to describe a tortilla-based dish that sits between a tostada and a taco. The name derives from semi- (half, partially) and tostada (toasted tortilla), reflecting the base texture: toasted but not fully crisp.

Construction and preparation: A semiacostada uses a corn tortilla that is briefly fried or baked, yielding a shell that is crunchy at the edges but still flexible toward the center. The tortilla is typically topped with ingredients common to tostadas and tacos, such as refried beans, seasoned meat (beef, chicken, or pork), cheese, lettuce, tomato, onions, salsa, avocado or crema. Some versions spread a bean layer or sauce on the tortilla before adding toppings; others place fillings on a partially folded tortilla, producing a half-open, sandwich-like presentation.

Regional usage and variations: The dish appears in some Mexican and Central American cookbooks and in fusion or contemporary American menus as a midway form between a tostada and a taco. There is no single standardized recipe, and regional adaptations vary in tortilla type (corn or flour), extent of toasting, and choice of toppings. Nutritional content depends on ingredients and preparation methods, with higher calories typical for versions using meats, cheese, and fried components.

See also: tostada, taco, fusion tostadas.