tostados

Tostados is the plural form of the Spanish adjective tostad o, meaning toasted or roasted. The term is used across Spanish-speaking countries to describe foods and ingredients that have been heated until they brown and develop flavor. It is also used as a noun in certain contexts to refer to items prepared by toasting.

In culinary usage, toasting is a common technique for bread, seeds, nuts, and grains. Common expressions include pan tostado (toasted bread or slices), grains tostados, and semillas tostadas. In Latin American cuisine, toasting maize kernels forms ingredients for cereals or snacks, sometimes called tostados de maíz. The phrase café tostado denotes roasted coffee beans at specific levels of roast. In Mexican and other cuisines, the related word tostada refers to a flat, crisp tortilla fried or baked until crunchy, and should not be confused with the generic description of something that is merely toasted.

Nutritional and practical notes: toasting concentrates flavors and can reduce moisture but may also reduce some nutrients; excessive toasting can produce acrylamide compounds in starchy foods. Store toasted products in a cool, dry place, and use within a reasonable timeframe to preserve flavor and prevent rancidity in nuts and seeds. The term appears in culinary labels, menus, and recipes, functioning as a descriptor for texture and flavor rather than a standardized dish.