This post is also available in:

Guatemalan tostadas are crispy fried corn tortillas spread with three traditional sauces — guacamole, refried black beans, and recado sauce. Ask any Guatemalan which one is their favorite, and they’ll answer before you’ve finished explaining what a tostada is. This crunchy dish is often served as a snack or appetizer during Guatemala’s holiday season. I’ll walk through the most popular toppings, plus the shortcuts I actually take when I’m making these for a crowd.

This article contains affiliate links. If you buy something through one of my links, I may earn a small commission at no extra cost to you. I only recommend products and services I have personally used or vetted.

A Crunchy and Delicious Guatemalan Appetizer

The traditional Guatemalan tostada has three basic spreads: guacamole, recado (a tomato-based red sauce), and refried black beans. Then you top it with crumbled cheese, sliced onion, and fresh cilantro and serve it as an appetizer. Some people call these tostadas chapinas (the affectionate term Guatemalans use for themselves), and if you hear that phrase, it’s the same dish.

I love a shortcut that doesn’t cost me flavor. My favorite brand: Ducal’s canned refried black beans. They come straight from Guatemala and are available in most Mexican grocery stores and Walmart supermarkets in the US.

Skip frying the tortillas altogether and buy a bag of crispy tostada shells instead. Canned tomato sauce works for the recado base, too. I like to fry a diced onion, stir it into the canned sauce with a pinch of adobo, salt, and pepper, and you’ve cut real time off the clock without losing the flavor that makes this staple Guatemalan dish memorable.

What is a Tostada?

A tostada is a corn tortilla that’s been deep-fried or oven-toasted until crisp, then topped. Tostada literally means “toasted,” and you’ll find versions of this across Latin America. That’s precisely why it matters to be specific about which one you’re making.

Mexican tostadas usually carry a single big topping: shredded chicken tinga, ceviche, or shrimp. The Guatemalan version is built differently, with three distinct sauces on one tostada instead of one topping piled high. It’s a different dish wearing a similar name, and that difference is the whole reason this recipe exists on its own.

What I love the most about a tostada is its versatility. You can put anything you like or have at hand on top to make your own creations, adding veggies, sauces, and meat like pulled pork, tuna, and anything in between. Once you know the base, the toppings are yours to play with, whatever’s in the fridge. The sky’s the limit!

What’s the Difference Between Tostadas and Tortillas?

Simple: tortillas are soft flatbreads made from ground corn flour. Tostadas are those same tortillas, fried or toasted until crisp. Tortillas are the daily staple that replaces bread at almost every Guatemalan meal. Tostadas are a dish in their own right: you don’t eat a tostada alongside dinner, you build a plate around it.

On the other hand, tostadas are usually a complete dish on their own, with toppings like guacamole, refried beans, chicken, ground beef, cheese, and almost anything you can pile on. You can even cut them into triangles and serve them as nachos, or try this delicious Guatemalan tostadas recipe with my favorite toppings.

Who Invented Tostadas?

Nobody invented the tostada in one place on one day. Toasting or frying a tortilla that’s gone stale is a trick as old as the tortilla itself, and it goes back roughly 2,000 years across Mesoamerica, long before there was a border between Guatemala and Mexico. A tortilla too stiff to fold into a taco fries up crispy instead, and suddenly the “leftover” is the best thing on the table.

So the base belongs to everyone. What Guatemala can claim as its own is what goes on top: the three-sauce combination of guacamole, frijoles, and recado that makes a tostada unmistakably Guatemalan. You’ll find them all year, at street stands, at fairs, as an after-school snack, and they really take over during posadas navideñas, when the toppings go out on the table, and everyone builds their own.

What Are the ingredients for Guatemalan Tostadas?

This traditional recipe consists of crispy tostadas with three main sauces and toppings. First, spread them with guacamole, recado sauce, and refried beans. Then, top them off with sliced onions, cilantro, and queso duro (crumbled hard cheese) for the finishing touches.

You can improvise on toppings with your favorite ingredients and endless combinations, but the three-sauce foundation is what makes it Guatemalan. Still, there is something special about the simplicity of this traditional Guatemalan dish that makes my mouth water.

How to Make Homemade Guatemalan Tostadas

Refry the Beans

1. In a medium saucepan, boil the beans with enough water to cover them completely. Add one onion cut in half, the adobo seasoning, and salt to taste.
2. Simmer on low heat for about 2 hours, moving them regularly and adding water if needed when it starts to boil.
3. Once the beans are soft, put them in the blender with the onion. Blend in batches until all the beans are pureed.
4. Heat the oil in a saucepan. Finely mince the other onion and add it to the oil. Let it fry until golden. Don’t let it burn or turn black.
5. Add the beans and stir them constantly until they reach the desired consistency. The beans should dry up into a thick paste. Cover and set aside.
6. You can take a shortcut and go to a Latin grocery store and buy canned refried black beans. It will significantly cut your cooking time.

Cook the Recado Sauce

1. Boil the tomatoes, onion, garlic, and sweet pepper in 3 cups of water. After everything is cooked, remove the pan from the fire and let it cool.
2. In a blender or food processor, blend all ingredients into a sauce and put them through a sieve.
3. In a large pan, heat the vegetable oil, add the sauce, the adobo, and salt to taste, and bring it to a boil, stirring it until it thickens.
4. Take the sauce out of the pan and put it in a bowl. Cover and set aside.

Mash up the Guacamole

1. Place the pulp of the avocado in a bowl and mash it with a fork until it becomes a puree.
2. Add the onion, lime juice, and oregano. Then season with salt and pepper to taste.
3. Cover and set aside.

Assembling the Guatemalan Tostadas

1. If you are going with store-bought tostadas, skip step 2.
2. Fry the tortillas in vegetable oil until crispy. Transfer the tostadas to a paper-covered plate and let them dry off.
3. Once they have cooled down, spread four with guacamole, four with refried beans, and four with salsa.
4. Garnish with thin slices of onion, queso duro (hard cheese), and cilantro.

Tips for Making the Best Guatemalan Tostadas

• Soak the black beans overnight: Although black beans don’t need to be presoaked before cooking, I do it anyway, as my granny taught me. She used to say it softens the texture and speeds cooking time, making them easier to digest. After soaking overnight, drain the water and rinse the beans, then boil them.
• Is your guacamole darkening? Who doesn’t hate it when the guacamole turns brownish on top! I tried every cooking hack, and the one that always works is this: First, save the avocado pits when taking out the pulp. Then, after making the guacamole, tuck the avocado pits back into the bowl and drizzle a little olive oil over the top to create a thin layer. Cover and seal with plastic wrap, pressing it directly against the surface. It works like a charm!
• Great substitutes: When frying the tortillas, I prefer olive oil or soybean oil over vegetable oil, but you can pick the one you like best. You can also bake the tostada shells in the oven instead of frying for a healthier version. Or you can simplify your life altogether and go for store-bought tostadas.
• Don’t stack! You might be tempted to save space on your kitchen counter, but don’t stack your fried shells. They will steam on each other and lose their distinctive crunchiness. So instead, I take out my cookie pan and line them up in a single row, with paper towels underneath to help soak up the oil. When they are dry, you can store them.

Make Ahead, Storing, and Reheating

Usually, Guatemalan tostadas take about 5 minutes to assemble. That is, if you have all the toppings, spreads, and sauces prepared a little in advance. I don’t recommend pre-assembling your tostadas until you are ready to serve to keep that coveted crispiness. But it doesn’t mean you can make a couple of things in advance.

My secret for having all the ingredients at hand? When I cook recado (tomato-based sauce), I always make a double batch. Then, I let the sauce cool, place it in Ziploc bags, label them, and pop them in the freezer. This delicious red sauce lasts for 3-4 months when sealed tightly.

Same with the black beans; you can keep them in the freezer for up to 6 months. First, follow the steps in this recipe on how to boil and “refry” the beans. Then, let them cool down and bag and tag like the recado. They will make each other company in your freezer. Whenever I crave my favorite Guatemalan dishes like the famous paches potato tamales, I take out a bag, thaw, and use!

Thawing and Reheating

The best way to defrost any food is to take it out of the freezer and let it sit overnight in your refrigerator. Never leave food on your kitchen counter to thaw at room temperature; unwanted bacteria will have a party.

To reheat: pour the recado into a bowl, pop it in the microwave for a couple of minutes, and you are ready to go. Likewise, you can reheat the refried beans in your microwave or put them in a frying pan and give them a quick stir.

How To Store Guatemalan Tostadas

As I said before, the tostadas Guatemaltecas should not be assembled before serving or storing. However, if you decide to make homemade tostada shells, you can fry the tortillas and store them up to five days in advance.

The trick is to let the tostadas drip onto paper towels and cool before storing. Then, stash them in an airtight container or Ziploc bag at room temperature to keep them crunchy. But I hardly ever do this, since these Guatemalan tostadas are so good, I never have leftovers.

Good to Know Before You Start

What is queso duro, and can I substitute it?

Queso duro is a dry, crumbly Guatemalan cheese similar to a salty feta or aged queso fresco. If you can’t find it, grated cotija cheese or a dry queso fresco are the closest substitutes at a US supermarket.

What is recado sauce made of?

Recado is a tomato-based sauce built from boiled tomatoes, onion, garlic, and sweet pepper, blended smooth and simmered until it thickens. It’s the base for several Guatemalan dishes beyond tostadas, including the famous Guatemalan tamales colorados.

Are Guatemalan tostadas the same as Mexican tostadas?

Mexican tostadas typically feature one main topping, such as tinga, ceviche, or shrimp. Guatemalan tostadas are built on three specific sauces at once: guacamole, refried beans, and recado.

What does “tostadas chapinas” mean?

Chapín is the term Guatemalans use for themselves, so tostadas chapinas just means Guatemalan tostadas. It’s the same dish, said the way a Guatemalan would say it.

What To Serve with Traditional Guatemalan Tostadas?

In Guatemalan cooking, tostadas are considered a snack or appetizer. It’s what you usually eat when you’re waiting for the savory Guatemalan tamales colorados during Christmas celebrations. It is the perfect Guatemalan dish for posadas navideñas, as everyone can get up and make their tostadas with their favorite toppings, along with ponche de frutas, Guatemala’s version of a hot fruit punch.

One of my favorite childhood memories is the drive to Antigua Guatemala. My family always made the mandatory midway stop in San Lucas Sacatepéquez to eat their famous tostadas de guacamol with a steaming cup of atol de elote. It’s the ultimate comfort-food combo for that cooler highland air.

If a trip to Guatemala is on your radar, San Lucas is one stop on a much bigger street food route through Antigua, and I put together a guide to the rest of it. And if you want help building a full food-focused itinerary, I plan custom Guatemala trips built around the food for people who want to eat their way through the country the way I did growing up.

Other Traditional Guatemalan Recipes

Have you ever tried Guatemalan cuisine? It’s a delightful combination of Mayan and Spanish flavors, resulting in a one-of-a-kind taste experience. From the comforting Jocon stew to the rich buñuelos dessert, your taste buds are in for a real treat. Trust me, once you try it, you won’t be able to resist whipping up some of these recipes at home. So, let’s get our aprons on and get cooking!

Salpicón de Res: Guatemalan Shredded Beef Salad

Salpicón is a Guatemalan shredded beef salad tossed with minced radishes, tomato, onion, and fresh mint, all dressed in lime and bitter orange juice and served cold.

Guatemalan Enchiladas or Jardineras

A traditional dish, it is a relatively easy Guatemalan recipe. Made with a toasted tortilla topped with a vegetable mixture or escabeche, ground beef, and tomato sauce, enchiladas are among my favorite authentic Guatemalan foods.

Pollo en Jocón (Tomatillo Chicken Stew)

This easy recipe for pollo en jocón is a traditional Guatemalan chicken stew, with a tomatillo and cilantro sauce, perfect comfort food for cold weather.

Guatemalan Chiles Rellenos

This Guatemalan recipe for chiles rellenos is relatively different from the Mexican version. It is made with sweet peppers, filled with a concoction of beef and veggies, served drizzled with tomato sauce.

Guatemalan Bacalao a la Vizcaína

A savory dish with a rich history, bacalao a la vizcaína is a staple on many Guatemalan tables during Lent and Holy Week. Made with tender cod fish and a rich and savory tomato sauce, this hearty stew is perfect for seafood lovers.

Guatemalan Buñuelos

Buñuelos are fried wheat-based dough balls, crisp on the outside and soft on the inside, covered in white sugar, and served in a light syrup with a hint of anise.

Guatemalan French-Toast-Style Torrejas

Very popular during Christmas and Lent, torrejas is a traditional Guatemalan dessert. It is a mouthwatering sweet dish that uses Panes Dulces (lard or sweet bread) as the main ingredient, dipped in delicious syrup.

Tell Me Which Sauce You Went Back For

These Guatemalan tostadas are remarkable for many reasons. They are easy to make and put together, and easier to serve as a spread at parties, where everybody can put in whatever they like or leave out what they don’t. They are my go-to appetizer during the holidays, snacks for the kids, or whenever I crave some good old Guatemalan street food.

Every chapin has a favorite of the three, and mine changes from day to day. If you make these, I want to know: guacamole, recado, or beans, which one did you go back for seconds on? Drop a comment below, I read every one.

Continue to Content

Guatemalan Tostadas: The Traditional 3-Sauce Recipe

Yield: 12 tostadas

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

A traditional Guatemalan appetizer made from crunchy tortillas and three different sauces

Print

Ingredients

For the Refried Black Beans

Toggle ingredient group

• 2 Lb of black beans
• 2 Onions
• 1 tbsp of Adobo seasoning
• Salt to taste
• Vegetable oil

For the Recado (Red Sauce)

Toggle ingredient group

• 6 Tomatoes
• 1 Small onion
• 1 Garlic clove
• 1 Sweet pepper
• 1 tbsp of Adobo seasoning
• 1 tbsp of Vegetable oil
• Salt to taste

For the Guacamole

Toggle ingredient group

• 3-5 Hass avocados
• ½ Onion, finely diced
• 2 Limes
• 1 tsp of Oregano
• Salt and pepper to taste

For the Tostadas

Toggle ingredient group

• 12 Cold, thin tortillas (or 12 toasted tortillas)
• Oil for frying the tortillas
• Bunch of cilantro, chopped
• 1 Onion, sliced in rings
• 1 Queso Duro (crumbling cheese)

Instructions

Refry the Beans

1.   In a medium saucepan, boil the beans with enough water to cover them completely. Add one onion cut in half, the adobo, and salt to taste.

2.   Simmer on low heat for about 2 hours, moving them regularly and adding water when it starts to consume.

3.   Once the beans are soft, put them in the blender with the onion. Blend in batches until you have pureed all of the beans.

4.   Heat the oil in a saucepan. Finely mince the other onion and add it to the oil. Let it fry until golden. Don’t let it burn or turn black.

5.   Add the beans and stir them constantly until they reach the desired consistency. The beans should dry up into a thick paste. Cover and set aside.

Cook the Recado Sauce

1.   Boil the tomatoes, onion, garlic, and sweet pepper in 3 cups of water. After they are cooked, remove the pan from the fire and let it cool.

2.   In a blender or food processor, blend all ingredients into a sauce and put them through a sieve.

3.   In a large pan, heat the vegetable oil, add the sauce, the adobo, and salt to taste, and bring it to a boil stirring it until it thickens.

4.   Take the sauce out of the pan and put it in a bowl. Cover and set aside.

Mash the Guacamole

1. Place the pulp of the avocado in a bowl and mash it with a fork until it becomes puree.

2. Add the onion, lime juice, and oregano. Then season with salt and pepper to taste. Cover and set aside.

Assembling the Tostadas

1.  If you are going with store-bought tostadas, skip step 2.

2.  Fry the tortillas in vegetable oil until crispy. Transfer the tostadas to a paper-covered plate and let them dry off.

3. Once they have cooled down, spread four with guacamole, four with refried beans, and four with recado salsa.

4. Garnish with thin slices of onion, queso Duro, and cilantro.

Notes

When frying the tortillas, I prefer olive oil or soybean over vegetable oil, but you can pick the one you like best. You can also bake the tostada shells in the oven for a healthier choice. Or you can simplify your life altogether and go for store-bought tostadas!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 313Total Fat: 6gSaturated Fat: 1gUnsaturated Fat: 4gCholesterol: 2mgSodium: 1011mgCarbohydrates: 54gFiber: 10gSugar: 4gProtein: 12g

This recipe uses estimated serving sizes based on a 2,000-calorie-a-day diet. Nutrition information is provided as an estimate only and may vary depending on ingredients, brands, homemade preparations, ripeness of produce, and serving sizes.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

• Author
• Recent Posts

Paula Bendfeldt-Diaz

Paula Bendfeldt-Díaz is a Guatemalan travel writer, photographer, and founder of Growing Up Bilingual. After spending more than 15 years in the United States, she now lives in Guatemala and shares detailed travel guides, traditional Guatemalan recipes, and cultural insights based on a lifetime of firsthand experience.

Through her writing, Paula helps travelers discover Guatemala beyond the typical tourist route with practical advice, local recommendations, and authentic experiences that connect visitors with the country’s people, culture, and traditions.

Planning a trip to Guatemala? Paula offers personalized Guatemala itinerary planning and trip consultation services tailored to your interests, travel style, and budget. Contact her at [email protected] to learn more.

Latest posts by Paula Bendfeldt-Diaz (see all)

• Guide to Chuitinamit in Santiago Atitlán: Ancient Tz’utujil Maya Site - July 30, 2026
• Hotel Casa Realeza Antigua Guatemala Review: Stay by La Merced - July 21, 2026
• Best Restaurants in Panajachel: Where to Eat in Pana - July 21, 2026

Sharing is caring!