Cocktail de camaron, shrimp in spicy tomato served cold, garnished with avocado, cilantro, onions.

Los tres mares

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Cerignola olives marinated in garlic rosemary olive oil

Olives

white bean purée, red cabbage, poblano crema, candied jalapeño, pickled white onion, cilantro

In a food processor, combine the canned white beans, olive oil, salt, and pepper. Blend until smooth and creamy. Adjust seasoning if necessary.

Prepare the White Bean Purée

In a bowl, mix sour cream with the roasted and diced poblano pepper. Stir until well combined and season with salt and pepper to taste.

Make the Poblano Crema

On each tostada shell, spread a generous layer of the white bean purée. Top with shredded red cabbage, a dollop of poblano crema, candied jalapeños, pickled white onion, and a sprinkle of fresh cilantro.

Assemble the Tostadas

Serve immediately while the tostadas are crispy. Enjoy your Barbacoa Tostada!

Serve

Canned white beans

Red cabbage, shredded

Sour cream

Poblano pepper, roasted and diced

Candied jalapeños

Pickled white onion

Fresh cilantro, chopped

Tostada shells

Olive oil

Salt

Pepper