Baked or Fried? How to Choose the Best Tostada Shells

A tostada is the simplest thing you can build on a corn tortilla: a whole tortilla, fried or baked until it is flat and crisp, then spread with beans and piled with whatever is on hand. Shredded chicken, tinga, ceviche, lettuce, crema, salsa. Mexican cooks have long made them from tortillas that are a day or two old, and every Mexican grocery store sells them ready-made in tall stacks, so dinner is a matter of warming the toppings.

Store-bought shells are not all the same, though. Some are fried and some baked; some are plain corn, lime and salt, while others carry yellow dyes and preservatives; and they come in boxes of eight, bags of thirty and cases of eight bags. This guide compares the tostada shells worth buying on Amazon, plus two ways to make your own, and explains what to read on the bag before you buy.

Julia’s earns a commission on purchases made through links on this page, at no cost to you. Recommendations are based on what a working Mexican kitchen looks for in a tostada, the makers’ own ingredient lists and Amazon listings, and grocery-retailer label information where the maker publishes none, which we note.

Quick verdict: which tostada shells to buy

The rest of this page explains why, how baked and fried shells differ, and how to crisp your own.

Five tostada shells at a glance

Our five standout picks side by side, one for each kind of cook, with the style, size and allergen information each maker or retailer states. All seven products are reviewed in full below.

Product images from Amazon. Ingredients and allergens are as stated by each maker or by grocery retailers’ label listings, which sometimes disagree; recipes change, so read the package you receive before serving anyone with a food allergy.

Our picks for the best tostada shells

These seven cover the real choices: a fried white-corn shell, a baked yellow-corn shell, a stock-up case, tostada bowls, bite-size baked corn rounds, and two do-it-yourself routes, corn tortillas to bake or fry and masa harina to start from scratch. For each we give the ingredients and allergens exactly as the label or listing states them, whether the shell is baked or fried, and who it suits.

How to choose tostada shells

Five things decide which shell suits your table. The brand matters less than the cooking method and what is on the label.

1. Baked or fried

Fried tostadas, like Ortega’s, are the classic: richer, with the toasted-corn flavor that oil brings out, and sturdy under heavy toppings. Baked tostadas, like Mission’s Norteñas, are lighter and lower in fat but can be more brittle, so they suit cold toppings such as ceviche or a salad. Bags do not always say which they are; if the method matters to you and the label is silent, look at the oil in the ingredient list and the fat per serving.

2. White, yellow or heirloom corn

White corn gives a milder, slightly sweeter shell; yellow corn a more robust corn flavor and a golden color. Be aware that some commercial yellow tostadas get much of their color from dyes: both the Mission and Charras label listings include Yellow 5. Heirloom corn, as in Masienda’s masa, is the choice if you want a shell that tastes strongly of corn. Our guide to corn versus flour tortillas explains why tostadas are almost always corn.

3. Size and count

Most store tostadas are about the size of a taco tortilla; makers rarely print the diameter, so go by the count. A box of eight suits a family dinner, a bag of 30 a party, and a case of eight bags a household that eats tostadas weekly. Tostadas go soft in humid air once opened, so smaller packs waste less if you only make them now and then.

4. The ingredient list and allergens

A good tostada needs only corn, lime, oil and salt. Some brands add citric acid, TBHQ or dyes for shelf life and color; none of that is unsafe, but a short list usually means a cleaner corn flavor. Corn itself is not one of the major food allergens the FDA lists, but read for wheat: Mission’s retailer listing says “may contain wheat”, La Banderita’s tortillas are made in a facility that processes wheat, and listings for Rio Rancho’s bowls disagree. For celiac disease or a wheat allergy, trust the package, not the product title.

5. Flat shells or bowls

Flat tostadas are for beans, meat and toppings eaten by hand. Bowls are for taco salads eaten with a fork. If you want both, buy flat shells and a bowl mold rather than two kinds of shell.

How we picked these seven

We started from what a Mexican kitchen wants from a tostada: real corn, a crisp shell that holds beans and toppings without shattering, and an honest label. We then searched Amazon US for tostada shells and kept only those in stock when we checked, from identifiable makers, and read each one’s ingredient list, allergen statement and preparation notes on the Amazon listing, the maker’s site or, where neither gave details, grocery retailers’ label listings (each review says which). Several well-known brands were out of stock or scarce on Amazon when we checked, including Guerrero’s yellow tostadas, Siete’s corn taco shells, Olé’s corn tostadas, Charras’s baked tostadas, Mi Rancho’s organic tostadas and the Sanissimo dinner-size tostadas; we found no La Burrita tostadas listed at all. We left out an in-stock La Real case because we could find no ingredient list for it, and a fresh-tortilla listing from a seller with no published ingredients. We have not tasted every product here; texture notes follow from the makers’ descriptions and how fried and baked corn behave.

How to make tostadas at home

Store tostadas are convenient, but crisping your own takes only a few minutes per batch. Start with corn tortillas that have dried out a little; fresh, moist tortillas puff and stay chewy.

1. Dry the tortillas. Lay them out in a single layer for a few hours, or overnight, until they feel leathery rather than soft. Day-old tortillas are ideal.
2. To fry: heat about half an inch of neutral oil in a heavy skillet to around 350°F. Fry one tortilla at a time, pressing it flat with a spatula, until the bubbling slows and it turns golden, then drain it on a rack. Stay with the pan and keep a lid nearby, as for any shallow frying.
3. To bake: brush both sides lightly with oil, sprinkle with salt, and bake on a wire rack in a hot oven, turning once, until crisp and golden. A rack keeps them flat and lets air under them.
4. For bowls or many at once: a tortilla-bowl mold or a restaurant tostada basket does the shaping for you; our guide to the best taco shell maker compares them.
5. Cool before storing. Let them cool completely on a rack, then keep them in an airtight container for a few days.

To build a tostada that holds together, spread a thin layer of warm refried beans first, then the meat, then lettuce, crema, cheese and salsa. Serve them straight away. Tostadas belong to the wider family of masa snacks; our guide to masa antojitos explains how they relate to sopes, huaraches and gorditas.

Tostada shell questions, answered

What is the difference between a tostada and a taco shell?

A tostada is a whole corn tortilla fried or baked flat; a hard taco shell is a tortilla fried into a U shape. Tostadas are eaten open, with toppings on top, while taco shells are filled. Both are corn, and both are sold ready-made.

Are tostada shells gluten-free?

Most are made only from corn, lime, oil and salt, and many are labeled gluten-free, including Ortega, Charras (per a retailer) and Sanissimo. But some carry wheat warnings: Mission’s retailer listing says “may contain wheat”, and one listing for Rio Rancho’s bowls says they contain wheat. If you have celiac disease, look for a gluten-free claim on the package itself.

Are baked tostadas healthier than fried?

Baked tostadas usually contain less fat; Mission says its baked Norteñas are 96% fat-free. Beyond that, compare the nutrition panels yourself; the toppings you choose usually matter more than the shell.

How do you keep tostada shells crisp?

Keep the bag sealed and clipped, away from steam and humidity. To revive a shell that has gone soft, warm it in a hot oven for a few minutes. Build tostadas just before eating, and put a layer of beans down first so salsa does not soak straight into the shell.

Can you make tostadas in an air fryer?

Yes. Brush corn tortillas lightly with oil and air-fry them in a single layer until crisp, turning once. Weigh them down with a small rack if they curl. Thin, slightly dry tortillas work best.

What goes on a tostada?

Refried beans are the usual base, then shredded chicken or chicken tinga, picadillo, carnitas, shrimp or fish ceviche, or just beans and cheese. Finish with shredded lettuce or cabbage, crema, crumbled queso fresco and salsa.

Our final pick for tostada night

Buy Ortega Homestyle Tostada Shells if you want a classic fried shell with a short ingredient list, and Mission’s Norteñas Amarillas if you prefer baked shells in a big bag. Stock up with the Charras case, use Rio Rancho’s bowls for taco salads, and keep Sanissimo’s Salmas for party bites. If you want the best tostada of all, crisp your own, from La Banderita tortillas or from Bob’s Red Mill masa harina.

Tostadas are one shelf of a Mexican pantry. Our guide to Mexican pantry staples covers the beans, chiles and salsas that go on top, and if you want something crunchy to go alongside, see the best tortilla chips.

And if you would rather someone else made dinner tonight, see the menu or call to order.