What started out as a bit of fun while he relocated his main hustle, Mercado 24, Pablo Díaz’s Guatemala City pop-up, Dora La Tostadora, picked up a cult following almost overnight. With its fame spreading far and wide, Pablo’s innovative toppings have featured in the pages of Condé Nast Traveller and the New York Times. As Pablo explains, “the tostada is a very traditional snack in Guatemala, but it’s very conservative. We use it as a vehicle for serving pretty much any flavour we want.”
Join us for a hands-on tostada masterclass from the master, where you will learn everything there is to know about Guatemala’s favourite snack. How to make them. What to put on them. And how many is too many (clue: there’s no such thing).
You’ll start by making tostadas from fresh corn masa using our trusty tortilla presses. Then it’s onto the salsas (roja y verde), pounded by hand the old school way. You’ll also learn how to make Pablo’s fiery chilli oil, plus some essential knife skills, from filleting and skinning a fish to slicing it finely for maximum tostada coverage and ageing it for extra flavour.
To finish? Cocktails from the bar and a tostada-shaped feast around the kitchen island, house party style.