Braised pork tostadas – A. MAZ. ING!

Just had to break my self-imposed blogging sabbatical to post about this amazing dish we had recently on vacation in the San Diego area. We just needed a 3 pm snack to tide us over to dinner, and stopped at Iris Food & Spirits in Del Mar. On the recommendation of a local, we ordered the braised pork tostadas. It may not be the most photogenic thing…

…but MORE than made up for it in deliciousness! 
Those mini-tostadas are no chips out of a plastic bag: these babies were clearly just-fried, perfectly crisp with just-enough oil. The toppings are simple but perfect: tender, slightly smokey kalua pork, topped with sweet, sweet carmelized onion (with just a hint of wine, maybe), fresh cilantro, and — according to the menu — “buttermilk sauce.” Which I’m guessing had some adobo sauce. 
Lovely contrast in textures and flavors: crisp/shattering of the tostada; candy-sweet onions playing a perfect counternote to the smoky, meatiness of the pork; just a hint of heat in the flavorfull sauce.
This was one of those meals where discussion came to a sudden halt after the first bite. “Wow,” was about all we could manage to mutter. And after the food was gone, we immediately began plotting how to replicate this delicious dish at home.


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