The tostada, I am convinced, is the red-headed step-child of Mexican food in the U.S. I say this with an apology to the red-headed step-children of the world and an apology to the tostada itself for being so unloved.

The only reason I can see for the unpopularity of the tostada is the very slightly difficulty in eating one all the way through without breaking it. The ability to do this, a conclusion I’ve come to after some very scientific research, is a uniquely Mexican talent, the result of cultural and culinary training. As far as the scientific research, it is only necessary to once watch the horror of a perfectly structurally sound and well loaded tostada smashed into pieces with a fork and eaten as a giant mishmash to understand tostada eating can be a bit of a challenge.

Don’t worry, with a few helpful hints and a handy visual guide, you too can achieve tostada eating success.

1. Choose a thick tostada or tortilla. Thinner may be better when it comes to corn chips, but tostadas need heft for structure.
2. Choose tostadas that are as flat as possible. If frying your own, hold them down with a heat-proof spatula while cooking to keep them flat.
3. If the topping is juicy (such as a fantastic ceviche), drain slightly to prevent an overly soggy tostada.
4. Don’t attack a tostada straight in. Follow a side to side eating pattern.
5. Crush the center of a tostada, and crush your chances of finishing it in one piece.

For your visual guidance:

The whole tostada.

An initial bite, gentle but firm.

Rotate slightly, and a second gentle bite, overlapping the first.

Rotate in the opposite direction, and a third bite, to the other side of the first.

Hurry, the tostada grows soggy. More confidently now, a larger bite. Continue in the rotate slightly and bite pattern.

Almost there. Don’t be tempted by that center bite, this is a weak point. Go for the edge.

Take out that center bite.

Stop sweating, there’s only two bites left.

Home free, savor that last bite.

Success.