3 syllables: To, sta, da. Stress on sta.
tuh-STAH-duh
/təˈstɑdə/
Tostada is pronounced tuh-STAH-duh (/təˈstɑdə/). It has three syllables (To-sta-da), with the stress on "sta". Tostada is a Spanish noun referring to a tostada-style flat, crispy tortilla (often fried) or a dish consisting of such a tortilla topped with ingredients. In Mexican and other Latin American cuisines, it denotes a crunchy base used for savory toppings, and in some regions it can mean toasted bread slices. The term is commonly used in American Spanish contexts and in Mexican cooking discussions.
nounTostada is a Spanish noun referring to a tostada-style flat, crispy tortilla (often fried) or a dish consisting of such a tortilla topped with ingredients. In Mexican and other Latin American cuisines, it denotes a crunchy base used for savory toppings, and in some regions it can mean toasted bread slices. The term is commonly used in American Spanish contexts and in Mexican cooking discussions.
Tip: Practice syllable isolation: to-sta-da, then blend smoothly. Use slow tempo first, then increase speed while keeping the same rhythm. Record yourself and compare with native pronunciations in cooking videos to adjust mouth positions.
"She topped the tostada with beans, cheese, and avocado for a quick lunch."
"The chef explained how a proper tostada should stay crisp under moist toppings."
"In the market, I bought a pack of corn tostadas to serve with salsa."
Pronounce as toh-STAH-dah in English loanword form (US/UK/AU). IPA: US: toʊˈstɑː.də, UK/AU: təˈstɑː.də. Emphasize the second syllable. Begin with a light /t/ release, stressed /ɑː/ vowel, and a clear final /d/ before a soft /ə/. If speaking Spanish, approximate as tohs-TAH-dah with the stress on DA (da is syllabic). Audio reference: align with common English loanword pronunciation heard in cooking shows.
Common mistakes include misplacing stress (saying to-STO-dah or TO-sta-dah), pronouncing the second syllable with a short /a/ as in 'cat', and slurring the final syllable (dropping the -da). Correction: place primary stress on the second syllable: to-STAH-dah and lengthen the /ɑː/; make the final -da a clear, unstressed syllable with a soft schwa-like ending: /də/. Practice by segmenting: to-sta-da, then blend slowly.
US: strong /toʊˈstɑː.də/ with rhoticity in American speakers; stress on the second syllable. UK: /təˈstɑː.də/ with less vowel rounding on the first syllable and shorter initial /ə/; AU: similar to UK with slight vowel length variation and non-rhotic tendencies in some speakers. In all accents, the central feature is the stressed second syllable /ˈstɑː/; the ending /də/ remains soft.
The challenge lies in the two adjacent vowels in the second and third syllables and the dental /t/ release followed by a voiced /d/ in quick succession. English speakers often misplace stress or combine -sta- and -da, or shorten the final -da. Focus on keeping the syllables distinct: to-STAH-dah. Practice with slow repetition to develop accurate tongue position for the alveolar stop /t/ and the /d/ before a schwa-like ending.
In English loanword use, the final 'a' is typically pronounced as a light, unstressed /ə/ or /ə/ sound, not silent, yielding -da as /də/. The final syllable carries weaker stress and a reduced vowel. In careful Spanish pronunciation, the final 'a' is open and clear, as in tohs-TAH-dah, but English speakers often reduce it slightly. Aim for /də/ in American English and /dæ/ or /də/ depending on tempo, maintaining the final vowel clarity.
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US: rhotic, fuller /ɚ/ in some surrounding vowels; maintain clear /r/ only when present; UK: less rhotic influence, slightly flatter vowel on the first syllable, more forward /t/ release; AU: similar to UK with a tendency toward slightly longer vowels and a more even pace. Vowel details: first vowel in to- is a schwa or /oʊ/ depending on speaker; second vowel /ɑː/ is long; final /ə/ is reduced. Use IPA for guidance: US /toʊˈstɑː.də/, UK /təˈstɑː.də/, AU /təˈstɑː.də/.
Tostada comes from Spanish, derived from the verb tostar meaning “to toast, to brown.” In Spanish cuisine, tostada originally described a toasted or fried thing—often a tortilla—meant to stay crisp. The noun form emerged to label the crispy base itself as a food item, distinct from a soft tortilla. The word spread to various Latin American cuisines and, in the Americas, especially associated with a fried or baked tortilla ring or disk used as a platform for toppings. First attested usage in English-language cooking contexts appears in the 20th century as Mexican and Latin American dishes gained popularity in the United States; it entered American menus as a loanword from Spanish, retaining its acute stress on the second syllable (to-STAH-dah) in many English pronunciations, though anglicized variants are common. Overall, its meaning evolved from “toasted” or “browned” item in Spanish to a specifically crispy tortilla or tortilla-based vessel used for garnished dishes in Latin American and fusion cuisines. The term reflects the broader culinary technique of toasting to alter texture and flavor.
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Words that rhyme with "Tostada"
-ada sounds
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