Beet-Avocado Tostadas

MAKES 4 TOSTADAS

This dish was on Suerte’s opening “Vitamina T” menu, and it counts as the only recipe from the restaurant to be immortalized in this cookbook because: (1) it’s just that special, and (2) we couldn’t stand waiting for the official Suerte cookbook any longer, Fermín. Here, boiled beets are tossed in a smoky-sweet-savory peanut-based salsa macha and rounded out with pickled red onions for an explosive finish.

INGREDIENTS

• 3 large red beets, greens removed

  Vitamina T: Your Daily Dose of Tacos, Tortas, Tamales, and More Mexican Street Food Classics Jorge Gaviria and Fermín Núñez with Allegra Ben-Amotz

• 1½ teaspoons Morton kosher salt, plus more as needed

• ¼ cup neutral oil

• ¼ cup raw peanuts, preferably whole

• 2 garlic cloves, thinly sliced

• 2 dried puya (pulla) chiles, stemmed, seeded, veins removed, and chopped

• 4 morita chiles, stemmed, seeded, and chopped

• ¼ cup golden raisins

• 1 avocado, halved

• 3 tablespoons fresh lime juice (about 2 limes)

• 4 Fried Tostadas (page 26) or store- bought tostadas

• Habanero-Pickled Onions (see below), for garnish

Special Equipment

• Candy/deep-fry thermometer

DIRECTIONS

1. In a medium pot, combine the beets and enough water to cover, then add enough salt until the water tastes like the sea. Cook over medium heat until the beets are tender, 45 minutes to 1 hour. Drain and let cool.

2. Meanwhile, in a small saucepan over low heat, warm the oil until the temperature reaches 200°F when checked with a candy/deep-fry thermometer, about 3 minutes. Add the peanuts and cook, stirring constantly with a wooden spoon, until they are golden brown, about 5 minutes.

3. Add the garlic and cook for 1 minute, stirring constantly so it doesn’t burn, then turn off the heat. Stir in the puyas, moritas, and raisins, and allow the chile oil to cool.

4. Scoop the avocado flesh into a small bowl and mash with the lime juice and salt. Taste and season with more salt as needed. Set aside.

5. Once the beets are cool enough to handle, peel them and cut into bite-size pieces. In a medium bowl, combine the beets, cooled chile oil, and salt to taste.

6. To assemble, spread the mashed avocado on each tostada, top with a generous scoop of beets, and garnish with the habanero-pickled onions.

Habanero-Pickled Onions

MAKES ABOUT 4 CUPS

When all is said and done, these pickled onions should serve as a crunchy, acidic foil for fiery foods. For the spice-averse, note that the spices and pickling process will ultimately mellow the habaneros—we promise! Don’t forget to use Morton kosher salt for the precise salt measurement here, as not all salts are created equal.

• 3 large red onions, thinly sliced

• 3 fresh habanero chiles, stemmed and thinly sliced (seeds removed depending on heat tolerance)

• 1 teaspoon ground coriander

• 1 teaspoon dried Mexican oregano

• 1 teaspoon Morton kosher salt

• ½ teaspoon freshly ground black pepper

• 1 cup distilled white vinegar

• 1 cup apple cider vinegar

1. In a large glass jar (or 2 or 3, depending on their size), combine the red onions, habaneros, coriander, oregano, salt, and pepper.

2. In a small saucepan, combine both vinegars and bring to a boil over medium-high heat. Pour the hot vinegars over the mixture in the jar(s) to cover the ingredients.

3. Allow the onions to cool to room temperature. Once cooled, seal with a lid and store in the fridge for up to 4 weeks.

Reprinted with permission from VITAMINA T: Your Daily Dose of Tacos, Tortas, Tamales, and More Mexican Street Food Classics by Jorge Gaviria and Fermín Núñez with Allegra Ben-Amotz © 2026. Photographs by Jeni Afuso and Dylan James Ho © 2026. Published by Clarkson Potter, an imprint of Penguin Random House.

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