In Guatemala, as in Mexico, tortillas that are no longer fresh enough to be used for tacos are sometimes deep-fried and served as tostadas. The toppings, at least in theory, are just as diverse, though in a brief survey of nearby eateries that prepare comida Guatemalteca, I found only three varieties of tostada: with salsa, with avocado, and as shown here.
Like Chinese-American chop suey, this topping's history is long and its place in its adoptive culture, secure; without fear of judgment, many kitchens make it from purpose-made packaged noodles. (Very possibly this was true for the case at hand, but I can't say for sure.) If a mashup like tostadas de chaomin ($2 each) seems too abrupt an introduction to Chinese-Guatemalan cuisine, Ixmukane will prepare an entree-sized chicken chow mein, too, tortillas on the side.
Ixmukané Restaurant
139 Anderson Ave. (Kennedy Dr.-McKinley St.), Fairview, New Jersey
201-313-0322
