New post: Guest Column: Taco Bell’s Mexican Pizza returns, but what about the Spicy Tostada? tostadamagazine.com/2022/04/22/gue…

New post: Saffron de Twah’s chef – inspired by a Mexican-influenced menu for Ramadan – will create more halal meals tostadamagazine.com/2022/05/05/saf…

In our latest collaboration w BridgeDetroit our own Chingona in Chief Serena Maria Daniels 🌽 interviews chef Omar Anani of the award winning Saffron De Twah about how halal barbacoa can tell the story of how cultures collide in Detroit! 🐑🌮🌽

New post: How the quesabirria craze fueled one of Detroit’s most popular food trucks tostadamagazine.com/2022/05/12/how…

New post: Let’s F*cking Go! How a disparate group of voices is changing the culture of the James Beard Awards tostadamagazine.com/2022/06/17/let…

New post: How one Corktown market is reaching community in gentrifying Detroit tostadamagazine.com/2022/06/24/how…

I think I can speak on behalf of the global tostadas community when I say that this is an abomination Taco Bell @Dipkabh

New post: A trusted news source for Spanish-speaking caregivers? There’s WhatsApp for that. tostadamagazine.com/2022/07/05/a-t…

New post: ¿Una fuente confiable de noticias para los cuidadores de habla hispana? Tenemos WhatsApp para eso. tostadamagazine.com/2022/07/05/una…

New post: Tostada Road Trip: How I learned to speak my truth at a New England theater camp tostadamagazine.com/2022/07/28/tos…

New post: How a power lunch can empower a community tostadamagazine.com/2022/08/18/how…

New post: Cómo un almuerzo energético puede empoderar a una comunidad tostadamagazine.com/2022/08/18/com…

Do you love going out to eat in Detroit? Nominate your favorite restaurant or chef NOW for The People’s Guide to Food in Detroit and be entered for a chance to win a VIP dining experience with Tostada Magazine & BridgeDetroit! y9tcjkv1fli.typeform.com/to/hGaZs7R3?ty…

New post: Attention Food & Culture Writers of Detroit: Become a Contributor for Tostada Magazine and Next City tostadamagazine.com/2022/10/06/att…

New post: Gone, but not forgotten. Día de los Muertos reflections of a Metro Detroiter in Mexico. tostadamagazine.com/2022/11/03/gon…

New post: How this Southwest Detroit pizzeria constantly reshapes its menu to combat climate change tostadamagazine.com/2022/12/05/how…

New post: How the sausage is made: Minimizing food waste with Marrow’s whole animal butchery tostadamagazine.com/2022/12/09/how…

New post: Why Avalon International Breads is rescuing spent grains to fight climate change tostadamagazine.com/2022/12/09/why…

New post: Food waste is a leading contributor of greenhouse gases. These Detroit restaurants are doing something tostadamagazine.com/2022/12/09/foo…

New post: Detroit and Wayne State University Welcome National Critics Institute for arts journalism workshop tostadamagazine.com/2023/02/09/det…