NOTES:* A toasted cheese tortilla snack popular in southern Arizona - I first discovered this recipe in 1978 when I went to Tucson to visit my prospective in-laws. Such visits are often tense; Loretta's parents knew that I liked Mexican food, so they took me to their favorite restaurant, Casa Molina. The appetizer, a toasted cheese tostada, was so good that I forgot my nervousness and just chowed down on serving after serving. I think that her parents remembered from that visit more about my appetite than my personality.
I tried several times to make Tucson tostadas, but they always ended up tasting like pizza. Then a recipe appeared in the April 1986 issue of replica of the Tostada Casa Molina. The secret is to use Mexican cheeses.
* Oaxaca (pronounced "oh-HOCK-a") cheese is a Mexican string cheese. You can substitute any Mexican cheese marked "asadero" (melting cheese). If you're desperate, you can use Armenian mozzarella, which has the right texture but the wrong flavor. Monterey jack is a bland American cheddar; you can substitute good-quality Muenster.
* Anejo cheese is somewhat like Parmesan, dry and crumbly. You can substitute Mexican cotija cheese, but that is probably pointless, because a store that carries cotija will probably also carry anejo. Fresh-ground parmesan will do in a pinch, though it is not the right flavor. In one of my many attempts to get this recipe right, I tried a mixture of Greek feta and cow's-milk romano cheese. It tasted very interesting, though not at all authentic.
Difficulty: easy once you have found the ingredients.
Time: 10 minutes each.
Precision: no need to measure.