![Carrot Tostadas at Oxomoco](https://pbcdn1.podbean.com/imglogo/ep-logo/pbblog2573/Oxomoco_Carrot-Tostada_930x523_tbd9zf_300x300.jpg)
Emilio Cerra is chef de cuisine at Oxomoco, a plant-forward Mexican restaurant in Brooklyn. He shows us how he makes a tostada topped with various carrot preparations. He tops the tostada with coconut yogurt, grilled and braised carrots, blanched and marinated carrots, carrot habañero salsa, and finally dressed raw carrots.
Version: 20240320