Want to create an interactive transcript for this episode?
Podcast: The Culinary Institute of America
Episode: Carrot Tostadas at Oxomoco
Description: 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.
Watch the full documentary and find recipes here!