Tostadas and a Trip Through Ensenada
From tasting menus and refined tostadas to roadside carnitas, take an edible tour through Ensenada, Mexico.
- 2 TBS OLIVE OIL
- 4 BABY PARSNIPS DICED
- 1 PINCH KOSHER SALT
- 1 PINCH CRACKLED BLACK PEPPER
- 1 CUP SLICED ONION
- 2 CLOVES GARLIC
Add 2 tablespoons of olive oil to a hot sauté pan. Sear off the parsnips with a pinch of salt and cracked black pepper.
When they start to smell like potato chips, flip the turnips and brown them on the other side. Add the onion to the pan and sauté for a minute before adding the sliced garlic.
Lower the flame and cover the pan for 5 minutes. Uncover and increase the flame, adding two tablespoons of water and sautéing for an additional 30 seconds. Cover and allow the water to reduce for another 30 seconds.
Add the cooked vegetables to a high-powered blender with two tablespoons of olive oil and a tablespoon of water. Blend until silky smooth adding a touch more water if needed. Season with salt and pepper to taste.
Spread the purée on a tostada and top with some basic sautéed veggies. Rafa sautéed a combo of mixed veg (Japanese turnips, sliced garden carrots, snap peas and green onion), but just a sprinkle cilantro would do the trick.