Chef Elio Gómez begins the tuna tostadas by preparing a quick marinade using olive oil, miso paste, and lemon skin to infuse the flavors. The fresh sashimi-grade tuna is then sliced and added to the marinade, along with a light seasoning of salt and pepper. While the tuna marinates, Chef Gómez demonstrates how they make their own tortillas using blue corn from Oaxaca, which provides a softer texture when deep-fried. The tortillas are cooked on a flat top and then deep-fried before being assembled with serrano mayo, the marinated tuna, a reduction of ponzu sauce, fresh cucumbers, avocado puree, fried leeks, and more ponzu sauce. The result is a flavorful and crunchy tostada that combines influences from both Mexican and Japanese cuisines.
olive oil / miso paste / lemon skin / tuna / salt / pepper / blue corn tortillas / serrano mayo / reduction of ponzu sauce / fresh cucumbers / avocado puree / fried leeks
From Prep to Plate
Seth Tillman visits Alexandria Mexican Restaurant Taqueria Picoso and meets head chef Elio Gómez to learn how to make tuna tostadas, which feature raw sashimi-grade tuna marinated in a delicious miso-infused oil. But the real star of the show is the homemade tortillas made from blue corn sourced from Oaxaca. Drizzled with serrano mayo, topped with fresh cucumbers, avocado puree, fried leeks, and a reduction of ponzu sauce, these tostadas are sure to satisfy your cravings. Don't miss out on this unique blend of Japanese and Mexican cuisine in Northern Virginia.