These crunchy, colourful tostadas are topped with avocado, raw fennel and clams dressed in a spicy salsa macha. The dish is inspired by Nud's time in the Mexican state of Baja California – read what he had to say about it here.
The inspiration for this dish comes from La Guerrerense. I could never recreate the incredible tostadas Sabina makes on that dusty, sun-drenched street corner in Ensenada, so instead I’ve reinterpreted her classic and used the flavour of super-sweet clams, bittersweet kumquats and a smoky, nutty salsa to make a tostada that ticks all the boxes.
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