Julian Medina

“I love this dish because of how simple it is, but how complex it tastes,” says Julian Medina, Chef/Owner of El Fish Marisqueria, a modern Mexican seafood restaurant. “It’s made with a single tostada, truffle salsa macha and avocado mayo. In my opinion, it’s the perfect bite. You get crunch from the fried corn tostada, freshness from the tuna, and heat and flavor from the truffle salsa macha, which ties it all together.” Flavorful, interesting and light, the Tostada de Atún is a great start to a meal, says Medina.

While he drew inspiration for this starter from childhood memories of enjoying tostadas with family on Mexico’s beaches, Medina’s fascination with truffles is more recent. “A unique ingredient combination I love is chiles and black truffle sauce,” he says. “This is the basis for the truffle salsa macha. I’ve always enjoyed both ingredients on their own, but when combined, they off er a unique flavor profile that can elevate so many dishes.”