mexican oregano

From above, two lacquered ancho-rubbed salmon fillets sit slightly off-center on a swoosh of deep red-brown pepita salsa macha, surrounded by blistered rainbow carrots and a loose tuft of glossy arugula tossed with lime. Toasted pumpkin seeds, thin radish slices, and scattered cilantro leaves create pops of green, pink, and gold against a matte ceramic plate.

Ancho Salmon with Pepita-Arugula Salsa Macha and Roasted Carrots

Main Course - Mexican - April 21, 2026