Grilled Carrots
California Almond Mole, Toasted California Almonds, Cilantro, Lime Zest, Smoked Salt
Chef Jesus Cervantes of Damian | Los Angeles, CA
Yield: 4 servings
Mole felt like a natural choice as the foundation of the dish as nuts tend to play an integral part in most mole recipes. The California almonds bring a clean, round richness and a softness that gives the mole structure without feeling heavy. They allow the toasted chiles, warm spices, and subtle bitterness to come through clearly, creating a sauce that feels familiar, but lighter and more precise. The mole is paired with simply grilled carrots, a vegetable I love, but honestly haven’t featured too often at Damian. They bring sweetness, texture, and a bit of char to balance the sauce. Keeping the vegetables straightforward allows the more complex flavors of the mole, and especially the California almonds, shine.
Adapted by StarChefs | February 2026 | Photo: Jakob Layman
INGREDIENTS
California Almond Mole:
150 grams wedged white onions
120 grams whole Roma tomatoes
15 grams garlic cloves
5 grams dried pasilla chiles
5 grams dried guajillo chiles
1 gram dried árbol chiles
30 grams day-old bread
10 grams sesame seeds
360 grams vegetable stock
140 grams toasted California almonds
20 grams Sherry vinegar
10 grams piloncillo
Kosher salt
Grilled Carrots:
800 grams heirloom carrots, trimmed
30 grams avocado oil
10 grams kosher salt
5 grams smoked paprika
3 grams cracked black peppercorns
15 grams orange juice
To Assemble and Serve:
Lime zest
Micro cilantro
Toasted California almonds
Smoked salt
Olive oil
METHOD
For the Californian Almond Mole:
In a sauté pan over high heat, add onions, tomatoes, and garlic. Cook until charred on all sides. Remove from heat and set aside. In a separate sauté pan over medium heat, toast chiles. Transfer chiles to a hot water bath and let soak 10 minutes at room temperature. In a separate sauté pan, toast bread and sesame seeds until lightly browned. Transfer to a blender with vegetable stock, California almonds, charred garlic, onions, and tomatoes, and rehydrated chiles. Purée until smooth. Season with vinegar, piloncillo, and salt. Pass through a chinois. Transfer to an airtight container and refrigerate.
For the Grilled Carrots:
Prepare and heat a grill to maximum heat. Bring a pot of water to a boil. Add carrots and blanch 3 minutes. Transfer carrots to an ice bath. Once cooled, pat dry and place on a clean work surface. Season blanched carrots with oil, salt, paprika, and peppercorns. Grill 5 minutes, or until carrots are evenly charred. Transfer to a large mixing bowl. Add orange juice and toss to coat. Set aside.
To Assemble and Serve:
In a saucepan over low heat, warm California Almond Mole. Spoon warmed California Almond Mole into the center of a serving plate. Top with Grilled Carrots. Garnish with lime zest, cilantro, and toasted California almonds. Season with smoked salt. Finish with a drizzle olive oil.
