Seared Carrots

Salsa Macha, Papalo-Infused House Yogurt, Epazote

Chef Christian Hernandez of Barbacana | Houston, TX

“This a light, slightly spicy dish that is perfect for early fall weather. The rich sweetness from the carrots perfectly connects the bright and the darker notes of the dish. The Fresh Origins micro epazote and burgundy eclipse leaves are garnished on top to add texture and a fresh, herbal note.” — Chef Christian Hernandez

---

Adapted by StarChefs  |  July 2026  |  Photo: Caroline Fourtnot

INGREDIENTS

Salsa Macha:
400 grams neutral oil
50 grams honey
45 grams toasted sunflower seeds
20 grams guajillo chiles, seeded and toasted
20 grams morita chiles, seeded and toasted
20 grams pasilla chiles, seeded and toasted
12 grams toasted cumin seeds
10 grams toasted fennel seeds
5 grams pimentón
3 grams ground turmeric 

House Yogurt:
High-quality whole milk
Live culture yogurt 

Papalo-Infused Yogurt:
Neutral oil
Chopped onions
Papalo leaves
Citric acid

Carrots:
Carrots
Vegetable stock
Rice flour
Oil for frying

To Assemble and Serve:
Yield: 1 serving
Your favorite vinegar
Pickled carrots
Fresh Origins Micro Epazote
Fresh Origins Petite® Burgundy Eclipse™

METHOD

For the Salsa Macha:
In a food processor, combine all ingredients. Process until smooth. Transfer to an airtight container and refrigerate.

For the House Yogurt:
In a saucepan over medium flame, heat milk to 200°F. Let cool and stir in live culture yogurt. Let ferment 6 hours at 100°F.  Strain through a cheesecloth until thickened to desired consistency. Transfer to an airtight container and refrigerate. 

For the Papalo-Infused Yogurt:
In a sauté pan over medium flame, heat oil. Add onions and papalo. Sauté until onions are soft and translucent. Transfer to a blender and purée until smooth. Pass through a fine mesh sieve. Transfer to a mixing bowl and fold in desired amount House Yogurt. Season with citric acid. Transfer to an airtight container and refrigerate.

For the Carrots:
In a stockpot over medium-high heat, add carrots and enough stock to submerge. Cook until carrots are fork-tender. Strain and let cool. Place flour in a shallow baking dish and set aside. In a frying pan over high flame, heat oil. Dredge cooked carrots in flour. Drop into hot oil and fry until crisp. Transfer to a paper towel-lined plate and let drain.

To Assemble and Serve:
In a mixing bowl, toss Carrots with desired amount vinegar and Salsa Macha. Set aside. Spread desired amount Papalo-Infused Yogurt across a serving plate. Top with dressed Carrots and desired amount pickled carrots. Garnish with Fresh Origins Micro Epazote and Fresh Origins Petite® Burgundy Eclipse™.

---