Taqueria Picoso | Tuna Tostadas | Signature Dish

Host Seth Tillman visits Alexandria Mexican Restaurant Taqueria Picoso and meets head chef Elio Gómez learn how to make tuna tostadas, which feature raw sashimi-grade tuna marinated in a delicious miso-infused oil. But the real star of the show is the homemade tortillas made from blue corn sourced from Oaxaca. Drizzled with serrano mayo, topped with fresh cucumbers, avocado puree, fried leeks, and a reduction of ponzu sauce, these tostadas are sure to satisfy your cravings. Don't miss out on this unique blend of Japanese and Mexican cuisine at Northern Virginia restaurant Taqueria Picoso.

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This video is part of WETA's SIGNATURE DISH series, which highlights standout dishes from top restaurants across Washington, DC, Maryland, and Northern Virginia. Host Seth Tillman explores the incredibly diverse array of cuisines that the DMV offers, chatting with chefs, restauranters and others to explore the people and cultures behind DC’s best food. From strip mall eateries to fine dining establishments, SIGNATURE DISH explores DC’s favorite restaurants and brings you the many flavors of the DMV.

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