Rick Becker, Executive Sous Chef at Elkridge Club in Baltimore, Md., says his chorizo and squash tostada was inspired by the changing seasons.
“I wanted to create something that felt like autumn while still being bright and fresh,” he notes.
The dish features a crisp corn tortilla, black bean spread, crumbled chicken chorizo, chili-roasted squash, crunchy pickled red onion and radish salad, crumbled Cotija cheese and pumpkin seeds for added crunch.
The chili-roasted squash brings a natural sweetness and warmth, while the chicken chorizo adds depth and mild spice, Becker says.
“The black bean spread gives the tostada a rich, earthy foundation,” he adds, “and the crisp corn tortilla provides the perfect crunch. The pickled red onion and radish salad is what really brings everything to life. Its acidity and freshness cut through the richness of the beans, chorizo, and cheese.”
Finally, Cotija adds a salty, creamy element, while the pumpkin seeds bring another layer of crunch.
“I think the dish is successful because every component has a purpose,” he adds. “You get sweet, savory, spicy, tangy, salty, creamy, and crunchy elements all in one bite—perfect for fall yet feels fresh and modern, keeping [members] coming back for more.
A celebration of autumn flavors, combining smoky, spicy, sweet, and bright elements into one dish.
