Pistachio Cumin Vinaigrette

1. Combine the cumin and coriander in a small mixing bowl. Whisk in the vinegar and honey until smooth.
2. Slowly stream in the oil, whisking continuously to emulsify.
3. Stir in the pistachios. Season with a pinch of salt to taste. Set aside.

Charred Mexican Salad

1. Preheat the oven to 500°F. Place all of the peppers onto a sheet pan. Roast for 30-40 minutes until blackened and soft.
2. Meanwhile, cut the carrots into 2” pieces on a bias. Heat a large cast-iron skillet over medium heat. Once hot, add enough olive oil to coat the bottom of the skillet. Add the carrots. Season with a pinch of salt. Cook the carrots until caramelized and tender, about 8-10 minutes or so. Transfer the carrots to a plate.
3. Cut the halved red onions into wedges. To the same skillet, add a little more olive oil. Place the red onions flat-side down into the oil. Season with a pinch of salt. Cook until caramelized on one side, about 4-5 minutes. Flip the red onions and continue to cook until softened.
4. When the peppers are done, remove the sheet pan from the oven and let cool slightly. Use your hands to peel off all the skins. Cut the peppers in half and remove the stems and seeds. Cut the peppers into large pieces.
5. Combine all of the charred vegetables onto one platter. Drizzle with the pistachio cumin vinaigrette. Garnish with the cotija cheese and fresh oregano.