Roasted Rocoto Sauce and Parmesan | Chef Eileen Andrade of Amelia’s 1931

Chilean Sea Bass, Kale Powder, Olive Tapenade, Honey, Grilled Baby Gem Lettuce | Chef Bernardo Paladini of Torno Subito

Roasted Potatoes, Broccoli, Chimichurri, Napa Cabbage, Dijonnaise, Charred Lemon | Chef Michael David of Farm to People

Seared Scallop, Chives, Ocean Espuma, Caviar, Goat Cheese Tuile | Chefs Katherine and Pedro Mederos of Kojin 2.0

Beef Patty, Spanish Chorizo, Cantimpalo Chorizo, Goat Cheese, Crispy Sweet Potato, Cabrito Sauce, Honey | Chefs Guillermo Felipe, Daniel Machicao, and Carlos Reverón of Cowy Burger

Smoked Oyster Dressing, Parmesan, Oyster Croutons, Lemon | Chef Randy Zuniga of Michael’s Genuine

Coconut Milk, Fish Sauce, Jalapeños, Lime, Crispy Garlic, Thai Basil, Rice Paddy Oil | Chef Tam Pham of Tâm Tâm

Onions, Cabbage, Sweet Corn, Shredded Gouda, Potato Sticks, Ketchup, Mayonnaise, Mustard, Cilantro Aïoli | Chef Estefania Andrade of Trippy Kitchen

Shrimp, White Fish, Octopus, Scallops, Avocado, Cucumber, Red Onion, Serrano Chile, Cilantro, Cilantro Oil, Tostadas | Chef Luis Herrera of Ensenada

Jerk Jus, Buttermilk Ranch, Scallions, Lime | Chef James McNeal of Gramps Getaway

Tequila, Mezcal, Passion Fruit, Key Lime Cordial, Graham Cracker Salt | Bartender Rensel Cabrera of The Sylvester

Yuzu Kosho-Miso Crema, Achiote Oil, Shiso Oil | Chef Victor Rosado of Ahu Mar at Dua Miami

Adobo-Marinated Niman Ranch Iberian Duroc Pork Butt, Lacto-Fermented Berries, Onions, Pineapple, Cilantro, Lime, Corn Tortillas | Chef Sebastián Vargas of Los Félix

Mojo Pork Butt, Ham, Swiss Cheese, Mojo Aïoli, Mustard, Pickles, Sesame Hero | Chef Antonio Barbieri of Brown Bag Sandwich Co.

Pepitas, Sesame Seeds, Chiles, Jonah Crab, Gochugaru Aïoli, Injera Crisp | Chef Sherry Cardoso of Metropolis

Scottish Salmon, Burnt Eggplant Purée, Green Gazpacho, Sunchoke Chips | Chef Aitor Garate Berasaluze of Edan Bistro

American Lamb Ragú, Parmigiano Reggiano, Pecorino Romano | Chef Juan Manuel Umbert of Pasta

Charred Leeks and Peppers, Kaldereta Sauce, Fermented Cherries, Toyomansi Jus, Foie Vinaigrette, Potato Chips | Chef Mark Nobello of Tadhanà

Cream Sherry, Gin, Yuzu Sake, Coconut-Cashew Orgeat, Mango Brandy, Acidified Papaya Juice | Bartender Richie Millwater of Clemente Bar

Bluefin Tuna, Pickled Peppers, Pickled Cipollini Onions, Smoked Fish Mousse | Chef Vitor Mendes of Theodora

Moruno-Spiced Roast Chicken, Green Mango, Smoked Gouda, Koji- Roasted Potato, Hoja Santa Oil | Chefs Maria Teresa Gallina and Nicolas Martinez of Recoveco

Koshihikari Rice, Nori Hollandaise, Pickled Kombu | Chef Jonathan Culbert of Manhatta

Chevre Cheesecake, Lemon-Poppyseed Crumble, Lemon Curd, Pea Shoots | Pastry Chef Sofia Schlieben of JF Restaurants

Mamey, TCHO White Chocolate Ganache, Almond-Anise Crumble, Passion Fruit Gel | Pastry Chef Ana De Sa Martins of Stubborn Seed

Soy Milk Ice Cream, Roasted Kinako Cookie, Soy Sauce Caramel | Pastry Chef Janice Sung of Figure Eight

Churrasco Steak, Cilantro Aïoli, Corn-Ají Amarillo Cream, Caramelized Onions, Chimichurri, Potato Sticks, Cantabrian Loaf | Chef Estefania Andrade of Trippy Kitchen

Cavatappi, Cheddar, Mozzarella, Pepper Jack, Jerk Chicken Thighs, Green Seasoning | Chef Wayne Sharpe of Jrk!

Strawberry-Infused Tequila, Grapefruit-Rose-Infused Vodka, Lillet Rose, Grapefruit Oleo Saccharum, Chile Pepper Liqueur, Rose Syrup, Lemon-Lime Acid, Peppercorn Tincture, Soda Water | Bartender Ryan Sullivan of Overstory

Refried Beans, Mole Xiqueno, Corn Tortillas | Chef Karla Hoyos of Tacotmia

Tomme Foam, Pickled Ají Dulce, Black Mustard Seed-Curry Oil, Fried Curry Leaves | Chefs Evan Burgess and Osmel Gonzalez of EntreNos