Pink Chicories, Persimmons, Pink Mole, Smoked Beet Vinaigrette, Puffed Rice | Chefs Elizabeth Heitner and Nestor Silva of Malli

Grilled Carrots, Salsa Macha Verde, Xnipec, Basil | Chef Christina Currier of Comedor

Crema Ice Cream, Sesame Tuile, Lime Zest | Pastry Chef Casandra Perez-Martinez of Comedor

Carolina Gold Rice, Mole Negro, Tare Sauce, Salsa Moruno, Smoked Oyster Cream, Fish Skin Mayonnaise, Ramp Oil | Chef Neil Zabriskie of Regards

Nixtamalized Squash, Agrodolce, Micro Spinach Burgundy | Chef Michael Diaz de Leon of BRUTØ

Whiskey, Mezcal, Amaro Ciociaro, Cold Brew, Mole-spiced Cocoa Puffs and Burnt Honey | Bartender Laura Unterberg of The Fox Bar & Cocktail Club

Mole Negro, Plátano Macho, Escabeche, and Nixtamal Tortillas | Chef Julio Hernandez of Maix De La Vida

Fermented Chiles, Mole Beef Jus, Beef Fat-Roasted Carrots, Carrot Purée. Sunflower Sprouts, Mustard Greens | Chef Matt Harper of Kensington Quarters

Mole Amarillo, Chapulín Vinaigrette, Goat Milk Feta, Marcona Almonds, Radish | Chef Jonathan Zaragoza of Birrieria Zaragoza

Baker Alexander Roman of Somerset

Nutella Mole, Red Onion, Arugula, Lemon, Olive Oil | Chef Jason Dady of Jason Dady Restaurants