Ginger Leche de Tigre, Sweet Plantain Purée, Plantain Chips, Cilantro Oil | Chef Emil Oliva of Leche de Tigre Cebicheria Peruana

Guacamole, Pickled Mango, Pickled Red Onion, Leche de Tigre, Jalapeño, Cilantro | Chef Jean Valcarcel

Pickled Daikon, Crema de Aji, Shoestring Potato Chips, Ciabatta, Fried Plantains | Chef Arnaldo Castillo of Tio Lucho’s

Pork Shoulder, Turnips, Tamarind Hoisin, Salsa Criolla, Hot Sauce, Ginger-Scallion Sauce, and Bao Buns | Chef Will Fung of China Chilcano

Shrimp, Soft-Boiled Egg, Avocado, Gold Potato Ají Mix, Crab Salad, Anticucho Aïoli | Chef Henry Hané of B Bistro + Bakery

Daily Catch, Avocado, Parmesan, Leche de Tigre, Lime, Olive Oil, Black Pepper | Chefs Nando and Valerie Chang of Itamae

Ginger, Soy, Vanilla, Orange, Peppers, Scallions, and Rice | Chef Valerie Chang of Itamae

Salmon Tartare, Salsa Huancaína, Beet Causa, Avocado Aïoli, Osetra Caviar, and Edible Flowers | Chef Diego Oka of La Mar by Gaston Acurio

Smoked Red Bell Peppers, Pickled Peruvian Peppers, Ají Amarillo Pachikay Sauce, Fried Rice Noodles, Garlic Chips
| Chef Jesus Delgado of Tanta

White and Red Quinoa, Banana Mayonnaise, Fried Banana, Avocado, Cherry Tomato, Bacon, Cashew, Fresh Herbs | Chef Erik Ramirez of Llama Inn