Salsa Cruda, Chayotes Calabaza, Pistachios, Cilantro | Chef Jesse Kuykendall of Ocho

Citrus, Garlic, Cilantro, Flour Tortillas | Chef Jaime Gonzalez of Carriquí

Almond Pesto, Summer Squash, Heirloom Tomato, Vecchio | Chef Joseph Martinez of Tributary at the Marriott San Antonio

Banana Sorbet, Malt Crumble, Coffee Meringue, Malt Tuile | Pastry Chef Elise Russ of Clementine

Sausage, Beef Broth, Parmesan, Breadcrumbs | Chef Cassie Ramsey of Restaurant Claudine

Salsa Dona, Onion, Cucumber, Cilantro, Lime, Flour Tortilla | Chefs Elliott and Nick Reese of Reese Bros. BBQ

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

Potato, Salvadorian Crema, Fermented Guajillo Salsa, Chives, Cured Egg Yolk, Trout Roe, Heirloom Corn Tortilla | Chef Eddie Barrera of Go Fish

Pigeon Peas, Butter Beans, Cabbage, Bell Peppers, Plantains, White Rice | Chef Nicola Blaque of The Jerk Shack

Roasted Cherries, Shaved Radish, Candied Peanut Crumble | Chef PJ Edwards of Meadow

South BBQ Brisket, Green Curry, Carrots, Red Potatoes, Jasmine Rice, Fried Shallots | Chef Andrew Ho of Curry Boys BBQ

Gin, Sauternes, Lillet Blanc, Thyme Liqueur

Sunflower Seed Tahini, Dukka, Tatbila | Chef Danny Parada of Ladino

Baker Christian Méndez of Alebrije Panaderia

Fermented Aguachile, Parmigiano Reggiano Panna Cotta, Charred Scallion Jam, Sherry Vinegar, Basil | Chef Robbie Nowlin of Allora

Clementines, Leche de Tigre, Avocado Yogurt, Chiles, Cilantro | Chef Steve McHugh of Cured

Coconut Milk, Saffron, Huacatay, Buttermilk Ice Cream, and Seed Granola | Chef Pieter Sypesteyn of Cookhouse

Meyer Natural Beef, Ponzu Tomatoes, Char-Glazed Onions, Emmentaler, Nori Aïoli | Chef Jason Dady of Jason Dady Restaurant Group