Thessa Diadem of All Day Baby

Eggs, Tortilla Strips, Onion, Cheddar, Brisket, Pico de Gallo, and Avocado | Restaurateur Briana Valdez of HomeState

Puff Pastry, Whipped Cream Cheese, and Guava Marmalade | Chef Arturo Enciso of Gusto Bread

Brown Butter, Chicatana Salsa Macha, and Xnipec | Chef Chuy Cervantes of Damian

Vanilla, Orange, Roasted Summer Squash, Yogurt, and Garlic | Chef Ricardo Valdes of Raiz

Flank Steak, Refried Beans, Salsa Macha Cream Cheese, Pico de Gallo, Avocado | Chef Gustavo Romero of Nixta Tortilleria

Navy Beans, Carrot Top Salsa Verde, and Spiced Maple | Chef Alan Delgado of Xilonen

Purple Corn Tetela with Hibiscus Flower and Chipotle Salsa | Chefs Matt Diaz and Carlos Macías of For All Things Good

Corn Husk Glaze, Chile Costeño, Mole Rojo | Chef Alan Delgado of Oxomoco

French Butter Tamal, and Brown Butter-Salsa Macha Curry | Chef Alan Delgado of Oxomoco

Achiote Braised Pork Shoulder, Habanero Salsa, Pickled Red Onion | Chef Ricardo Valdes of El Xolo

Sesame-Peanut Butter, Concord Grape Sorbet, Toasted Peanuts, and Maldon Salt | Pastry Chef Isabel Coss of Cosme

Soy-Marinated Tuna, Avocado, Radish, and Salsa Macha | Chef Justin Bazdarich of Speedy Romeo

Banana Leaf Ice Cream, Raw Honey, Toasted Pepitas | Pastry Chef Isabel Coss of Cosme

Sea Scallops, Jicama, Citrus, Radish, Chiles, Red Onion, Cilantro | Chef TJ Steele of Claro

Lone Mountain Wagyu, Grasshopper Mayonnaise, Avocado, Salsa Macha | Chef Matt Conroy of Oxomoco

White Pacific Shrimp, Serrano Chiles, Cilantro, Onion, Cucumber, Lime Juice, Maggi Seasoning | Carlos Raba of Clavel

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