Soy-Angostura Bitters Glaze, Garlic Rice, Chinese Celery, Peanuts, Cilantro, Lime | Akhtar Nawab of Alta Calidad

Avocado, Mojo Verde, Caña de Cabra Goat Cheese, Cilantro, Lime | Chef Daniel Lugo of Spanish Diner

Nixtamalized Tomato, Tomato Water, Raspberry Consommé, Tomato-Raspberry Granita, Fennel Flower | Pastry Chef Sophie Hau of Californios

Mexican Crema, Caramel, Sea Salt | Chef Alfredo Nogueira of Cane and Table

Achiote Marinated Chicken Thigh, Griddled Chihuahua Cheese, Beans, Guacamole, Salsa Verde | Restaurateur Brett Jones of Barracuda

Australian Lamb, Salsa Pipicha, Watercress, White Onion, Squash Blossom | Chef Emilio Cerra of Oxomoco

Achiote-Braised Pork, Banana Leaf, Pickled Onion, Black Beans, and Tortillas | Chef Maria del Socorro Serratos of Comal Heritage Food Incubator

White Corn, Crema, Lime, Charred Tortilla Aïoli, Cotija, Morita Chile Powder, and Serrano | Chef Manuel Barella Lopez of Bellota

Salsa Matcha, Pickled Watermelon Rind, and Crushed Peanuts | Chef Bobo Catoe of Alewife

Watermelon, Compressed Melon, Pickled Watermelon Rind, Coconut Granita, and Avocado | Chef Rishi Kumar of Bar Sótano

Mango, Pickled Red Onion, Cilantro, Mango-Habanero Salsa, Avocado, and Corn Tortilla | Chef Ricardo Valdes of Raiz

Graham Cracker, Coconut Cream, and Mango Sorbet | Pastry Chef Elisa Reyna of Maïz64

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

Butternut Squash, Piloncillo Syrup, Orange Peel Purée, Cream Ice Cream, and Candied Orange | Pastry Chef Elisa Reyna of maïz64

Guajillo Árbol Salsa, Grains of Paradise Salsa Macha, and Grains of Paradise Crema | Chef Rishi Manoj Kumar of Bar Sótano

Caramelized Parmigiano-Reggiano, Mint Gel, Roasted Fennel, Frico, Vanilla Pork Jus, and Sweet Cicely | Chef César Murillo of North Pond

BBQ Aussie Goat, Onion, Cilantro | Chefs Victoria and Gerardo Salamanca of Café Tola

Umami Rich Salsa Macha, Bonito Flakes, and Queso Fresco | Chef Rico Torres of Mixtli