Pinto Beans, Oyster Mushrooms, Salsa Frita, Cotjia Cheese | Chef Juan Gomez of Lilia Comedor

Charred Leek Tequila, Lime Juice, Chile Liqueur, Carrot Juice, Cinnamon Syrup | Bartender Monica Amestoy of Tusk

Achiote Adobo Sablefish, Fried Cod Cheeks, Carrot Soubise, Kumquat, Epazote Aïoli, Salsa Cruda | Chef Jose Camarena of Républica

Maker’s Mark Bourbon, Amontillado Sherry, Amaro CioCiaro, D.O.M. Benedictine, Black Lemon Bitters | Bartender Randy Jeffers of Scholar

Goi Slaw, Tartar Sauce, Amrican Cheese, Brioche Buns | Chef Richard Văn Lê of Matta

Genmaicha-Infused Whisky, Toasted Lotus Seed Orgeat, Lemon, Egg White | Bartender Katsumi Manabe of Scotch Lodge

Tequila, Mexican Lager, Chile Syrup, Lime Wheel | Bartender Morgan Schick of Grape Ape

Goat Epigram, Jimmy Nardello Peppers, Olives, Kaldereta Jus | Chef Carlo Lamagna of Magna

Italian Tomatoes, Smoked Onions, Garlic, Hot Sauce, Lemon Oil | Chef Naomi Pomeroy of Beast

Pomegranate Syrup and Frozen White Chocolate | Chef Vince Nguyen of Berlu

Ovaltine-Braised Pork Hocks, Coca-Cola, Chile-Vinegar Paste, Jasmine Rice, Chinese Broccoli, Hard-Boiled Eggs, Cilantro | Chef Nong Poonsukwattana of Nong's Khao Man Gai

Coconut Ash Pudding with Rose Cream, Coconut, Pink Rose Petals, Candied Peanuts, White Currants, Lime Zest | Pastry Chef Maya Erickson of Langbaan

Diva Cucumbers, Mead-Pickled Rose Petals, Rice Vinegar | Chef Vince Nguyen of Jolie Laide

Russet Potatoes, Basque Chiles, Garlic, Tomatoes, Pimentón, Lacto Aïoli, Parsley | Chef Jose Chesa of Ataula

Onion, Garlic, Meyer Lemon, Valdeón Cheese, Chives | Chef AJ Voytko of The Porter

Portobello and Morel Mushrooms, Mascarpone, Parmesan, Pea Purée, Microgreens | Chef Elijah Coe of Vibrant Table Catering & Events

Black Garlic and Cherry Tomato Relish, Shishitos, Fromage Blanc, Sungold Tomato Emulsion | Chef Maya Lovelace of Yonder

Braised Rabbit, Garlic Broth, Onion Flowers, Potato Pancakes | Chef Bonnie Morales of Kachka