Hakata-Style Ramen Noodles, Tonkotsu Broth, Menudo Tare, Honeycomb Tripe, Hominy, Menudo Aroma Oil, Cilantro, Lime, Toasted Chiles | Chef Christopher Krinsky of Ramen del Barrio

Tepache Sorbet, Coconut Espuma, Raspberry Gel, Mint Oil | Pastry Chef Casandra Perez-Martinez of Comedor

Jalapeño Mornay, Shishito Pesto, Quesillo, Spinach, Fried Basil, Banana Leaf | Chef Taylor Chambers of Suerte

Grilled Carrots, Salsa Macha Verde, Xnipec, Basil | Chef Christina Currier of Comedor

Lime Jelly, Nilla Wafer Crust, Candied Amaranth | Pastry Chef Derrick Flynn of Este

Pumpkin Seed Dip, Roma Tomatoes, Chiles, Puffed Amaranth, Crudités | Chef Edgar Rico of Nixta Taqueria

Maitake Mushrooms, Leeks, Black Beans, Tartufata, Epazote, Frisée, Queso Fresco | Chef Luna Contreras of Chelo

Seared Octopus and Garlic Oil | Chef Joaquin Meza of Dolores

Bone Marrow Caramel, Crema Mexicana Ice Cream, Mezcal-Soaked Apples, Chamoy | Pastry Chef Gabriella Martinez of Sweet Creature

Black Bean Sabayon, Meyer Lemon Sorbet, Crispy Cardamom Beans, Sea Salt, Cacao Nibs | Pastry Chef Olivia Bartruff of República

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

Roasted Sweet Potato, Marigold Sauce, Sweet Potato Chips | Chef Maricela Vega of Chico

Avocado, Santa Barbara Uni, Radish, Charred Serrano Mayonnaise, Yuzu Olive Oil | Chef Santiago Gomez of Palo Santo

Dehydrated Flank Steak, Ponzu, Sunchoke Purée, Pinto Bean Purée, Salsa Cruda, Cilantro | Chef Gerardo Alcaraz of Aldama

Pineapple Pico, Pickled Jalapeños, Purple Cabbage, Cilantro, Lime | Chef Xila Caudillo of Rabbit

Guajillo Chiles, Corn, Hoja Santa, Mushroom Broth, Oyster Mushrooms, Masa Tortillas | Chef Zack Wangeman of Sobre Masa

Pico de Gallo, Leche de Tigre, Micro Spinach | Chef Michael Diaz de Leon of BRUTØ

Nixtamalized Squash, Agrodolce, Micro Spinach Burgundy | Chef Michael Diaz de Leon of BRUTØ