Course Latin Flavors Butternut squash and chickpea hummus with yuca “fries” and homemade almond flax crackers See recipe
Course Modern Italian Cuisine Squid Ink Orzotto with Shrimp, Strawberries and Green Tomatoes See recipe
Course Cooking with Insects and Sustainable Proteins Pork cheek, Apple Toffee, Mushroom Foam See recipe
Course Cooking with Insects and Sustainable Proteins Ceviche Carretillero of Squid and Crispy Muy Muy See recipe
Course Conscientious Baja California Cuisine Grilled Marinated, Skirt Steak, Moros, Avocado Corn Salsa See recipe
