vegetable oil

Course Modern Mexican Cuisine

Cold chileatole of tender corn, moringa oil and tubers

Course Modern Mexican Cuisine

Uchepos with Cotija foam and tomatoso frito

Recipes By Ignacio Barrios

Tartar

Recipes By Ignacio Barrios

Mayonnaise

Recipes By Ignacio Barrios

Vegetable stock

Recipes By Ignacio Barrios

Fish Fumet

Course Fish & Chips and British Seafood

Fish and Chips

Khao Soi

Recipes By Justin Horne

Sea Bass Fillet with Vegetable Peel Pakoras

Recipes By Justin Horne

BBQ Fish Wings

Recipes By Justin Horne

Lime Pickle

Course Haitian Cuisine

Haitian Legume Crostini

Course Haitian Cuisine

Caribbean Chicken with Rum Butter Sauce

Course Haitian Cuisine

Haitian Blue Crab Soup

Recipes by Brent Young

Grilled Pork Chops

Recipes by Palmiro Ocampo Grey

Broccoli Pachikay Sauce, Persillade of Tenebrio Molitor (Yellow Mealworm)

Recipes by Álvaro Clavijo

Granadilla, Orejero Seeds, Cashews and Leche de Tigre

Recipes by Lalo Plascencia

Pork “al pastor”

Recipes by Najat Kaanache

Seafood Bastilla (pie)

Recipes by James Berckemeyer

Barbecued sweet breads with wine reduction

Recipes by James Berckemeyer

Eastern trout

Course Peruvian Fine Cuisine

Soda bread stuffed with bacon

Course Peruvian Fine Cuisine

Paiche thai with coral crisp

Course Peruvian Fine Cuisine

Scallop causitas with shoyu veil

Course Nikkei Cuisine

Makis

Course Creative Burgers

Crab cake with potatoes

Recipes by Patrick Whuking

Thai Style Salmon Hamburger

Course Traditional Peruvian Cuisine Reinvented

Rice with pork

Recipes by Joanna Artieda

Macaron of the forest (green pine pinecone)

Recipes by Josep Armenteros

Carrot cake

Recipes by Anjalina Chugani

Pumpkin and walnut cake

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