Thin flatbreads griddled crisp and folded around gandana leek, potato, cilantro, and green chile, served with mint-cashew chutney and a bright tomato relish.
Spinach sautéed dark and folded through whole chickpeas in a cumin and smoked-paprika sauce thickened with fried bread and garlic, finished with sherry vinegar and orange.
Squash and sweet-potato dough rings fried until golden, served over dark chancaca cane syrup scented with star anise, with more syrup alongside for dipping.
Quinoa layered in terraces with black beans, roasted squash, purple potato coins, and avocado, finished with an aji sauce that carries a gentle chile warmth.
Baked empanadas crimped with a rope repulgue, filled with chopped mushrooms, green olives, raisins, and paprika onion, with sweet red pepper and parsley through the juices.
Thin flatbread griddled over a filling of chopped spinach, chard, sorrel, dill, cilantro, and scallion, blistered at the edges and served with lemon.