Thin qutab griddled and folded over spinach, cilantro, dill, and scallion with pomegranate seeds, dusted with sumac and sesame and served with a tart plum dip.
A black-eyed pea fritter fried in dendê palm oil, split and filled with cashew vatapá, okra caruru, diced tomato vinaigrette and red chile.
Ripe banana and jackfruit strands rolled in lumpia wrapper, fried until the caramel crust crackles, then cut on the diagonal and scattered with black sesame.
Soft beetroot flatbread rolled around sunflower-seed spread with spinach and shredded carrot, cut into pinwheels and dotted with mustard seeds. They pack neatly for the road.
Blue-corn masa cakes stuffed with fava bean paste and griddled on the comal, topped with grilled nopales, tomatillo salsa verde, white onion, cilantro, and toasted pumpkin seeds.
Buckwheat groats simmered until soft and creamy, served warm under blueberries, sliced pear, toasted hazelnuts, and flaxseed, with a ribbon of maple syrup.