Bolivian salteñas baked with a braided seam, holding a juicy ají-colorado quinoa filling of potato, peas, carrot and black olive set in a savory broth glaze.
Frozen açaí blended thick and served cold, topped with banana coins, granola clusters, sliced strawberries, and shredded coconut. Tart and bracing, eaten with a spoon.
Small cassava-and-tapioca rolls baked until blistered, elastic and faintly tangy from a cultured cashew ferment, served warm with a guava-chile dip. Best pulled apart while hot.
Fermented tea leaves with fried split peas, peanuts, sesame, garlic chips, shredded cabbage, and tomato, brought to the table separately and tossed with lime at the last moment.
Black-eyed peas ground and steamed in banana leaf into dense savory cakes, rich with red palm oil and pepper and shot through with spinach.
Rice simmered in coconut milk with black beans, served with fried plantain coins, sweet red pepper, and scallion, with lime to squeeze over.