Sweet corn and potato blended into a smooth chowder, topped with kernels charred on the grill, chives, and a swirl of smoked paprika oil.
Pumpkin-dough rounds fried until puffed and tender, docked with a fork before they hit the oil, served with fresh pebre of tomato, onion, cilantro, green chile, and lime.
Laminated dough rolled with scallion and griddled until the layers separate and blister, torn into wedges and served with black vinegar sharpened with sesame and chile.
Glutinous rice dough wrapped around sweet red-bean paste, rolled in sesame and fried until it puffs. Chewy inside, crisp outside, best eaten warm.
Hearts of palm cured in citrus until bright and firm, tossed with avocado, red onion, and cilantro, finished with cracked pink peppercorns.
Green plantain smashed and twice-fried, piled with black beans and hogao of slow-cooked tomato and scallion, finished with avocado, cilantro, and pickled onion.