Dates and oats pressed dense and rolled in white sesame, studded with pistachio and cocoa nib and scented with orange zest. Sliceable, and it keeps well on the road.
Soft ube mochi filled with black-sesame paste, dusted with purple sweet potato and served with toasted coconut, mango pearls, and mint tips.
Blue corn ground fine and cooked smooth with juniper ash, spooned warm under a chokecherry compote with toasted sunflower seeds and piñon nuts.
Green plantain boiled and mashed soft, crowned with vinegar-pickled red onion and served with stewed red beans, avocado, and a tomato-pepper sofrito.
A half loaf hollowed out and filled with sugar-bean curry of potato, carrot, and tomato, the gravy soaking into the bread walls. Served with the bread plug and a carrot-cabbage sambal.
Potato patties griddled until the faces crisp, hiding a molten cashew-and-lupin center, served under a thick peanut salsa de maní with beet-onion curtido, avocado, tomato, and lettuce.