A clear miso broth with soft tofu, wakame, and sliced shiitake, finished with scallion and coins of fresh ginger. Restorative, and easy on a tired appetite.
Watermelon cubes marinated in soy until deep and savory, served cold over short-grain rice with cucumber ribbons, edamame, seaweed, and toasted sesame.
Masa tamales steamed in corn husks with huitlacoche and roasted vegetables, served with tomatillo salsa, pickled red onion, and toasted pumpkin seeds.
Rice cakes studded with lotus root, griddled in a sesame crust and set over edamame mash with minced shiitake and diced carrot, finished with shiso.
Onion slivers bound in spiced chickpea-flour batter and fried in loose tangles until the tips crisp, with green chile and nigella seed running through. Hot from the pan.
Brittle semolina puri filled with spiced potato, sprouted mung, chickpeas, and tamarind chutney, with a bowl of mint-coriander-tamarind pani and chickpea boondi to pour and eat whole.