Negro Mole, Shiso, Tortillas | Chef Janet Becerra of Pancita

Chicken Leg, Fermented Red Bean Curd, Pepper Sauce, Bean Curd Cream, White Rice | Chef Liu Fang of Abundance Culinary

Green Goddess, Frisée, Charred Lemon | Restaurateurs Elise Gallant and Danielle Norman of Norm’s Diner

Yuca, Kuku Chicken, Stewed Yellow Beans, Spinach, Tomato-Onion Sauce | Chef Hamissi Mamba of Baobab Fare

Piri Piri Chicken Breast and Chicken Leg Roulade, Chickpeas, Red Pepper Coulis, Coriander Parmentier, Cilantro | Chef Miguel Massens of Sereia

Okra, Sungold Tomatoes, Scallions, Preserved Lemon Jus | Chef Tajeh Porter of Nura

Moruno-Spiced Roast Chicken, Green Mango, Smoked Gouda, Koji- Roasted Potato, Hoja Santa Oil | Chefs Maria Teresa Gallina and Nicolas Martinez of Recoveco

Grepek-Spiced Chicken, Nước Chấm Chay, Tomato Sambal, Bibb Lettuce, Fresh Herbs, Juju’s Dipping Sauce | Chef Juan Stevenson of Juju’s Street Eats

Roasted Pearl Onions, Sherry Vinegar, Pepperoncini, Parsley | Chef Austin Adler of Maple & Ash

Peri-Peri Chicken with Peri-Peri Labneh, Samfaina, Fresh Herbs | Chef Rudy Lopez of The LINE L.A.

Inasal Butter, Lemongrass, Garlic Mojo, Toyomansi, White Rice, Atchara Pickles | Chef Nico De Leon of Lasita

Grilled Cabbage, Kohlrabi, Foie Gras Jus, Honey-Onion Bread | Chef Eli Collins of a.kitchen

Salt-Roasted Potatoes, Herb Panade, Hot Cherry Pepper-Olive Relish, Herbs | Chef Sam Henzy of Middle Child Clubhouse

Broccoli, Cauliflower, Persimmon Duo Jiao, Pecan Dukkah, Hot Sauce, Fresh Herbs | Chef Jarrett Stieber of Little Bear

Salsa Cruda, Chayotes Calabaza, Pistachios, Cilantro | Chef Jesse Kuykendall of Ocho

Citrus, Garlic, Cilantro, Flour Tortillas | Chef Jaime Gonzalez of Carriquí

Pickled Daikon, Crema de Aji, Shoestring Potato Chips, Ciabatta, Fried Plantains | Chef Arnaldo Castillo of Tio Lucho’s

Snap Peas, Epis, Chicken Jus, Roasted Cashews, Cilantro | Chef Dayana Joseph of Dine with Day