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Blanco tequila shaken cold with fresh lime, orange bitters, agave, and a smoked chile salt rim.

A zero-proof cooler with hibiscus, tamarind, mint, and sparkling citrus.

Charred corn riblets brushed with ancho butter, cotija, lime, and a cilantro dust.

Crisp blue corn tostadas stacked with smoked brisket, avocado crema, radish, and pickled onion.

Prime brisket smoked over oak, served with ranch beans, pickles, onions, and a warm flour tortilla.

Whole grilled snapper finished with tomato, olive, caper, charred lemon, and herbs.

King oyster mushrooms smoked and seared with salsa macha, coal-roasted vegetables, and herbs.

Custardy bread pudding with churro sugar, warm cajeta, and cinnamon cream.