Curry Leche de Tigre, Ají Amarillo, Crispy Quinoa, Cilantro Oil, Fried Corn | Chef Luis Cornejo of Llama Inn

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

Mezcal, Mango Cordial, Chile Tincture, Lime, Soda Water | Bartender Nathalie Durrieu of Experimental Cocktail Club

Amethyst Lemon-Cucumber-Serrano Spirit, Fermented Mango Syrup, Lemon, Mint | Bartender James Nowicki of Common Thread

Graham Cracker Crust, Whipped Cream, Foy Tong | Baker Chonnipa Srisookchareon of Blisspoint Bakery

Cocoa Nib-Infused Mezcal, Amontillado Sherry, Mango, Lime, Maple-Birch Syrup, Chipotle Bitters, Burnt Marshmallow | Bartender Travis Tober of Nickel City

Mango, Charred Habanero Salsa, Avocado Purée, Yaniqueques | Chef Yun Fuentes of Bolo

Pork Secreto, Grilled Mango Salsa, Lime, Cilantro | Chef Jill Vedaa of Salt

Mango Salsa, Avocado, Sea Salt | Chef Nanyo Dominguez of Bésame

Pickled Mango, Mango Leche de Tigre, Citrus Kosho, Hearts of Palm, Fresh Herbs | Chef John Depierro of Señor Bear

Fried Black Bass, Pickled Panch Phoran, Green Mango Salad | Chefs Harvard Aninye and Keith Rzepecki of Canje

Mango, Goat Cheese, Grape Tomatoes, Snow Peas, Arugula, Fresh Herbs, Asparagus Vinaigrette | Chef Niven Patel of Mamey

Roasted Mango, Polenta, Mango Kimchi, Toasted Coriander, Chicatanas, Aji Panca | Chef Kyle Schutte of Wright & Company

Guacamole, Pickled Mango, Pickled Red Onion, Leche de Tigre, Jalapeño, Cilantro | Chef Jean Valcarcel

Chile Syrup, Vegan Chantilly, Fresh Passion Fruit, Sea Salt | Pastry Chef Amanda Perdomo of Cool World

Jamaican Rum, Mango, Almond Milk, Vanilla, Toasted Coconut | Bartender Kirk Estopinal of Cure Co.

Plantain Purée, Pickled Mango, Ginger, Chiles, Soy, Angostura Cocoa Bitters | Chef Tristan Epps

Green Mango-Chiltepín Salsa, Manilla Mango, Pickled Onion | Chef Emilie Van Dyke of Californios