Chef Michael Beltran of Ariete

Piquillo Peppers, Olive Oil, Chives, Brioche | Chef Juan Cassalett of Malagón

Iberian Pork, Bomba Rice, Roasted Mushrooms, Red Bell Peppers, Spanish Onions, Garlic, Saffron, Aïoli | Chef James Martin of Bocadillo Market

Tuna, Red Bell Pepper, Onion, Tomato, Manzanilla Olive, Parsley | Chef Sandra Cordero of Xuntos

Crispy Brussels Sprouts, Bravas Sauce, Migas, Garlic Aïoli | Chef Cassie Piuma of Sarma

Octopus, Confit Potatoes, Pimenton Aïoli, Sherry Vinaigrette | Chef Josh Elliott of QP Tapas

Avocado, Mojo Verde, Caña de Cabra Goat Cheese, Cilantro, Lime | Chef Daniel Lugo of Spanish Diner

Melon, Cucumber, Almond Milk, Garlic, and Dill Oil | Chef Phillip Halff II of Halff Culinaire

Sauce Gribiche, Pickled Mustard Seed, Herb Oil, Salmon Roe, and Sherry Almonds | Chef Elisabeth Kenyon of Rupee Bar

Golden Cod, Pork-Clam XO Sauce, and Garlic-Buttered Herbs | Chef Jeremy Kean of Brassica Kitchen + Cafe

Chermoula Spices, Date Syrup, and Mint | Chef Josh Elliott of Toro

Creamy Iberian XO Sauce, Haricot Vert, Cucumber, Dill | Chef Damian Sansonetti

Sunflower Seeds, Caviar, and Crab Chips | Chef Jamie Bissonnette of Toro

Cabbage Broth, "Sacraments" Spheres, Olive Oil, and Pickled Piparra Peppers | Chef Diego Guerrero of DSTAgE

Stuffed Jimmy Nardello Pepper, Burnt Lemon, Romesco Sauce, and Salsa Tinta | Chef Eric Bolyard of La Compagnie des Vins Surnaturels

Geoduck, Preserved Lemon, Chives, Calamansi Lime Juice, and Sherry Vinegar | Chef Jamie Bissonnette of Toro

Chocolate Cake, Raspberry Glaze, White Chocolate Cream, Raspberry Compote, Lychee, Grapes | Pastry Chef Oriol Balaguer of Oriol Balaguer

Spanish Tuna, Shishito Peppers, Garlic, Aïoli, Burnt Lemon | Chef Jamie Bissonnette of JK Food Group