Salmon Poke Bowl topped with cucumbers, collard greens “seaweed” and pickled ginger

Simple cucumber salad with baby spinach, pickled tomatillos, and a garlic and herb vinaigrette.

Purple cauliflower & potato soup topped with pistachio and fennel seeds spice mix.

Quick recipe for delicious and filling Tex-Mex migas (eggs and tortilla breakfast skillet) with smoked corn beef brisket.

Mexican style dessert for candied sweet potatoes cooked in a rich, complex piloncillo syrup.

Delicious no-fuss roasted purple brussel sprouts and grapes with balsamic glaze.

Creamy vegan basil avocado ice cream in pomegranate soup.

Puerto Rican staple mofongo relleno which is mashed fried plantains stuffed with garlic, olive oil, spices, and shrimp.

Portobello mushrooms marinated in pineapple juice, then grilled and served with spinach chimichurri sauce.

Hearty shrimp stew featuring comforting potatoes combined with a silky rich shrimp stock with spicy undertones.

Sweet potato rounds roasted with wine macerated cranberries & pistachios, then topped w/ goat cheese and pomegranate syrup.

Peruvian street food “Anticuchos de Pollo” – chicken skewers marinated in fruity, spicy yellow pepper sauce and grilled.

Eggplant slow smoked and then fried for moist, juicy interior and crispy exterior.

Vegan version of Caribbean Callaloo Stew which includes leafy greens slowly simmered with fresh okra, pumpkin, and peppers.

Jumbo shrimp seasoned with dry piri piri spice rub and grilled.

Spicy Mexican beer cocktail featuring a dark lager beer mixed w/ a premium coffee liqueur & served in a chili spiced rim glass.

Portobello mushrooms stuffed w/ delicious sauteed vegetables including artichokes, cherry tomatoes, peppers, and spinach.

Fresh, young carrots roasted on bed of coffee beans and topped with spicy tahini sauce

Fresh fennel, leeks, potatoes, and swiss chard poached in smokey ginger lemongrass broth.