The quail parfait glistens on my plate, smeared across a disc of fried heirloom masa. At first glance, it looks like the kind of fine-dining fare you’ll find at many high-end restaurants: a rich, rosy paste topped with pickled pepper, an edible flower, and a dusting of cotija. But its conventional presentation masks a deeper truth. This meal is unorthodox, even radical. In some ways, it’s unlike anything the world has ever seen.

The parfait on my plate........

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