Cactus paddles, African basil, purslane, winter savory, papalo, peach leaf. All photos by the author.
Dorset Barger of HausBar Farms with guaje beanpods from a liliaquis tree. Cactus flower at HausBar.
Amaranth. African basil.
The team at Victoria Provisions. Chef Jesse DeLeon.
Grilled pork belly with watermelon, sunflower, mint, winter savory, purslane, sunflowers, and chiles. Crispy chicken taco with avocado ranch, Szechuan chilies, cucumber, and purslane.
Ravioli with lemon, ricotta, cactus paddles, and cactus flowers. Tres leches with dulce de leche, peaches, pumpkin seed, peach leaf, and Turk's cap.