Tacos de Huitlacoche, Caldo de Jitomate: Crispy rolled tacos filled with Three Sister's Garden huitlacoche (corn mushroom). Roasted tomato broth, crunchy pickled vegetables, avocado, Bayless Garden microgreens. (Wine pairing: 2008 Lumos "Temperance Hill Vineyard" Gewurztraminer, Willamette, Oregon)

Crema de Calabaza, Carnitas de Pato: Creamy soup of delicata and ancho chile. Savory, crisp duck carnitas, roasted apples, pepitas, grilled green onions. (Wine pairing: 2008 Brander "Cuvee Natalie" Santa Ynez Valley, California)

Callos de Hacha al Cilantro: New Jersey "Viking Village" sea scallops in velvety sauce of guajillo chiles, braised cilantro and caramelized onions. English pea-cilantro mash, enoki mushrooms. (Wine pairing: 2007 Terre Nere "Sottana Calderara" Etna Rosso, Sicily, Italy)

Borrego en Salsa de Chile Guajillo y Pera: Elysian Fields lamb "ribeye" in pear-infused red chile sauce. Potato-apple tortitas (studded with Neuske's bacon), grilled frisee-mache salad with smoky Oaxacan pasilla dressing. (Wine pairing: 2006 Eric Bordelet Poire Granit, Normandy, France & 2005 Rued Zinfandel, Dry Creek Valley Sonoma Valley County, California)

Pastel de Almendras con Chocolate e Higos: Toasted almond cake with roasted figs, chocolate-Pedro Ximenez sauce. Almond-goat milk ice cream. (Wine pairing: 2006 Littorai "The Gift" Sonoma Coast, California)

Codorniz estilo Oklahoma Barbeque: hickory-smoked quail with Hickory House barbeque sauce, Iroquois cornbread croutons, spicy watermelon salad, roasted garlic slaw, chile threads. (Wine pairing: 2004 Schaetzel "Cuvee Catherine" Gewurztraminer Kaefferkopf, Alsace, France)

*Atun de Mole Negro: seared Hawaiian ahi tuna in Oaxacan black mole with plantain-filled tamal, grilled nopal salad, roasted knob onions, three nut crunch. (Wine pairing: 2006 Bodegas Ateca "Atteca Armas" Calatayud, Spain)

*Arroz Negro a la Tumbada: black rice "a la tumbada" with Maine lobster, tender squid, PEI mussels, grilled octopus and homemade chorizo in fresh tomato-jalapeno broth. Pickled vegetables. (Wine pairing: 2007 Graff Family Vineyards Mourvedre, Chalone, Monterey County, California)

*Cochinita Pibil: overnight-braised Maple Creek Farm suckling pig "pibil" with crispy pig's foot, sour orange jellies, habanero-pickled onions, sunchoke pudding. (Wine pairing: 1997 Terreno Chianti Classico Riserva, Tuscany, Italy)

Tartaleta de Camote, Dos Estilos: Warm tart of camote (Mexico's native white sweet potato) with toasted gooey meringue, walnut-cranberry swirl ice cream, cranberry-jicama salsa. (Wine: 2006 Francis Tannahill Passito Gewerztraminer, Willamette Valley, Oregon)

Ensalada de Kona Kampachi: Fresh, sashimi-grade Kona Kampachi salad with grilled nopales, chayote and tomatillo dressing. Crispy charales, ripe Uruapan avocado, pine nut crunch. (Wine pairing: 2008 Sitios De Bodega "Con Class" Verdejo, Rueda, Spain)

Sopa de Panceta: Savory pork belly soup with guajillo chile. Littleneck clams, crispy chicharron, lime "air." (Wine pairing: 2006 Nieport Redoma Branco, Douro Valley, Portugal)

Pozole Rojo de Merluza: Pan-roasted Alaskan black cod in slow-simmered red chile pozole. Traditional crunchy garnishes, Iroquois white corn pudding, toasted arbol chile. (Wine pairing: 1997 Terreno Chianti Classico Riserva, Tuscany, Italy)

Barbacoa de Chivo, Salsita de Cacahuate: Overnight Kilgus Boer goat barbacoa in red chile peanut sauce. Coconut parsnip mash, black barley, watercress, peanut crunch. (Wine pairing: 2005 Loring Wine Company "Durell Vineyard" Pinot Noir, Sonoma Coast, California)

Pastel de Chocolate, Calabaza en Tacha: Devil's food cake with calabaza en tacha (Tracey's pumpkins braised in unrefined sugar and spices). Toasted pumpkinseed ice cream, chocolate-piloncillo ice cream (Wine pairing: 1991 Nieport Colheita, Douro Valley, Portugal)