Fruit pulp

octopus carpaccio (100 g) • Manila mango • lemon • mango pulp vinegar • olive oil • crushed pink peppercorns • fleur de sel, to taste • freshly ground black pepper, to taste • caperberries, to taste • whole pink peppercorns, to taste

soursop pulp (about 300 grams) • water (about 150 grams) • mezcal (about 35 grams) • sugar (about 125 grams) • chili powder with worm salt (about 15 grams) • ice • coarse salt (about 200 grams)

soursop pulp (about 300 grams) • agave syrup (about 250 ml) • water (about 500 ml) • unflavored gelatin (about 12 grams) • water (about 250 ml) • as needed, metal rings in various sizes • as needed, maraschino cherries • as needed, fresh mint

cream cheese (Philadelphia or similar) • evaporated milk (about 12.7 oz or 360 grams) • sweetened condensed milk (about 13.6 oz or 387 grams) • butter (about 3.5 oz or 100 grams) • soursop pulp (about 240 ml) • Maria cookies (or other plain tea biscuits)

soursop pulp (about 120 ml) • plain Greek yogurt (about 120 ml) • agave syrup (about 10 ml) • strawberries

cleaned carp weighing two kilos or more, without scales or fins; if whole fish is unavailable, use fillets or raw fish meat • roasted xoconostles, peeled, cleaned, and chopped, pulp only • large onion, peeled and chopped • garlic, peeled and chopped • Fresh avocado leaves, torn by hand to taste • Salt with freshly ground chile de árbol, to taste • oil • For smoking: • Mesquite wood chips • For cooking: • Plenty of fresh banana • To serve: •