Mica Najmanovich grew up eating farfalaj hot with plenty of fried onion. Her Chauchalaj takes the Ashkenazi staple in a fresher direction, tossing it cold with green beans, spring onion, herbs, feta, and lemon.

At Lula, chef Teo Valentini brings a personal, wide-ranging approach to Mediterranean cooking, with seafood and handmade pasta at the heart of the menu.

Cheesy, crisp-edged mbejú becomes a full meal in Jazmín Marturet’s version, topped with prosciutto and a poached egg and served with fried cassava. The recipe comes from the MN Santa Inés chef’s first cookbook, Comida Fusión Popular.