Blended potaje with cabbage and radish spheres and compressed confit pork

Blend the potaje, meats, vegetables, broth and lentils together, press through a strainer until smooth, and pour into a serving dish.

Add plantain blended with cream and fried with cornstarch.

Puree raw cabbage and raw radish with milk; drop the puree into a water bath with calcium gluconate and sodium alginate so spheres form; plate a cabbage and a radish sphere.

Add pork that was cooked as a confit, shredded, compressed back together and seared on top.

Finish with shreds of carrot and Xcatique chili, jicama infused with jamaica, and microgreens.