Potato sopes with salsa, goat cheese and mizuna

Reconstitute masa arena with warm tap water, stirring until it comes into a dough.

Push boiled potatoes through a strainer and mash them into the dough; knead with the hands into a smooth dough about half potato and half masa.

Press a nugget of dough between two pieces of plastic into a disc about two and a half inches across and a quarter inch thick, with even edges.

Pinch the edges up with thumb and first fingers into a little boat; unmold onto the hand.

Cook on a griddle heated to about medium for about a minute, until the base is set and the top still raw.

Prick the bases with the tines of a fork so they do not puff in the oil.

Fry in oil at about 350 degrees for about a minute, until golden, crispy outside and moist inside.

Drain upside down on paper towels so no oil pools inside.

Top with salsa, mizuna mixed with sliced basil, and fresh goat cheese.