Photos: Where the menu is an appetizer

To create these nachos, Moto's cooks ground up Mexican pongu cake with masa harina flour to form tortillas, and then cut, fried and candied them. To make the "cheese," they pureed and froze Mexican mangoes, ground them through a cheese grater and added liquid nitrogen. "We put that on the nachos, and the cheese begins to melt back into a liquid, but it's not going from hot to cold, it's going from solid to liquid," Cantu said. Flan blended with goat's milk takes the place of sour cream, while kiwis, cilantro, epazote and other herbs form the green chili salsa. Cinnamon-infused Mexican chocolate stands in for ground beef.