Eat This Now: Surf & Turf Sope at Jalisco Norte

This eye-catching dish, from chef José Meza, uses a spongy corn masa sope as a backdrop for a vibrant blend of bean purée, tomatillo sauce, baby octopus, pressed pork, avocado purée, and radishes. “My family and I drove up from Mexico when we moved to Dallas, making stops along the way,” Meza says. “One of our stops was a little spot in Villahermosa, Tabasco, that had a very similar dish. As soon as I tasted it, I knew I needed to put something similar on the menu. The best octopus in Mexico comes from that region, and we use a very traditional preparation method for the pork. It’s a perfect example of how beautifully native ingredients and Mexican tradition come together on a plate.”