Chef Virgilio Martínez is hunched over a plastic container filled with potted flowers. With a pair of tweezers, he plucks off individual petals, placing them in a bowl filled with a red mix of fruits and maca root. These edible flowers serve as a garnish for dessert, and the effect is so colorful and bright, it's hard to imagine a hungry crowd digging into something that looks more like a work of art. He has also brought sheets of edible clay, which he breaks into small pieces and will eventually put in the dessert. Martínez also has coca leaves, multi-colored potatoes, and huge corn kernels that are speckled and striated.