COMFORT: AMUSE BOUCHE Flaky empanadas filled with golden plantains, black beans & chipotle, served with salsa negra cream for dipping. (one piece per guest)

JOY: WINTER CITRUS “EXPRESS” CEVICHE Baja yellowtail kampachi, spicy-limey ceviche “broth,” kumquat, cara cara, blood orange, ruby red grapefruit, Meyer lemon-leaf jewels, Michoacán avocado, crunchy jícama, knob onion rings, “tangerine lace” microgreens.

LUST: TAMAL COLADO, PISTACHIO PIPIÁ N Polenta-style tamal (fresh-ground masa, white sweet potato, roasted poblanos, homemade crema), pistachio-thickened pipián (tomatillos, green chiles, three herbs), charred baby golden beets, Perigord truffles & tiny herbs.

WONDER: RIBEYE, BLACK MOLE Grilled Creekstone Natural prime ribeye steak, Oaxacan black mole (33 ingredients), Oaxacan black beans with avocado leaf, sesame-crusted grilled king trumpet mushroom, charred cippolini onions, amaranth microgreens.

NOSTALGIA: PASSION FRUIT, WHITE CHOCOLATE, CAJETA 13-layer crepe cake filled with passion fruit-white chocolate mousse, homemade cajeta (goats milk caramel), jamaica- poached guavas, winter-spiced tuiles, toasted macadamias.

Groove with our Topolo playlist. Scan in the Spotify app DIRECTIONS When you get home with your Topolo at Home bags, remove the 2 brown “Xoco” boxes labelled “Room temperature” and refrigerate everything else. All containers are labeled with course numbers. Over 90% of our packaging is compostable; the remainder is recyclable. Before you start to warm and plate your dinner, remove the ribeye (Course 4) and everything for the dessert (Course 5) from the refrigerator and let stand at room temperature.

COURSE 1: Heat oven to 350 degrees. Transfer the little empanadas to a baking sheet and warm in the oven for 8 to 10 minutes. Carefully transfer to small plates and spoon on a little salsa (or serve the salsa alongside). Leave the oven on to use for courses 3 and 4.

COURSE 2: In a bowl, combine the fish, fruit mixture and ceviche broth. Let stand 10 minutes, stirring regularly. Divide the mixture between two deep medium-size plates, drizzling the liquid over each. Peel the avocado pieces and nestle them into the ceviche. Garnish each serving with the knob onion rings and jícama, a sprinkling of the coarse Maldon salt and the micro “tangerine lace” herb. Serve with the toasted tlayudas (Oaxacan corn tostadas), which you can feel free to warm if you wish.

COURSE 3:Transfer the sweet potato-poblano tamales colados to a baking sheet. Cover lightly with the foil. Scoop the charred baby beets onto the other side of the baking sheet. Bake in the 350-degree oven for 8 to 10 minutes, until warmed through. When the tamales and beets are ready, uncover the sauce and microwave for 20 seconds at 100% power. Use a small spatula to transfer the tamales to one side of two warm medium-size plates. Spoon the sauce on the other side. Lay the beets on the sauce, then scatter on the truffle and truffle salt and micro herbs.

COURSE 4: Uncover the meat container and the mushroom and cipollini onion container. Use a small spoon to smear the marinade over each piece of beef. Slide both containers into the 350-degree oven and bake for 10 to 12 minutes, until warmed through. Just before the beef and vegetables are ready, microwave the beans, mole and tortillas for 1 minute at 100% power. When everything is ready, scoop up a big spoonful of beans, dollop it on one side of large warm dinner plates, then drag your spoon toward the other side of the plate, creating a straight “swoosh.” Spoon the mole on one side of the beans and lay the mushroom on the other. Cut the beef in half and lay over the beans, cut-side up. Tuck the onions between the meat and mushrooms. Top with the micro amaranth greens and serve with the warm tortillas, wrapped in a napkin.

COURSE 5: Peel the paper off the top of the crepe cakes, flip them over onto dessert plates and peel off the paper completely. Spoon the guavas SCAN HERE FOR in three places around the cake, then drizzle on the cajeta. PLATING VIDEO Spoon the fresh passion fruit over the cake. Lean one of the spiced tuiles onto each spoonful of guava. Sprinkle everything with toasted macadamia nuts.

As you bask in the glow of the beautiful meal you’ve created, enjoy mezcal- infused truffles and coconut-lime ates (pâte de fruit).