El Vez

A simple corn-and-stock puree wouldn't do at Stephen Starr's Tijuana-meets-Vegas restaurant, so chef Jose Garces adds saffron and cream to sweet white corn kernels pureed with corncob stock, then floats a miniature huitlacoche quesadilla in the center, propped up by a hidden mound of matchstick-cut green and yellow squash. Served only at dinner, the velvety soup is color-matched to the dining room?s gold and burgundy velveteen banquettes.