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Tom Perkins

Suya fried chicken (bottoam), lemon jerk chicken (left), corn cakes and plantain wontons (right).

Ginger curry chickpeas at Yum Village

The chickpeas at this Afro-Caribbean spot are lightly fried in vegetable oil and then tossed with chef-owner Godwin Ihentuge's curry mix (available bottled to take home). Next the little darlings are tossed with agave syrup perked up by a little rosemary and thyme, and finally they're topped with a version of pico de gallo that involves coriander and cumin. They're slightly crusty without, creamy within — an enticing mouth-feel as well as an intriguing blend of flavors. —Jane Slaughter