Each May, Morelia, the capital of the Mexican state Michoacán, hosts Morelia en Boca, an international food festival. But my personal highlight on this year's trip to Morelia with Avocados from Mexico was dinner at Lu Cocina Michoacana. Lu chef Lucero Soto marries the classic foods of the Mexico with modern gastronomic techniques. The most mind blowing? Her rollitos de jicama, sheets of jicama (yes, jicama!) fried, rolled, and stuffed with pickled hibiscus flower, then served with chipotle and avocado sauces.