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"Like a Teddy Graham, but the wrong shape.".

Place the chiles, a few at a time, on the griddle and let them heat, turning occasionally with tongs, just until the water evaporates and the chiles are fragrant.Allow between 30 to 45 seconds for the anchos, slightly less for the guajillos, which are very thin-skinned.

The chiles should just become dry, hot and aromatic; do not allow them to start really roasting or they will have a terrible scorched flavor.Remove from the griddle as they are done.Place in a bowl and cover generously with boiling water.

Let soak for at least 20 minutes, then drain..In a small heavy skillet, cook the sesame seeds over moderate heat, stirring constantly, just until you see them starting to turn golden.

Scrape the seeds out into a small bowl and set aside..

Grind the canela, cloves and peppercorns together in an electric coffee grinder or spice mill or in a mortar.Other restaurants might have decorated it with edible flowers, like a crown at Coachella.

But things work differently here at.The creamy white beans with their gentle ripple of black pepper are plain speak personified, but weeks later you won't be able to shake the memory of their humble perfection.

Could this modest meal really be the work of a Best New Chef?Even better: It's the work of two.Clare de Boer and Jess Shadbolt first connected at the legendary.