A glossary. That does it for me on a restaurant’s menu, such as that of Leo Cocina y Cava in Bogota. Particularly when the ingredients being defined are of the food of that place. Many Latin American countries only vaguely know what is edible outside of their region of birth. You learn that name is a Caribbean tuber, that guayusa is a highly caffeinated Amazonian plant, and that cabeza de mico is a mix of shredded coconut and green banana that is common in the Afro-Colombian communities of Cordoba. The glossary tells me immediately that this chef, Leonor Espinosaa one time ecponomist and publicist, is a sort of culinary explorer, testing which ingredients work together, and which do not. In a place with the level of biodiversity of Colombia, this is important.