Diners may come to Sendero at The Ritz-Carlton Los Angeles to soak in the space's sweeping 24th floor views. But the picturesque vantage point is also an added bonus to the Dia de los Muertos, a dessert that's equal parts show, intrigue, and flavor.

It arrives from Corteza's menu with theatrical flair. Initially intrigued—and a bit puzzled—by being served a sheet of paper atop a shallow dish, I watched as the waiter flicked a lighter with the finesse of lighting a friend’s cigarette. The flame kissed the paper’s edge, hissing as it disintegrated like a whispered secret, revealing a stunning Valrhona white chocolate sugar skull. Adorned with vibrant hand-painted designs and marigold decorations, the skull rested atop a cocoa crumble and was accompanied by a pepita brittle. Inside, a tangy passion fruit compote awaited, perfectly encased in luxurious Valrhona milk chocolate mousse.

Francois Behuet, head pastry chef at Sendero, crafted the stunning Dia de los Muertos dessert as a heartfelt tribute to Latin culture, merging his culinary creativity with a blend of French techniques and Latino influences. Each bite reflects Behuet’s deep appreciation and artistry, turning every taste into a delicious celebration of both traditions.