Taco de Carne Asada on a Cabbage Tortilla with Chapulines 

A refined taco built on a cabbage-leaf tortilla holding carne asada two ways: marinated and grilled, and chopped raw like a tartare with dried chiles and chapulines (toasted Oaxacan grasshoppers). 

Diana: "They're traditional in Mexican cuisine. I am the chef-owner of Mito Calla Antocheria in Chicago, Illinois. Mito Calla has been awarded Michelin Guide Bib Gourmand every year. When I decided that I wanted to be a chef, it was almost like a calling. I wanted to only cook Mexican cuisine because I feel so connected to my heritage. One of my favourite things to cook with is actually insects." 

Diana (to judges): "I made a taco. Taco de carne asada on a cabbage tortilla. I cooked the carne asada itself - marinated and then grilled - and then chopped like raw, like a tartare, with dried chiles and chapulines. Grasshoppers."