This particular gado gado had potato, spinach, cucumber, blanched shredded cabbage, green beans, carrots, bean sprouts, etc, etc.

The colorful plate behind the plastic salt and pepper shakers was the appetizer: Mexican sardines in picante sauce of Chipotle-Mandarina peel infused oil, with lime juice, on a bed of shredded jícama, covered with white onion rings and a few sections of yellow chile perón.