In 2005, Cantu began experimenting with liquid nitrogen to flash-freeze food, and helium and superconductors in an attempt to levitate them. He purchased a class IV laser (the highest grade available) to cook the interior of fish while leaving the outside raw, and create "inside out bread" with a doughy exterior and crusty interior. Later dishes include the "Donut Soup" (an espresso designed to taste like Krispy Kreme doughnut filling) and a sweetbreads and cheese grits dish served with goat-cheese "snow". The 2008 "Frommer's" guide said Moto's menu was designed to take "dining beyond just eating" with interactive dishes through innovation such as the use of specially designed corkscrew-handled spoons stuffed with herbs to provide aroma as you eat. It also mentioned Cantu's sense of humor in adding smoky aromas to a raw food course.