Following a manifold of food traces, we propose to think of an architecture of environmentality. Space, and our agency within it, is increasingly defined by the design of ecologies of signals – biological, social and machinic – that orient and organize bodies, modulating their behavior and fields of possibility. Some of these infrastructural semiotics that sustain contemporary food landscapes are described through the almojábana, a simple sweet similar to fritters that became popular in Al-Andalus. (This text was produced as a "total recipe" for FOODSCAPES, the 2023 Spanish Pavillion at the Venice Biennale curated by Eduardo Castillo-Vinuesa and Manuel Ocaña.)