In 2014, chefs Daniela Soto-Innes and Enrique Olvera opened Cosme—an acclaimed restaurant in New York City inspired by their native Mexico. Only nine years earlier, Soto-Innes started her first professional job in the food industry: cleaning lettuce and cutting strawberry tops at a Marriott hotel outside of Houston. Now a James Beard award winner, she maintains the tenacious attitude that propelled her to this point, accompanied by equal doses of playfulness and warmth. It’s a necessary balance for a healthy This story is from Kinfolk Issue Twenty-Six Buy Now Related Stories Food Issue 42 Erchen Chang Bigger, better, bao-ier. Food Issue 40 Chow Mein & Jello An ode to the buffet. Food Issue 35 Modern Fancy The humble origins of high-end food. Arts & Culture Food Issue 34 Last Supper What to eat at a funeral. Food Sanchez A taste of Mexico in Denmark. Food City Guide Chulwha From nature to table—via the grill: A new private dining experience in Seoul.