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 49 Andy Baraghani Out of the kitchen, and onto your plates, shelves and screens. Food Issue 44 Pierre Thiam From West Africa to the world. 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.
