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 Arts & Culture Food Issue 51 Imogen Kwok The artist takes food styling quite literally, creating accessories out of fruits and vegetables. Arts & Culture Food Issue 51 Would a Cheeto Kill a Pilgrim? A vague answer to a minor concern. Food Issue 50 Sopa de Pan A Lil’ Deb’s Oasis recipe. 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.
Arts & Culture Food Issue 51 Imogen Kwok The artist takes food styling quite literally, creating accessories out of fruits and vegetables.
