translated from Spanish: Daniela Soto-Innes, of Mexico, was chosen as the best chef in the world

In 2017, the restaurant Cosimo, the Manhattan-based and dedicated to offering Mexican dishes with some elegance and creativity, came first in the list of the World’s 50 Best Restaurants, the ranking that managed to position itself closely with the Michelin Guide as authority in the world gastronomic map. At that time, the local had been in since number 40; in 2018, he rose to the position 25. And now followed by successes. This week, the chef Daniela Soto-Innes, Cosme Commander along with his renowned colleague Enrique Olvera, was chosen as the “best female chef in the world” by an international jury. Yes, in 2019 Awards still hold a special category to honor women instead of including them organically within the segment of chefs, without appeal to a distinction of gender (guess if there is the figure of “best male chef”. Spoiler: not). Anyway, that fails to tarnish the recognition given to Soto-Innes, born in Mexico and raised in Houston, Texas. With just 28 years and a decade of work in kitchen, is the youngest person in the history of the ranking to receive this distinction. Their achievement has many dimensions: as well as being a spectacular chef, form an active part of the struggle for the rights of women and of the Latin citizens of the United States, becoming a team leader for more than decent. Women are most on the staff and passed through his restaurant, and they are still going on, cooks immigrants of different between 20 and 65 years old age. Quite an achievement in an industry in which historically the precariousness and discrimination took place.

Dessert of meringue and corn, one of their dishes in Cosme logo 

“Soto-Innes is known for his cheerful personality, but behind that outside of funny girl, there is a serious chef, with a vision for business and a great talent,” says its review in The World’s 50 Best Restaurants. “After four years in Cosme, is evolving its cuisine, with simple concepts and clean flavors. It was always the opposite of the TeX-MEX, but it is not simply modern Mexican cuisine in United States: is something unique or, in his own words, ‘another State of Mexico’ “.” This translates into dishes with Mexican trucks but ingredients, flavors and unusual techniques. For example: the infladitas of crab (the reformulation of a culinary ‘mistake’: tortillas that inflates to the Club), carnitas of duck with orange or its iconic dessert of Meringue with corn husk. Besides Cosme, Soto-Innes and Olvera have other projects. On the one hand, are the creators of Alta, a more informal venue of typical Mexican food; on the other hand, in 2019 plan to open two restaurants in Los Angeles: Detroit, a taqueria, and Damian, a proposal that will combine the Mexican and Japanese traditions. In this note:
World’s 50 Best Restaurants

Original source in Spanish

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