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Five Latinx chefs that cook their cultura into every dish they make
From the delicious Cuban croqueta to the humble Mexican taco, no one can deny the influence and power that Latinx food can have — something that the following chefs all understand. Food is intrinsically tied to our memories of our cultura and familia.
Everything we grow up knowing about what food is passed down from generation to generation, techniques that chefs like Diana Dávila and Daniela Soto-Innes use in every one of their dishes. But sometimes a little change can be good, something that has pushed chefs Eileen Andrade and Oscar Diaz to think outside of the culinary box. Below we’ve gathered chefs who are killing it in the culinary world and who make us extremely proud to be Latinxers.
Chef Diana Dávila
The Mexican-American Latina is the owner of Mi Tocaya Antojería (mi tocaya translates to ‘my namesake’) located in Chicago. Chef Diana seeks to serve her guests authentic Mexican cuisine that is bold and colorful just like the beautiful country of Mexico.
In an interview with Bon Appétit, Diana shared “I’m not interested in making crowd-pleasing Americanized Mexican food. I’m cooking dishes that have been passed down through my family and are ingrained in my memory. I feel like there is something much more magical about that.”
Chef Eileen Andrade
Eileen is the mind behind popular Miami restaurants Finka Table and Tap and Amelia's 1931. The Cuban-American chef has been named one of Zagat 30 Under 30 and has even appeared on the Food Network’s hit show Chopped.
With Finka Table and Tap, guests can expect “A Finkin’ Good Time” with dishes that incorporate Cuban, Peruvian and Korean fusion. Her second restuarant Amelia’s 1931 honors her Cuban heritage by putting a modern spin on many iconic Cuban staples.
Chef Oscar Diaz
Chef Oscar captians the kitchens at Jose And Sons and The Cortez in Raleigh, North Carolina. Seeking to bring “Mexico to North Carolina,” Chef Jose creates Southern delights with a Mexican twist like shrimp and grits in chipotle salsa and smoked Gouda or Oyster Po’boycito Tacos.
Before landing in Raleigh, the Chicago native traveled to Mexico, L.A. and Las Vegas, picking up new techniques and ideas that would later go on to inspire his dishes.
Chef Daniela Soto-Innes
The Mexican transplant is a culinary force — Chef Daniela is set to spearhead four restuarants by the age of 30 (she’s 29, but still). The Mexican-native, who lived in Texas as a child, was the youngest chef named World's Best Female Chef by the World's 50 Best Restaurant.
She currently owns NYC restuarants Cosme and Alta and will be opening Damian, a Japenesse-influenced Mexican restaurant, and Ditroit, a taquería, in L.A., with her mentor and world-renowned Mexican chef Enrique Olvera.
Chef Carmen Miranda
The Mexican-born chef won MasterChef Mexico La Revancha and is know as La Tamalera in her home country due to her immense skill in making the delicious dish.
Chef Carmen’s next endeavour? She’s going to be cooking up all types of goodness for Queen Elizabeth at Buckingham Palace as one of the newest chefs to join the team.
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