Daniela Soto-Innes Is Shaping the Future of Mexican Food in America

This story is part of the Healthyish 22, the people changing the way we think about wellness. Meet them all here.

Daniela Soto-Innes isn't the kind of chef who glorifies the idea of spending every waking minute at work. This alone is remarkable by restaurant standards but even more so considering she runs three kitchens (Atla and Cosme in NYC and a forthcoming spot in L.A.). She meditates every morning. Most days she goes for a run or does yoga before work. She loads up on fish and vegetables to balance out all the dishes she tastes at her restaurants, but she never denies herself dessert. She actually gets enough sleep. The same well-roundedness that defines her personal life reveals itself in her cooking as well. Two-tone enchiladas are rich in flavor but not heavy; fatty arctic char and farmers' cheese are countered with a bright and light vinaigrette. This philosophy is what draws cooks to her kitchens, places where the staff breaks out into spontaneous group squats and stretches, and where most nights end by blasting Queen's "I Want to Break Free." And it's what draws diners—the BA team included—to her restaurants. These are the recipes from her day-to-night cafe Atla that we wish we could eat for every single meal.