AT C O S M E , you won't
find chimichangas on the menu or
sombreros on the walls, but what
you will find is an upscale Mexican
restaurant with personality, one
that's indicative of the energetic
young chef running the kitchen.
Part of Cosme's success is in the
ingredients. Soto-Innes sources
ingredients from both Mexican
and local markets alike. Cosme's
base ingredients start with dried
corn, dried beans, and dried
chiles, imported from Mexico.
Sourcing produce like chiles
from Mexico ensures an
authentic, reliable pungency
and quality. From there,
they work with with local
ingredients, sourcing from
places like Montauk. Soto-
Innes explained, "We cook
the way Mexicans have
been cooking for a while.
In Mexico City, they use
whatever they have around
them, whatever grows locally
around their cities. What we're
doing at Cosme is essentially
the same thing. We source some
Mexican ingredients but we use
what we have around us. It's like
an extension of Mexico here in New
York City."
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