VUE

Like Soto-Innes, the rest of Olvera's staff is young and full of energy, and so is Cosme's menu. Soto-Innes often comes up with new dishes and tailors each menu to match what's in season. Some items however, have become so popular that they simply can't take them off the menu. The duck carnitas in particular, Soto-Innes' own twist on a Mexican taqueria entrée which is traditionally made with pork, has become an undeniable hit and doesn't appear to be going anywhere anytime soon. "We listen to the crowd. When we're coming up with something new, Enrique [Olvera] and I start with a few key ingredients then we chat about what's available at the markets. I cook them and if we like them they go on the menu right away," said Soto-Innes. With the summer season, Soto-Innes has recently added an assortment of seafood dishes, including soft shell crab made with yellow mole, green papaya salad and lemon verbena, and a tuna tostada made with yuzu, avocado and elderberries. "When I moved to Austin I worked with a chef who was from India and a supervisor who was from Malaysia, it was like a curry fight everyday. I would dip soft shell crab in curry; they thought it was weird but I loved it. Recently, I saw soft shell crab and I thought we should make a curry but with Mexican chiles. It was delicious. Enrique put it on the menu the next day." For Soto-Innes, competition is in her blood, but what really drives her is the happiness that goes hand in hand with cooking. "I want people to feel welcomed when they come here. Success is measured by your customers. You have to ask yourself, 'Are they happy with what you're doing?' It's not something you can measure by numbers. If you're happy where you are and people are happy around you, that's success." VUE ON DINING V U E N J . C O M 89

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