Born and raised within the Chicago space, Diana Dávila has channeled her deeply private tackle Mexican delicacies into Chicago’s Mi Tocaya, the award-winning restaurant the place she’s each proprietor and govt chef. Holding down the fort within the Mi Tocaya kitchen, Dávila depends on loads of instruments. She blends the various sauces on her menu with a hand blender (for chunkier salsas just like the cacao salsa) or a Vitamix for “a silky clean sauce.” She plates dishes, like peanut butter and lengua, with rubber mixing spatulas that are “useful for getting every little thing off the facet of a pan… they usually assist us fight waste by having the ability to scrape each final little bit of a sauce out of a container.”
However the true MVP of Dávila’s kitchen is a humble tub of coconut oil that by no means even makes it into the meals. Whereas the precise taste of coconut oil isn’t a part of her menu, Dávila swears by it “on pores and skin and lips.” Throughout an extended day within the sizzling kitchen, she says, “It really works as a pleasant barrier towards the warmth and is hydrating for dry pores and skin.” Dávila additionally has lengthy hair — which she wears ponytail, bun, or braid (generally including colourful flowers) for work — and says, “I additionally use coconut oil in my hair as a masks.”
When she comes dwelling for the evening to her household, she makes use of it to cleanse and take away make-up, just by placing a small quantity on her face and rinsing it off. “It actually does take every little thing off and it leaves my pores and skin actually comfortable,” she says. All in a day’s work of working a restaurant.
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