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 smooth sauce.” She plates dishes, like peanut butter and lengua, with rubber mixing spatulas that are “helpful for getting everything off the side of a pan… and they help us combat waste by being able to scrape every last bit of a sauce out of a container.”
However the actual MVP of Dávila’s kitchen is a humble tub of coconut oil that by no means even makes it into the meals. Whereas the particular taste of coconut oil isn’t a part of her menu, Dávila swears by it “on skin and lips.” Throughout an extended day within the scorching kitchen, she says, “It works as a nice barrier against the heat and is hydrating for dry skin.” Dávila additionally has lengthy hair — which she wears ponytail, bun, or braid (generally including colourful flowers) for work — and says, “I also use coconut oil in my hair as a mask.”
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 really does take everything off and it leaves my skin really soft,” she says. All in a day’s work of operating a restaurant.
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