Daniela Soto-Innes is the creative visionary behind Cosme and ATLA, the contemporary Mexican restaurants in New York City, with forthcoming openings in Las Vegas and Los Angeles.

A Mexico City native who comes from a line of women that love cooking, Soto-Innes (a 2016 James Beard Rising Star Chef, 2017 Forbes Magazine 30 under 30) has led her restaurants as the chef/partner to much critical acclaim, including Cosme's #23 spot on the 2019 World's 50 Best list. She continues to find joy in elevating simple ingredients while working actively to change traditional kitchen culture by seeking out new ways to empower her staff.

Recreate Daniela's recipe with her favorite Regalis ingredients.

King Oyster Mushrooms

With a cartoonishly well-appointed mushroom silhouette and a feel-good fragrance of roasted marshmallows, these King Oysters are irresistibly popular. Cultivated in South Korea, this is among the best renditions we have tried. Textures are both crunchy and chewy, the flavor profile approachably balances sweetness and umami, and the aromatics are potent enough to imbue any dish with campfire charm. When cooked with a bit of butter and wine or sake, they are reminiscent of exceptionally clean abalone or scallops, making for a lovely seafood substitute if in need.

Impressively devoid of the dirt one expects from wild mushrooms, these cultivated King Oysters are incredibly easy to prepare. Sliced lengthwise, scored, and seared until golden brown, they make for a wonderful side dish, elegantly absorbing the flavors of whichever fat is fresh in the cast iron.

South Korea

1lb

$25.00

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Sea Buckthorn Berries IQF, 2kg bag

Sea Buckthorn is a cherished Eurasian fruit, most famously from Siberia, with flavors reminiscent of green apple, pineapple, and passion fruit. Despite their bracingly tart and tropically fruity flavor profile, they are a challenge to harvest - in between every berry is a 3 inch needle-sharp thorn. Thankfully, this frozen selection is devoid of danger and full of flavor, fantastic for making oxymels, custards, or ice creams.

$100.00