A Kitchen Beyond Blueprints
Engineer. Butcher. Cook. His path didn’t just lead to a kitchen—it built a home.
Enrique Soltero
The smell of fresh tortillas was the first thing that pulled me in. I was a kid standing in my dad’s store, and those early morning trips to the wholesale market stuck with me. The way produce vendors talked about their ingredients and the pride they carried sparked something. That was when I knew food would always be a central part of my life.
Before I stepped into a kitchen, I studied mechanical engineering and worked as a butcher. It’s not the most obvious path to becoming a chef, but those experiences taught me discipline, how to break things down with precision, and how to pay attention to materials. Whether it’s a blade or a beet, it deserves respect. That same mindset carried over into cooking.
I did study formally at the Culinary Arts School in Tijuana, but the foundation was already there from growing up around food, helping in my family’s grocery store. That combination of technical training and real-life experience shaped my approach.
I was 19 when I stepped into my first restaurant kitchen. I felt the rhythm immediately, the urgency, the adrenaline, and the chaos. But somehow, it all made sense. I knew I didn’t want to do anything else. It felt like stepping into a room where I finally understood the language.
Of course, it wasn’t always easy. Initially, I felt like I was constantly catching up, learning under pressure, trying to meet expectations I’d barely understood. Over time, I learned to prioritize my mental health and grow stronger through every kitchen challenge.
What keeps me going is the culture I come from. Mexico’s cultural richness and fresh local ingredients, the land, the people, and the stories behind the dishes. Cooking is my creative outlet, a space to experiment and explore. It’s where I connect my heritage with global influences, pushing myself to innovate while honoring the traditions that made me fall in love with food.
There was a moment that marked me deeply. A mentor once told me, “Patience and attention to detail are everything.” That one conversation changed the way I moved in the kitchen. I began treating every dish with surgical precision, understanding that care, respect, and consistency are essential for the ingredients and the people I work with.
My kitchen philosophy is rooted in respect for ingredients and culture. I blend modern and traditional techniques to create innovative and authentic dishes, where every cook is a creator. I foster a collaborative environment that allows each team member to contribute their vision and talent.
I’m proud of Amor a Mí. Not because it’s a business, but because it’s an extension of who I am. It holds my roots, my growth, my gratitude. Every dish is personal. Every plate has a piece of my story.
I love the kitchen’s energy, creativity, and sense of purpose. But long hours and constant stress can be harmful. I’m working to change that by creating a healthier work culture that values balance, respect, and the well-being of every person behind the food.
I hope to see a more sustainable and mindful industry—one that supports local producers and prioritizes mental health in the kitchen. By choosing quality ingredients and caring for our teams, we can offer not only great food but also a respectful, enriching work environment.
For me, cooking is how I connect with people. Sometimes I struggle to express emotions with words, but every dish I make tells a story. Through Amor a Mí, I share my roots, gratitude, and vision—inviting guests to experience the soul of Mexican cuisine.
Secret Sauce
- What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?
The most unexpected ingredient I’ve worked with is pipicha. Its citrusy, herbal flavor surprised me the first time I used it, especially in seafood and salsas. It taught me that even the smallest, lesser-known herbs can completely transform a dish. Now, it’s one of my favorite secret weapons in the kitchen.
- What’s your “guilty pleasure” meal?
My guilty pleasure is a good carne asada taco from El Chalino in Tijuana. It’s simple, unpretentious, and packed with flavor—just meat, tortilla, salsa, and soul. It reminds me that sometimes the best food is also the most straightforward.
- A food trend that you hate and why?
It really bothers me when authentic Mexican food is confused with Tex-Mex, especially when those versions are imposed without understanding or respecting our culinary heritage. I also dislike overly complicated dishes that lose the essence of the ingredients. Food should be honest, highlighting natural flavors. Every ingredient tells a story, and as chefs, it’s our responsibility to honor them by creating dishes that reflect the authenticity and simplicity of true Mexican cuisine.
- What’s the craziest shift you’ve ever worked in the kitchen? What happened, and how did you manage to get through it?
The craziest shift I ever worked was during a massive event called Thrillist Taco. The demand was overwhelming, but the adrenaline and my determination pushed me through. I was assigned to run a taco station preparing confit sweetbread tacos with freshly made tortillas. I was supposed to work with a four-person team—but no one showed up. So I had to improvise. I used my ADHD to my advantage and managed to handle the workload of four people, facing a never-ending line of customers. Despite the chaos, I stayed focused and ended up winning first place. It was an unforgettable, defining moment in my career.
5. What happened, and how did you manage to get through it?
During the event, the pressure was intense. I had to juggle multiple tasks—making tortillas, taking orders, assembling tacos, charging, and handing them out—all by myself. What got me through was persistence, adrenaline, and the mindset that quitting wasn’t an option. Even though someone who didn’t contribute tried to take credit at the end, I knew what I had achieved. That shift tested me, but it also reminded me that when you’re passionate and focused, you can push past any obstacle.
6. What tips would you give to other cooks and chefs to help them navigate their culinary careers and find peace amid the chaos of the kitchen?
To other cooks, I would say: always trust your instincts and find moments to disconnect. The kitchen can be chaotic and demanding, but taking care of your mind and body is essential. You can’t create something beautiful if you’re not well inside.
7. What’s an underrated ingredient and why?
One underrated ingredient I absolutely love is epazote. Its unique, bold flavor can completely transform a dish. It’s essential in traditional Mexican cuisine and deserves more appreciation for the depth it brings, especially to broths and beans.
8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?
A dish I’m really proud of is my Chino-Poblano: Braised Kurobuta pork belly, Pastor-Chino adobo, Tepache Gastric, onion, cilantro, Guaca salsa, served in a steamed heirloom blue corn bao bun. It blends diverse cultures with tradition and modern technique. It’s a reflection of my story and my love for cooking.
About Your City!
Los Angeles USA
- If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?
We’d kick off with soulful breakfast at Amor a Mí in Burbank, then bold, modern Mexican at BALAM in Lynwood. At Evil Cooks, wild flavors meet rebellion. Dinner at Ashoka The Great in Artesia delivers spice and soul, then end the night with unforgettable tacos at Sonoratown. Pure L.A. magic.
