I saw a brief article on it and this month's Saveur (a good issue, btw) and am intrigued. It can be ordered online, and looks fantastic. If you've used it, please share what you thought and if you thought it was worth the price. Thanks :)
Chef Daniela Soto-Innes describes how her background and culture is expressed through her cooking. As she creates a scallop aguachile dish, the chef/partner at Cosme and Atla tells the story of how the most genuine meals are cooked with sincerity.