Rachel Rinas, Karbón

Rachel Rinas learned early in her career that classical French cuisine wasn’t for her. So she left culinary school, opting instead to learn through travel, trial and error and observation. In the decade since, she’s developed an impressive and varied résumé, including years dedicated to whole-animal butchery at The Local Pig in Kansas City and learning how to expertly cook fresh fish and seafood at Jarocho Pescados y Mariscos. Unafraid to tackle something completely out of her comfort zone, Rinas launched Karbón at Parlor food hall last year. Her cooking boldly tackles the rich flavors of the eastern Mediterranean and Latin America – think harissa chilaquiles, a Mexican street corn salad spiced with za’atar or musakhan carnitas. Rinas eventually wants to move Karbón into a brick-and-mortar with an expanded menu. (Photo by Zach Bauman)

Karbón (inside Parlor food hall), 1707 Locust St., Crossroads Arts District, Kansas City, Missouri, parlorkcmo.com/karbon-menu