When people talk about "elevated cuisine," chef Marcela Salas hopes her restaurant, BibiSol, is the one they think of. Arriving in the United States as a young immigrant, she turned to the kitchen as a place to connect with her culture and honor the diversity of Mexican cuisine. Today, as a James Beard Awards semifinalist for Emerging Chef, Marcela collaborates with local partners, thoughtfully adapting ingredients to celebrate regional flavors while staying true to the traditions that shaped her.