Torres studied at the Culinary Institute of America where upon graduation, she worked as a sous-chef at Arizona 206 under chef Miles Angelo.
As Torres' love for Mexican food flourished, she accepted the position of head chef at Rocking Horse Café Mexicano at the age of 23.
[2] Suenos was listed in Vogue's "Taster's Choice" 2004[4] by food critic and frequent Iron Chef America judge Jeffery Steingarten as one of the "lasting four monuments of 2003.
"[2] Torres says her rule of conduct that is most enforced is to "never skimp" on quality ingredients and that her most valuable kitchen tools are her hands and the tortilla press.
Torres has cited her mother as a "wonderful and resourceful cook" who taught her to always "be patient," "put love into her food" and to use "nothing but the best" ingredients.