February 2026
Issue 1
More dreams — a letter from Sue.
There's a special kind of magic that once lived at 311 West 17th Street —
the kind that filled the air with laughter, the warmth of familiar faces, and
the unforgettable aroma of cuisine crafted with love. That was Sueños — my
dream made real, thanks to an extraordinary team and the most incredible
patrons any chef could ask for.
What made Sueños so special wasn't just the food — it was the people. Our
guests weren't just customers; they became family. You shared your stories,
your celebrations, your time, and your love of food with us. You made opening
our doors every night worth every ounce of effort.
Left: The original Sueños logo, Chelsea, New York.
Top right: The crew.
Bottom right: Pork tonga tacos — one of the dishes that defined the restaurant.
When Sueños closed its doors in 2014 — just two months after the birth of my
first son, DJ — I turned my focus to motherhood, and later welcomed my second
son, Charlie. My boys filled the space in my heart once held by the hum of the
kitchen and the rhythm of service. They've grounded me in gratitude and
reminded me what connection and nourishment truly mean.
Today, I'm beyond grateful to bring those flavors and that spirit back to
life — this time in Vero Beach, and on very different terms. Mas Sueños
operates as a personal chef meal preparation service for a select number of
households here on the Treasure Coast. Pickup is from 1708 43rd Ave,
Tuesday through Saturday, five to eight. The menu changes weekly.
Through each chapter of this journey — chef, mother, mentor — I continue
to live my dream: creating connection, community, and joy through food.
— Sue Torres
The communal space at
The House of Natural Living —
available for private dinners and pop-up events hosted by Mas Sueños.
February 2026
Issue 2
What the room looked like.
[Sue writes about the restaurant — the two dining rooms, the renovation,
the garden, what it felt like to build a space from scratch in Chelsea
in 2003.]
The dining room and the glass garden room, Sueños, West 17th Street, New York.
Coming soon
Issues 3–7 · Oaxaca
A trip to Oaxaca — five entries, coming soon.
The road to Mitla and Teotitlán del Valle. Learning chocolate from the bean.
The chiles. The family table. The people who taught her.
Sue is writing these now — check back soon.
Issue 3
Oaxaca · The Road There
Mitla or Teotitlán — the sign at the fork.
[Sue writes about the trip — why she went, who she was with, what she was looking for. What it means that Teotitlán del Valle is the mole village.]
Highway 190 — the turn toward Teotitlán del Valle .
Issue 4
Oaxaca · Where Chocolate Comes From
From bean to metate.
[Sue writes about learning to make chocolate from scratch — the cacao farm, the open fire, the smell of roasting beans, the grinding stone.]
Roasting over open fire · cacao beans drying · grinding on the metate — Oaxaca.
Issue 5
Oaxaca · The Chiles
What a guajillo actually smells like.
[Sue writes about sourcing and understanding chiles at their origin — tasting them fresh, watching them roast on the comal, understanding why a mole made in New York is always a translation of the real thing.]
Tasting a guajillo at the source · chiles toasting on the comal — Oaxaca.
Issue 6
Oaxaca · At the Table
Family dinner -- five moles, tamales.
[Sue writes about being welcomed into a family kitchen in Oaxaca — making tamales together, the spread of moles on the table, what it felt like to eat food this good in someone's home.]
The table set for a family dinner in Oaxaca — five moles in clay bowls.
Wrapping tamales in banana leaves · chicken in red mole — dinner in Oaxaca.
Recipe
Mole Poblano — Yield: 1 gallon
- 3 ea. tomatoes, roasted
- 1 ea. Spanish onion
- 8 cloves garlic, roasted
- ¼ c. peanuts, toasted
- ¼ c. almonds, toasted
- ¼ c. pine nuts, toasted
- ¼ c. sesame seeds, toasted
- ¼ c. black currants
- 2 ea. corn tortillas, fried
- 1 oz canela
- 2 ea. whole cloves, toasted
- 5 ea. black peppercorns
- 2 T. anise seeds, toasted
- 1 ea. ripe plantain, fried
- 2 oz pasilla chile
- 3 oz mulato chile
- 3 oz ancho chile
- 3 c. chicken stock
- 2 tablets Ibarra chocolate
Bring a gallon of water to a boil, remove from heat, add chiles, cover and steep. Pulse nuts, tortillas, and sesame seeds in a food processor until finely ground. Crush whole spices and grind to a powder.
Purée the chiles with their soaking liquid in stages. Set aside. Purée tomatoes, onion, and garlic separately. Combine everything — chiles, tomatoes, chicken stock, plantain, currants, tortillas, spices — in one large container.
Get a heavy saucepan very hot, coat with oil, then add everything at once and stir immediately. It will spatter. Boil hard for three minutes, then reduce to a low simmer. Add the chocolate. Cook for a minimum of two hours, up to four, adding stock as it reduces. Freezes beautifully.
Issue 7
Oaxaca · The People
What you can't learn from a cookbook.
[Sue writes about the people she met — her maestra, the farmers she walked with, what it means to learn a cuisine from its source rather than from a recipe. How that trip lives in everything she cooks now.]
With her maestra — Oaxaca.
[Caption — Sue to describe: who this was, what they were carrying, where they were going.]
[Closing reflection — connects the trip to what she cooks now and why Mas Sueños exists.]
Press & Publicity
In the Media
As seen, heard & written about.
A selection of press from over the years — reviews, profiles, and
coverage from Sue's time in New York and beyond.
More scans being added.
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Weddings & Events
Sample Menu
The sample wedding menu.
Every event begins with a conversation. The menu below is a point of
departure — a sense of range, season, and what's possible.
Reach out to begin planning yours.
