Chef Eduardo Ruiz (ex Animal) heads the kitchen at Latin American hot spot Corazon y Miel in Bell, with shareable plates such as wild boar chilaquilles, pollo frito, and corn and black bean sopes.
"Chefs Eduardo Ruiz and Travis Hoffacker, together with manager Robin Chopra, splice together a slew of culinary traditions at their Bell gastropub. With chompipe—a braised turkey leg served on the bone and festooned with tart pickled cabbage—they bring a Salvadoran holiday classic into the everyday."
- Los Angeles magazine
, 75 Best Restaurants 2014
"What Ruiz is doing here is pretty much the Latino equivalent of restaurants like Spice Table, Lukshon, Chego, or Bar Ama, where chefs classically trained in the European tradition focus their hard-won technique on the cuisines that they grew up eating. It's the vital edge of Los Angeles cooking at the moment."
— Jonathan Gold, Los Angeles Times
, April 20, 2013