Chef Eduardo Ruiz
Chef Eduardo Ruiz
Semi-Finalist, James Beard Foundation Awards "Rising Star Chef" 2014
Recipient, Zagat "30 Under 30" 2014
Chef, Chicas Tacos/Public Beer + Wine Shop, Los Angeles, CA
The Artisan Ingredients
Bunches & Bunches
Crafted By: Pai + March Roth-McCormick
As with all of Bunches & Bunches goods and treats, love is the most precious ingredient. Every batch is crafted to have the perfect combination of flavor, spice and heat - made with hand roasted dried chilaca chiles. Inspired by the vast and bright flavors of real Mexican cuisine, the sauce has a blend of chiles, tomatoes, onions, garlic, pumpkin seeds, almonds, raisins, chocolate and spices simmered for hours before being finished with lime and cilantro.
Our band of culinary adventurers can't get enough of this stuff! We're slathering our eggs in the morning, making enchiladas for lunch and topping grilled pork loin with this spread for dinner. It's the type of condiment that will inspire your cooking and make you excited to get in the kitchen - something we're all about!
Temecula Olive OIl
Crafted By: Thom + Nancy Curry
If there's one thing to know about Temecula Olive Oil Company, it's this: they believe that the best California olive oil products can only come from the best ingredients. And the most important ingredient of all is passion. With a commitment to using only 100% California olive fruit and never any chemicals or heat treatments, this olive oil is next level good!
Chef Ruiz has selected the Citrus Reserve Late Harvest varietal due to the infusion of Moro blood oranges which gives a floral sweet taste to this olive oil. It's the perfect finishing touch to seafood dishes; fall salads with bitter greens, fruits, and nuts; and even in lieu of traditional olive oil for sweets like cakes or warm chocolate budino.
Crafted By: Nico Rusconi
Los Angeles, CA
On the sweet, succulent side of extraordinary, Bubba Q's has been dubbed the Spice of Life. This rich, smooth, tomato-based barbecue sauce has the traditional combination of sweet with a touch of heat which delivers smoothness with a surprising SMACK!
Hold on to memories of summer with this versatile sauce. We're enjoying adding a dash of Bubba Q's to the season's first braised short ribs and stews for a comforting dish. Our secret recipe, though? Make a simple glaze and baste roasted carrots or butternut squash for a sweet and tangy dish everyone will love.
Pacific Pickle Works
Crafted By: Bradley Bennett
Santa Barbara, CA
These spicy pickled green beans, a winner of the 2015 Good Food Awards, have a peppery personality! With a brine that includes notes of jalapeno, onion, garlic, distilled vinegar and spices, these pickles have crunch, a kick, and they're the perfect addition to your pantry.
Our kitchen team has been loving these spicy spears in a variety of preparations. They're the perfect complement to a bloody mary and a great addition to a charcuterie board thanks to their snappy texture. Chop them and add them to a creamy slaw; top a sloppy joe; or drizzle the brine on grilled fish for a bright autumn meal.
Crafted By: Esha ray
The mission of truRoots is to provide transparency and authenticity to the food industry while making the world a better place. The company is dedicated to providing information about their ingredients and practices while support sustainable efforts. Every truRoots product is certified USDA organic, non-GMO and gluten-free.
This vibrant tri-colored quinoa blend is a simple way to brighten your favorite meals. Delicious on it's own, it adds depth to pilafs and soups - try something new by cooking it al dente and frying for a delectable texture in a salad with apples and fennel; or crust chicken tenders for a treat that kids and adults will both love!
The Signature Recipes
About Chef Ruiz
Eduardo Ruiz is the Executive Chef and partner of the acclaimed restaurant CORAZON Y MIEL. The chef and team have enjoyed consecutive inclusion on Jonathan Gold’s Los Angeles Times 101 Best List, as well as Mr. Gold’s selection of Best Mexican Restaurants. As well, the restaurant has enjoyed a stunning three star review from Los Angeles magazine restaurant critic Patric Kuh, and inclusion in the magazine’s Top 75 Restaurants in Los Angeles. Ruiz was honored as a semi-finalist by The James Beard Foundation for Rising Star Chef of the Year, and most recently, awarded the esteemed honor of Zagat Los Angeles 30 Under 30.
In February 2015, Ruiz was tapped by the Beard Foundation to participate in the Taste of Waldorf Astoria. This was an opportunity for the 2014 Beard Rising Star nominees to study with master chef mentors across the globe to create the next iconic Waldorf dish. The finals were held in Manhattan with Ruiz and his mentor, chef Jimmy Schmidt of Waldorf La Quinta, bringing home Audience Favorite.