A Foodie Revolution in Bell
Chef Eduardo Ruiz debuts Corazon y Miel cocina latina y bar in Bell, CA
The residents of Bell, California are a feisty bunch. Incredibly, they appear to be the only residents of the fair state of California to pay enough attention to politics to rise up en masse and enact change in their community. And now, they've once again taken to the streets, bringing a revolution of food and dining to the expansive corridor of Atlantic Boulevard.
Published on LatinoLA: April 8, 2013
Chef Eduardo Ruiz, an alum of L.A.'s acclaimed Animal Restaurant kitchens, has arrived in Bell with partners Travis Hoffacker and Robin Chopra to debut Coraz??n y Miel cocina latina y bar - a transformative collision of Latin influenced flavors.
Translated literally to mean "heart and honey," CORAZON Y MIEL arrives with a small plates concept of Latin-inspired dishes garnered from cherished secret recipes handed down through generations of family and friends, as well as traditional plates borrowed from Central and South American cuisines, each presented through the prism of modern interpretation and technique.
Although the menu refers to "little cravings," the portions are anything but, with generous servings arriving in familiar and not so familiar guises. Cocktails might arrive table side served in a shot glass or a religious votive candle holder. A red hot mixture of spicy nuts might arrive before guests, while a taster of Colorado Brewing Company's Orange Wit arrives alongside a starter of Ensalade de Cueritos (Pig skin 2 ways, with chili lime vinaigrette and candied zest).
Chef Ruiz created an opening menu of two sections: Antojitios (little cravings) and Platos (craving a little more). Familiar favorites make an appearance, often presented with a twist (DULCE DE PUERCO - bacon, dates, whipped cotija, mustard cider) alongside the less familiar (PALOMITAS - popcorn honey, pimenton). Lager plate offerings include LOMO HASH (braised skirt steak, potatoes, peppers, fried egg) to the MOLE DO HONGOS (mushroom mole, hominy, pickled onion, lime crema) to the gargantuan PAN CON CHOMPIPE (Ruiz' family recipe of Salvadoran turkey leg sandwich). Menu pricing ranges from $3.00 Antojitos, to $18.00 entrees that easily satisfy two guests.
Behind the bar, Mixologist Christian Pulido has crafted a menu that presents a marriage of flavors and styles, garnered from extensive world travels and intensive mixology training programs with Craft Restaurant in Los Angeles and Bar Tonic in San Francisco. His imaginative beverage program begins with an offering of BESOS (inventive, flavorful shots to be shared by the table); to the carnival-like HORCHATA-TONA (a big gulp of a cocktail, served in humorously politically incorrect glassware, with up to four straws for the table to share). The "signature" mixology offerings include the VOTIVA MARGARITA, the house margarita served in a Mexican candle glass with "cherry wick," while the traditional beverages include Sangrita Y Tequila & the Corazon y Miel Michelada.
The gentlemen of Corazon y Miel (partners Travis Hoffacker, Robin Chopra and Chef Eduardo Ruiz) quite purposefully debuted their first dining project along Atlantic Boulevard in Bell, California, bringing a REVOLUTION of food, drink, and dining to the citizens of greater Los Angeles and the feisty citizens of Bell, California - indeed, the perfect setting for an uprising.
CORAZON y MIEL
6626 Atlantic Boulevard
Bell, CA 90201
323.560.1776 | www.corazonymiel.com