Eduardo Ruiz, formerly of Animal, introduced the city of Bell to Corazon y Miel (Spanish for “Heart and Honey”) last Friday with partners Travis Hoffacker and Robin Chopra. Ruiz created a menu based on influences from Central and South American cuisines, in addition to recipes inspired by family and friends — see the current menu below.

In addition to appetizers and main dishes, there are three desserts ($5 each). To pair with a range of dishes, Christian Pulido came up with a cocktail menu that includes Horchata-Ton and Vovita Margarita. Currently serving dinner only from 5:30 p.m. to 10:30 p.m daily, it eventually will expand to lunch as well.

Menu screenshot; Credit: Corazon y Miel

Menu screenshot; Credit: Corazon y Miel

Menu screenshot; Credit: Corazon y Miel

Menu screenshot; Credit: Corazon y Miel

And in related news:

– Q & A With USC Professor Sarah Portnoy: On Latino Food in L.A.

– L.A.'s Idea of Mexican Food vs. What Mexicans Really Eat

– La Casita Mexicana: 99 Essential Restaurants 2013

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