Overview
Alejandro Ruiz was born in 1970 a small town in the south of Mexico, La Raya, in Zimatlan, Oaxaca, a farming community where most of the produce is kept for self-consumption.
He learned the value of the land as a child, helping out in the family fields watering and harvesting the maize, tomato, chili and lettuce.
As the oldest child in the family, he helped his mother in the kitchen, learning to prepare food using the ingredients available from the harvest. This is where he acquired his love of traditional cooking, and the unparalleled flavors, aromas and textures of Oaxacan cuisine.
Alex is an inspirational cook thanks to this strong connection to his past. In the contemporary culinary world, he knows how to accentuate authenticity in his plates, placing local ingredients from the vastly diverse state of Oaxaca in center stage, from indigenous species of produce to insects like chapulines, chicatanas and maguey worms.
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