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.
His culinary offering highlights the best traditional recipes made with specially selected locally-sourced products, like venison, wild boar, lamb, duck, fish and seafood.
Alejandro Ruiz is widely known as an ambassador for Oaxacan gastronomy and has represented this celebrated cuisine around the world.
With his dedication to the art, and distinguished career, this chef will surely continue to play a part in the culinary history of the south of Mexico.
HIGHLIGHTS FROM
ALEJANDRO'S CAREER
Awarded as the best local restaurant
Gourmet Awards 2018 by Travel+Leisure México
Awarded a one of the 50 people who are transforming Mexico
Quién Magazine
His first book "Alejandro Ruiz, Cocina de Oaxaca" received the García Cubas 2018 award
Awarded as the best hotel restaurant
Gourmet Awards 2017 by Travel+Leisure México
Awarded as the best restaurant in the interior of Mexico
Food & Travel Reader Awards 2016
Tribute to chef Alejandro Ruiz
Wine & Food Festival - Riviera Maya
Awarded as the best restaurant in the interior of Mexico
Food & Travel Reader Awards 2015
Awarded as the best restaurant of Mexico
Food & Travel Reader Awards 2014
Awarded number 34 on the list of Latin America's 50 Best Restaurants
The World's 50 Best Restaurants
Alejandro's recipes was included in the publication of the book "The best recipes of the Top Chefs of Mexico"
Larousse Éditions
Awarded as the best hotel restaurant
Gourmet Awards 2011 by Travel+Leisure México
Awarded for being part of one of the 50 best restaurants in Mexico
Five Star Diamond Award 2010
Awarded for being part of one of the 50 best restaurants in Mexico
Five Star Diamond Award 2009
Awarded in the first book of "The Top Chefs México"
Larousse Éditions
He created the first gastronomic and cultural festival "El Saber del Sabor" in Oaxaca
Awarded for being part of one of the 50 best restaurants in Mexico
Five Star Diamond Award 2008