A Southwestern & Mexican Tasting Dinner

Chef Fernando Ruiz at EDWINS

A Southwestern & Mexican Tasting Dinner

Friday, January 10th

EDWINS welcomes Chef Fernando Ruiz, one of the most compelling voices in modern Southwestern and Mexican cuisine, for a one-night-only tasting dinner.

A three-time Food Network Champion, Chef Ruiz has claimed victories on Guy’s Grocery Games, Chopped, and most famously Beat Bobby Flay, where he stunned judges with his take on chiles en nogada. His cooking is bold, soulful, and deeply rooted in the flavors of the American Southwest and Mexico—layered chiles, bright acidity, earthy corn, and fire balanced with finesse.

Chef Ruiz brings decades of experience from the Santa Fe region and beyond. In August 2024, he opened Escondido, his first signature restaurant, a culmination of a lifetime spent honoring heritage, technique, and storytelling through food.

The Chef Behind the Plate

Born in Phoenix, Arizona, Chef Ruiz split his childhood between the city and his family’s ranch in Mexico. His early life was turbulent—marked by hardship, incarceration, and ultimately transformation. While serving time in his early twenties, Ruiz earned his G.E.D. and made a pivotal decision to change course. He enrolled in culinary school and graduated in 1999, launching a career that would eventually bring him national acclaim.

After years cooking in Colorado and New Mexico, Ruiz met his wife, Michelle Romero, whose influence he credits as foundational to his success. Her encouragement reignited his passion for cooking and pushed him to pursue his craft at the highest level. Humble and grounded, Ruiz often says, “Behind every great man is an even greater woman.”

The Dinner

This exclusive tasting menu highlights Chef Ruiz’s signature style—elevated Southwestern and Mexican cuisine that is deeply personal, ingredient-driven, and unapologetically flavorful.

Featured Courses Include:

• Oyster “Montado”
  Raw oyster, shrimp ceviche, tomatillo–mezcal mignonette, salsa negra

• Shrimp Posole
  Gulf shrimp, hominy, guajillo chile, shaved radish, purple cabbage, key lime, cilantro micro-greens

• Grilled Strip Loin
  Blue corn purée, grilled squash, ancho-chile demi-glace, salsa fresca

• Champurrado
  Mexican hot chocolate, churro

Each course is designed to tell a story—of place, resilience, tradition, and evolution—brought to life through bold flavors and refined technique.

An EDWINS Experience

As with all EDWINS dinners, this evening celebrates craftsmanship, mentorship, and the power of hospitality to transform lives. Seats are limited for this intimate experience.

Date: Friday, January 10th
Location: EDWINS Leadership & Restaurant Institute
Seating: Limited availability

Join us for an unforgettable night with one of the most dynamic chefs working in Southwestern and Mexican cuisine today—only at EDWINS