Corazón y Miel

Chef Eduardo Ruiz, who honed his skills in Animal’s kitchen, goes far east to launch his own little passion project, Corazón y Miel (6626 Atlantic Ave., Bell; 323.560.1776). It’s a place where you can grab a Salvadorian turkey leg sandwiches and jalapeño relleno, while drinking cocktails in religious candleholders. As they explain, they are a collision of flavors, influences, and all things Latin.