Corazon Y Miel


Photograph courtesy

It’s not often that Bell finds its way to these pages. When that happens, it is usually for the city’s surplus of primo Mexican cuisine. The first restaurant from Animal grad Eduardo Ruiz is not authentic—it’s barely Mexican. The converted dive is instead putting out Latin dishes that feel more tapas bar than taquería. Fried avocado stays firm beneath a coconut and panko crust. In the astounding ensalada de cueritos, pig skin arrives puffed like pork rinds and as pleasantly chewy strips tossed with chile con limón dressing. We admire the pan con chompipe—a Salvadoran sandwich boasting a whole turkey leg. The agave cocktails would fit in at any thriving drink slinger. » 6626 Atlantic Ave., 323-560-1776 or