Fernando Ruiz, owner and head chef of Santa Fe’s newest culinary treasure, Escondido, has a story as fascinating and complex as his signature mole sauce. His journey, marked by both hardship and triumph, has led him from the sprawling ranches of Mexico to the bustling kitchens of Santa Fe, and ultimately, to a mission of giving back through food and mentorship.
A Chef Forged in Fire
Chef Ruiz discovered his love for cooking early in life, shaped by his upbringing on his grandfather’s ranch in Mexico. Surrounded by the tradition of home-cooked meals, he was drawn to the kitchen, where he observed his parents and grandparents at work. These experiences left a lasting impression, sparking a passion that would guide him toward a culinary career. “I always had a passion for cooking,” Ruiz reflects, crediting those early lessons as the foundation for his journey into the world of food.
The path to realizing his culinary dreams, however, was not straightforward. After encountering personal struggles and serving time in Maricopa County, Arizona, he found a renewed sense of direction in the kitchen. While working as an inmate, the discipline and artistry of cooking transformed his outlook. “On-the-job training, that’s the way to do it,” he says. “That’s the only way to learn, by watching.” This experience became pivotal, solidifying his determination to pursue a professional career in the culinary arts.
From Apprentice to Artist
After his release, Ruiz committed himself to his goal by enrolling in culinary school. Reflecting on the experience, he shares, “I hate to say this — and I say it all the time — I didn’t learn a whole lot in culinary school. Very basic.” Instead, Ruiz found that real-world experience was the cornerstone of his education.
This journey began in earnest with a pivotal move to New Mexico. “A family friend, Leo Valdez, offered me a way out of Arizona,” Ruiz explains. “He had property up in Española, and after a conversation with my mom, they decided it would be a good change for me. That was over 20 years ago, and I never left.”
The move marked a new chapter, allowing Ruiz to build a thriving culinary career in Santa Fe. At one of the first places he worked, he recalls, “That’s where I met my wife. She was a bartender, and I was a cook.” Over the years, he refined his craft at some of Santa Fe’s most notable establishments, including the Inn of the Anasazi and Santacafé. Ruiz also worked at The Ore House and Chama Land and Cattle Company, which he describes as his “dream job” at a big game hunting and trout fishing resort. These experiences enhanced his skills and solidified his reputation as a dedicated and talented chef.
Conquering the Kitchen: Chef Ruiz’s Food Network Triumph
Ruiz’s exceptional talent quickly captured the attention of Food Network producers, who were drawn to his remarkable culinary skills and engaging personality. Before long, he was stepping into the spotlight on national television, putting his abilities and ingenuity to the test in intense, high-stakes cooking competitions.
Guy’s Grocery Games
In 2017, Ruiz showcased his culinary prowess on Food Network’s Guy’s Grocery Games, hosted by the dynamic Guy Fieri. This fast-paced competition challenges chefs to navigate a grocery store obstacle course while crafting inventive dishes from limited ingredients and surprise twists.
Competing against three skilled chefs, Ruiz impressed the judges with his shrimp ceviche tostada, highlighting his ability to deliver bold and exciting flavors under intense pressure. His performance earned him the coveted title of champion.
Chopped
His competitive streak continued in 2018 when he triumphed on another Food Network favorite, Chopped. This adrenaline-filled contest requires four chefs to create three courses using a basket of mystery ingredients revealed at the start of each round. With ingenuity and skill, Chef Ruiz transformed the unusual components into standout dishes, including a pan-seared duck breast with a prickly pear gastrique. His innovative approach and ability to excel in a high-pressure environment secured him the title of Chopped champion.
Beat Bobby Flay
In 2019, Ruiz reached a career milestone when he went head-to-head with Bobby Flay on Beat Bobby Flay. In this ultimate culinary showdown, he faced off against the legendary chef, presenting his signature dish to a panel of judges. Drawing inspiration from his Mexican roots, he prepared chiles en nogada — a complex dish featuring poblano chiles stuffed with savory picadillo, topped with a walnut sauce, and garnished with pomegranate seeds. The judges unanimously favored his expertly crafted dish, earning him the win.
These high-profile victories went beyond personal accolades, spotlighting Ruiz’s extraordinary skill, creativity, and ability to thrive under intense conditions. They propelled his career to new heights, cementing his reputation as a top-tier chef and paving the way for his latest endeavor, Escondido.
Escondido in Santa Fe
Now, with Escondido, Ruiz has established a destination for “casual fine dining,” offering an enticing menu inspired by the coastal flavors of Northern Mexico. Located on Paseo Corazón, the restaurant features a welcoming setting enhanced by 59 carefully positioned speakers providing background music for an upbeat yet laid-back vibe.
Music plays a central role in shaping the Escondido experience, but Chef Ruiz ensures the energy is thoughtfully balanced. “It’s not going to be somewhere where you want to have a nice little quiet meal in the corner,” he explains, highlighting the restaurant’s aim to combine lively dynamics with a setting conducive to enjoyable conversation.
Escondido Dinner Menu
The menu at Escondido showcases an array of enticing options, celebrating North Mexican and coastal cuisine. Guests can enjoy fresh ceviches, tacos filled with flavorful carne asada, carnitas, barbacoa, or achiote-braised shredded chicken, alongside a selection of appetizers that set the stage for a memorable dining experience.
For those craving heartier dishes, the menu features highlights such as braised Chama Valley meats short rib served with ancho chile demi-glace and blue corn purée or grilled mahi mahi paired with ancho chile pesto cream and cilantro risotto. Chef Ruiz’s award-winning chile en nogada, the dish that earned him a victory over Bobby Flay, is a must-try for any visitor.
Escondido’s bar menu is equally impressive, boasting a curated collection of over 50 tequilas, 30 mezcals, and regional spirits like sotol and bacanora. Margarita enthusiasts will appreciate the handcrafted options, each thoughtfully mixed and served in a double old-fashioned glass. Specialty cocktails and ever-changing daily specials add to the bar’s appeal, offering something new for every visit.
Whether enjoying a cocktail or exploring the full dinner menu, Escondido delivers a uniquely satisfying culinary experience that blends creativity with the flavors of Northern Mexico. With its expertly crafted dishes and thoughtfully curated drinks, the restaurant provides a destination for casual gatherings and memorable evenings.
Escondido Brunch Menu
Escondido brings its culinary creativity to the weekend brunch scene with a menu that expertly fuses classic Mexican flavors with innovative touches. Guests can enjoy savory options like enchiladas and chilaquiles, balanced by sweet offerings such as French toast and refreshing fresh fruit platters.
This brunch experience — offered on Saturdays and Sundays — showcases another side of Chef Ruiz’s talent and dedication to bold, flavorful cuisine. The Escondido brunch continues to attract a loyal following, and reservations are strongly encouraged to ensure you and your party get a table.
Entrepreneurial Institute of Northern New Mexico Re-entry Program
Escondido is more than just a restaurant; it serves as a catalyst for positive change in the community. Ruiz, alongside co-founders Ralph Martinez, a community activist in Española, and Jamai Blivin, CEO of the workforce development nonprofit Innovate+Educate, established the Entrepreneurial Institute of Northern New Mexico Re-entry Program. This eight-week program, supported by a $75,000 allocation secured by State Representative Andrea Romero in the 2023 legislative session, provides inmates hands-on culinary training, a butchery course, and vital post-release support.
The program partners with nonprofits, magistrate courts, and parole offices in Santa Fe and Rio Arriba counties. Participants gain food safety certification, a $1,500 stipend, and professional kitchen tools, equipping them with the resources to start culinary careers. The initiative is tailored to non-violent offenders nearing the end of their sentences, providing a structured path to reintegration through meaningful employment.
The program has established partnerships with over a dozen restaurants in Santa Fe County and Española, ensuring graduates have job opportunities upon completion. This collaborative network facilitates employment and strengthens ties between the culinary industry and community re-entry efforts. Ruiz and his team aim to expand their impact by offering culinary classes directly within the Santa Fe County jail and the Penitentiary of New Mexico, training individuals before their release.
“Our goal is to be there at the prison gates when they’re released,” Ruiz shares, underscoring the program’s commitment to providing immediate support and opportunities. He envisions scaling the initiative across New Mexico, reaching all 10 state prisons, and recruiting chefs to replicate the model in other regions.
Looking to the future, Ruiz and his team remain dedicated to transforming lives through the program, fostering hope, and creating pathways for success. The initiative aspires to empower individuals to rebuild their lives by integrating culinary skills with community support while contributing to the local economy.
The Street Homeless Animal Project (SHAP) Partnership
The Entrepreneurial Institute of Northern New Mexico (EINN) demonstrates its commitment to community outreach through partnerships beyond its reentry program. One such collaboration was with the Street Homeless Animal Project (SHAP) — a month-long fundraiser to support people and animals in need.
As part of this effort, a special menu featuring Chef Ruiz’s signature dishes was introduced, with a portion of the proceeds directed to SHAP and EINN. Escondido reinforces its role in supporting local organizations dedicated to helping vulnerable individuals and their animal companions by merging culinary creativity with a sense of social responsibility.
This initiative highlights the restaurant’s mission to contribute meaningfully to the community, fostering a spirit of compassion and connection that strengthens New Mexico.
A Recipe for Change: Ruiz’s Impact on Santa Fe
Chef Fernando Ruiz’s story highlights the incredible power of determination, passion, and the belief in second chances. With Escondido, he has developed a restaurant where culinary mastery intersects with social impact, illustrating that food can be both a joy and a catalyst for positive change.
From overcoming personal struggles to becoming a renowned chef, his journey inspires others to see the potential for transformation. His efforts to support and uplift those on the margins demonstrate that second chances can spark extraordinary accomplishments.
Escondido reflects Chef Ruiz’s mission to make a difference. By creating a restaurant that unites excellent food with a purpose, he continues to inspire change and leave a lasting legacy.
This article was posted by Jess
