Jonathan Gold: Inside Corazon y Miel

The avocado frito is a flash-fried avocado wedge crusted with bread crumbs and coconut, nestled in a sweet habanero-laced mango chutney.   (Ricardo DeAratanha / Los Angeles Times)

Chef Eduardo Ruiz, formerly of Animal, is focusing his hard-won technique on the cuisine that he grew up eating in El Salvador.   (Ricardo DeAratanha / Los Angeles Times)

The new restaurant in Bell is in a former cocktail lounge on Atlantic Avenue. It’s just 10 minutes east of downtown.   (Ricardo DeAratanha / Los Angeles Times)

Sopa de lima is made with fried chicken feet.   (Ricardo DeAratanha / Los Angeles Times)

The bar is the project of Christian Pulido. You can get a version of the chile-spiked beer called michelada and the Ron Bull, a sweetened fizz of lime juice, beer and light rum.   (Ricardo DeAratanha / Los Angeles Times)

Sangrita y tequila is a traditional Mexican sipping combo of a shot of spicy/sour tomato juice and an icy shot of tequila or mezcal.  (Ricardo DeAratanha / Los Angeles Times)

Patrons share a horchata-tona, enough for two to four people.   (Ricardo DeAratanha / Los Angeles Times)

Chef Eduardo Ruiz at the kitchen’s service window.   (Ricardo DeAratanha / Los Angeles Times)

For dessert, one choice is the boca negra, chocolate cake, chipotle custard, ancho whip and blackberries.   (Ricardo DeAratanha / Los Angeles Times)