Chef Ze Sergio Hernandez Ruiz shares his passion for Latin American flavours by introducing us to his favourite chillies, revealing how they shape his cooking at Tamoka
Born and raised in Mexico, Chef Ze Sergio Hernandez Ruiz has built his career on a deep respect for ingredients and a hands-on approach to cooking. As Chef de Cuisine at Tamoka, The Ritz-Carlton, Dubai, Chef Hernandez Ruiz remains committed to Latin American flavours and sustainable practices. His journey began with a degree in Gastronomy in Mexico, followed by kitchen roles at W Punta de Mita and Sobe Dubai Rooftop Lounge before joining Tamoka’s opening team in 2021.
Over the years, Hernandez Ruiz has helped shape the restaurant’s identity, from developing dishes to mentoring kitchen staff. Passionate about farm-to-table cooking, he is a driving force behind the hotel’s vertical farming efforts, bringing freshly grown ingredients straight to the plate. Here Chef Hernandez Ruiz shares his favourite ingredient in the kitchen.
At Tamoka, chillies are more than just an ingredient, they define the ceviches and shape the flavours across the menu. Each brings its character, from heat levels to aromas, colours, and textures. Used fresh, as a paste, dried, smoked, or crushed, they add depth, complexity, and a signature boldness to Tamoka’s dishes.
These chillies, blended with crisp vegetables, a splash of fresh lemon juice, crunchy cancha, and fragrant coriander, create the perfect balance of heat, acidity, and texture. At Tamoka, Chef Hernandez Ruiz carefully selects the right chilli for each dish, ensuring every bite is an explosion of Latin American flavours.
Chef Ze Sergio Hernandez Ruiz’s favourites
Ají Amarillo
A vibrant yellow chilli, essential in Peruvian cuisine, delivers balanced heat and fruity complexity.
Ají Rocoto
Spicier than ají Amarillo, with a slightly sweet heat that enhances the freshness of ceviche.
Habanero
Fiery and tropical, bursting with flavour and vibrant colour.
Chiltepin
A rare, tiny chilli from Mexico with an intense heat that gives ceviches and sauces a bold twist.
