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Meet Ruddy Rodriguez

Today we’d like to introduce you to Ruddy Rodriguez.

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
So my story starts off in January 9th, 2020 after being released from jail. I have always cooked since I was young. When I was released, I started a business called Fast Tuna. A friend said he could sell me the tuna and saw what I was doing and got very interested. He asked if I would like to work together with him since he was a cook as well. I agreed. We did a food tasting and offered four different dishes and they were all a hit. I chose to keep making the seafood because of the reactions we got. In April 2020 Hijoz de su Madre Mariscos was born. I learned everything I could and was in the kitchen day and night working on recipes. My friend and I ended up splitting ways and I kept going strong with the business. After a few short months, we got approached to be in TV and we did. Our dedication has earned us five stars in Google and Yelp and our followers have grown. People come from far to try my food reaching Indio, Palm Springs, San Fernando Valley, Long Beach and Oakland. We have shipped out products through the US and have even been contacted from Tokyo. I am currently working on a boat to sell my seafood from instead of a food truck. I have also had investors reach out to me wanting to invest and franchise. I also plan to help those that have walked in my shoes and show them it can be done by opening up an organization cake Kilos 2 Kilos. From negative to positive.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
The only obstacle in my way is that this whole time I have done this on house arrest. I will be completely free on May 1st, 2021.

Appreciate you sharing that. What else should we know about what you do?
So my business is called Hijoz de su Madre. I make and create seafood dishes. To me, it’s not only about taste but also the art. There are many people that do what I do but I set myself apart from the unique sauces and michelada mix I make. I want to take my food to the next level not just make food. It’s more like an infusion.

Are there any important lessons you’ve learned that you can share with us?
We can always take the negative or positive from a situation but one important thing I was able to learn from my partner was when I make something to take a picture of the taste. When you make something to recreate it the same, you need to take a picture of that taste and that’s what I did.

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