Inside the warm ambiance of Kiawe Roots in Lawai, Hawaii, co-founders Mark and Tricia Ruiz have nurtured not merely an entrepreneurial endeavor but a culinary narrative steeped in familial tradition and rich, diversified heritage. The Ruiz’s, in association with part-owner Rodney ‘Kaulana’ Baptiste, have crafted an establishment that deftly melds their diverse culinary backgrounds and Kaua’i’s lush, abundant flavors into a tangible, edible experience.
With Tricia Ruiz offering insight into the deep-rooted family aspect of the establishment, she expressed, “We are Filipino, Portuguese, Puerto Rican, Hawaiian, Japanese, and they have a little bit of French as well. We always had this dream with my wife coming back home and making the food that we love to eat when we’re all as a family cooking out in the backyard.” Her words underscored an essence of home and heritage intertwined with their offerings.
One such offering, the Jawaiian Jerk Pork Ribs, embodies the establishment’s capability to juxtapose flavors and culinary traditions. A spice-laden dry rub encapsulates the ribs, a culinary dialogue that speaks of “allspice, chili peppers, sugar, garlic, salt,” as was articulated by Tricia Ruiz during a segment with Kauai TV. It’s a dish that subtly maneuvers between the realms of sweetness and spice, with Amanda Smith, the host, affirming its prowess by noting, “It’s got sweetness, it’s got spiciness…the sauce is perfect.”
The culinary dialogue that Kiawe Roots engages in traverses beyond the conventional, introducing diners to renditions of familiar dishes that nod respectfully to tradition while boldly asserting their own unique variations. Grandpa’s chili, according to Tricia, maintains its bean-less composition, honoring “Mark and Kaulana’s Grandpa’s recipe,” but doesn’t shy away from a “modern flair” introduced through a cilantro crema, blending historical and contemporary culinary narratives into a cohesive, flavorful experience.
The lineage of familial recipes carries forward with the presence of Dad’s Fried Chicken Wings, originating from Tricia’s father. With a method involving marination “for at least a day in our ginger marinade,” which encompasses ingredients such as “ginger, garlic, rice wine sake, pepper, and salt,” the dish is not only a testament to culinary artistry but a tangible connection to the past, passed through generations and now presented to guests.
Yet, amidst the robust, hearty offerings, Kiawe Roots maintains an aspect of innovation and refreshment within its dishes. A particular mention was made regarding the cantaloupe namasu, a deviation from conventional accompaniments, offering “a little crunch” to the aforementioned ribs and integrating a distinctive, refreshing twist to their culinary tale.
The Sunrise, Kiawe Roots’ innovative culinary approach to Loco Moco, exemplifies their capability to marry tradition and innovation. With a composition involving rice, pulled pork, an egg, and a calamansi mango vinaigrette, the dish ventures beyond the expected, illustrating the establishment’s proclivity for culinary creativity and exploration within the bounds of familiar landscapes.
A deeper look into the establishment through the experiences shared on Kauai TV and by the Ruiz family themselves provides a lens through which one can perceive Kiawe Roots not merely as a dining locale but a confluence where culinary tradition, familial narratives, and innovative approaches to food coalesce into an entity that shares and celebrates a rich, diverse heritage through every plate served.