He is recognized for representing the gastronomy of Oaxaca and for promoting Oaxacan cuisine around the world.
[3] In 2012, the Éditions Larousse included him in the publication of the book "Las mejores recetas de los Top Chefs de México" (The best recipes of the Top Chefs of Mexico).
[5] In 2014, Food and Travel Reader Awards recognizes it as the best restaurant in the interior of Mexico and won in 2014, 2015 and 2016.
[9][10] In 2018, he published his first book "Alejandro Ruiz, Cocina de Oaxaca", which received the García Cubas 2018 award.
[11][12] In December the magazine Quien awarded him a recognition in its 2018 edition as one of the 50 people who are transforming Mexico.