A World of Flavor

When Chef Ricardo Morffin first stepped into a kitchen, it wasn’t to cook. It was to wash dishes. He had just arrived in the United States from Mexico City, searching for opportunity. “If you had asked me 20 years ago if I would be cooking, I’d say no,” he recalled with a laugh.

That first dishwashing job would quietly spark a journey from the sink to the stove — one that would lead him to become part owner and executive chef at Latin Social, one of Colorado Springs’ newest and most ambitious dining destinations.

Chef Ricardo’s story is a testament to hard work, instinct and the quiet confidence that comes from perseverance. Without any formal culinary training, or even a family background in food, he taught himself everything he knows through observation, repetition and relentless curiosity.

“I never had any experience in the kitchen,” he said. “I started as a dishwasher, then moved to prep, then to baker, line cook, lead cook, and then the Chef.”

That history includes two decades of kitchen experience in Colorado, where he climbed the ranks to become the executive chef for all three Ambli restaurant locations: Ambli Global in Bellevue Station, Ambli Kitchen & Bar in Colorado Springs and now Latin Social, the second location in Colorado Springs.

When asked where his culinary gifts come from, he smiled and described the tattoo on his left arm, a strand of DNA entwined with kitchen utensils. “It’s just in me,” he said. “I don’t know how else to explain it.”

Ricardo is quick to note that his success is not his alone. His two business partners, Pariza Mehta and Kelly Morrison, have been with him for over twelve years. “I wouldn’t do this without them,” he emphasized. “Partnerships don’t always work out, but we make it work. We’re the perfect trifecta here.”

Together, they’ve built a brand centered on authenticity, culture and connection. Being from American, Indian and Mexican backgrounds, each member of the team brings their cultural backgrounds and lived experiences to their work. “The three of us agree that food brings culture into the conversation,” he says. “And a good meal can bring more than just conversation. It’s an experience. That’s what we’re trying to create — an impact on every guest that walks through the door.”

Chef Ricardo and his team created a menu that invites guests to experience the world through food, specifically through a Mediterranean lens. “We want people to know that Mediterranean cuisine is more than just pitas and gyros,” Ricardo said. “France, Italy, Portugal, Greece, Turkey … it’s a whole world of flavors. We want to encourage people to try them.”

Located at 316 N. Tejon St. in downtown Colorado Springs, Latin Social brings something fresh to the city’s dining scene. In a town long dominated by more traditional fare, the restaurant introduces diners to new tastes and textures presented with a refined yet welcoming flair. The menu, designed entirely by Ricardo, reflects his experimental and evolving style. He keeps notepads everywhere that he uses to capture flashes of inspiration. “Sometimes it’s a note, sometimes a voice memo,” he explained. “I’ll try something, refine it, and if it works, we put it on the menu.”

When asked what menu item guests couldn’t leave Latin Social without trying, Chef Ricardo didn’t hesitate to name the French Onion Oyster, a playful dish that captures Latin Social’s spirit of innovation. The dish features a hot, fully cooked oyster on the grill, topped with French Onion Soup, Gruyère cheese and a tiny croissant. “It’s been accepted really well,” he said. “People love it.”

Chef Ricardo’s favorite moment in the restaurant comes when the food reaches the table. “I like when we bring a dish out and guests say, ‘Wow, that looks good,’” he said. “And then they taste it and think, ‘Wow, it tastes even better.’ That’s what I want every time.”

That dual “wow” factor, visual and sensory, is the standard he holds for every plate. But beyond flavor and presentation, Ricardo and his team focus on creating a complete house experience.

“The experience we give to customers is top-notch — always unique and always great,” he said. “We’re not a copy of anybody. We’re authentic. From the front of the house to the back of the house, we strive for the best guest experience all the time. That’s our priority.”

Ambli’s expansion into Colorado Springs represents both a business opportunity and a personal evolution for Ricardo. “I love it here,” he said. “Colorado Springs is growing fast. It’s finally becoming a big city.” Latin Social’s location in the heart of downtown gives it a front-row seat to the city’s cultural transformation. Ricardo recently joined a group of local chefs in discussions with the city’s tourism bureau about attracting Michelin reviewers to Colorado Springs as the culinary community is gaining momentum.

“When people hear ‘Latin,’ they think we’re Latin American,” he explained. “But we’re Mediterranean. We’re from the Latin side of the world. That’s what makes Latin Social special. It’s about blending cultures and bringing people together.”

Despite his success, Chef Ricardo remains grounded. His schedule is a grueling six days a week, often from morning to night, balancing menu development, training and management across multiple locations. But the reward, he said, lies in the connections he makes with guests.

“You never know who’s walking through your door,” he said. “You meet people, make friends, build community. When someone chooses your restaurant out of all the options out there; it’s a good feeling.”

His family, too, has embraced his unexpected career path. “They’re all very surprised,” he said, laughing. “But when they try my food, they love it.”

When asked what advice he’d give to young entrepreneurs or aspiring chefs, Chef Ricardo chuckled. “Run! Don’t do it!” he joked before turning serious “Just keep focused. The most valuable thing is to trust yourself. You have to be confident and work hard. A restaurant doesn’t succeed because of a brand. It succeeds because of the people behind it.”

That perspective, earned through two decades of trial, error and triumph, defines Ricardo’s approach to both cooking and life. He may not have planned to be a chef when he arrived in the U.S., but his story proves that sometimes, purpose finds you when you least expect it.

Latin Social 316 N. Tejon St. Colo Spgs, CO 80903 amblidenver.com/amblilatinsocial