Try meals by Chef
Ruben Garcia
About
Ruben has worked in restaurants all around NY for the past 10 years. He worked at Palm Too and Extra virgin in the past years and now works mainly as a freelance chef for clients all around NY. He specializes mainly in catering and brings top notch food to CookUnity.
Kitchens
Meals by Ruben Garcia are prepared fresh in small batches in local kitchens across the country.
Set your preferences
Let us know what you love to eat, then choose your meal plan –– from 4 to 16 meals per week.
Choose your meals
Our chefs are in constant creation mode. Every weekly menu boasts new craveable meals for you to order.
Heat and plate
Every meal comes with Chef heating instructions. Set the table, plate your meal, and savor the experience.
Repeat
Choose something new every week or stick with your staples. We'll be in the kitchen cooking up your next mouth-watering meal.
Ruben Garcia’s meal reviews
Indulge in the thoughts and stories surrounding meals by Ruben Garcia
4.2
Based on 219135 reviews
Spicy Chicken Tenders
like
Nathan Farrell · 05/12/26
Shrimp & Zucchini Linguine
add more garlic
kaly cook · 05/12/26
Short Rib Ragu over Pappardelle
Tasty but the half inch of grease at the bottom was hard to handle
Caroline Raiford · 05/12/26
Mexican ‘Cochinita Pibil’ Pork Bowl
Yummy! Pork was cooked well. There was a little spice which gave it that extra pop. I will be ordering this again!
Kristin Maloney · 05/12/26
Crispy Salmon Tacos
Great taste
Salina MECHAM · 05/12/26
Short Rib Ragu over Pappardelle
Needs more asparagus.
Brian Chandler · 05/12/26
Shrimp & Herbed Cauliflower Rice
The shrimp was really tasty, but the cauliflower rice was a little bland.
Brian Chandler · 05/12/26
Shrimp & Zucchini Linguine
EVERY SINGLE BOX HAS A SAUCE THAT THE LID IS NOT CLOSED DOWN. It is fortunate I liked this dish, since the whole cup completely covered the whole meal. Nothing was in the cup when I opened the dish. It would be nice to have more than 2 bites of zucchini. Tomatoes are always too soft on arrival. Shrimp is large and tastey,
judy kidson · 05/11/26