“Hartwood: Bright, Wild Recipes from the Edge of the Yucatán”
When a couple of New Yorkers, Eric Werner and Mya Henry, left New York City to open a restaurant in Tulum called Hartwood, they built a place that chef René Redzepi dreams about — or so he says in the forward to Hartwood’s new cookbook. It must be true; last year, Redzepi included Hartwood in a list of his favorite Mexican restaurants for T. But the open-air restaurant’s food isn’t Mexican as much as it is made with tropical ingredients. The book includes recipes for roasted chicken with poblanos and tomatillos, and refreshing limeades and horchata — and how to do things you might learn while living and cooking in Mexico, like how to grill a whole fish. Never seasoned a cast-iron skillet? There are steps for that, too.
“Hartwood: Bright, Wild Recipes from the Edge of the Yucatán”
When a couple of New Yorkers, Eric Werner and Mya Henry, left New York City to open a restaurant in Tulum called Hartwood, they built a place that chef René Redzepi dreams about — or so he says in the forward to Hartwood’s new cookbook. It must be true; last year, Redzepi included Hartwood in a list of his favorite Mexican restaurants for T. But the open-air restaurant’s food isn’t Mexican as much as it is made with tropical ingredients. The book includes recipes for roasted chicken with poblanos and tomatillos, and refreshing limeades and horchata — and how to do things you might learn while living and cooking in Mexico, like how to grill a whole fish. Never seasoned a cast-iron skillet? There are steps for that, too.