Hartwood
The Idiot's Guide to Breaking Down a Fish
“Breaking down a fish gets you more in touch with where it comes from. And it saves you money. That’s what it comes down to at the end of the day.”
Dirty Work: Mezcal and Ceviche with Eric Werner of Hartwood
Eric Werner of Hartwood in Tulum, Mexico stopped by the MUNCHIES kitchen for Yucatecan-inspired feast.
Maya Prawns with Chipotle Mezcal Sauce
Slathered in a chipotle mezcal sauce, these grilled prawns manage to be refreshing and smoky at the same time.
Ceviche de Atún with Ruby Red Leche de Tigre Recipe
Refreshing, light, and marinated in chamomile. This isn't your average ceviche.
Our Favorite Cookbooks of 2015
We here at MUNCHIES have tirelessly racked our greasy brains to compile the best food-related gifts on planet Earth, and quite possibly the universe. Behold, The MUNCHIES Holiday Gift Guide.
This Coconut Cake Is Better Than Your Grandmother's
This coconut cake recipe hails from a restaurant in the middle of one of Mexico's lushest jungles, and tastes so much better than the version your grandmother makes.
Toasted-Coconut Cake Recipe
This batter gets its luscious, moist texture from coconut oil, rich coconut cream, lime juice, and rum.
How to Run a Restaurant in the Middle of the Jungle
"It's exciting to be in a kitchen and see a monkey jump in and take one of the bananas that's ripe," says chef Eric Werner of Hartwood in Tulum. "Sometimes it's a clear indication of what fruit is really ready and at its most delicious."