Hartwood: Bright, Wild Recipes from the Restaurant at the Edge of the Yucatan by Eric Werner and Mya Henry

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Notes about this book

  • talieUS on December 27, 2015

    One of the review says that it's for reading only.....totally disagreed! it's a wonderful book with amazing recipes. I love the cervices and made already few of them with fishes similar to the ones recommended in the recipe. A beautiful and very inspiring book. Enjoy it.

Notes about Recipes in this book

  • Avocado-leaf short ribs with serrano-chile creamed corn

    • TrishaCP on September 12, 2017

      The ribs were good but the corn was absolutely outstanding. There are many steps, and I chose to cook the short ribs, reduce the sauce, and grill the corn/jalapeno the day before when I had more time, making this a two-day project. I found the description of what type of ribs to use to be totally confusing, but I had about 1 1/2 pounds of standard beef ribs from the farmer's market, so just went with those and braised them until the meat fell off the bones. I included all of the braising elements, but had to use dried avocado leaves. (Fennel pollen or seeds are an option provided.) I forgot to retain the chiles when I strained the liquid for the sauce, so I didn't serve any, but I also puzzled over whether they meant the ancho chiles as well? The corn was spicy and creamy, even though I only added enough sour cream to blend it. I only used one serrano, and it was hot enough since my jalapeno was spicy.

  • Pickled jamaica eggs

    • zekekoch on January 16, 2016

      boil 12 eggs 8 min peel eggs and add to: 1/2 cup sugar + 1 cup dried hibiscus flowers + 1 qt white vinegar let sit for 8 hours (stirring occasionally)

    • zekekoch on January 16, 2016

      (the recipe calls for 1 cup sugar, but I cut it in half)

  • Roasted beets with avocado-habanero crema

    • meggan on February 07, 2020

      I kind of shortcut the crema - instead of sour cream I used Mexican Crema and added mashed avocado and habanero hot sauce. It was very good!

  • Costillas

    • MmeFleiss on February 09, 2017

      Wow. I was initially worried that this would be overcooked due to the long cooking time, but it was succulent and finger-licking good. Like the Momofuku bo ssam, this was a fairly easy recipe that just takes all day to cook (most of which is hands off until the last 15 mins or so). I covered mine with a banana leaf, but I don't it's worth the trouble getting it just for this dish especially since I didn't feel like its use was noticeable in the final product.

  • Roasted camotes with chamomile, honey, and pepitas

    • MmeFleiss on February 09, 2017

      I made this as my side dish today, and while it tasted fine it didn't wow me. Not worth a repeat for me.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    ...bask in the spirit of the Hartwood restaurant, make the recipes at home and be transported to the heart of the Yucatan.

    Full review
  • What's Gaby Cooking

    I’ve been dying to get myself to Tulum specifically to eat at Hartwood – but in the meantime, I’ll settle for this cookbook.

    Full review
  • San Francisco Chronicle

    Best Cookbooks of 2015: Hartwood has since become a place where the ultra-local cuisine...has drawn an international following, and its two happy chef-partners have built a home. We want in.

    Full review
  • Eater

    This is not a book most people will cook from...It is a book meant to be read and admired and left on coffee tables until the next beautiful momento takes its place.

    Full review
  • ISBN 10 157965620X
  • ISBN 13 9781579656201
  • Published Oct 20 2015
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Artisan

Publishers Text

The best things happen when people pursue their dreams. Consider the story of Eric Werner and Mya Henry, an intrepid young couple who gave up their restaurant jobs in New York City to start anew in the one-road town of Tulum, Mexico. Here they built Hartwood, one of the most exciting and inspiring restaurants in the world. Mya Henry took on the role of general manager, seeing to the overall operations and tending to the guests, while Eric Werner went to work magic in the kitchen.

The food served at Hartwood is “addictive,” says Noma chef René Redzepi, adding, “It’s the reason people line up for hours every single day to eat there, even though their vacation time is precious.”

Werner’s passion for dazzling flavors and natural ingredients is expertly translated into recipes anyone can cook at home. Every dish has a balance of sweet and spicy, fresh and dried, oil and acid, without relying heavily on wheat and dairy. The flavoring elements are simple—honeys, salts, fresh and dried herbs, fresh and dried chiles, onions, garlic—but by using the same ingredients in different forms, Werner layers flavors to bring forth maximum deliciousness. The recipes are beautifully photographed and interspersed with inspiring, gorgeously illustrated essays about this setting and story, making Hartwood an exhilarating experience from beginning to end.

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