ERIC WERNER/ rewriting the menu in tulum @ dining & wine/ NYT photos by adriana zehbrauskas (via charles l)

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It is about food made in Mexico, using the stupendous ingredients found in Mexican waters, forests and fields. But Hartwood, a restaurant opened here by New York expatriates in 2010, is an experiment in inventing food that is avant-garde and ancient, global and local — and, fortunately, delicious.

“I didn’t even consider cooking Mexican food,” said Eric Werner, the restaurant’s chef, co-owner, forager, general contractor, waste management expert and agricultural apprentice. “I would never try to do what the cooks do here. They have local food in their bones.”

Full story HERE with more pics.

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