Hartwood: Bright, Wild Flavors from the Edge of the Yucatán

by Eric Werner, Oliver Strand (Primary Contributor), Eric Werner

Winner, IACP Cookbook Award for Culinary Travel

Named a Best & Most Beautiful Cookbook of the Year by Bon Appétit, Cooking Light, Departures, Fine Cooking, Food52, Fort Worth Star-Telegram, Los Angeles Times, San Francisco Chronicle, The New York Times Style Magazine, Vice, Yahoo!, and more

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.
 

Genres: Cookbooks, Food, Cooking, Travel, Nonfiction

304 pages, Hardcover

First published October 20, 2015

Reviews

[Lisa Laureano · Rating 5 out of 5]

I just got back from Tulum, but after reading Hartwood, I feel like I haven't really been there because I didn't know all the secrets that Eric Werner and Mya Henry have learned from living there and running their restaurant. This was a library check-out, but I am purchasing it ASAP; not only are the recipes enticing, and the photography beautiful, but the book inspires with its authors' reverence for their adopted home and lifestyle.

[Dylan Hardin · Rating 4 out of 5]

A lot of nice fresh recipes and definitely a go to for summer grilling

[Liquidlasagna · Rating 3 out of 5]

First book liked by Alice Waters that I didn't like

the salsa recipe didn't really get me excited, merely seemed traditional and pretty ordinary
just the balance of spices was the most interesting part, and even that didn't blow me away

if you want exotica, and some high-end oddball Mexican book for completion sake because two high-end reviewers loved it, great

rather stick to the two pioneers of mexican, Diana Kennedy and Rick Bayliss.

.............

Well I looked more deeply into it

I will bump it up to three stars, but it still feels like 40% a 2-star book.
It's more like an interesting book to try things once
and say 'That was interesting'

and put it back on the shelf as a curio.....

But I think the pork, beef and chicken recipes
are the star of the book

and the other stuff frankly I can't get excited about

the level of cookery style is high, and if you enjoy 30% of the recipes, I'd say it's worth it.

I'm not crazy about the book, but it's a lot better than these 5-star restaurants that use the craziest of ingredients, or sometimes esoteric stuff only found within 100 miles of their cafe and no where else on the planet

This book is a queasy mixture of highly interesting, and slightly dull on one....
It's unusual in a bad way, and yet unusual in a good way.

if it wasn't for the pork and chicken dishes, this book would be a
no way Jose rating for me

I guess Alice Waters, was right after all, but I give this an unenthusiastic thumbs up every other Wednesday!

..............

Eric and Mya are doing something extraordinary at Hartwood. They are living in rhythm with the nature of the place, and have become deeply connected to the Mayan culture: farming, gardening, foraging, harvesting, and exploring the unique and fascinating flavors of the land. The restaurant and this beautifully composed book are a tribute to the way of life they have created, and all that they have learned.

Alice Waters

..............

Here!

Tomatillo Salsa
8 tomatillos
1 small red onion
1 table mashed roasted garlic
1/2 jalapeno
2 tea coriander seeds
1 table kosher salt, plus more to taste
1 tea freshly ground black pepper, plus more to taste
2 table olive oil
1 teaspoon honey
2 cups cilantro leaves
14 cup water
1/2 cup fresh lime juice (from 4 to 6 limes)

the honey is about the only surprise

.........

oh heck

14 pickled things
roasting garlic oil/garlic/Chile oil/onion oil/burnt onions

Jicama salsa with mint crema
jicama - oranges - mint - pepitas - honey - limes - sour cream - sunflower seeds

Mint crema
mint - sour cream - limes - honey - pepitas [aka pumpkin seeds]

Lentil and papaya salad with lime and honey vinaigrette

Valladolid tomato salad
basil - sunflower seeds - limes
honey - heirloom tomatoes - sunflower sprouts
red onions - white vinegar - cotija cheese

Grilled nopales salad with queso cotija

Chilled avocado soup with epazote
avocados - white onions - carrots - celery - black peppercorns
coriander seeds - epazote - limes - red cabbage - habanero chiles
cucumbers - radishes - honey - red onions

Chilled sandia soup
Roasted camotes with chamomile, honey, and pepitas

Blistered platanos with honey
Roasted beets with avocado-habanero crema

Creamed yuca
yuca root - shallots - garlic - heavy cream - thyme - oregano - olive oil

Charred spring onions
spring onions - garlic - olive oil - dried guajillo chiles - thyme - oregano

Ceviche de aguja with ginger and mezcal
fresh ginger; limes; cucumbers; mezcal; honey; serrano chiles; dried chamomile flowers; marlin fillets; white onions; white vinegar; radishes; avocados

Ceviche de atun with ruby red leche de tigre
tuna steaks; dried chamomile flowers; cucumbers; carrots; beets; red onions; tomatoes; serrano chiles; limes; coconut water; grapefruits; avocados; radishes; jalapeño chiles

Ceviche de jurel with saramuyo and coconut water
star fruit; red onions; jalapeño chiles; dragon fruits; cilantro; basil; mint; coconut water; coconut cream; limes; saramuyo; jurel

Saramuyo salsa
coconut water; coconut cream; limes; saramuyo

Ceviche de robalo
oranges; limes; red onions; red serrano chiles; coconut water; cucumber juice; grapefruits; radishes; jicama; cucumbers; opal basil; avocados; robalo

Ceviche de wahoo with pink grapefruit
pink grapefruits; mandarin oranges; limes; honey; wahoo; cherry tomatoes; white onions; white vinegar; serrano chiles; basil; purple basil; mint

Sierra dip with guajillo Chile flatbreads
oranges; limes; dried guajillo chiles; coriander seeds; cumin seeds; black peppercorns; Chardonnay wine; white vinegar; tarragon; oregano; carrots; capers; sour cream; all-purpose flour; olive oil; dried arbol chiles; sierra

Guajillo caper sauce
dried guajillo chiles; coriander seeds; cumin seeds; black peppercorns; Chardonnay wine; white vinegar; tarragon; oregano; carrots; capers; sour cream

Pulpo asado with roasted potatoes and coriander dressing
thyme; oregano; octopus tentacles; garlic; olive oil; new potatoes; white onions; coriander seeds; cilantro; honey; mustard greens; limes; dried cascabel chiles; red onions; bay leaves; shallots; xcatic chiles

Grilled calamar salad
dried chickpeas; white onions; carrots; thyme; oregano; bay leaves; heirloom cherry tomatoes; spinach; radishes; limes; purple basil; basil; zapote negro; sunflower seeds; dried guajillo chiles; dried arbol chiles; cacao nibs; tamarind pulp; honey; ground coffee; ground cinnamon; calamari; allspice berries; black peppercorns; olive oil

Pulpo tostadas
new potatoes; olive oil; garlic; limes; honey; red onions; radishes; cilantro; cucumbers; sal de gusano; avocados; arbol chiles; hydrated lime (calcium hydroxide); dried corn; thyme; oregano; cooked octopus; heirloom tomatoes

Maya prawns with chipotle mezcal sauce
beet greens; carrots; scallions; prawns; chile powder; cucumbers; radishes; mandarin oranges; canned chipotle chiles in adobo sauce; limes; white vinegar; mezcal

Chipotle mezcal sauce
canned chipotle chiles in adobo sauce; mezcal; limes; white vinegar

Grilled lobster with creamed yuca
whole lobsters; coconut oil; red onions; dried guajillo chiles; garlic; heirloom cherry tomatoes; oranges; epazote; cilantro; yuca root; shallots; olive oil; heavy cream; thyme; oregano

Fried sardines with chile lime salt
fresh sardines; canola oil; all-purpose flour; limes; dried arbol chiles

Grilled coronado fillets with pina and chaya
pineapple; sour cream; ground arbol chiles; garlic; olive oil; chaya leaves; oregano; lemons; thyme; dried cascabel chiles; red onions; bay leaves; honey; coronado fillets

Red snapper with chayote and avocado-leaf dust
split peas; heavy cream; dried avocado leaves; ground cumin; ground arbol chiles; red snapper fillets; dried cascabel chiles; bay leaves; thyme; olive oil; chayotes; red onions; oregano

Grouper with white bean salad and cilantro crema
dried navy beans; onions; carrots; oregano; poblano chiles; arugula; cilantro; limes; honey; grouper fillets; red onions; butter; sour cream; garlic; olive oil; jalapeño chiles; thyme

Pan-roasted grouper cheeks with radishes and tomatoes
radishes; radish greens; white onions; white vinegar; tomatoes; basil; grouper heads

Roasted grouper collar
dried cascabel chiles; thyme; bay leaves; olive oil; spring onions; habanero chiles; limes; shallots; garlic; honey; radishes; beet greens; mizuna; sal de gusano; oregano; red onions; grouper collars

Fish head soup [with cinnamon sticks and chamomile!!]
fish heads; red peppers; tomatoes; white onions; red onions; garlic; olive oil; habanero chiles; dried arbol chiles; dried pequin chiles; cinnamon sticks; Mexican oregano; black beans; dried kidney beans; dried lima beans; honey; chamomile; thyme; oregano; xcatic chiles

Costillas
onions; carrots; celery; pineapple; pork ribs; dark beer; dark honey; whole star anise

Agave pork belly with grilled pina
pork belly; poblano chiles; habanero chiles; serrano chiles; agave nectar; pineapple; apple cider vinegar

Lechon
whole piglet; white onions; celery; sweet potatoes; ground allspice; ground cumin; cinnamon sticks; dried arbol chiles; honey

Slow-grilled pork belly with cacao beans and melon de milpa
Ingredients: honey; dried cascabel chiles; thyme; garlic; olive oil; dried pasilla chiles; pork belly; cacao nibs; oregano; red onions; bay leaves; melones de milpa

Pork chops with amaranth porridge and grilled leeks
amaranth seeds; milk; leeks; dried cascabel chiles; olive oil; thyme; bay leaves; pork chops; red onions; oregano

Rib eye with pepita-lime butter
beef rib-eye steaks; allspice berries; arbol chiles; habanero chiles; limes; butter; pepitas

Avocado-leaf short ribs with serrano-chile creamed corn
beef short ribs; yellow onions; avocado leaves; garlic; carrots; red peppers; habanero chiles; dried ancho chiles; allspice berries; corn; limes; jalapeño chiles; sour cream; coconut water; serrano chiles; dried arbol chiles

Veal chops with red pepper-pomegranate salsa
veal rib chops; white onions; olive oil; allspice berries; red peppers; pomegranate seeds; white vinegar; habanero Chile powder

Red pepper-pomegranate salsa
red peppers; pomegranate seeds; white vinegar; habanero chile powder

Roast chicken with poblanos and tomatillos
whole chicken; chicken stock; onions; shallots; garlic; carrots; celery; tomatillos; poblano chiles; dried arbol chiles

Chicken legs recado rojo
achiote seeds; oranges; cumin seeds; coriander seeds; whole cloves; allspice berries; black peppercorns; dried avocado leaves; ground cinnamon; Mexican oregano; garlic; chicken legs; apple cider vinegar

Chile peqúin lamb with tomatillo-mint sauce
pequin chiles; avocado leaves; allspice berries; rack of lamb; tomatillos; pepitas; habanero chiles; mint; basil; cilantro; garlic; olive oil; limes; honey; thyme; oregano; white onions

Horchata cake
sunflower oil; ground cinnamon; all-purpose flour; sugar; butter; eggs; yogurt; cream cheese; honey; long grain rice; cinnamon sticks; allspice berries; zapote negro

Chocolate habanero cake with chocolate avocado buttercream
flour; sugar; butter; ground coffee; cocoa powder; ground cinnamon; ground allspice; ground ancho chiles; ground chipotle chiles; habanero chile powder; milk; unsweetened chocolate; avocados; confectioner's sugar; vanilla extract

Toasted coconut cake
coconut oil; butter; sugar; all-purpose flour; eggs; cream of coconut syrup; yogurt; cream cheese; dark rum; limes; vanilla extract; unsweetened flaked coconut

Grilled pineapple upside-down cake
pineapple; pineapple juice; butter; piloncillo sugar; coconut oil; all-purpose flour; sugar; egg yolks; yogurt

Grapefruit, mezcal, and burnt honey cake
flour; cinnamon; butter; sugar; yogurt; condensed milk; dark honey; grapefruits; mezcal; vanilla extract

Yucatan platano pudding
bananas; eggs; milk; vanilla beans; sour cream; dark honey

Lime tart with lime caramel
limes; butter; all-purpose flour; dried chamomile flowers; eggs; sugar; piloncillo sugar

Chamomile flan with candied peanuts
milk; heavy cream; eggs; honey; dried chamomile flowers; raw peanuts; sugar

Sweet fresh-corn tamales
corn; condensed milk; ground cinnamon; sugar; corn husks

Supernova
mandarin oranges; mezcal; hibiscus tea

Passion in the jungle
mint; oranges; white rum; passion fruit; watermelons

The Hartwood
limes; fresh ginger; Jameson's whiskey; club soda

Pina-habanero margarita
limes; tequila reposado; Cointreau; pineapple puree; habanero chiles; dried arbol chiles

Desnudo
mint; honey; limes; guanabana purée; coconut water; prickly pear puree; white rum

Sandia loca
watermelons; mint; vodka

Gin-gin queen
fresh ginger; mint; limes; honey; gin; club soda

Mantis
chaya leaves; lemongrass; honey; vodka; pineapple puree

Marocha
papaya purée; mezcal; oranges

Michelada
Worcestershire sauce; Maggi liquid seasoning; Tabasco sauce; limes; Mexican beer

Wine cooler
Chardonnay wine; mint; fresh ginger; honey; mandarin oranges; cucumbers; soda water

Horchata
long grain rice; cinnamon sticks; allspice berries; zapote negro

Chaya juice with aloe verde
chaya leaves; honey; aloe vera leaves

Sweet lime dragon fruit drink
dragon fruits; limes; honey

Agua de coco y chile
coconut; dried arbol chiles; honey

Tepache
pineapple; whole cloves; piloncillo sugar

sigh.....

That was an odd journey!!

[Tracy · Rating 3 out of 5]

I wanted to read this book for the past year after hearing the authors on a podcast. The recipes seem very detailed and require a lot of herbs and spices and produce with which I am unfamiliar and suspect my family would reject even if I spend the hours most seem to require.

On the upside, I did copy two gin drink recipes which look like they might be fun to make this summer. Kids won't get a say.

[Lindsey · Rating 4 out of 5]

Have access to an outdoor wood fire oven? Here ya go! Perhaps a tad unreasonable for the average cook, but overall this cookbook is quite enjoyable (while being privileged yet a touch dark in tone).
The octopus recipe on pg. 136 is a staple in this house, especially around the holidays. Great prep info on pickling and flavored oils.
Endless kudos to photographers Gentl & Hyers.

[Leanna Gatlin · Rating 5 out of 5]

Fascinating, inspiring

Loved the story, the education on ingredients, place, and process. Not just a recipe book! Refreshing and inspiring to read.

[Rosemary Burton · Rating 3 out of 5]

Inspiring

Infectious story unfortunately the recipes are not something I see myself making here in the States. Very seafood based and native ingredients.

[Wendy · Rating 4 out of 5]

Beautiful, some practical recipes I can make in MA. I’ll definitely be looking for a local Mexican grocery store!

[Sandra Noel · Rating 4 out of 5]

Hartwood is as much a work of art as a cookbook. From the cover, all through the pages (about 300 of them!) the absolutely gorgeous photography draws you in. This is a book you can enjoy just curling up in a comfy chair and immerse yourself in. At some point, however, you want to start cooking. That is a little harder. Many ingredients are used that if you don't have access to a well-stocked Latin American grocery could be a little harder to find, and there are no substitutions given. That said, there is so much in this book! Lots of information on building flavors, chiles, fruits, drying herbs and more start you off on the right foot, before heading into chapters titled The Larder, The Market, The Sea, The Land, Desserts, and Drinks.

Ultimately, Hartwood is a cookbook about a restaurant. These are the dishes you would eat there, and they've given you the gift to try to re-create them in your own home. That is quite a gift. If you've ever been to Hartwood, or if you long for the flavors of the Yucatan, this is definitely the book for you. If you want an armchair trip, this is not a bad choice, either. Give it a try!

[Alli · Rating 3 out of 5]

I know it seems weird to review cookbooks, but there's enough "writing" in here that I think it counts.

What I loved: the overview of local ingredients and the culinary mindset in the Yucatan, the drink and dessert recipes (most were a combination of sweet, spicy and fruity, which I love), the tips on cooking with wood fires.

What I didn't: most of the recipes are way too complicated for the average home cook (relying on elaborate, multi-day prep periods and/or unique ingredients that even our local Mexican markets don't carry), the lack of how-to's (it's kind of a dick move to say you're worthless if you don't make your own masa and tortillas and then provide only the most basic of instruction and no pictures), the subtle whiffs of pretension that come when you're incredibly privileged and can take a chance on a restaurant in Mexico because you're bffs with the editors of Bon Appetit and will receive glowing reviews and features less than a year after opening. But bitter? Me? Naaaaaaaaaaah.

[Renee · Rating 5 out of 5]

One of the most inspirational cookbooks I've read in ages.

I have plenty of Mexican cookbooks, but this is nothing like any of them. They are restaurant recipes yet they are simple. The focus is on seafood, and most of the dishes have a lightness to them. Even if you weren't going to cook from this, it's worth reading for the philosophy and the beautiful photography.

I was especially impressed by the comprehensive pickling chapter, the selection of ceviche recipes, and the entire dessert chapter (I think I bookmarked every recipe, which has never happened). I could see many of the ingredients being a challenge to procure in a lot of locations, but in SoCal we are lucky to have many great Mexican markets, so I am personally really looking forward to cooking from this book in the future.

[A.B. · Rating 3 out of 5]

I liked it- not for its recipes, but for its celebration of a people and a place, and the way NY transplants can ethically carve a niche. The photographs are breathtaking.

[Riegs · Rating 3 out of 5]

Tons of specialty ingredients, so be ready for that.

[Karen Griffiths lackner · Rating 5 out of 5]

I love this book! The recipes are authentic and very innovative. It’s more than a cookbook though - the photography is beautiful and the text is well written and exciting. The recipes are not simple and you will likely have to source some of the ingredients but it is worthwhile.