Eric Werner
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.
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.
Ceviche de Aguja with Ginger and Mezcal Recipe
The earthy, smoky flavor of the mezcal sets up both the sharpness of the citrus in the marinade and the fattiness of the avocado. When shopping for marlin, look for a lean fillet with no fatty layers between the muscle—that fat is too chewy for a...
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."
Cook It Raw: The Art of Mayan Cuisine in the Yucatán
Cook It Raw, an annual gathering of chefs, heads to Mexico's Yucatán Peninsula to learn about the art of ancient Mayan cooking.