A pizzeria classic enhanced by fresh herbs and aromatic garlic.

A recipe from the beloved Hartwood restaurant in Tulum. Navy beans, grilled poblanos, arugula, lime and honey vinaigrette.

A vibrant parsley sauce typically served with boiled meats but pairs just as well with grilled summer vegetables - a combination more complex than its individual parts. (parsley, boiled egg, vinegar and bread)

48 hours of gentle leavening are needed to develop the perfect amount of flavors from organic malted flour. Soft, crispy and chewy - it's what you'll need to kickstart your appetite.

Luxurious brass extruded pasta, tossed with a pesto of basil at the zenith of freshness and cashews, the new pine nut.

Rocket (wild arugula), charred green onions and sweet corn in a lime vinaigrette - served after your main course to refresh your palate.

A rich and savory dessert, naturally gluten free.