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Fodor's See It Mexico, 3rd Edition
New York chefs cooking New York food for New York prices—in a wood-fired jungle lot, open to the night sky—that's Hartwood. Big-city transplants Mya Henry and Eric Werner opened this solar-powered restaurant in 2011, and it has been drawing a full house and raves ever since. Try slow-roasted pork ribs, cooked overnight, or a marinated beet and Gorgonzola salad. Or go local with jicama, Caribbean lobster, or sea bass just a few hours out of the ocean. Chef Werner recently added farming to his list of talents, and he is now serving his own chipotle rabbit sausage. The setting of picnic tables on a white pebble floor is remarkably charming, as is the presentation of dishes served in cast-iron skillets and desserts in mason jars. The open kitchen and massive oven make for a dramatic, fiery show when the sun goes down. But in high season, get here when the dining room opens, at 6, or risk a New York–style wait, too.
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Oaxaca is a most interesting city & area.
I arrived 3 days before my apartment was available due to a change of plans. I had planned on taking the bus down the coast to Puerto Escondido via Acapulco Read more
My husband and I were in Oaxaca for a week in early March. We are a couple who are 38 and 40 from New York, who love to travel independently. We've only been to Guatemala and Peru previously, Read more
Hi everyone, I'm posting this in the Central America and US forum and would love your opinion on this itinerary for the mexico experts out there
we are in our late 20s, married and wanting to do a las Read more
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