The 23 Essential Tulum Restaurants
"This open wood-fired kitchen dramatically set in the jungle was founded in 2015 by Portuguese chef Inacio Lamas after a decade of introspection. Small bites include the Ceviche KT, a wreath of raw fish, watermelon radish wedges, thin rings of chile serrano, and delicate ribbons of purple onion encircling a cenote-like pool of leche de tigre. There are also larger options, such as a tender braised pork belly with an earthy green pipian. Menus change depending on seasons and availability, with many dishes being “veganizable.”" - Bill Esparza
Bill Esparza
