15 Destination-Worthy Restaurants in the Mexican Caribbean | Eater
"Michelin-recommended Wild — led by executive chef Norman Fenton — is as romantically Tulum as you can get. The structures above the bar rise from the jungle like a manmade tree canopy and candles flicker on each table. While Wild has a nine-course tasting menu, we recommend ordering a few local Tulum small-batch beers or cocktails alongside bar snacks to share. Try the frothy Circo Loco made with Ancho Reyes chile liqueur, mango puree, coconut cream, and soda, or the tiki-inspired El Mañanero, made with mezcal, yellow chartreuse, pineapple, and orgeat syrup. Dip the house-made focaccia with black garlic, epazote, and chipotle into the pumpkin seed sauce served in a pool around the intensely crunchy and creamy vegetarian fried avocado dish. Follow it up with the huitlacoche ravioli — stuffed with a blend of corn fungus and cheese and adorned with a crown of corn silk and Italian truffle. In between dishes, keep your eyes peeled for one of the restaurant’s three resident cats or a peek at a wild coati, a member of the raccoon family (think a cross between an anteater and red panda) peeking through the vegetation." - Lee Musho
