The food in Tulum was next level…. You may have read by blog post “40 and Fierce in Tulum,” when my fiancé Gavin surprised me for my big birthday, and I mentioned how amazingly magical Tulum is in every way. Including the food! Everything we had there was outstanding. When we got back home to LA I set out to recreate some of my most fav dishes we had at the hottest Tulum restaurants.
The first night in Tulum Gavin and I went to Meze. This spot is a Mediterranean dream! Dripping with candles and outdoor romantic garden decor, I felt like I was in the garden of Eden. The smokey aromas wafting from the open fire clay oven made my tummy rumble with pangs of hunger.
I had a lovely glass of crisp cold rose, and G got a spicy marg (his go-to vacay cocktail of choice). We always ask the staff their fav’s to get the inside scoop. Our waiter recommended the spicy feta dip topped with figs, and also the salt encrusted fish. Holy sh*t was this food good. We ate everything in front of us until there was not a morsel left on plate, napkin, table, or fork!
Back at home with some ingredients to rectorate the spicy feta dip and I came out with something pretty darn close, if I do say so myself! Scroll down to get the recipe and try it out for yourself!
The other shining star, and the most sought after res in all of Tulum in the famous Hartwood. This sustainable farm-to-table experience is not to be missed, but book your table wayyyyy far in advance because it fills up quick. At Hartwood we ordered a bit of everything- a salad, a fish special, steak, which all were mouth-watering-ly divine, but the stand-out star was the fire-roasted BEETS with avocado-creama! It took me a bit to get the avo-crema down, but I figured it out and I am happy to share this deliciousness with you all.
Happy Noshing! xxk
For the beets:
- 4-5 large beets
- 1 tbsp honey
- 8 basil leaves
- 1 tbsp extra virgin olive oil
- salt and freshly ground black pepper
For the avo-crema
- 1 ripe Hass avocado, halved, pitted, and peeled
- 1/2 jalapeno, seeded (leave the seeds in if you want a hotter sauce)
- 3/4 cup light sour cream
- 1/4 cup olive oil
- 1/2 tbsp honey
- 1 tbsp salt
- 1/2 tbsp freshly ground black pepper
- 1 tbsp chile lime salt (I used the Trader Joes one)
Preheat the oven to 375°F.
Fill a baking dish 2" with water and add basil, honey, and scrubbed beets. Cover with foil and place in the oven for 45 min or until beets are fork tender.
While beets are cooking in the oven make the avo-crema. Combine the avocado, sour cream, olive oil, and jalapeno in the blender. Blend on high, turning off to the scrape down the sides as needed, and blending until smooth and creamy.
Once the beets are tender, remove from the oven and pat dry. Once they are cool enough to handle, remove the beet skin with your fingers or peeler. Cut beets into wedges.
On a serving platter spoon avo-crema on the plate. Place the beets on the crema, drizzle with olive oil and dust with salt, pepper, and lime chili salt, and serve.
Spicy Whipped Feta
For the Fig Marsala Sauce
- 1 cup dried Mission figs (Blue Ribbon Orchard Choice Mission Figlets or Sun-Maid California Mission Figs)
- 2 tbsp fig spread
- 1/2 cup red cooking wine
- 1 tbsp balsamic glaze (optional)
For the Feta Dip
- 8 oz crumbled feta cheese
- 4 oz light cream cheese
- 1 tbsp honey
- 2 tbsp lemon zest
- 1/2 jalapeno (chopped and de-seeded, for extra kick add a few seeds to the blender when mixing)
- 1/4 cup extra virgin olive oil
- 1/3 cup chopped dried golden figs
- 2 tbsp pine nuts (optional)
- Fresh mint leaves for garnish
- Pita bread, toast points, or crackers
In a heavy saucepan, combine the chopped figs, red cooking wine, balsamic glaze and fig spread. Bring to a boil while stirring, then reduce heat and simmer until the mixture becomes thick and syrup-like. Remove from the heat and let cool.
Next, place the feta and cream cheese into the bowl of a food processor or high powered blender. Mix thoroughly, stopping to scrape down sides as needed, then add the honey, lemon zest, jalapeno, and olive oil. Blend until smooth and whipped.
Place feta dip in a shallow bowl, spoon fig sauce on top, and sprinkle with chopped mint, pine nuts, and cracked black pepper. Serve with crackers, pita, or crisps of your choice.
Read Next: 40 & Fierce in Tulum