NÜ Tulum

Although the outdoor jungle-chic setting here fits right in with the numerous restaurants of this heavily trafficked strip, the cooking offers plenty of personality to set it apart from the pack. Chef Luis Aguilar has composed a menu that utilizes a plethora of local ingredients (many from Mestiza de Indias, a regenerative farm in the Yucatan Peninsula), blending tradition with novelty for memorable results. Vegetables play a key role, whether in meat-free dishes like an “agrodolce” of sweet potato and squash enriched with peanuts or in more substantial items like xcatic chiles filled with boudin blanc. A delicious finale of barbecued pineapple and almond cake boasts an elegant simplicity.