Chef Jose Luis Hinostroza, formerly of Chicago’s Alinea and Copenhagen’s Noma, moved to Tulum to spearhead René Redzepi’s pop-up in 2017. Cooking in a wood-fired oven with Yucatán spices, produce, and seafood suited him so well, he stayed and soon became a partner and chef at Arca. Plan on a rotation of shareable small plates that go from fire to table as they’re ready, and make sure to try “The Whole Squash,” a roasted celebration of the local zucchini-like tatuma, presented on a bed of its sautéed greens and sprinkled with its flowers and toasted seeds.
Cooked in a wood-burning oven or over an open flame, Gitano’s shareable dishes fuse the culinary traditions of its staff’s diverse corners of the country. The cochito horneado, for example, is a Chiapas specialty featuring roast pork slathered in a sauce made with lettuce, onions, and spices such as oregano and ancho chili. Nightly live music or DJs, plus disco balls, chandeliers, and twinkling lights that dangle from the forest canopy, lend it a nightclub ambience – wear your dancing shoes to dinner.