In this episode of Taqueando, Bill sits down with Chef José Luis Hinostroza, the visionary chef behind ARCA in Tulum, to explore the side of Tulum that most travelers never see. After leaving Noma, Hinostroza moved to the Yucatán to immerse himself in its jungle, ingredients, and lesser-known Indigenous traditions — a region of Mexico with flavors, crops, and cooking techniques unlike anywhere else.

Bill and José dig into what makes the real Tulum so culturally and ecologically distinct, from its wild landscape to its atypical Indigenous foodways that don’t fit neatly into the clichés of “Mexican cuisine.” They unpack how ARCA was built around those traditions, why the restaurant intentionally steps outside corn-centric narratives, and how Hinostroza has forged a new style of fine dining that respects the land while pushing Mexican cooking into new territory.

The conversation spans José’s time at Noma, the early days of Tulum’s culinary evolution, the discipline of cooking in the jungle, and the importance of showcasing ingredients and stories long overlooked by mainstream food media.

If you care about Mexican gastronomy, regional identity, Indigenous foodways, or the ongoing reinvention of fine dining, this is an essential listen.

Keywords: ARCA Tulum, José Luis Hinostroza, real Tulum, Noma Mexico, Yucatán food, Indigenous traditions, jungle cooking, modern Mexican cuisine, Taqueando, Bill Esparza