José Luis Hinostroza

The Climb

Alinea, El Celler de Can Roca, Noma, and Noma Mexico each mark a stage in José Luis Hinostroza’s development, with Mira Earth Studios as the training ground listed in his education. Taken together, those kitchens point to a working range built on precision, experimentation, and repetition at a high standard. Since 2015, that experience has been concentrated at ARCA, where José Luis Hinostroza has served as chef and founder.

Today

Mexican coastal cuisines, international technique, travel, and comfort food sit at the center of the cooking at ARCA. José Luis Hinostroza describes it as rooted in coastal Mexican food, but opened up through outside technique and an adventurous edge. The result is a menu that keeps its reference points clear while allowing room for movement. The same approach carries into Mira Earth Studios in Valle de Guadalupe, where José Luis Hinostroza serves as Executive Chef and culinary partner. He has called the project deeply personal, noting that he stayed at El Ganzo as a guest long before the collaboration. That history gives the work a practical familiarity: the place was known before the partnership began, and the partnership followed from that knowledge.

In Their Words “It’s rooted in Mexican coastal cuisines, shaped by travel, international technique and comfort food with an adventurous twist.”

Recognition

ARCA was named Best New Restaurant in Mexico.