Renowned for its micro-seasonal cuisine, which reflects the flora and fauna of the region. Dishes are designed to be shared, following the Mexican tradition of communal dining. Open-fire cooking is central to the menu.
ARCA’s FOOD IS MICRO-SEASONAL AND IS A CURRENT REPRESENTATION OF THE FLORA AND FAUNA AROUND US
Arca has created the dishes to be in tune with our roots and traditions, with bold and explosive flavors.
Open-fire cooking is integral to our menu, which is composed of small plates intended to be shared, a way of eating that is inherent in Mexican culture.
Arca spent several years nurturing our relationship with our local purveyors who are now like our family. We cherish these relationships because they allow us to properly represent the diversity of the area, and in turn, we help the community that has welcomed us open-heartedly in this jungle paradise we call home.
MUST-TRIES:
- Spider crab flute: coconut and crab soup, yuca flute, chive emulsion, and caviar.
- Grilled shrimp: made with Morita chile, banana vinegar, shrimp butter, and manzano chile ferment.
UR CHEF: JOSE LUIS HINOSTROZA
EXECUTIVE CHEF / CO-OWNER
A native of Southern California, Jose Luis Hinostroza grew up in a Mexican household in the heart of one of the richest agricultural regions in America and the birthplace of the farm-to-table movement.
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Source: arcatulum.com
