15 Destination-Worthy Restaurants in the Mexican Caribbean | Eater
"Led by Noma alum chef José Luis Hinostroza, Michelin-recommended Arca comes stacked with accolades. While it’s one of the most awarded restaurants in the region, it’s also one of the least pretentious, set outdoors in the jungle of Tulum, with a fire roaring at one end of the space and a mirrored bar at the other. At Arca, Hinostroza wanted to intensify the flavors and textures of traditional Mexican dishes — and succeeded. The scallop crudo, served in a prehistorically large scallop shell, is tossed in a basil and coconut salsa verde and sprinkled with coriander flowers, alongside crackers made from dried scallop and puffed amaranth for dipping — not unlike a Southeast Asian prawn cracker with some added crunch and pop. Looking for classic flavors of the region? Start with Arca’s version of the traditional Mayan pumpkin seed dip, sikil pak: The smoked dip is made with habanero, tomatillo, squash, and coriander flowers, with a wooden spoon to mix it at the table. Some of the best dishes showcase Hinostroza’s international influence as a Southern California native. The Prawns from Campeche come in a morita chile butter bath reminiscent of massaman curry, with coconut flour roti for dipping. And the smoky crab esquites, tossed in a coconut crab bisque and served inside a crab head, could pass for a barbecue side — albeit, one of the best you’ve had. If there was ever a restaurant to order a cocktail, it’d be this one. The bar manager, Edson Sanchez Calderon, put together one of the most thrilling cocktail lists in the region. Opt for the Tropical Dragon, a cocktail made with Casamigos tequila washed with banana syrup, or The Lost Martini, with prickly pear spirits, wild agave mezcal, and St. Germain, and garnished with a cutting of seagrass that adds a fresh salinity to the classic cocktail." - Lee Musho
