ABOUT US
OUR FOOD IS MICRO-SEASONAL AND IS A CURRENT REPRESENTATION OF THE FLORA AND FAUNA AROUND US
We have 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.
We have spent several years nurturing our relationship with our local purveyors whom 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.
ABOUT US
OUR FOOD IS MICRO-SEASONAL AND IS A CURRENT REPRESENTATION OF THE FLORA AND FAUNA AROUND US
We have 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.
We have spent several years nurturing our relationship with our local purveyors whom 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.
DINNER
DZIKILPAK
smoked pumpkin seeds – chive oil – heirloom coriander – xoconostle crispy heirloom corn tostada
SCALLOP CRUDO
cured scallops – jungle gooseberry and sea lettuce aguachile – charred avocado and cucumber – lemongrass oil
BLUEFIN TUNA CRUDO
hibiscus and fermented plum aguachile – morita chilli – dulce seaweed purple basil
VENISON TARTARE
smoked salsa macha – jicama – cotixa cheese – blood tostadas
GRILLED BROCCOLINI
herb caesar dressing – fried capers – crispy bread – parmesan crisps toasted seaweed
SOFT SHELL CRAB TACO
amaranth and mezcal tempura – hoja santa emulsion – fermented habanero & xoconostle salsa
CRAB ESQUITES
heirloom corn – crab meat – coconut crab bisque – charred heirloom tomato – chives
ROASTED PRAWNS
morita chilli – plantain vinegar – prawn butter – manzano chilli ferment
SMOKED TROUT TOSTADA
crispy skin – trout roe – green allspice leaf emulsion – pickled gooseberries – smoked cream
STRIPED SEABASS
seared in coconut oil – green mole – local basil – coconut & jicama slaw
THE WHOLE SQUASH
roasted local squash – squash flowers – grilled squash leaves crispy squash seed
MAYAN OCTOPUS
lentil purée – lentil granola – pickled radishes – longaniza – xcatic & allspice leaf salsa
SUCKLING PIG
crispy belly – smoked carnitas – cinnamon leaf oil – rice bean – soursop & sea purslane salsa
BONE MARROW
roasted in the woodfire oven – tamarind and pasilla glacé – grilled pulque sourdough – serrano salsa
GRILLED MUSHROOM TLAYUDA
mushroom chicharrón – huitlacoche mole – chives – coriander black sesame seed – nasturtium
MEXICAN WAGYU TLAYUDA
grilled flank steak – oxtail carnitas – smoked yuca purée – huitlacoche mole
GRILLED SOURDOUGH PULQUE BREAD
coconut butter
DRINKS
ROSALINA
Ketel One Vodka, Lemongrass Vermut, Liqueur 43, Peychaud’s Bitters
BOTANICAL WINE
Condesa Gin, Heirloom Coriander Infused Cocchi Americano, Lime Cordial, Mayan Lime Bitters, Cava
GREEN GARDEN
Condesa Gin, St. Germain, Lemongrass Infused Pulque, Hoja Santa Bitter, Lime, Avocado Leaf Oil
HAR MAR SUPERSTAR
Mezcal Montelobos Espadín, Ginger, Honey, Lemon
MAYAMI NICE
Pineapple Infused Valdeflores 8 Years Rum, Xtabentun, Passion Fruit, Housemade Orgeat, Lemon
EL SOLAR
Mezcal Union Joven, Hibiscus, Chipotle, Piloncillo, Lime Juice, Chapulin Salt Rim
RUM PUNCH
Flor de Caña 12 Years Rum, Fino Sherry, Punch Syrup, Mandarin and Mole Bitters
SEASONAL NEGRON
Atávica Destilado de Tepache, Cocchi Rosa, Xila, Mole Bitters
ARCA COLADA
Atávica Destilado de Tepache, Smoked Pineapple Syrup, Pineapple Juice, Aquafaba, Lime
MELIPONA
Woodford Reserve, Xtabentun D’Aristi, Sour Orange, Ginger, Smoked Honey
PISCO SOUR
Epazote Infused Pisco Penca & Piedra, Wine Syrup, Wine Bitter, Aquafaba, Lemon
JUNGLE BIRD
Aconte Rum in Pineapple, Campari, Smokey Pineapple Syrup, Pineapple Juice, Lime Juice
THE LOST MARTINI
The Lost Martini Espadin, Sake Nami, Prickey Pear Spirit Penca & Piedra, St Germain, Mayan Lime Bitters
NAKED IN TULUM
Mezcal Montelobos Espadín, Green Ancho Reyes, Aperol, Lime
OUR 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.
Formerly a part of Rene Redzepi’s culinary mecca, Noma in Copenhagen he formed part of the research and development team of Noma Mexico at their Tulum pop-up.
His product-driven menu at ARCA brings together the bold and explosive flavors of Mexico, executing a casual fine-dining experience with the technique and knowledge of a chef who has spent the past ten years working in some of the best kitchens around the world.
OUR 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.
Formerly a part of Rene Redzepi’s culinary mecca, Noma in Copenhagen he formed part of the research and development team of Noma Mexico at the restauran’t Tulum pop-up.
His product-driven menú at ARCA brings together the bold and explosive flavors of Mexico, executing a casual fine-dining experience with the technique and knowledge of a chef who has spent the past 10 years working in some of the best kitchens around the world.