Few chefs exhibit the creative energy of José Luis Hinostroza. With a mind in constant motion, he continuously envisions, tests, and perfects new ideas. His restaurant, Mestixa, stands as a testament to this restless ingenuity—a fusion of Asian and Mexican cuisines that offers exceptional quality and affordability, proving that great dining in Tulum doesn’t have to come at a premium.
Since its launch in August 2020, Mestixa has become a culinary landmark, seamlessly blending the authenticity of both cultural traditions. Drawing inspiration from the deep-rooted connection between food and identity, the restaurant celebrates the practice of eating with one’s hands, a hallmark of Asian and Mexican street food. Mestixa goes beyond mere fusion; it creates a harmonious integration of flavors, techniques, and traditional recipes in dishes that challenge expectations.
The Vision Behind Mestixa
José Luis Hinostroza, the creative force behind Mestixa, boasts a prestigious international career, including his time at the legendary Noma in Copenhagen. There, he refined his techniques and cultivated a profound respect for local ingredients, a philosophy that permeates every dish at Mestixa. Upon returning to Mexico, Hinostroza discovered the perfect canvas to merge Japanese umami with Mexican culinary heritage while preserving authenticity.
Although trained in haute cuisine, Hinostroza found his muse in street food. Mestixa’s signature dishes—such as birria ramen, expertly crafted baos, and chicken karaage sando—illustrate how technique and expertise can elevate even the simplest street foods. Each dish retains its cultural essence while incorporating a unique twist.
“The challenge is to respect the identity of each cuisine while achieving a balance where both shine,” Hinostroza explains. At Mestixa, Japanese flavors blend seamlessly with Mexican ingredients and techniques, creating unexpected yet natural combinations.
A Team Fueled by Passion
Mestixa’s success stems from more than just its food. The love and passion of its team infuse every dining experience with enthusiasm and pride. Under the guidance of executive chef Daniken Ramón de Hoyos, the restaurant operates like a finely tuned orchestra, celebrating both creativity and tradition.
Expanding Horizons: Mestixa Airport
Mestixa’s excellence has earned it recognition from the Michelin Guide, which awarded the restaurant the Bib Gourmand distinction. Building on this success, Mestixa recently opened Mestixa Airport at Tulum International Airport. This new venture brings its acclaimed offerings, including onigiris, nigiris, and temakis, to travelers in a quick-service format while maintaining the high standards of flavor and technique.
“We want people to understand that good food doesn’t have to be expensive or pretentious. It can be accessible, incredibly delicious, and made with top-quality ingredients,” says Hinostroza. Mestixa exemplifies this ethos, solidifying its place as a culinary beacon in Tulum.
Source: Yahoo News
