Recently, Inmobilia and Chef José Luis Hinostroza, renowned for his restaurant Arca Tulum, offered an unmissable culinary experience to present the Tulum 101 developments. Chef Hinostroza collaborates with Inmobilia to provide the best gastronomy in all the developments that are part of this group.
The menu consisted of five courses, which captivated the senses.
“We handled most of the dishes, while the local chef created a spectacular ceviche,” says José Luis, who has been living in Tulum for a decade, although he is originally from Tijuana. At 34 years old, he has spent half his life in the kitchen, having started his career at 16. “I was always surrounded by a family that loved to eat. At 15, I fell in love with a vegan girl and became vegan to impress her. I ended up falling more in love with cooking than with her,” he says with a laugh, recalling how his passion for fresh ingredients and vibrant flavors was born. “We want to showcase the best of Tulum, which is why we chose the most popular dishes from the restaurant,” he concludes.
Mario Alberto Correa, Local Chef
Chef Mario Alberto Correa García presented one of the dishes that aims to become a signature of the Cabuya restaurant: a ceviche that mixes fresh seafood such as scallops, octopus, shrimp, and fish, accompanied by cucumber for a refreshing touch and a vibrant sauce of tomato, mint oil, and guajillo oil.
“We want the sauce to stand out without overshadowing the flavors of the main product. It’s a balance between spicy and fresh,” says Mario.
The dish, named the Cabuya ceviche, was born from collaboration in the kitchen.
“It’s a team effort, a dish that represents the essence of what we do here at Cabuya and what we want people to identify as unique to the place,” explains Mario, with the enthusiasm of someone who knows he is building something special.
At 27 years old and with a decade in the professional kitchen, Mario has worked in several of Mexico’s most recognized restaurants, such as Filigrana, Botánico, Máximo Bistró, Arango, and Arca.
“I always had a hunger to learn, both in school and at work. Theory gives you the basics, but practice is what really shapes you,” he assures.
At Cabuya, although seafood is the star, they also seek to adapt to the tastes of diners.
“We understand that not everyone is a fan of seafood, so we offer options of chicken, meat, and deli. The idea is to be versatile and please everyone’s tastes,” concludes Mario, who in just six months has managed to make a mark in this place.
Source: Reforma
