As Mexico’s food scene continues to inspire the world, a new chapter is unfolding in San José del Cabo. At Hotel El Ganzo, known for its creative, eco-conscious spirit, chef José Luis Hinostroza is reimagining coastal dining. A native of Mexico’s seaside towns, Hinostroza made a first name for himself at Arca Tulum, one of Latin America’s 50 Best Restaurants, where his open-fire cooking and ingredient-driven approach became a signature.

Now, as El Ganzo’s new chef partner, he’s shaping a culinary identity that mirrors the hotel’s blend of art and sustainability while drawing on his deep coastal roots. Ahead of his upcoming restaurant’s debut, which he calls “Arca’s desert cousin”, Hinostroza shares his vision for the menu and how the Mexican shores continue to guide his creativity.

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When did you first fall in love with cooking?

Cooking has been part of my life for as long as I can remember. My mother is from Sinaloa in Mexico, my father from Baja so those coastal flavours were part of everyday life, and I was eating raw seafood from the age of five. When I travelled around the country, I saw how each pueblo’s food reflected its landscape and culture, and I realised cooking could be my way to bring these stories together.

How would you describe your culinary style?

It’s rooted in Mexican coastal cuisines, shaped by travel, international technique and comfort food with an adventurous twist. From Baja, I take precision; from Sinaloa, bold flavours; from my time abroad, refinement. It’s all about authenticity that connects both locals and international guests.

What is your culinary vision for the menu at Hotel El Ganzo?

My vision is soulful, skillful, and a little rebellious, much like the hotel itself. I’m inspired by the region’s fishing heritage and local ingredients, blending bold street-food flavours, raw preparations, and contemporary fire cooking that reflect the ocean-meets-desert setting. This project is deeply personal, I stayed at El Ganzo as a guest long before our collaboration.

Do you have a favourite dish on the menu?

Definitely the raw preparations, crudos, aguachiles, ceviches and the street-food elements like tostadas and tacos, which may look casual but are crafted with fine-dining precision.

What is your approach to sustainability?

Sustainability begins with relationships. We collaborate closely with local fishermen and producers such as Punta Lobos and Agricole to work only with what’s seasonal and thriving. El Ganzo was the first B-Corp hotel in Latin America, so that philosophy is part of everything we do.

What is the most important lesson you’ve learned during your career?

That humility and consistency are stronger than talent. Creativity gets you noticed, but discipline and emotional intelligence sustain you. True success is building restaurants and the people behind them.

Which chefs have inspired you?

Grant Achatz for creativity, René Redzepi for philosophy. My own cooks in Mexico and their respect for fire, flavour and simplicity keeps me inspired.

What are the biggest challenges faced by the hospitality sector at the moment, and how are you tackling them?

Right now, I think the biggest challenge is maintaining excellence and creativity while protecting the wellbeing of the team. The post-pandemic landscape changed everything from costs and logistics to work-life expectations. At my restaurants, we focus on culture first. That means fair schedules, opportunities for growth and making sure people feel proud of what they’re doing. When your team feels valued, that energy reaches every guest who walks through the door.

What’s your next project?

The new restaurant at Hotel El Ganzo opening in autumn next year will be an entirely fire-based outdoor kitchen, just steps from the Gulf of California. I like to think of it as Arca Tulum’s desert cousin.

What is your favourite dish and who cooks it?

My mother’s machaca with eggs. No technique can replicate that flavour memory. It’s where everything started.

CREDITS
Photography: © Pablo Sanchez