Discover Mestixa: A Fusion of Asian and Mexican Street Food

Chef José Luis Hinostroza's creative energy is palpable. His mind is a whirlwind of innovation, constantly conceiving, refining, and perfecting. His restaurant, Mestixa, is a testament to this relentless creativity. It's a culinary venture where Asian and Mexican cuisine intersect, offering exceptional quality at reasonable prices.

Since its launch in August 2020, Mestixa has become a gastronomic landmark, celebrated for its authentic representation of both culinary cultures. The restaurant embraces the age-old connection between food and national identity. It honors the tradition of eating with hands, a practice deeply embedded in Asian and Mexican street food cultures. Mestixa's kitchen is more than just a fusion of cuisines; it's a melting pot where flavors, techniques, and traditional recipes blend to create dishes that defy expectations.

The concept of Mestixa was born from Hinostroza's international culinary career, which includes a stint at the legendary Noma in Copenhagen. There, he honed his skills and developed a profound respect for local ingredients. This philosophy is now mirrored in every dish at Mestixa.

In Mexico, Hinostroza discovered the perfect opportunity to blend Japanese umami with the Mexican soul, without compromising authenticity. Despite his background in high-end cuisine, he found his true muse in street food. At Mestixa, dishes like birria ramen, meticulously crafted baos, and chicken karaage sando demonstrate how technique and knowledge can elevate even the most humble dishes. Each recipe retains its original essence, but with a unique twist.

"The challenge is to respect the identity of each cuisine while finding a balance where both shine," explains Hinostroza. This balance is clear at Mestixa, where Japanese flavors meet Mexican ingredients and techniques, resulting in unexpected yet harmonious combinations.

Mestixa's success goes beyond its food. It's rooted in the passion and dedication of its team. Each visit to the restaurant is a unique experience, as the staff work with enthusiasm and pride. Under the guidance of Executive Chef Daniken Ramón de Hoyos, Mestixa's team operates like a well-tuned orchestra, creating a celebration of creativity and tradition.

The Michelin Guide's Bib Gourmand distinction has further solidified Mestixa's impact on the Mexican culinary scene. The restaurant continues to grow, recently opening Mestixa Airport at Tulum International Airport. This new location offers travelers a top-quality gastronomic experience in a fast-paced setting. Here, onigiris, nigiris, and temakis maintain the same high standards of taste and technique, proving that well-executed street food can thrive in any context.

"We want people to understand that good food doesn't have to be expensive or pretentious. It can be accessible, incredibly tasty, and made with high-quality ingredients," says Hinostroza. Mestixa stands as proof that this is indeed possible.