Eat & drink
A Culinary Program
By Chef José Luis Hinostroza
At Hotel El Ganzo, dining is a sensory journey rooted in Baja’s land and sea. Our new culinary program, curated by Chef José Luis Hinostroza, brings a borderland philosophy to the table, fusing Mexican tradition with global technique, and placing local ingredients at the center of every plate.
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The rooftop
Perched above the marina with sweeping ocean views, The Rooftop is where Baja’s ingredients meet a global imagination.
From grilled rib eye with oxtail carnitas to yellowtail tiradito with fermented tomatillo, each dish reflects Chef Hinostroza’s fearless approach to contemporary cuisine. Pair it with a spritz, a bold mezcal cocktail, or a crisp glass of Baja wine and let the evening unfold.
Link to The Rooftop
The Beachclub
Just steps from the sea, our Beach Club menu celebrates relaxed, elevated flavors inspired by the rhythms of the coast.
Think: tostadas de pulpo al pastor, orange mixe aguachile, and grilled catch-of-the-day with coconut oil and roasted mole. It’s comfort food, reimagined—sun-soaked, soulful, an
Link to The Beachclub
In room dinning
Perched above the marina with sweeping ocean views, The Rooftop is where Baja’s ingredients meet a global imagination.
From grilled rib eye with oxtail carnitas to yellowtail tiradito with fermented tomatillo, each dish reflects Chef Hinostroza’s fearless approach to contemporary cuisine. Pair it with a spritz, a bold mezcal cocktail, or a crisp glass of Baja wine and let the evening unfold.
Link to In-Room Dining
THE RESTAURANT
Just steps from the sea, our Beach Club menu celebrates relaxed, elevated flavors inspired by the rhythms of the coast.
Think: tostadas de pulpo al pastor, orange mixe aguachile, and grilled catch-of-the-day with coconut oil and roasted mole. It’s comfort food, reimagined—sun-soaked, soulful, an
Link to The Restaurant
Chef Partner at Hotel El Ganzo
Meet Chef José Luis Hinostroza
Born on the border between San Diego and Tijuana, Chef José Luis Hinostroza brings a fusion of cultures, landscapes, and culinary traditions to the table. He trained at some of the world’s most acclaimed kitchens—Alinea in Chicago, El Celler de Can Roca in Spain, The Bazaar by José Andrés, and iconic Noma in Copenhagen—later joining the team for the legendary Noma Tulum pop-up.
That experience rooted him in Mexico, where he spent years exploring ancestral techniques and rediscovering native ingredients. As founder of ARCA Tulum—named one of Mexico’s 50 Best Restaurants and recognized by the Michelin Guide—he brings to El Ganzo a soulful, ingredient-driven approach to cooking: rooted in Baja, shaped by fire, and meant to inspire connection.
Flavors that tell stories. From ancient roots to modern plates.
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