Arca Tulum, Mexico
Chef Jose Luis Hinostroza Buenrostro, hailing from Tijuana in Baja California, reinvents Mexican street food with local ingredients and modern techniques. He brings the flavours from his hometown's street food scene to the Caribbean jungle, crafting unique recipes with a refined Mexican soul.
Top of the to-eat list is roasted bone marrow with tamarind and pasilla glaze, or the crispy oxtail carnitas with chapulines (fried grasshoppers), served alongside seared prawns in chilli butter, plantain vinaigrette, green grosella (a native relative of gooseberries) and salsa. Finally, mamey brulee with caramel, pixtle ice cream and amaranth granola, is a worthy conclusion. The cocktail offering works in symbiosis with the kitchen - shaking up bold drinks with all-natural ingredients and a whole lot of character, plus a wide range of Mexican spirits. And, yes, it all comes with a side of beach vibes.
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New Delhi, It tastes like the Indian summer and feels like nostalgia. Mango, at least for Indians, is much more than a fruit, it's an emotion. Yet, its true power, with over "1,400 varieties" across the world, lies in its unrivalled versatility. Mango takes the cake: How king of fruits continues to reign over hearts and palates Because, according to experts, from street snacks to gourmet dishes, the mango doesn't just fit in it reinvents itself, season after season, all while holding its own and its crown as the undisputed king of fruits. Not for nothing, every year without a miss, it is raining mango festivals in the town, celebrating the beloved fruit in all its glorious forms a privilege reserved for only the rarest of fruits. Chef Naresh Kotwal, head chef at Ikk Panjab, describes it best when he calls mango a "bridge between nostalgia and innovation". "It's like that one guest who blends in effortlessly, no matter the gathering. 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"It cools chili heat in Thai salads, enhances masalas in Indian chutneys, brightens Mexican snacks, and adds velvet richness to European desserts. Whether it's a salad or a dessert, mango adapts with quiet confidence across cuisines and cultures. Machan also serves seasonal special for breakfast which is Mango Custard Danish, in addition to a variety of fresh mangoes," added Mishra. Echoing Mishra's sentiments is Chef Shantanu Mehrotra, executive chef at Indian Accent, Delhi. A fan of classics like 'Aamras poori', 'Mango with sticky rice', and even a spicy 'Picante' with mango juice, Mehrotra believes the possibilities with this sinful fruit are simply endless. For a more innovative take, he points to the 'Meetha Achar Pork Spare Ribs' on the restaurant's menu — a bold dish where pork ribs are tossed in a sweet and sour mango 'chunda' pickle. "You can add any number of things to it, and mango will still make them shine while holding its own distinct flavour. Add chillies, sprinkle rock salt, pair it with seafood or with jasmine rice to make a classic mango sticky rice — the possibilities are endless," he explained. Beyond the plate, mango makes itself count in the glass too. So, when Jones Elish, Beverage Head at Impresario Hospitality, crafted the "Mango Map" — a cocktail journey through global drinking cultures linked by mango's versatility — it was an instant hit across Smoke House Deli outlets pan-India. From a raw mango and spice concoction inspired by Mexico to a smooth mango-whiskey blend nodding to Ireland, the fruit took the center stage confidently adapting effortlessly to every flavour profile. "It pairs effortlessly with a variety of spirits, herbs, and bitters, adapting its mood depending on where you want the drink to go; tropical, spiced, citrus-forward, or creamy and indulgent... In each drink, it sets the stage, balances the flavours, and leaves a lasting impression," he said. Raising the bar further, Radico Khaitan Limited — one of India's largest IMFL companies — also recently launched a new range of flavoured vodka, with Alphonso Mango as a tribute to India's favourite summer fruit. Beyond its flavour, chefs believe that what truly adds to the mango's irresistible charm is its fleeting nature the fact that it is seasonal and only available during a limited window each year While some, like Chef Mishra, admit that dehydrated mango can work well for garnishes or infusions and that preserves too have their place, most agree that nothing compares to the joy of the real thing, in its season. "We like to mix things up and keep it exciting, and when there's no good mango in the season, we just move on and wait for the next one,' said Mehrotra. So, while other fruits may have their moment jackfruit as a meat substitute or guava in fine dining desserts — surpassing mango in both artistry and versatility remains a tall order. 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