Roasted Peppers get a Modern Facelift at Arca

Roasted red pepper used to vibe extremely 90s to me—like sundried tomatoes and pesto-goat cheese pasta salad. But those impressions are gone forever now that I’ve eaten Jose Luis Hinostroza’s roasted red pepper tartare at his restaurant, Arca, in Tulum, Mexico. Hinostroza roasts the peppers over wood, rendering them sweet and smoky all at once. They are finely diced and seasoned with morita chile oil, cured egg...