Guatemala’s Flavors Shine in Prestigious Spanish Magazine Saber y Sabor
In its 199th issue, Spanish magazine Saber y Sabor showcased 12 Guatemalan culinary projects, recognizing local chefs and positioning the country as a rising gastronomic destination.
Guatemalan gastronomy is gaining international recognition. In its 199th issue, the Spanish fine dining magazine Saber y Sabor highlighted 12 culinary projects from Guatemala, showcasing local talent and the country’s potential to become a leading gastronomic destination.
A rising gastronomic destination
With more than 30 years of experience, Saber y Sabor dedicated its El Foco section to Guatemala under the title “Guatemala, a rising gastrodestination”. The feature celebrated the work of 10 Guatemalan chefs, a wine expert, and two foreign chefs who have embraced Guatemala as their home:
- Pablo Díaz – Mercado 24
- Nils Saubes & Marta Méndez – L’Aperó and Suelo
- Nicolás Solanilla – Restaurante Ana
- Gabriela Orive – Enelda
- Mariano Codoñer – Terra Nostra
- Juan José del Valle – Gambaru
- Peter Meng – Sal Charcutería
- Ronald García – Pizca Patisserie
- Diego Telles – Flor de Lis
- Débora Fadul – Diacá
- Sergio Díaz – Sublime
- Mario Campollo – El Refectorio
The magazine emphasizes that Guatemala combines ancestral ingredients, a millenary culture, and a new generation of passionate professionals, making it fertile ground for culinary innovation.
“Guatemala is one of those territories that has all the elements to become a leading gastronomic destination,” the article states.
A culinary journey through Guatemala
This recognition followed a six-day visit in September 2024 organized by Grupo La Alcudía. During the trip, Saber y Sabor’s editorial director Fernando Toda and gastronomy journalist Lourdes López experienced a complete cultural and culinary immersion across Guatemala City, Petén, and Antigua Guatemala.
The journey included a tasting of local ingredients such as cribbian vanilla, melipona honey, and Kampura cocoa, guided by experts like Ivonne Ramírez (Finca Chesibik), Klaus Lambour (Mielenaria), and Pablo Matute (Cacao Embassy, Entre Volcanes Café). They also explored iconic places such as Doña Mela’s comedor in the Central Market, El Adobo, Finca Bella Vista, and Entre Volcanes Café.
International projection of Guatemalan cuisine
The trip not only showcased local projects but also expanded Guatemala’s presence in European media. Journalist Lourdes López published articles and blogs about the diversity and creativity of Guatemalan cuisine, helping the country reach new international audiences.
The recognition from Saber y Sabor places Guatemala on the global map as an emerging gastronomic destination, proving that cuisine can be both a cultural identity marker and a driver of development.
