You might not think of Guatemala as a food destination, but Debora Fadul is here to change that. Her Guatemala City restaurant Diacá brings indigenous flavors to the fore, with every dish at her chef’s table starting with the ingredient rather than a technique or recipe. There are tomatoes, corn and chillies, of course, as well as coffee, cardamon, mushrooms, and sesame. She also focuses on the people, both grower and cook, starting conversations between producer and consumer. Guatemala is well known for its geography and wildlife, and Fadul is working tirelessly to elevate its food culture to the same level, through Diacá and a number of non profit organizations, such as her database of producers, Crece en Guate.
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