"In 2013, chef Debora Fadul opened her “one-table” restaurant, where diners share a single table set on a terrace encircled by transparent glass walls. Fadul uses Guatemalan ingredients and produce grown in the restaurant’s garden to create evocative dishes. Glistening pearls of white chayote float in dual-toned achiote oils with samat (culantro), chicharrón, and a deep-fried piece of honeycomb tripe, all together evoking a Sunday morning spent slurping beef stomach stew. Look out for Fadul’s mini-pupusa stuffed with quesillo and a spread of squash butter, then topped with various flavors from around the Americas." - Bill Esparza
