El Xolo Maiz
El Salvador
El Xolo explores Salvadoran identity through food inside the National Museum of Anthropology Dr. David J. Guzmán. Native criollo maize and local ingredients underpin its cooking, with produce sourced directly from indigenous communities across different parts of the country. Chefs Gracia Navarro and Alex Herrera combine ancestral and contemporary techniques, drawing on research into Salvadoran territory and food traditions. Their work includes relationships with permaculture, biodynamic and sustainable fishing projects. A tasting menu develops the country’s history and folklore across a sequence of courses, with wine or signature cocktail pairings available. Communal seating and conventional tables offer different ways to experience the restaurant.