Pablo Díaz

“No hay caviar, pero hay maíz”

Riding high at No. 49 in Latin America’s ‘50Best’, cult chef Pablo Díaz has put Guatemala City on the culinary map with his ever popular, produce-driven smash hit, Mercado 24. 

Just a few hundred yards from La Terminal (one of the city’s 23 bustling markets), the vibrant indoor-outdoor-dining experience showcases Pablo’s unique way with the seasonal bounty of his cherished homeland. Deceptively simple dishes like ‘Wild Sea Bass Tostada, Guajillo Mayo Cucumber, Red Onion, Coriander’ and ‘Octopus en Adobo, Red Beans, Chorizo’ are not only testament to the close relationships that Pablo has forged with growers throughout Guatemala, but also his incredible ability to extract every last bit of flavour from his chosen ingredients. 

After blowing us away on his previous trips to the UK, we’re thrilled to see how Pablo brings his flavours to life in the WildKitchen, using the very best British produce we can get our hands on.