Short history: Located in the trendy Cuatro Grados Norte district of Guatemala City, Mercado 24 takes a fresh approach when it comes to cooking. Totally inspired by the diverse bounty found in the Central American capital’s daily markets, the four-strong kitchen team at this casual dining spot depends totally on the availability of that day’s produce – then cooks it accordingly.
Chef CV: After undertaking culinary training in Mérida, Pablo Díaz racked up a heap of experience as head chef of Manzanilla in Ensenada, Baja California. Returning to his home country in 2014, he opened Mercado 24 a year later. Díaz also runs casual temple to the Guatemalan tostada Dora la Tostadora, and has picked up various national accolades for Mercado 24.
What’s in a name? There are 23 local markets in Guatemala City and the restaurant likes to consider itself the 24th, given the focus that the kitchen places on market-fresh cuisine.
On the menu: To start, dive into Camarones a la Parrilla and dip the juicy grilled prawns into the mojo rojo red sauce; or try the Ceviche Verde, a twist on the classic marinated fish dish that uses star fruit and green tomatoes. Tempting mains for sharing include the catch of the day with taro root and an herby salad, or duck galantine with carrot and caraway.