What is it?
9 years ago, in the vibrant city of La Paz, Bolivia, a group of irreverent cookers was born and immediately decided to maintain anonymity because of the urban interventions and free-tasting menus they carried out. This group, known as “Sabor Clandestino” (Clandestine Flavor) and led by the renowned chef Marco Antonio Quelca, revolutionized the concept of street food into a disruptive gastronomic adventure.
From its beginnings, “Sabor Clandestino” reunited neighbors coming from La Paz and El Alto, citizens from vastly diverse backgrounds and social strata to promote unity, local products, and strengthening cultural heritage.
Why is it cool?
- Bolivian Authenticity: Bolivian gastronomy stands out for its unique flavors. This collective doesn’t aim to change or reinvent traditional dishes but to enhance them by creating new recipes with local ingredients, keeping it “local-icious”.
- Exclusive Experiences: “Sabor Clandestino” offers a unique culinary experience for no more than 20 commensals at a secret location once a month. Events are announced only on social media, and reservations are made by phone.
- Secret Adventure: Participants meet at a central point, where a bus transports them to the selected tasting venue. All the visitors must agree to maintain confidentiality of the location.
- Andean Elements: Andean details will catch the eyes of the attendees, and locals will instantly relate to them, and any foreign visitor will be thrilled with it.
- Art of Plating: Playful with shapes and ingredients, ‘Sabor Clandestino’ is rending with of the art of plating. Being provocative and appealing to your senses.
Guided by masked cooks, this experience focuses not just on the act of eating but on understanding the food itself. Each dish is presented with a story, gratitude rituals to the “Pachamama” (Mother Earth) are performed, you become part toof the preparation of your food, and they create awareness of the present food and your surroundings.
Why does it have future growth potential?
This year, ‘Sabor Clandestino’ was awarded in the category of Gastronomic Innovation by the International Gourmand Cookbook Awards, with its book “Del Concepto a la Realidad” (From the Concept to Reality) They are engaged with the research and development of local products, from its elaboration to their final proposal, always with social awareness in mind.
“Sabor Clandestino” is a game-changer. Rather than offering gourmet plates in upscale dining restaurants, their approach emphasizes storytelling, engagement, and challenging conventional perceptions.
Author: Cecilia Onaga (Bolivia)
Editor: Andrés Felipe Velasco (Colombia)
Resource links:
https://www.instagram.com/saborclandestino
https://saborclandestinobo.wordpress.com
https://datos-bo.com/cultura/el-valor-en-la-cocina-se-hace-infinito
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