Latin America’s 50 Best Restaurants has just announced the list of restaurants ranked in positions 1 to 100 in 2023. Returning to the region for the second year, the expanded list is a hallmark of The World’s 50 Best Restaurants. The list aims to showcase the diversity of Latin American gastronomic culture.

The list includes renowned establishments from countries in Latin America such as Peru, Argentina, and Brazil. It highlights the culinary excellence that exists across the continent. By featuring a broader range of restaurants, Latin America’s 50 Best Restaurants provides a platform for lesser-known chefs and establishments to gain international recognition and contribute to the vibrant food scene in the region.

Maido – Lima, Peru: A Culinary Journey into the Heart of the Amazon

Step into the vibrant world of Maido, nestled in Lima’s Miraflores neighborhood. Maido is where Japanese-inspired elegance meets Peruvian warmth. With high ceilings adorned with ropes mimicking the Japanese flag, Maido offers a relaxed yet refined ambiance, greeting each guest with a hearty “Maido!”

Diving into the Amazon’s richness, Maido showcases an evolving menu that highlights ingredients and traditions from the vast Peruvian Amazon. From the miniature jaune parcel of pork jowl to sustainable paiche fish snacks and Amazonian beans paired with yucca, the culinary journey unfolds with nods to rainforest staple

El Chato – Bogotá, Colombia: A Culinary Ode to Colombian Heritage

At El Chato in Bogotá, Colombian heritage takes center stage in a dynamic tasting menu that changes daily. Classic dishes like chicken hearts with suero costeño, a traditional Colombian sauce, remain staples, while off-menu delights like the renowned avocado soufflé entice diners.

Championing Colombian ingredients, El Chato blends local flavors with international techniques. From lobster with cassava leaf kimchi to specialty cuts sourced from local farmed cattle, the restaurant crafts a culinary experience that transcends borders.

Don Julio – Buenos Aires, Argentina: A Regenerative Culinary Haven

Originally a neighborhood parrilla, Don Julio in Buenos Aires has evolved into a culinary haven. The dining experience is a blend of Argentine cattle farming, a vast cellar embracing Argentina’s wine story, and a steadfast commitment to organic agriculture. Beyond its apparent tourist allure, Don Julio retains a local clientele drawn to its delectable steaks and alluring wine cellar.

The menu invites patrons to indulge in in-house cured charcuterie, accompanied by organic grilled asparagus or charred onions. Sourced from regeneratively farmed cattle, specialty cuts like asado de tira and entraña showcase the excellence of Argentine beef.

Casa do Porco – São Paulo, Brazil: A Porcine Pilgrimage in Brazil

In the heart of São Paulo, Casa do Porco welcomes carnivores to Casa de Porco, or “House of the Pork” in English. The restaurant’s cuisine by chefs Jefferson Rueda and Janaína Torres Rueda celebrates true Brazilian gastronomy and it has been named Best Restaurant in Brazil for the second consecutive year. Casa do Porco proudly sources all its meat locally, attracting tourists and locals alike.

Indulge in the extensive menu, divided into à la carte and the ‘Somos de Carne e Osso’ tasting menu. From traditional artisan sausages and cassava croquettes to slow-roasted pig cooked over an open flame, the menu explores the full spectrum of Brazil’s gastronomy.

Fauna – Valle de Guadalupe, Mexico: A Culinary Oasis in Baja California

Fauna, part of the Bruma project in Valle de Guadalupe, has transformed into a culinary oasis. Surrounded by a vineyard, a stunning cellar, and a hotel, Fauna offers a communal dining experience with a spectacular view, especially at sunset.

Chefs Castro and Aldaco blend ingredients creatively, offering dishes like grilled lettuce with mackerel. The à la carte menu encourages sharing, while a tasting menu showcases Aldaco’s desserts, a splendid fusion of local ingredients with exceptional techniques.

Maito – Panama City, Panama: A Fusion of Cultures and Flavors

Maito, the meeting point for Panama’s diverse cultures and flavors, is named as the Best Restaurant in Panama for another year. Located in Coco del Mar, the restaurant exudes warmth and Caribbean-inspired design, reflecting Panama’s multicultural culinary identity.

Chef Castrellón crafts a 9-11 course tasting menu that takes celebrates Panamanian dining culture. The dining experiences incorporates influences from the Caribbean, Indigenous, Asian, Creole, Afro-Antillean, and American cuisines. Maito’s dynamic and avant-garde atmosphere is complemented by a commitment to showcasing rare, locally sourced ingredients.

Kjolle – Lima, Peru: A Peruvian Culinary Odyssey

In Lima’s Barranco district, Kjolle, offers a culinary odyssey within a light and welcoming dining room. Chef Pía León’s dedication to showcasing Peru’s best extends from the tables to the dishware, crafted from Amazon rainforest materials.

For the full experience, opt for the eight-course tasting menu to explore Peru’s diverse offerings like yucca to beef ribs with local corn. Kjolle’s commitment to local materials is evident, creating a dining experience that celebrates Peru’s rich culinary heritage.

Leo – Bogotá, Colombia: Biodiversity on a Plate

Leo, located in Bogotá, invites diners on a biodiversity journey through Colombia with an eight or 12-step tasting menu. Chef Leonor Espinosa’s innovative dishes highlight flavors from the sea, land, and soil, offering a unique culinary experience.

Reflecting Espinosa’s background in economics and art, Leo’s ambiance is bright and modern, adorned with bold lighting. The tasting menu showcases the country’s rich biodiversity, featuring dishes like albacore tuna with lemon ants and quail with pine.

Boragó – Santiago, Chile: A 15-Year Gastronomic Pioneer

Celebrating its 15th anniversary, Boragó in Santiago remains a pioneer in Chilean gastronomy. Chef Rodolfo Guzmán’s exhaustive exploration of native ingredients is reflected in the ever-changing Endémica tasting menu. Guzman captures the essence of Chile’s seasons with artistic flair.

Explore the hyper-seasonal menu with dishes like rock shrimp crudo with seaweed extract or an ice brûlée of clams and Patagonian wild apples. Guzmán’s artistic presentation mirrors Chile’s natural bounty, offering a gastronomic journey through the country’s diverse landscapes.

Mayta – Lima, Peru: Contemporary Peruvian Elegance

Mayta in Lima shines the spotlight on contemporary Peruvian cuisine with visually stunning dishes. Each plate is a masterpiece of presentation and flavor. They feature grilled sweetbreads with arracacha and desserts like the tart with muña, passion fruit, and white chocolate.

The minimalist decor of Mayta, adorned with wooden paneling and warm-tone lights, provides a relaxed yet sophisticated ambiance. As a pisco bar, Mayta completes the culinary experience with inventive spins on Peru’s national drink, curated by a skilled team of bartenders.

You can see the list of Latin America’s 50 Best Restaurants here.