El Xolo.

Situated within the National Museum of Anthropology (MUNA), El Xolo functions as a culinary research lab dedicated to El Salvador’s ancestral foodways. Chefs Gracia Navarro and Alex Herrera focus heavily on native Criollo corn and ingredients sourced directly from indigenous communities, transforming traditional flavors into technically precise, modern compositions. The dining room reflects this mission through an earthy, minimalist aesthetic, featuring rough-hewn walls, illuminated cubbies of traditional cookware, and lampshades crafted from dried gourds. Expect bold plates like fish with macha ponzu alongside desserts incorporating smoked pineapple and dried chili. By blending Mesoamerican history with contemporary fine dining, the restaurant moves beyond a standard meal to offer a thoughtful exploration of Salvadoran identity and biodiversity.