When I was ten years old, I worked washing cars in La Paz, Bolivia, where I am from. This job is humble, and because of the social discrimination in my country, we had to cover our faces with a “pasamontañas” (mask) balaclava, like other jobs.

It wasn’t until 2011 that I began working in a kitchen washing dishes. The effort and passion in this trade was infectious. When I was 24 years old, I became Executive Chef of a 5-star hotel in my country. After a few years, I migrated to Spain to work and learn from the gastronomic references I admired and had researched.

In 2014, I returned to my country after a gastronomic nomadism because my roots called me. I started a project that brings contemporary cuisine to peripheral areas of Bolivian cities with the sole intention of inviting different ways of eating local products for free. The Sabor Clandestino project was born there, whose creative axis is the popular daily life of Bolivian culture and ingredients, highlighting different techniques and presenting them in a contemporary way.

This project led us to self-manage it by making menus in unusual spaces, each time exploring the concept of clandestine in our activities, where no one knows what they will eat or where. The diners attend with their minds and stomachs empty. Today Sabor Clandestino is nine years old, and its activities are a mix of theater with gastronomy.

Each menu is exhibited for 4 months and rotates to a completely new one. We wear the pasamontañas (mask) as an icon of our activities, the face of anonymity, demonstrating that many people contribute to this world positively with their work and effort anonymously.