My Life In Food: Gabriela Chamorro
One of my earliest food memories is enjoying a güirilla – a simple corn tortilla – in Matagalpa, Nicaragua. It’s a dish that’s about using the freshest and simplest ingredients. It taught me that food doesn’t need to be complicated to be extraordinary. It’s about honouring the authenticity and heritage of every ingredient, a principle I carry into every dish I create.
The first dish I ever cooked was gallo pinto, a Nicaraguan classic of rice and beans. I still make the dish today, often with my own twist but always with the same comforting flavours. Another early influence was a food stall in Masachapa run by a woman named Mireya. Her fried fish with rice and tomato sauce captured the essence of home – and showed me how love and tradition can transform even the simplest ingredients.
I don’t have one signature dish, but I’m known for taking humble, traditional flavours and elevating them in unexpected ways. My green pepián ceviche with lychee ice cream is a perfect example. A Guatemalan stew inspires the sauce, while the sorbet is a nod to my Nicaraguan summers. It’s these surprising twists that diners at Girl & The Goose have come to love. I can’t wait to bring this spirit of creativity to our new restaurant and share these flavours with even more people.
Sundays remind me of family gatherings back home. My ideal lunch would be grilled meats, sweet fried plantains and vibrant tropical salads served family-style. It’s all about creating the joy and warmth of communal dining. When entertaining, I often make ceviche – it’s colourful, interactive and a conversation starter.
My favourite Dubai restaurants are Tresind Studio, where chef Himanshu Saini works magic with simplicity and flavour, and Couqley, a cosy French spot ideal for laid-back meals with friends. I admire the restaurant’s chef, Fadi Naim, for his leadership and ability to balance technical precision with a human touch, showing that great food is just one element of a thriving kitchen. For a quick comfort meal, I love charcoal-grilled chicken from a local spot in Dubai, paired with my homemade pico de gallo, refried beans and tortillas – it’s pure nostalgia.
One of the most memorable meals I’ve ever had was dining at a friend’s home. It wasn’t just about the food, but the warmth and connection from being welcomed into someone’s space. Another standout memory is a fresh river crab curry I shared with friends in Sri Lanka. The incredible flavours, company and setting made it unforgettable. Vietnam also holds a special place in my heart. Its people’s resilience and beautifully simple food left a lasting impression – especially the street vendors who welcomed me into their world.
For date nights, my husband and I love a cosy neighbourhood spot. From celebrating birthdays to just a simple evening out, nothing beats sharing a plate of vongole pasta in a place with excellent service and ambience.
If I could invite anyone for dinner, it would be my grandparents, Teresita and Jose. I’d cook dishes that honour their legacy and show them how their love for food lives on in me.
My last meal? A seafood feast. Fresh ceviche, vongole pasta and crispy hojuelas with papaya sorbet – a true homage to my Nicaraguan roots.
When I’m not in the kitchen, I shop at the Karama food market for its fresh, high-quality ingredients. Seafood, plantains, avocados, cilantro and lime are always on my list – they’re staples in my kitchen and central to many of my dishes. After a long day, I make steamed rice with kimchi or a hearty squash and coconut soup topped with chimichurri, feta and pumpkin oil for a quick, comforting meal. Both are simple, nourishing and feel like a warm hug.
I don’t have much of a sweet tooth, but hazelnut cocoa spread with almond crepes and fresh strawberries is my guilty pleasure. It’s indulgent, nostalgic and comforting. For drinks, I love a passion fruit mezcalita. The tropical flavours remind me of home, while mezcal reflects my admiration for heritage and craft.
For me, food isn’t just about what’s on the plate – it’s about the people, stories and connections that come with it. I’m excited to bring the heart and soul of Central American cuisine to Dubai through our new restaurant. It’s a dream to share these flavours and stories with a broader audience – and to continue connecting people through the power of food.
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