Uribe Londoño’s presidential hopes had been paused due to his falling out with Alvaro Uribe’s Centro Democrático party.

Miguel Uribe Londoño has officially launched his second campaign for the presidency of Colombia ahead of the 2026 elections. For this cycle, the 73-year-old former senator will represent the Partido Demócrata Colombiano, a political organization focused on afrocolombian rights and representation, and that secured its legal standing following the 2022 election of Representative Ana Rogelia Monsalve to the seat reserved for Afro-descendant communities. This marks a significant shift for Uribe Londoño, who had been running under Alvaro Uribe’s (no relation) Centro Democrático party, just has his son, the slain presidential candidate Miguel Uribe had been doing.

Miguel Uribe Londoño took up the presidential campaign left whin his son, Miguel Uribe Turbay, was assassinated last year while campaigning in Bogotá.

The move follows a public fracture between Uribe Londoño and the leadership of the Centro Democrático, headed by former President Alvaro Uribe. Uribe Londoño resigned his membership after alleging that the party leadership marginalized his candidacy to favor other internal aspirants, including Senator and actual party nominee Paloma Valencia. He claimed his internal polling numbers were higher than those of the candidates eventually endorsed by the party. The Partido Demócrata Colombiano, while sharing a similar name, is a distinct entity from the Centro Democrático.

The candidate’s 2026 platform, that would be viewed as center-right by most impartial observers, is structured around the principles of protection, order, and justice. Uribe Londoño has proposed an economic model focused on wealth creation, stating that the generation of capital must precede distribution to avoid the socialization of poverty. His security strategy advocates a justice system capable of delivering prompt sanctions against criminal activity and a protection model that applies to both urban and rural sectors. He asserted that current presidential contenders are offering inadequate solutions to the various crises facing the nation.

During the announcement, Uribe Londoño framed his candidacy as a tribute to the legacy of his son, Miguel Uribe Turbay. He stated that his participation in the race is intended to ensure that his son’s political proposals are not silenced following his death. While Uribe Londoño has not historically been linked to Afro-Colombian social movements, Pedro Adán Torres, president of the Partido Demócrata Colombiano, expressed support for the bid, citing a shared commitment to achieving tangible justice for ethnic communities in Colombia.

The Partido Demócrata Colombiano currently holds one seat in the Colombian Congress. By providing a platform for Uribe Londoño, the party seeks to elevate its influence in a political landscape often dominated by larger traditional movements. The campaign will likely test the viability of smaller party platforms and the influence of independent conservative voices outside the traditional Centro Democrático structure as the 2026 election cycle approaches in Colombia.

Above photo: Twitter/X account of Miguel Uribe Londoño

Before he became Latin America’s most celebrated chef, Álvaro Clavijo spent years doing what few aspiring cooks romantically imagine: scrubbing plates in the basements of Parisian kitchens. He had left Bogotá after a brief, unsatisfying year studying architecture at Los Andes University. In Paris he dabbled in photography, learned impeccable French, and quickly discovered that the underbelly of a culinary capital is more grit than glamour.

But something in the rhythm of kitchens – heat, repetition, precision – anchored him. Despite his mother’s skepticism that he could make a living cooking (“She couldn’t even fry an egg,” he jokes), he enrolled at Barcelona’s prestigious Hofmann School, known for turning students into chefs ready for the academy’s own Michelin-starred restaurant.

Three years in Barcelona, five in France, and still, Colombia tugged at him. Yet just as he considered returning home, another city intervened – New York, home to the temples of modern gastronomy. He landed at Thomas Keller’s Per Se, where the immaculate choreography of haute cuisine shaped him indelibly. “My cooking is French, my ingredients are Colombian, and my organization is American,” he says today, seated in the dining room of El Chato, the Bogotá restaurant that has now been named Latin America’s Best Restaurant 2025 by Latin America’s 50 Best Restaurants.

Clavijo returned to Bogotá in 2013 to open the first incarnation of El Chato in Quinta Camacho. The menu – slow-cooked meats, obsessive technique, and elegant, deeply flavored dishes – won over small but devoted crowds. Still, it was removed from the city’s emerging gastrosphere. When a more neighborhood-friendly house became available in Chapinero Alto, he moved the restaurant, unaware that the next decade would transform it into one of the continent’s most influential kitchens.

Today, El Chato is a study in unpretentious sophistication. The 80-seat dining room blends the familiar with the eccentric: a 1970s rotary telephone, faded high-school portraits, and stacks of old medical encyclopedias donated by friends. Bare brick walls glow under soft lighting. The décor is tongue-in-cheek, but the menu – one page, clean, unfussy –  reveals Clavijo’s philosophy: dining should thrill, not intimidate.

A meal begins with the restaurant’s signature “mule,” part Moscow classic, part tribute to the Colombian countryside’s icon. Infused with herbs and tropical fruits, the drink sets the tone for a night driven by local ingredients elevated through global technique. Upstairs, the kitchen team moves like monks—quiet, deliberate, wholly focused.

Clavijo’s signature dishes have become objects of devotion. A roast lamb, equal parts Boyacá and Provence, is tender, perfumed, and blanketed with a buttery cream sauce. The crab in avocado purée, studded with mango, foraged greens, and blackened-rice chips, is the kind of dish entire essays could be written about. Beef tartare arrives garnished with rose vinaigrette, mini croutons, and kale mayonnaise. Even the lunch menu—Cuban pulled pork sandwiches, bright shrimp buns—shows a level of refinement that belies its casual delivery.

Temperature, he insists, is everything. He pushes heat to its limits, and his meat cuts are never simply slapped onto a grill; they are cured in-house for weeks, allowing “alchemy,” as he calls it, to work. Rarely leaving the kitchen, he has built a culinary identity rooted in mastery of technique and reverence for Colombian produce, from the high Andes wetlands to the Amazon lowlands.

What distinguishes El Chato – and how it ascended from No. 3 in 2024 to No. 1 in 2025 – is its role as an ambassador for Colombian biodiversity. Working closely with small growers and horticulturists in the Sabana de Bogotá, people whose crops rarely reach high-end kitchens, Clavijo’s dishes are not recreations of Colombian cuisine but reinterpretations – rooted in memory, informed by travel, and executed with discipline.

On a typical night, the dining room hums with locals and international travelers alike. Bogotá’s restaurant scene is fiercely competitive; many places don’t survive their first year. El Chato did more than survive. It set a new standard, one that the world has now recognized by awarding it the top spot in Latin America’s 50 Best Restaurants.

For Clavijo, the accolade is gratifying but not defining. The work continues. The flavors deepen. The relationships with farmers strengthen. And every night, in that Chapinero house where mountain meets sea and garden meets homestead, his team quietly reshapes what Colombian cuisine can be.

The 2025 Latin America’s 50 Best list highlighted restaurants from 21 cities, including seven first-time entrants, underscoring the region’s growing culinary diversity. Kjolle in Lima ranked No. 2 and was named Best Restaurant in Peru, while Don Julio in Buenos Aires placed third, securing Best Restaurant in Argentina. Boragó in Santiago took the No. 6 spot, with its chef, Rodolfo Guzmán, receiving the Icon Award for his influence on Chilean cuisine. Quintonil in Mexico City (No. 7) and Tuju in São Paulo (No. 8) were recognized as the best restaurants in Mexico and Brazil respectively.

Cartagena-based Celelé also has an impressive rank among Latin America’s 50 Best, coming in at No.5.

Casa Las Cujas in Santiago, which debuted at No. 14, won the Highest New Entry Award, while Cosme in Lima earned the Highest Climber Award after rising 19 places to No. 9. Nuema in Quito, ranked No. 10 and named Best Restaurant in Ecuador, saw chef Alejandro Chamorro win the peer-voted Estrella Damm Chefs’ Choice Award.

Bianca Mirabili of Evvai in São Paulo (No. 20) was named Latin America’s Best Pastry Chef, and Argentina’s Maximiliano Pérez received the Best Sommelier Award for his wine-driven interpretations of local terroir. Ttássia Magalhães was awarded Latin America’s Best Female Chef for her leadership of an all-women kitchen team in São Paulo.

The awards also recognized national leaders: Maito in Panama City (No. 18), Sublime in Guatemala City (No. 19), Cordero in Caracas (No. 29), and Sikwa in San José (No. 43) were named the best restaurants in their respective countries. Seven new entries joined the 2025 ranking, including Afluente in Bogotá (No. 34), El Mercado in Buenos Aires (No. 27), Arami in La Paz (No. 48), and Demo Magnolia, Yum Cha and Karai by Mitsuharu in Santiago.

Oda in Bogotá received the Sustainable Restaurant Award for its focus on hyper-local sourcing. Additional previously announced prizes included Chef Tita of the Dominican Republic winning the Champions of Change Award, Kjolle receiving the Art of Hospitality Award, and Guatemala’s Ana being named the American Express One To Watch.

In 2017, after El Chato had recently opened its doors to the public, The City Paper profiled the venue and sat down to talk with the young, dynamic chef. The restaurant’s location on Calle 65 No.3B-76 remains the same, and reservations are required.

El Chato: A Bogotá restaurant on par with the very best