Sandra Gutierrez

Guatemalan-American food writer Sandra Gutierrez is a culinary historian, cooking instructor, and nationally recognized expert on Latin American cuisines, and their evolution and symbiotic relationship with Southern regional cuisine. Gutierrez is the author of The New Southern-Latino Table (2011), Latin American Street Food (2013), Empanadas: The Hand-Held Pies of Latin America ( 2015), and Beans and Field Peas (2015).

Her work has appeared in such publications as The Washington Post, Food & Wine, Eating Well, Southern Living, InStyle, People en Español, Cosmopolitan Latina, USA Today, Eating Well, Better Homes & Gardens, and others.


Sandra Gutierrez has developed, tested, and published over 2,000 original recipes over the course of two decades. For eight years she was the food editor at The Cary News and wrote the weekly Southern Foods column where she covered food history, cookbook reviews, culinary celebrity interviews and profiles, recipes, and cooking techniques. During this time Gutierrez started researching the similarities in cooking techniques and culinary evolution between Latin American cuisines and Southern cuisine in the U.S., which eventually formed the basis of her critically acclaimed cookbook The New Southern-Latino Table. The Smithsonian museum celebrated her contributions to the New Southern Latino Movement with an exhibit featuring her book in 2017. As a member of the James Beard Foundation, Gutierrez has served as a judge for the James Beard Foundation Cookbook Awards.


Sandra Gutierrez is a graduate of Smith College.

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