Photography by Aaron Patton
Sabor Latin Bar & Grille brings the heat to the heart of Wichita
Sabor Latin Bar & Grille invites diners to savor the rich and vibrant flavors of Latin America in the heart of Wichita’s Old Town Square. Sabor, a Spanish word that means “taste” or “flavor,” is a fitting name for this eatery that infuses a bit of culture and history with each meal. Their well-planned menu relies on an array of fresh ingredients, spices and seasonings reminiscent of Central and South American cuisine.
Owner Melad Stephan says that when he opened Sabor back in 2008, it introduced a new dining concept to the downtown, allowing diners to experience food from another culture in an inviting atmosphere. More than 15 years later, the concept still resonates with diners.
Starters are a great way to ease into an evening in Sabor’s spacious, contemporary dining space. The wait staff might suggest the queso with corn, a white cheese blend served with tricolor chips and flatbread. Other offerings range from Caribbean coconut fried shrimp, empanadas and ceviche de camarones. A favorite is their platanutres, or crispy plantain chips. Though often mistaken for bananas, plantains are a fruit with a starchy texture more akin to a potato. They are thinly sliced, then fried until crispy and served in a paper-lined cone with chimichurri and avocado crema for dipping. Bold, salty and addictive, they’re hard to stop eating.
For those who might enjoy a cocktail with their plantains, co-owner Deanna Stephan suggests either a Brazilian caipirinha or a fruity mojito made with passion fruit, strawberry or mango. Both drinks are mixed fresh and have a hint of sweetness that enhances the flavor of the chips.
After perusing their extensive menu, diners can choose from a variety of Latin-inspired soups, salads and specialty dishes, including the Sabor paella, Salvadorian pupusas (corn cakes stuffed with roasted pork), sirloin Caribe, churrasco steak, tacos, and an assortment of chicken, pork and fish entrées. Meatless offerings include an impressive polenta vegetarian tower, a risotto-based dish, and green chili mac and cheese—a fresh take on classic comfort food. For sides, look for the Cuban slaw, Latin rice, chipotle mashed potatoes, tostones (mashed plantains) and black bean frito—all infused with Latin flavors.
“We try to include something for everyone,” Melad says. “Over the years, our menu has changed a bit but remains essentially the same as customers continue to expect their favorite dishes.”
Melad believes there is often a misconception that Latin food is inherently spicy. “Our goal is to just add tons of flavor,” he says. Sabor diners can tailor the heat to their liking—habanero peppers for those who want serious spice or poblano peppers for just a kick.
House-made sauces are included with many of the dishes or can be ordered on the side. Options include tropical mango sofrito, orange poblano, chimichurri, red wine mole and fiery habanero mojo.
The vibrancy of Latin American cuisine doesn’t end with savory dishes, sauces and sides. Sabor also offers an array of desserts made in-house that are sure to please. Caramel is a classic ingredient in favorites such as their iconic custard flan. Tres leches, a sponge cake drenched in milk and cream, is a sweet treat all by itself but can be taken to the next level with a shot of RumChata. Their Spanish-style churros are made from choux pastry, piped into hot oil and fried until golden. Paired with caramel and chocolate dipping sauces, they deliver the perfect balance of crispy richness.
Don’t forget bar drinks that pair well with dessert—or let your drink be dessert. The espresso martini, made with coffee and vanilla vodka, and the chocolate martini, smooth and velvety, are indulgent ways to end the evening.
Melad sums up his approach for running a successful restaurant: “Surround yourself with good people, provide them with the training and the tools they need to succeed, and then let them do their job.”
Wait staff are specially trained to make dining a memorable experience. Thoroughly acquainted with the menu, they offer thoughtful recommendations and can answer questions about each dish, whether it’s the ingredients it contains or the culture it represents. Longtime waiter Joshua Dunston likened working at Sabor to being part of a family. “This place has become part of my DNA,” Dunston says.
While wait staff tend to diners with ease, the kitchen bustles with energy as Chef Gerson Harody Saavedra and his team bring passion and skill to every plate. Every detail is carefully considered, from time-consuming house-made sauces to generous, artfully arranged portions and unfussy garnishes that elevate without overwhelming.
Chef Gerson started out as a dishwasher almost 15 years ago and steadily worked his way up, learning every aspect of kitchen operations along the way. Trained in food preparation and cooking by a previous head chef, he gained intensive hands-on experience over the years. Today, he oversees the kitchen and back-of-house staff. “I still try to learn something new every day,” he says.
The restaurant welcomes everyone from business clients and loyal regulars to couples on date night and families with children. The space begins to fill up early in the evenings, so reservations—especially on the weekends—are recommended. “We’ve hosted marriage proposals, wedding celebrations, prom-goers … any and every kind of celebratory event,” Melad says. “We’ve even hosted a few celebrities, including Harrison Ford, who stops by at least once a year!”
Melad and Deanna genuinely enjoy connecting with guests, especially seeing first-time diners turn into regulars. For them, creating a place where people feel at home—and want to come back—is what it’s all about.
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