Day 1 — ¡Bienvenidos a Guatemala! 

Flights touched down throughout the day and we gathered at Meraki Boutique Hotel in Guatemala City. At arrivals, we were welcomed by Frances (UPAVIM’s Director), Ángela (Directora de Artesanía), and Alisa (U.S. Director & translator)—a warm reception amid balloons, handmade signs, hugs, and happy tears. We settled in and drove to Saúl Bistro in Zone 10 for our welcome dinner—a modern menu of poke bowls, crepes, and lasagnas—and were joined by weaving expert and former Mayan Hands director, Deborah Chandler. 

Day 2 — Revolution Day & a Visit to UPAVIM

Revolution Day (October 20) turned out to be ideal for getting around—light traffic and a quick drive to UPAVIM, where we met artisans and toured the production center. Our group walked the full making process from design and material selection to stitching/finishing, packing, and export.

Founding members Ángela and Carmen shared UPAVIM’s origin story and how craft, education, and community health grew side by side. (Read more about UPAVIM’s history here.) For lunch we enjoyed pepián—and yes, we have Ángela’s pepián recipe for you to try at home. (Get the recipe here.)

In the afternoon we made a quick stop at the Central Market, exploring artesanía, fresh fruits and vegetables, and all kinds of everyday treasures. Then we set out on a walking tour of the Plaza de la Constitución with views of the Holy Church Cathedral Metropolitan Basilica of Santiago de Guatemala (the city’s Metropolitan Cathedral) and the Palacio Nacional de la Cultura (National Palace of Culture), both icons framing the square’s Revolution Day celebrations. We did what the locals do—fed the doves, sampled elote, and picked up a few hair clips (a sweet nod to UPAVIM’s very first product).

We continued along Sexta Avenida (Paseo de la Sexta)—the pedestrian artery lined with restaurants and shops—passing posters for missing loved ones and a memorial to the students who helped spark the revolution. Michele scored a bubble machine, which instantly became the hit of the plaza. 

We finished the day with dinner at El Adobe (Zona 10)—a classic spot for Guatemalan regional cuisine. We shared a sampler-style spread and tasted emblematic dishes from around the country:

• Kak’ik — a pre-Hispanic turkey soup from the Q’eqchi’ Maya tradition (Verapaces/Cobán region).

• Pepián — a deeply spiced stew with roasted seeds and chiles, tied to the Kaqchikel highlands (Sacatepéquez/Chimaltenango).

• Suban’ik (Subanik) — a ceremonial Mayan stew with highland roots (Kaqchikel/Q’eqchi’).

• Jocón — a bright green tomatillo-and-seed stew linked to the Maya K’iche’ and the western highlands.

• Plátanos en mole — sweet plantains in a chocolate–sesame–spice sauce, a beloved highlands dessert.

A perfect end to a day that blended history, flavor, and community.

Day 3 — UPAVIM, Classrooms & Community

Morning traffic turned up a notch—motos everywhere—but we made it back to UPAVIM for a full day of learning and helping.

We started with the Centro Infantil (daycare & preschool), where students proudly showed us their Montessori play-time activities. The children were eager to share—pouring, sorting, matching, and beaming as they demonstrated their work.

Next we toured the K–6 school rooms with the teachers. Classes weren’t in session due to vacation, but we spoke with each teacher, visited their classrooms, and admired the beautiful artwork on the doors. We also met Paohla (School Director) and Jenifer—Frances’s daughter—our English teacher.

Lunch was another warm, homey meal shared with several UPAVIMAS. Afterward, we rolled up our sleeves in the workshop and helped Sonia and Elsa in the corte area cut fabric for a U.S. chicken order—a hands-on glimpse into how many small steps come together before an item is packed for export.

We wrapped the day with a very local treat at Pollo Campero, sharing crispy chicken and big smiles with UPAVIM friends—a simple, happy finish to a day centered on kids, classrooms, and craft.