“Originally we wanted to grow our own food,” says Marc Bery, the lodge’s general manager, “but the soil is just too damp. It’s very complicated to grow anything besides heart of palm.” Instead, Mashpi works with locally-sourced ingredients, such as the sugar cane that grows around Pacto and is used in recipes as unrefined sugar.
Once the team had realized that they couldn’t grow fruit and vegetables, they turned their attention to cultivating herbs and spices from the forest itself. “Although we would never eat any of the animals that live in the forest, we wanted to transmit the essence of the environment through our food, bringing the consistencies and colours of the forest to the dish,” Marc explains.
This process wasn’t without complications however, as it required a highly experienced team of local plant experts to avoid poisonous or dangerous plants. This combination of biology and culinary skills is something that is in constant development at the cloudforest lodge. Two of the spices currently used are mountain garlic and chillagua herb (a relative of cilantro).