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Photo courtesy of Sandos Caracol Eco Resort & Spa.
This summer, an all-vegetarian restaurant debuted at Mexico’s Sandos Caracol Eco Resort & Spa, taking the destination’s eco-friendliness up a notch. We like that veg food will fuel such onsite volunteer activities as the SOS Marine Sea Turtles and Mangrove Swamps Cradle of Life environmental protection projects. Plus, the kitchen at Salvia contributes to the composting stations that, along with solar panels, help the beachfront getaway earn its eco-cred. Here, intel about Salvia’s menu—which includes raw options—from chef Milton Landa.
Can guests get a taste of local ingredients at Salvia? Which dishes feature these ingredients?
Examples of local ingredients include pasilla chile peppers, used in the Aztec Soup to add a hint of spiciness that is characteristic of native cuisine, and chaya, a high-nutrient leafy plant similar to spinach. The menu has a vegetarian lasagna that can be cooked with either chaya or spinach, depending on the guest’s preference. Chaya is also frequently juiced, and the restaurant offers a chilled chaya-based drink.
Does Salvia’s menu include vegetarian versions of traditional regional specialties?
Most traditional regional dishes, like Aztec Soup, are already plant based.
How much does the resort’s Maya herb garden contribute to the meals served at Salvia?
The garden grows cilantro, epazote, mint, radish, tomatoes, and different types of chile pepper. The term ‘Maya garden’ refers to the way the garden is set up—with wooden crates that are built on stilts in order to have more nutrient-rich soil; the landscape in the area is very rocky with only a thin layer of soil. The garden contributes a lot to the meals in the restaurant. Nearly every dish has an herb ingredient that can be found in the garden. The Maya herb garden is part of the resort’s daily complimentary eco tours if guests want to learn more.