Eco-Friendly Food

Genesis is not complete without Rancho Regenesis, now in its 6th year. The farm provides 30% of our produce and we're aiming for 100%. The problem is, as any organic farmer will tell you, this is not a profitable venture when you need to compete with city menus that enjoy volume wholesale prices from "factory" farms.

Pineapple is a natural anti-inflammatory. When in season we  grill it with

red pepper and chaya and top it with spicy peanut sauce.

To offer "eco" meals affordably, we simplify our menu. For dinner we offer a 3-course meal for 149 pesos (about $12). That includes two appetizers and a choice of one of 3 main courses. Try homemade Chocolate-chili icecream!

Homegrown, sun-ripened limes make the best Margarita Sorbets when paired with 

local, organic, 100% agave tequila.  After juicing, we boil and soak the peels to make a superior cleaning and disinfecting solution.

Old Wisdom for a New Menu

The most eco-friendly dietary path has to consider what grows naturally the closest to home.  We defer to the guidance of ancient and modern Maya for that knowledge.

Native to the Yucatan, Chaya  surpasses spinach in its nutritional value.  It has been used here since Precolumbian times. We saute it, wrap it, steam it, juice it, and bake bread with it!  We grow it too!

Amazingly, 1,500 years ago, with none of our technologies or chemical crutches, the ancient Maya fed three times more people than inhabit the Yucatan today. 

Ginger provides the sweet smelling flowers in our garden and the most useful medicine and spice in our pantry. Try ginger-cinnamon tea in the mornings for a caffeine free kick.

Our new menu utilizes staple foods of the ancient Maya like corn, beans, squash, chili  chaya, taro, yucca, sweet potato, jicama, avocado, papaya, guava, cacao and tomato.

If you like it hot, there is nothing quite like our habanero sauce made from home-grown, organic habaneros.

It so happens that ecological values coincide with ancient diets. At Chaya's Natural we are combining what grows best on this land, modern appetites, health and compatibility with wild foods.  You be the judge.

Lentil sprouts provide high food value for low production impact. We bake them in bread and add them to soups and salads. They also provide nutrition for our laying hens--that's why our free range eggs are so much tastier than supermarket eggs!

At this time, Chaya's Natural Restaurant serves Genesis guests exclusively.  It is not open for lunch but there is an Italian restaurant and local food in the village.

Although native to India, Jack Fruit grows well in Yucatan. Up to 40 kilos, it is the largest tree-borne fruit. The seeds are a flour substitute while the fruit, high in protein and vitamin C, combines well with our favorite, Pitahaya (dragon fruit).

Farm to Restaurant

Off the Eatin' Path

 

Is it possible to consider oneself  “eco-friendly" while promoting food borne of agricultural practices that contaminate water, deplete soils, destroy animal habitat, contribute to greenhouse gases and cause the needless suffering of animals?

 

The impact of industrial agriculture is a leading environmental issue and eco tourism must lead the way in providing food that appeals to more than just appetites and profit margins. 

 

We considered organic, raw, vegan, local, vegetarian and paleo but none alone could provide appeal, variety, volume and affordability. What we offer is a combination of local, ancestral, organic and vegetarian food. And since organic suppliers are scarce here, we have started grow our own foods based on ancient and permaculture techniques and expertise of our neighbors.

Pineapple is a great anti-inflammatory and when fresh, makes the most delicious  smoothies for mid-day snacks.