Sandy and Rodrigo scout a location to recreate one of John Horgan’s photographs.

Two of our team members are vegan and we are more than happy to report that it is as easy to keep our diets here as it is anywhere else. The meals are so great, in fact, that our fearless guide Rodrigo has started eating vegetarian along with us!

Our day begins at our new favorite establishment in Huigra, Mirabel.

First to the table are full plates of grapes and pepino. Pepino grows locally and has a gentle taste between cucumber and honeydew.

And no breakfast is complete without fresh papaya. We find it best with a squeeze of lime.

Leftovers from previous nights are often incorporated into breakfast. In this case, we had some leftover corn, which was fried and served warm with the rest of our fruits. On this plate we also have pineapple, red banana and a tangerine.

Last on the menu is a plate of fried plantains. This is the most filling part of the meal, but also one of the best. With a quick sprinkle of salt, these disappear faster than any other dish on the table.

And to wash it all down, we have a full pitcher of cold, frothy cantaloupe juice.

¡Buen apetito!