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leading to the Amazon Garden Ecolodge through fresh rain puddles towards our
Boutique, near the village of Porvenir, our “kitchen facilities.”
home for the next week, where we would A tunnel of greenery through the
gather in the airy dining room to parrtake lodge’s exotic orchard opened onto a wide
owners’ Ursula and Juan Miguel’s bountiful field ringed on three sides with modest
buffets assembled from the fruits and veg- open-sided buildings. The Rio Momon
etables on their eco farm. lapped at the banks in the distance. In the
No time to waste upon arrival, however. makeshift kitchen, I joined forces with
Electricity and Internet connections were Tessa and Fara, our invaluable assistant, to
only available each morning from 7AM to take stock of our ingredients.
8AM and evenings from 7 to 8:30PM. We The temperature climbed, and the hu-
checked into individual thatched cottages midity settled on our shoulders like a wet
that ringed a cerulean pool, turned on our blanket. With sweat rolling down our
fan, wet our faces, and got fitted with rain cheeks, we set out the following morning to
boots that had already served on many a cut, chop and braise the vegetables at
mission: ”These are best to walk through hand, lifting and lowering the lid of the alu-
the jungle,” advised the experts, before we minum soup kettle that was to be our main
set off, for the 5 minute walk, sloshing cooking vessel for the next week. Tessa
160 WINE DINE & TRAVEL MAGAZINE FALL 2024
