Food Systems at Playa Viva

The hotel at Playa Viva is situated between beautiful sunrises and sunsets by the ocean and a 200-acre landscape used for several generations for agricultural production. Today, a team of hard working local men and our permaculture specialist use agro-ecological practices to bring the land back to life and fill our kitchen with organic harvests. Years of labor and love allow us to produce an assortment of familiar and fresh salad greens every day for guest meals; and as we rebuild the soils and the living biome below it, larger varieties and volumes of nutrient dense foods will spill from our gardens to your plates.

We produce an assortment of familiar and fresh salad greens every day for guest meals

The diversity of foods coming off the land right now is impressive – from the fresh fruit of a cacao pod to the rich, dark chocolate it is made into in the Playa Viva kitchen; costalillas of organic sesame seeds are turned into homemade tahini and salad dressings and the seeds shared with restaurants and sold at a local organic market; hibiscus flowers are harvested weekly for fresh jams, juices and the base of delicious vegetarian tacos; and our chickens lay fresh eggs daily. We do not produce enough volume of any of these ingredients to support ourselves completely, but nor it is our intention. Instead, we choose to supplement our local food purchases with our own organically produced ingredients. It is equally important to our team that we purchase the foods cultivated by our neighbors in our own community.

We purchase the foods cultivated by our neighbors in our own community.

During high season, when yogis come to use their bodies and families bounce back and forth from the pool to the ocean, and our own Playa Viva team of thirty people are on site, we serve an average of 100 meals each day. As such, we depend on our community for some of the staple items on our menu and source first from four communities within 20 kilometers North or South of the hotel – Juluchuca, Rancho Nuevo, Las Salinas and Petatlán. What we can’t find hyper locally, we source from a regional market about 40 kilometers away in Zihuatanejo. Specialty items come from a supermercado also in Zihua. Depending on the time of year, local ingredients include fresh cows milk and to-write-home-about fresh cheese, locally captured and produced sea salt, bio-intensively grown black beans, jackfruit and bananas. Huevos del campo translates to farm fresh eggs around here and means that small-scale sustainable egg production is still alive in many of the rural communities surrounding Playa Viva. Our Arabica coffee beans come fermented and roasted from an off the grid farming family just an hour arriba, or into the mountains.

 

We use the power of our pesos to support models of small-scale sustainable production

As we continue to define our food system here at Playa Viva we invite you to join in the conversation on the blog or during your next visit. From an agricultural lens, we share a vision with community members to reconnect people to the cultural importance, the nutritional value, and the medicinal properties of the foods traditionally grown here. We will also use the power of our pesos to support models of small-scale sustainable production that benefit communities and the environment by placing the livelihoods of those who produce, distribute and consume food at the heart of this food system.

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