The kitchen
Farm-to-table on twenty acres
The kitchen shops the hillside, not a warehouse. Fruit, chili, plantain, lime and coffee grow across the twenty acres you sleep on.
A chef's farm-to-table dinner starts in the rows: you walk what is ripe, then sit down to a meal cooked from that same walk.
This is a working farm, not a backdrop. Guests eat what Chinampas is producing that week. What you do not finish can go home through Blue Mountain Farms.
Arrange the kitchen when you book. It is not a restaurant with a standing menu — it is the farm, cooked.
