From the Earth to the Table, with Caribbean Soul

At Fundación Loros, we welcome our visitors with open hearts and with the flavors of this Caribbean land. Before the parrots take flight above their heads and the sanctuary's deep greens draw them in, we greet them with a platter laid upon a banana leaf: crispy patacones, fried yuca, cubes of white cheese, hogao, and an array of salsas. Everything harvested right here, across these 520 hectares, without a single preservative in sight. From the plant to the fire, from the fire to the table. Behind every platter stand Angélica and Zaida — two costeñas through and through, women who cook with a sazón no book could ever teach. There is something they put into the food — patience, tenderness, Caribbean pride — that visitors feel even when they have no words for it. We want everyone who comes to Fundación Loros to fall in love with us not only because of the parrots, but also because of this little piece of coastline we serve them, warm and welcoming, in that very first sip of arrival.