We grow a fair percentage of the food we serve at Guerrera within meters of the kitchen. Given what is available locally ,it's a necessity. But we also do it out of respect for the types of cuisines we've chosen to make, which deserve better than packaged and processed ingredients. It’s not cheap, not glamorous, and it's extremely hard work but without a doubt--quite gratifying---when it succeeds.
Some items are seasonal, and others, like rice, are available year round. This cultivation program is one of the personal signatures at Guerrera and the do-it-yourself ethic carries through all the way to the plate.