Bread and tortillas are made fresh at the field station, and most of the fruit and vegetables come from the garden and trees near the kitchen. Breakfast typically consists of different combinations of fruit, breads and pastries, juices, eggs, and tortillas. Lunches at the kitchen are usually beans, soup, fruit, and juice. UREP participants will make their own lunches after breakfast and take them to the field. Lunches typically consist of burritos and sandwiches.
Dinners are hearty, and can range from pasta to pizza to casseroles.
The staff cooks are talented and try to keep the menu varied. Vegetarians are accommodated.