The Panama chef using rainforest ingredients to transform fine dining

Chef Mario Castrellón is using ingredients native to the region in his fine dining menus, making sure they’re sustainably sourced from indigenous farmers Leer este artículo en españolAt a fine dining restaurant in Panama City, customers are tucking into kalalu, a tropical fern with an earthy flavour, blanched like an asparagus, and brushed with olive oil and grilled. Next on the menu; boda, a palm flower that looks and tastes like baby corn, pickled and wrapped in bana