Ida cooked everything for the guests (there was only one other while I was there). This particular breakfast consisted of oatmeal with fresh bananas, a tortilla topped with fresh fruit, and scrambled eggs. With my previous breakfasts in Panama City and this, I had four consecutive days of eggs, which I doubt my doctor would approve of (I’m currently forcing a low-cholesterol diet on myself).
The food at Sierra Llorona was so good that I was tempted to get cooking lessons from Ida. At least I asked her how to cook the yucca.