Preparing a meal in the great outdoors with no fire? No problem. For chef Wes Avila, the trick is to pack like a chef, whether you’re headed off the grid, or to the park for a day of nearby nature. Prep ahead of time and store what you need in jars or repurpose all the takeout deli cups in your kitchen stash. Chill everything overnight in the refrigerator before transporting it in a heavy-duty cooler with ice.

Get the recipe for Avila’s chilaquiles here.

A Sunset Studio story made in partnership with Rivian.