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Wednesday, May 25, 2022

Food That Roots Us

It’s not easy being nine

It’s hard to be a picky kid. Your parents just don’t get that you’re a ninja: a fierce defender against the tastes and textures that...

Her Majesty, the Heart of Palm: a story of ups and downs in Sarapiquí

María Luz Jiménez earned the title of “La Reina del Palmito,” or Queen of Heart of Palm, in Horquetas de Sarapiquí, because she prepares...

Rosquillas from Guanacaste: tradition and flavor

Felina Matarrita Gómez is the owner and founder of the Rancho y Fogón de Doña Celina, located in Del Flor de Nicoya, Guanacaste, where...

Rhythm, diversity, collaboration: resilience in the garden

Many people think that by starting a garden, they’ll produce lots of vegetables and fruits. They watch videos online or page through books with...

The world made sourdough bread. Costa Rica: chiverre

The month: March 2020. The state of mind: shock, panicked boredom. Thousands started making sourdough bread. But not in this Costa Rican kitchen. There, a mother...

Smoked pork bone soup: flavor of yesteryear

Our recipe for today is shared by Lucída Hernández, a producer of coffee and organic vegetables from San Marcos de Tarrazú, Costa Rica. "I'm soup...

Diversity strategies help agrotourism rebound from COVID closures in Costa Rica

Golden purple cacao pods hang from tree trunks as I wind my way toward the intense chocolate scent of roasting cacao at La Iguana...

Reclaiming culture on a plate: the roots and producers of Costa Rica’s traditional cuisine

Do you think you’re pretty familiar with traditional Costa Rican food? If so, Pablo Bonilla has some questions for you. What does “traditional” really mean? What...

Fish ceviche from the Osa Peninsula

“Y, ¡a jartar se ha dicho!” Time to eat up! Today's recipe was shared with us by Rocío Vargas Gonzáles, an entrepreneur originally from Atenas,...

How to set up your food-related business in Costa Rica

When we decide to start a food-related business, we do it because of the passion we have for cooking. We begin to design the...
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It’s not easy being nine

It’s hard to be a picky kid. Your parents just don’t get that you’re a ninja: a fierce defender against the tastes and textures that...
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