Food That Roots Us
Podcast: ‘The roots and producers of Costa Rica’s traditional cuisine.’
Katherine Stanley Obando reads her story from our May 2022 edition, “Food that roots us,” focused on culinary traditions that are being lost in...
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,...
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