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COSTA RICA'S LEADING ENGLISH LANGUAGE NEWSPAPER

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Gastronomic Laboratory

Gastronomy plan seeks to make Costa Rican food more distinctive

The Costa Rican Chamber of Restaurants (CACORE) on Tuesday unveiled its 2015 Gastronomic Laboratory, in which 24 restaurants have pledged to use unconventional local ingredients and nontraditional cuts of meats in their cooking.

Toward a more distinctive Costa Rican cuisine

The Costa Rican Chamber of Restaurants (CACORE) on Tuesday unveiled its 2015 Gastronomic Laboratory, in which 24 restaurants have pledged to use local but unconventional foods, including nontraditional cuts of meat, plants native to Costa Rica and yes, Costa Rica’s cane-sugar firewater, Cacique's guaro.

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