I. Costa
Rican Highlands
Cuisine
Appetizer
Patacones (fried green plantain) with red bean purče
Main Dish
Chiles Rellenos (chiles stuffed with meat/cheese, Tico style)
Arroz con pollo (rice with chicken, Tico style)
Accompanied with salads and vegetables, and picadillos
Desserts
Tamal asado (a sweet maize tamal prepared in the oven)
Drink
Chicha
de piņa (fermented pineapple juice)
II. African-Caribbean
Cuisine
Appetizer
Yucca balls stuffed with shrimps or cheese
Main Dish
Chicken Rondōn (with coconut milk)
Combined with Creole Rice and Beans
Desserts
Creole ginger cookies served with chocolate bits and custard
Coconut tartlets with rum
Drink
Sorrel with spices
III. La Nouvelle
Tropical Cuisine
Appetizer
Plantain and cheese tartlets
Main dish
Corvina al tamarindo (seabass with tamarind sauce in banana leaves);
Combined with: patatas bravas (fiery potatoes); patacones; white rice;
pumpkin pure;
Variety of vegetables and salads.
Desserts
Variety of tropical fruit mousses and coulis combined and prepared in
different ways, including Arazā,
Tomate de palo, Maracuyā, Guanābana
Drink
Carambola
Punch
Cooking Instructors
Irazema Zuņiga (Costa
Rican
Highlands Cuisine)
Irazema is a Costa Rican
from the Central Valley Highlands, where the Zuņigas have lived ever since
they can remember. Irazema learned how to cook from her mother and
grandmother and is renowned in Santa Cruz de Turrialba for her good cooking.
She graduated as a teacher and soon after this she was chosen as one of two
representatives of Costa Rica and sent to the Vatican for three years. This
was where she started to realize the cultural value of her own culinary
tradition. Ever since she has been cooking with a full understanding and
great passion, even though she has never given up teaching. Irazema always
participates in preparing meals for special occasions in Santa Cruz.
Lasel Loyd Lonis (African-Caribbean cooking)
was born in the province of Limón of Jamaican immigrant
parents. At 12 years of age he started working in a rubber
plantation, and on the weekends would help his mother by
selling food she made. At the age of 17 he started working
as a mechanic at CATIE (agricultural school) and enrolled
himself in all the courses he could take. When he married at
27 he decided to pursue his dream to open a restaurant. The
first Kingston Restaurant was a wooden structure with a
seating capacity of 30. In 1985 he opened his new and modern
Kingston Bay Restaurant, which became a great success due to
Lasel's magical spoon, his personal attention, and great
perseverance. Lasel has retired, but still prepares special
African-Caribbean meals for events and teaches cooking
courses.
Rossana Lok (La Nouvelle
Tropical Cuisine)
has lived in
Costa Rica for the last 14 years. She is part Italian and part Dutch
and has learned how to cook from both her grandmothers and her mother. She
has been cooking for years at her lodge in Santa Cruz de Turrialba, which
has become famous for its very own blend of Tropical Cuisine. Rossanaīs
interest and knowledge of tropical fruits and vegetables has led to
innovative dishes in which the Traditional is enriched with the Exotic of
the Tropics! One could say: La Nouvelle Tropical Cuisine.
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info@costaricatoursltd.com
704.541.8680
