Rectify the Scene
Beyond the gallo pinto, casados and Imperial there are several creatives shaking the culinary world of Costa Rica.
Mary Kathryn Carpenter
Mary Clay Kline
The typical conversation surrounding Costa Rican food and drink culture may often be limited to rice, beans and Imperial beer. The same handful of ingredients is prepared in different ways to end up on the ubiquitous menu that exists in most restaurants. The amalgam of staples is often washed down with the iconic national beer. A humble diet of necessities is cooked by the salt of the earth and consumed in sodas, small cafés that grew in popularity during the 1950’s as American hamburger and Coca-Cola culture was imported into the country.
But beyond the gallo pinto, casados and Imperial there are several creatives shaking the culinary world of Costa Rica.
Liz Furlong of Bebedero, a cocktail bar in the heart of San José has been recognized by the cocktail publication, Imbibe Magazine, for new approaches to drinks. At Bebedero, some of Costa Rica's lesser known native plants are combined with Cacique, the national liquor, in what Liz calls “jungle bartending.”
Dispatches from Costa Rica Host Alexander Richey will recall the serendipitous encounter with Chef Santiago Fernandez of the restaurants Silvestre and Don Rufino and try grilled octopus for the first time. Chef Federico Lizano of Maza Bistro will give a tour of an organic market and sample native Costa Rican food.
Vida writer, Mary Clay Kline, will also join us for this episode, and together they’ll explore the elevated fare in the tico life.