TicoChef

More Guana!

2012-01-20T08:26:00.000-08:00

Guanacaste Enero 2012

2012-01-20T08:15:00.000-08:00

Fajitas de Hongos y Vegetales

2012-01-13T13:34:00.000-08:00

Deliciosas y fáciles! necesitará:
2 cdas. aceite de oliva
1 cebolla, cortada en juliana (bastones)
1 chile dulce, en juliana
1 zanahoria, en juliana
1 taza hongos frescos, en lonjas
1 tomate, en juliana
2 cdas. culantro coyote, picado
el jugo de un limón
1 cdta. salsa de chile chipotle
1 cdta. azúcar
1/2 cdta. comino molido
sal y pimienta al gusto
tortillas de maíz
queso

1. En una sartén a fuego medio salteé la cebolla, el chile dulce y la zanahoria en el aceite de oliva por tres minutos.
2. Agregue los hongos y culantro y salteé dos minutos mas.
3. Incorpore el tomate, el limón, chipotle, azúcar, comino y salpimente.
4. Cocine por dos minutos mas, ajuste sabores y sirva con tortillas y queso y listo!

Labrador clásico!

2012-01-13T13:23:00.000-08:00

Este fue en el parqueo de EPA Escazú hace unos días.

Expo en Mall

2012-01-13T13:19:00.000-08:00

Esta fue en una exhibición de carros en Multiplaza hace unas semanas.

Views from Sugar Beach. Guanacaste!

2011-12-09T19:09:00.000-08:00

Guanacaste Retreat!!

2011-11-26T17:02:00.000-08:00

I have the pleasure to cook for a whole week at the Sugar Beach Hotel north of Flamingo in Guanacaste for a special retreat featuring renowned gurus and shamans don Miguel and Jose Ruiz. They are here thanks to Global Journeys with a group of 65 guests for days of workshops and seminars.

Thanksgiving Day!!

2011-11-23T17:10:00.000-08:00

We will be serving Thanksgiving Lunch and Dinner at Oasis Cafe in Escazú from 12pm until 8pm all day. We have created delicious roasted items, finger-licking sauces, fresh tasty salads and sides and a scrumptious dessert. Don't miss out!

Awesome mentioned in renowned mag

2011-11-09T06:57:00.000-08:00

Last March I catered a vegan wedding at Zephyr Palace in Villa Caletas which got a great mention in the Eco-Beautiful Weddings Magazine Fall 2011 issue starting at page 72. We are proud and grateful for this honor. Congrats to Weddings Costa Rica and Confort Studio for an amazing work! See it here

Sunset in Guanacaste

2011-11-02T10:16:00.000-07:00

Amazing sunset over the isles facing Playa Pan de Azúcar north of Flamingo in the Gold Coast!

Tico Times Column

2011-10-07T08:55:00.000-07:00

My column "Taste of the Tropics" returns to The Tico Times this time is all about Caribbean cuisine and the flavors of Limón. Enjoy!

See it here http://www.ticotimes.net/Weekend/Weekend-Columns/Caribbean-cuisine-a-fusion-of-flavors-cultures_Friday-October-07-2011

Vegan Cupcakes!!

2011-06-21T19:14:00.000-07:00

Amazing photography by Comfort Studio!! Congrats Julie and Joe!

MiniCupackes from Vegan Banquet

2011-06-21T19:00:00.000-07:00

Rice Special in Mucho Gusto magazine

2011-06-03T13:36:00.000-07:00

The latest issue of the gastronomic publication features a special on rice dishes I created based on recipes from all over the world using rice products in many forms. Find it in supermarkets and Casa de las Revistas in Costa Rica and all over Central America

www.revistamuchogusto.com

Vegan Wedding Banquet

2011-06-03T13:31:00.000-07:00

A few weeks ago I worked consulting in the creation of the wedding banquets for the first Vegan Wedding at The Zephyr Palace in Villa Caletas, Central Pacific for Weddings Costa Rica.
A truly amazing location and a great and professional team, made the event a complete and trouble-free affair on both the rehearsal dinner and the main banquet, as well as the Vegan MiniCupcake Buffet created by me, featuring the flavors selected by the bride and groom:

Hostess Cupcake (HoHos)
Pineapple-Rum Upside Down
Mocha with Dark Chocolate & Orange Ganache
Mango-Habanero with Passion fruit Cream
Cinnamon Coffee Cake with Cardamom Cream

You can see some of them in the last section of Confort Studio's wedding album for the Carrie+David Wedding @ Zephyr Palace

http://www.comfortstudioblog.com/blog/2011/4/8/carrie-david-zephyr-palace-costa-rica-wedding.html

Tempura Mushrooms with Peach Ketchup

2010-09-20T22:39:00.000-07:00

I published this recipe in Mucho Gusto magazine a few months ago and it was portrayed in the site of ACOPROT, the tico association of tourism pros, in their July bulletin. Check it out here:

http://enlaceacoprot.com/boletin-acoprot/index.php?docId=90&secId=874">

Sabores de Tiquicia

2010-08-22T17:12:00.000-07:00

I have a New Costarican Cuisine special in the latest issue of Sabores Magazine from Grupo Nación, the country's leading gastronomic publication. This month we celebrate our beautiful land and all of its traditions and culinary history. Look for it in supermarkets and bookstores. Thanks to Miguel Barboza, Editorial Director of Sabores and David Regueira and Jeaninne Cordero for a great production. Also thanks to Roberto Leiva and Larissa Banting for the use of their magnificient residence for the photoshoot.

Sabores Photoshoot

2010-08-07T17:48:00.000-07:00

A few days ago I was part of the photoshoot for Sabores magazine next Tico cuisine special schedule to be out by the end of August. Thanks to Jeanine Cordero and David Figueira for a great production and also to Miguel Barboza Sabores Editorial Director.

Mother's Day!

2010-08-01T21:26:00.000-07:00

As the special holiday approaches August 15th here in the tropics, I collaborated my regular special with Mucho Gusto Magazine's celebration issue for all mom's. It just came out this week and will be available until the end of August in supermarkets and stores in Costa Rica and all over Central America.

Mentioned found

2010-07-08T20:54:00.000-07:00

I found this piece about of my previous employer El Silencio Lodge listed in this famous travel site where they mention me by name. Read it here

I-escape Mention

2010-06-11T23:24:00.000-07:00

The renowned UK-based travel operator just rewrote their visit to El Silencio Lodge & Spa where I used to be Head Chef. Read what travel gurú Christabelle Dilks says about my cooking here

Mucho Gusto Special

2010-05-11T22:54:00.000-07:00

Last week the latest Mucho Gusto food magazine came out with my health and conscious food special featuring 12 tantalizing recipes. Look for it in supermarkets and newstands. The cover has a delicious Avocado and Cucumber Cold Soup with cilantro oil, gotta try it...

Landings by Nature Air

2010-01-19T12:43:00.000-08:00

This is the column I write for Landings which is the in-flight magazine for the local airline Nature Air. We usually discuss one of the many amazing veggies, fruits, tubers, pods, flowers, legumes, nuts and seeds our Mother Nature has given us in this little paradise.

Find your copy every couple of months at the CS counter on AutoMercados all over the country but hurry they go fast!!

Tamales!

2010-01-04T17:11:00.000-08:00

Here's abuela and nieto making tamales for the Holidays. In our house they are meatless and have a delicious array of veggies and stuff as a filling and are made from fresh corn dough. See them being double-wrapped in banana leaves then given their typical rectangular shape ready to be boiled or steamed.

Usually you make enough tamales for everybody to take some home and even exchange them with your friends or coworkers.

Just heat up and drizzle your favorite sauce and they are ready!

Coffee!!

2010-01-04T16:56:00.000-08:00

COFFEE!!
by Chef Marco González Murillo

When late November arrives at the end of the rainy season in Costa Rica’s Central Valley, the weather pattern is marked by heavy flash-flood showers and scenic sunsets mixed with pink, purple, and gray clouds. The transition between wet and dry season brings with it a rainbow of products ready to arrive every week at the farmer’s market stands. The end of the year also marks the beginning of the harvest to get the country’s golden gem: coffee beans.
Costa Rica’s most famous and renowned export product is a major industry that employs an important population of locals as well as temp-foreign labor, mostly Nicaraguan to come and hand-pick the beans. The isthmus’ volcanic lands are blessed with perfect conditions for the growth of some of the world’s best coffee. Due to an executive decree from 1989, only Arabica type beans can be cultivated in Costa Rica by law.
Compared by some to Colombian or Hawaiian Kuna Coffees, Costa Rica’s coffees accentuate the intricate terrain of the land as well as the highly acidic soils along with top high altitude cultivation areas. Today the country is one the globe’s greatest exporters of gourmet coffee beans with over 200,000 acres planted and more than 78,000 large, medium, and mostly small producers exporting over 25,000 million lbs a year to the entire world.

Originally, Arab traders introduced qahwah (GA-FFAH) seeds from the districts of Kaffa and Buno, Ethiopia and began the first true cultivation of the plants in the Arabian Peninsula sometime between 1000 to 1500 years ago. The main center of qahwah production was the port city of Mocha, Yemen. The climate of the southern Arabian Peninsula was well suited for coffee production, and Yemen's port cities, especially Mocha, became the world's top coffee exporters. Qahve imported from Yemen was a popular strong brew with the Turks who served the drink to visiting Italian merchants.
The Italians introduced caffe to Europe in the 1600s. The stimulant became fashionable throughout Europe. By the late seventeenth century, the drink was enjoyed under numerous names—English coffee, French and Spanish café, German koffee, Finnish kahvi, Dutch koffie, Swedish and Norwegian kaffe, Russian kofe, Polish kawa, and even Yiddish kave. Europe’s sharp merchants wanted to be able to produce their own beans instead of buying from Arabia. In 1696 the Dutch established the first European-owned coffee plantation on its colony of Java, in what is now Indonesia.
As the drink traveled around the world, it was given more names—Japanese koohii, Malay kopi, Mayan kaape, Thai gafae, Tagalog (Philippine) kape, Punjabi (India) kaafii, Hindi kofii, Hopi kaphe, and Navajo gohwééh—all phonetic derivations from the Arabic qahwah. Linnaeus really did not have much of a choice but to Latinize the name to Coffea [cof' fee]. The species was given the epithet, arabica, for everyone 'knew' the trees grew in Arabia.
The world has lost its head over the desired effects of caffeine in our metabolism. But what is it with caffeine anyway? Caffeine is an alkaloid. There are numerous compounds called alkaloids, among them we have the methylxanthines, with three distinguished compounds: caffeine, theophylline, and theobromine, found in cola nuts, coffee, tea, cacao beans, mate, guarana, and other plants. Its consequences in the body includes being a stimulant of the central nervous system, cardiac muscle, and respiratory system. It is also diuretic, it delays fatigue and it is a smooth muscle relaxant and vasodilator.

Brought to America by the Spaniards, coffee beans were first cultivated in Costa Rica in the 1819. Only a year after Costa Rica started exporting their first coffee beans in the celebrated 1820 history. The next year the country gained independence from Spain and its legacy of tradition and awarded history of coffee quality begins as one of the top exporters in the world. The country’s intricate lands became the perfect environment for growing different types of coffee and, like good wines acquire exotic flavors as they mixed with the present flora over generations.
Costa Rica amazing topography is a true example of volcanic growth. At the backbone of the country are three magnificent mountain ranges: Guanacaste-Tilarán, Central, and Talamanca. Costa Rica at its widest part is only 150 miles across, this may seem small, but combine that with a series of smaller mountain ranges that roll over from the main ranges towards each of the coasts, then you can see the 14 different micro-climates the country possesses.
At its narrowest point, Tiquicia is an amazing 90 miles across; yet if a line was traced from ocean to ocean at this section, it will bisect mostly nothing but numerous mountains with barely any flat areas. Belonging in their majority to National Park systems and considered some of the most unexplored regions in the country, this area is also one of the most astonishing and bio-rich sections of the nation.

All of these geographical factors create seven distinctive coffee growing areas, each one portraying its own particular soil, flavor, acidity, bitterness, size, and weather patterns to make different tasting coffees. The volcanic or tectonic formation of the different areas will define many aspects on the flavor, texture and appearance of the bean. They are split as it follows according to the ICAFE (Costa Rica’s Coffee Institute) designation:

1. Tarrazú/Dota/Acosta: Mountainous areas south of San José, surrounded by evergreen cloudy hills, medium rain, very sunny, high humidity, and altitudes between 4000-5600 ft, making a highly acidic brew, with a strong flavor, low bitterness, and good body.
2. Brunca o Boruca: The southern Pacific hills are good ground for early harvest beans. Overall a well balanced coffee, grown from 2600-4000 ft, with more presence of rain than the other areas since they face the pacific coast from uphill in the larger Talamancas.
3. Orosi: Beautiful scenic volcanic valley with a mighty river crossing it (Reventazón) lies east of San José in the Cartago province. Its particular combination of volcanic soil and sedimentation along with extremely heavy rainfall, it makes for a thrilling balance of flavor, strength and acidity.
4. Tres Ríos: Located just a few miles east of San José, heavy volcanic soil directly from the southern flank of colossus Irazú volcano, makes this coffee a true magical experience. Considered by many the Bordeaux of Costa Rica’s coffees, Tres Ríos offers a late harvest grain insuring full maturity and a perfect looking bean.
5. Turrialba: This early harvest type, is grown in the Turrialba Valley northeast of San José in the Cartago province at the foothills of Turrialba Volcano. Grown at a slightly lower elevation, this small bean represents the Caribbean slope section of the Irazú volcano, showcasing a smaller yet flavorful grain.
6. Valle Occidental: The western most part of the central plateau towards the Pacific near the towns of San Ramón, Atenas, and Palmares in the Alajuela province. This region offers a distinctive peachy flavor given by its close-by melon and wild peaches plantations and relatively easy collection process due to its well defined weather patterns.
7. Central Valley: The original place where the first Arabica beans were planted in the northern Heredia and Alajuela highlands in the shadow of Poas and Barva volcanoes. It is still the Mecca for finding coffee plantations facing the Pacific slope but with the Caribbean winds coming from the north yet with less rain and more sun than its counterparts in other areas.

Costa Rica is a land blessed by Mother Nature with its fertile volcanic lands and an astonishing wildlife variety. The country’s two defined weather seasons, dry and wet, generates an abundant production of all kinds of tropical delicacies available all year round. This particular reason makes growing food in the isthmus one of the most widely spread activities.
No matter how you wished to have your coffee, be sure that visitors to Costa Rica will find our coffees as true elements in Tico and foreign culture as it is present around the day everywhere in the country. While visiting, make sure to check out one of the many specialized farms giving tours of coffee fields, processing plants, roasters and even coffee theater and music. The golden bean has made itself at home in this beautiful neck of land in the heart of the Americas; enjoy its long and highly awarded hospitality! Salud!

Recipes:

Aromatic coffee sauce and Stew with Pejibaye, Cilantro Rice and Tubers

12 pejibayes, cooked, peeled and sliced
1 lb mixed peeled and chopped tubers (yucca, taro, sweet potato, etc)
200 g chopped chicken, pork or beef (or soy substitute)1 onion, finely chopped
3 tbsp olive oil
1 garlic clove, minced
1 tsp tomato paste
1 tsp chipotle pepper sauce1 tbsp lemon juice
1/3 cup strong coffee1/3 cup brown sugar2 tbsp Worcestershire sauce 1/4 tsp grated nutmeg ½ tsp ground cardamom 1 tsp ground cinnamon ½ tsp ground allspice
¼ tsp cocoa powder½ tsp salt
Pepper to taste
½ cup water or stock
In a big pan at medium heat, cook onions in the olive oil for five minutes.
Add meat and brown for two minutes.
Incorporate all remaining ingredients and bring to a boil.
Bring the heat to a minimum and simmer for a few minutes until most of the liquid has evaporated and the tubers are soft.
Adjust flavors and serve accompanied by a fresh salad or similar.
4 servings

Organic Coffee Martini

2 oz strongly brewed coffee
2 oz Costarican Coffee Liquor
2 oz Chocolate or Vanilla-flavored Vodka
1 cup of ice to shake
Cocoa powder
4 chocolate covered coffee beans

Put the glasses in the freezer a few minutes before starting to get a good chill going.
In a shaker add all the ingredients except chocolate coffee beans, top and shake strongly.
Remove the glasses from the cold and serve strained with the edge of the glass smothered in the cocoa powder, and two chocolate-covered coffee beans in the bottom.
2 martinis

Spicy Coffee Cake with Mocha sauce

1 ½ sticks butter or margarine
1 cup of brown sugar
4 eggs
2 ½ cups all purpose flour
4 tsp baking powder
¾ cup strongly brewed coffee
1/3 powdered pure cocoa
1 tsp ground allspice
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp cayenne pepper or any other hot pepper
2 tbsp powdered milk or soymilk
2 tbsp finely ground coffee beans
a pinch of salt

Preheat oven to 350°F. Sift together dry ingredients into a bowl. Reserve.
Beat the butter or margarine with the sugar in a mixer until creamed.
Add the eggs one by one incorporating completely.
Incorporate the flour and coffee alternating one with the other while mixing slowly.
Grease a 9-inch bunt mold and transfer mixture and spread evenly. Bake in the middle section of the oven for 45 minutes or until an inserted toothpick comes out clean. Cool down.

Coffee Mocha Sauce
1 1/2 cups freshly brewed strong coffee10 ounces (285 g) semisweet chocolate, chopped2 tablespoons Costa Rican coffee liqueur

Combine coffee and semisweet chocolate in heavy small saucepan.
Stir over medium-low heat until mixture is smooth. Increase heat to medium. Simmer until sauce thickens, about 2 minutes.
Cool slightly. Stir in coffee liqueur. (Can be prepared 3 days ahead. Keep cake frozen. Cover sauce and refrigerate; rewarm sauce over medium-low heat before serving.)

Granita Medici

1/2 cup raw sugar
1 cup cream1 teaspoon grated orange peel
1 tsptbsp cocoa powder1/8 teaspoon ground cinnamon2 tablespoons Grand Marnier or other orange liqueur2 cups warm espresso or strong coffee made with finely ground coffee beans2 cups crushed ice

Transfer all ingredients except ice to a blender and mix for one minute.
Incorporate the crushed ice and keep blending until the granite starts forming. Add more ice if necessary.
Serve immediately in tall glasses with two straws and sprinkle some cocoa powder and a couple coffee beans on top.
3 servings

Tamales!

2009-12-11T12:41:00.000-08:00

These are actually made of ground yucca, homini dough and parmesan cheese and are topped with a veggie Bahji and avocado. They are served with a Thai coleslaw and gingered plantains.

Flyer for event!

2009-11-08T21:27:00.000-08:00

Poas Volcano National Park

2009-07-07T18:27:00.000-07:00

Poás Volcano National Park: An Experience of Colossal Proportions
Text and photos by Marco González

Costa Rica’s incredible biodiversity has a fascinating volcanic origin, which has led to the creation of some of the most fertile lands in the world. This tiny isthmus is a vulcanologist’s paradise — part of the “Pacific Rim of Fire,” Costa Rica possesses some of the most studied and visited volcanoes on the planet. Names like Arenal, Poás, Rincón de la Vieja and Irazú are internationally recognized as symbols of the country’s volcanic history.
A staple stop on almost any tour is the world-renowned Poás Volcano National Park, jewel of the Central Volcanic Range Conservation Area. Created in 1971, the park’s more than 16,000 acres are one the most popular destinations in the country, with hundreds of thousands of visitors each year.
The scenic drive to this top destination winds through the province of Alajuela and its coffee-covered rolling hills. Here, coffee is grown at an elevation of 3,000 to 5,000 feet high, accounting for some of the country’s best. Poás is one of the few active volcanoes in the Americas accessible by road all the way to its craters. From San José, it’s a little over one hour to reach its peak, making it perfect for a day tour that can be combined with other northwestern Central Valley attractions.
At almost 9,000 feet in elevation and with temperatures averaging 40–50°F, this mountain park encompasses four different habitats and several forest types. The dramatic altitude changes seen on the way to the crater make for a spectacular variety of ecosystems and microclimates. Poás is also famous for its strange dwarf or “elfin” forest — located atop the crater and around the visitor’s center — where thousands of years of exposure to acid rain, fumaroles and strong winds have given rise to perennial blooming shrubs with extremely tough stems and leaves, contrasted by delicate flowers of brilliant colors. The half-mile boulevard between the parking area and the main crater overlook is surrounded by the plant referred to as “poor man’s umbrella,” typical of Costa Rica’s sub-paramo flora and believed to be used by the local Poa Indians to — indeed — cover themselves from the rain.

The impressive main crater — one of the world’s largest — is a gigantic cauldron almost one mile across and 1,000 feet deep with a teal-tinted sulphuric acid-filled lake (about 900 feet in diameter) at the bottom. Fumaroles and geyser-like activity are a frequent sight, and various gasses are spewed to the air, transporting visitors to an alien landscape of rock, ash, and not entirely pleasant scents. In fact, Poás geyser-like eruptions of muddy water and steam have given it the reputation as the world’s largest geyser, though the many studies performed here by experts strongly refute this idea. Usually, patience is needed to observe the main crater, since it is often shrouded in clouds with only momentary glimpses provided to those late arrivals who wait for a peek into the crater.
The volcano has been active for over 11 million years and has undergone periods of increased activity, first recorded in the mid-1700s by Spanish governor Juan Gemir. A major eruption occurred in 1910 when the volcano sent 640,000 tons of ash over the Central Valley for several days at a time; between 1952–1954, Poás bombarded nearby areas with ash and rocks on a regular basis. During 1989, volcanic activity forced the park’s closure for several months due to the high levels of toxic acid rain emitted from the crater. Local agriculture felt the volcano’s wrath, with entire crops of coffee and flowers destroyed.
Now, the spectacular main crater is a bubbling and steaming subject of study by many international organizations and does not pose an imminent threat. Activity has increased, however, and in the past weeks, seismic phenomena have been reported. In fact, the epicenter of a recent tremor was located in the town of Vara Blanca, just few miles east of the park on the way to Poás’ adjacent “dormant” sister, Barva Volcano.
Poás is a semi-conical volcano, with several cauldrons at the top. Nine craters have been identified throughout the park, including the famous Botos Lake, an ancient crater filled with highly acidic jade-green rainwater and surrounded by walls of cloud forest. The lake exits the crater via the Río Angel, plummeting down the Caribbean slope to form breathtaking waterfalls, such as La Paz Waterfall, the country’s most photographed cascade. The waters later merge with the Sarapiquí River as they flow into the northern plains, giving rise to incredible whitewater rafting and wildlife observation opportunities. On the Caribbean slope of the park (the volcano’s northern flank), the forests become taller, humidity increases, and ferns, palms and epiphytes begin to appear. Bromeliads, mosses, lichens and orchids abound, adding color to the forest.
In general, the fauna at Poás Volcano National Park is scarce, with only a few representative small mammals such as the elusive coyotes, long-tailed weasels, skunks and some small felines. The friendly yellow-green squirrel, easily spotted among the trails, is endemic to Poás. With over 79 species reported, birdwatching, on the other hand, is some of the best in Costa Rica. Resplendent quetzals, black turkeys, owls, tanagers and many species of hummingbirds are all present here, including the fiery-throated and magnificent hummingbirds, as well as the scintillate hummingbird — one of the world’s smallest birds at only two inches tall. Also present, Costa Rica’s national bird, the yigüirro, or clay-colored robin, at first glance seems a common, almost unattractive bird, until its exquisite array of courtship songs fills the air.
Poás Volcano’s visitor center is located near the main parking lot, and features several displays of the park’s history, such as old seismographs and photos, as well as some interactive learning exhibits involving the flora and fauna. A cafeteria and a souvenir shop are located on the second floor, where many park-related items are available for purchase (though prices are higher than you might pay in San José area souvenir shops).
La Escalonia trail gives visitors a closer look at the park’s montane cloud forest and plants such the escalonia, a tree with a pagoda-like shape that usually marks the frost line in Costa Rica; the endemic Poás magnolia is also abundant. For the more adventurous, new trails open to the public descend from Botos Lake to the Escalonia trail, passing through the highest sections of the park and offering some of the best views.
The best time to visit the park is between the dry season months of December through May, though visibility is good even during rainy season if you arrive before 9:00 a.m. to avoid the imminent cloud cover later in the morning. Poás Volcano National Park is open daily from 8:00 am to 3:30 p.m., leaving plenty of time for indulging in flowers, fresh strawberries, cheese and warm coffee from roadside stands and cafés.
Park entrance is $7 for foreign visitors, ¢400 for citizens and residents. Busses to Poás Volcano National Park leave the TUASA bus station in front of La Merced Park, San José (located on 2nd Avenue between 12th and 14th Streets), at 8:30 a.m., returning at 2:00. The ride is approximately 90 minutes and costs about US$4. Any Travel Service Company in Costa Rica can arrange a full day trip to Poás with transportation, including stops at other area attractions such as the Butterfly Farm, La Paz Waterfall Gardens, Sarchí souvenir shopping and oxcart factory tour, and coffee plantation tours ranging from US$50 to US$100.

This park is one of the wonders of Costa Rica and as its popularity increases so does its challenges. It is an area where visitors must follow the park rangers instructions at all times since the weather and volcanic activity can change at any moment and become hazardous. When large crowds appear also large amount of trash show up; therefore every visitor must understand that its vital to this unique environment not to litter in any way and to take your trash with you when you leave the park.

Appreciating the beauty within this place also means acting as an advocate for its conservation and keeping this legacy for the generations to come.

Me on CNN

2009-07-06T18:13:00.000-07:00

Exciting!! Here's a link to the youtube.com video of our hotel on CNN en español. So exciting to be on international tv! see it here:

http://www.youtube.com/user/ticochef78

Cooking Show

2009-05-22T17:15:00.000-07:00

I have been doing some work that involves live cooking shows at different spots. This one in particular is at Mas x Menos Alajuela part of a campaign for getting people to make fresh smoothies and veggie drinks at home. My assistant making this smoothie is no other but my own son and future cooker-chef as he likes to call himself.

Chili!!

2009-04-14T22:52:00.000-07:00

I love making this delicious vegan Mexicali Chili garnished with my own fresh jalapeños and great tasting coyote cilantro leaves and blossoms.

Cooking Show

2009-03-29T13:46:00.001-07:00

Today Sunday evening I will be cooking live at the MasXMenos Supermarket in Santa Ana. It is part of a Holy Week fair promoting Easter related foods, in Costa Rica that means loads of seafood. If you like to come in for a free tasting of a bunch of dishes and drinks. make sure you stop by there from 5pm to 8pm tonight. We have done so far the shows in Guadalupe, Limón and Cartago just this weekend, lots of work! So see ya there...

Next Sabores...

2009-03-01T08:53:00.000-08:00

I went to my audition the other day and thought I did pretty good but apparently not as good as needed. While waiting with the fellow contestants we all realized we all had experience in front of the camera, worked in print before and run successful biz and so on; a couple of them I knew from Mucho Gusto and other places and they were quite good for what I know. I think I did OK considering you do not know what recipe they will ask you to make with whatever is there and that's it, go along with what the director is telling you to do and say and hope you can pull it off. I can point put my own mistakes which I noticed when it was over and thought: damn, didn't say good-bye properly or forgot to garnish well or even the anecdote thing, totally forgotten. Anyway, I am happy I did it and the fact that I was chosen among 600 people to go on to the Top 25 is an honor in itself. Everyone else there that morning had a chance to take it home and I think they also choose according to what they think they need for the show. Let's wait and see the results coming up in a few weeks. In a couple weeks we will meet the top 5 in programs during the week. At least I think I may get a chance that some of our foutage gets added to the final program, we will see...

Coconut: The tree of the Gods

2009-02-28T14:13:00.000-08:00

The coconut is called the tree of life, for it has been providing humans food and drink, materials for housing, fuel and medicine for thousands of years. One of the most important cultivated trees in the world, Cocos nucifera of the palm family Palmaceae is now present in all tropical regions in the planet and enjoys a deserved popularity among food lovers and industrial producers.
Yet the origin of the coconut tree is shrouded in mystery and speculation. Many scholars believe it originated in the tropical islands of the Pacific, from there spreading to other tropical areas in the Americas, India, Southeast Asia and Oceania. One legend relates the coconut’s origins to Cocos Island, now part of Costa Rica’s world famous national park system. Located hundreds of miles off the coast, the island was visited by 14th century explorers who found coconut forests that seemed to them native and also ancient.
Revered by ancient cultures, the coconut played a dignified role in religion as well as in the nutrition and well being of humankind. In South Asia, coconuts are known as sriphala, or “fruit of the gods,” and symbolize usefulness, selfless service, prosperity and generosity. The palms are believed to be the embodiment of the ancient Indian concept of kalpavriksha — the tree that grants all wishes.
We have found ways to use every single part of this crop to our benefit: the trunks for timber, leaves for thatch, fibrous coir husks as base material for ropes and coconut matting, and nuts for food. Unripe, green nuts contain coconut water, a powerful thirst quencher known in Costa Rica as agua de pipa. The nutmeat can be eaten fresh or dried (as desiccated or flaked coconut), and is also available in blocks of creamed coconut.

Valuable coconut oil is extracted from the nut meat and used in margarines, soaps and detergents, as well as for cooking. Although it is high in saturated fat, every 100 grams of fresh coconut contains 3.2 grams of protein and 36 grams of fat. Desiccated coconut contains 5.6 grams of protein and 62 grams of fat, as well as some vital trace elements. About 50% of coconut oil is lauric acid — one of the good fats. Lauric acid (found in both mother’s milk and coconut oil) is a rare fatty acid in its monoglyceride form (monolaurin, or ML), which supports a healthy metabolism and is currently being studied for its anti-fungal, anti-viral and anti-bacterial properties. It is also a good source of manganese, selenium, copper, iron and dietary fiber.

From a culinary standpoint, coconut is present in the cuisines of many regions, particularly Southeast Asia and the South Pacific, southern India, tropical Africa and the Caribbean. Each culture has utilized the flesh and milk of the coconut in their own ways. The coconut’s path to the table is varied in forms and styles of cooking, ranging from baked goods, drinks, cocktails and desserts, to more savory dishes likes soups, creams and sauces. Of course, the world famous use of coconut milk is unforgettable in hot and spicy curries of South Indian and Thai cuisines.

“Not shy” is one way to describe coconut milk’s presence in many Caribbean stews and dishes, such as the famous “rundown,” a traditional Afro-Caribbean dish from the Limón province. Usually made for a large group, a rondón is a seafood stew featuring local tubers such as yucca or camote (a type of Caribbean sweet potato). The stew is gently simmered and exquisitely spiced with cinnamon, allspice, ginger, coffee and hot chilies. The Caribbean’s version of the world famous curry, a “rundown” is a must when visiting the beaches of Puerto Viejo and Cahuita.

Another example of coconut’s use is Limón’s delicious take on gallo pinto, with refreshing coconut milk and a symphony of spices and peppers added. Regularly accompanying baked chicken with coconut gravy, this is a staple dish of the Caribbean diet.
In other parts of Costa Rica, coconut is used in sweets and desserts. Look for classic cocadas or tártaras sold near bus stops and at busy intersections; they are delicious coconut and caramel brittle baked in pastry. Another typical dessert is cajetas de coco, coconut-brown sugar sweets similar to cocadas but chewier.
Agua de pipa is usually sold anywhere the heat strikes. Ice-cold young coconuts are decapitated to reveal a hole seemingly made for a straw. Enjoy — pure and delicious — nature’s own electrolyte power booster, with no added sugar, sodium, or artificial colorings. It even makes a good mixer for other concoctions.
Discover the large range of flavors the coconut can add to any cuisine and how, by fusing some of the flavors known to different cultures, the coconut-based dishes can unfold into their own delicious taste of the tropics. ¡Buen provecho!

Next Sabores Star part II

2009-02-24T18:18:00.000-08:00

Today I received a phone call from the producers of the show saying that I did indeed made it to the next round of the competition facing 24 other contestants. Tomorrow morning I have another audition where we will be doing another test on camera and making recipes. After this they will be choosing the final 5 contestants that will go on the big promotion of the show and then the audience can get involved on the voting and selection process. Wish me luck again!

BTW: Happy New Year over in Tibet!!

The Next Sabores Star

2009-02-23T11:54:00.000-08:00

The renowned Tico mag and TV show are doing their latest promotion to find the next Tico chef to be added to the show as a reality show format. I saw the advertising and signed up for it. They did call me a few days ago and today I had my first audition in the morning. I think it went pretty good and the selection comitte liked what I said. They called 100 people to get interviews and out of that they will choose the next 25 to go on the next phase of the show; to then get to the final 5 whom will go on promoting the show everywhere. Let's hope they liked me so much that they will call back for the next stage. Wish me luck!!

Peach and Heart of Palm on Tico Times

2009-02-16T21:39:00.000-08:00

I wrote this article for the local english newspaper a few months ago. Try the recipe, it is quite different and interesting. Enjoy it here.

Article by Alex Leff

2009-02-16T21:22:00.000-08:00

Here is an article posted a few weeks ago by writer Alex Leff who also works as The Tico Times' online editor. He asked me about my thoughts on tamales, a little bit of history and how I make them differently and so on. We had a nice chat and he seemed to have got the best out of the interview. Read the whole thing right here.

Column on Tico Times

2009-02-08T19:20:00.001-08:00

In this edition of the paper we discussed our delicious avocado fruit and all of its amazing untapped possibilities. Read it in the Weekend Section of the weekly here

Me in Conde Nast Traveler Gold List

2009-02-07T20:27:00.000-08:00

The renowned travel site just did some rearrangements of their site and that moved the review of El Silencio to this other section, see it here

New Mention

2009-01-24T21:48:00.000-08:00

Searching around the net I found these pics of a cooking show I participated a little ove a year ago. Check them out here

El Silencio on About.com

2009-01-13T10:42:00.000-08:00

We had inspectors from the honeymoons sections of About.com visiting the resort a few weeks ago. Arthur and Lyn Dobrin were very nice and kind people and their keen eye to details is obvious when you read their review. Check the details here

Another good mention

2008-11-16T15:55:00.000-08:00

Even though I am no longer working at El Silencio Lodge & Spa, I still do get plenty of publicity from my performance there as this review T just found clearly states. Hope it gets me new and exciting things to do.

Still more reviews from HES

2008-10-29T16:38:00.000-07:00

Even though I am no longer working at El Silencio Lodge & Spa, we still do get mentions on different media all over the world. Here's a recent one from Recommend

El Silencio in La Nacion

2008-09-16T19:26:00.000-07:00

The biggest Tico newspaper just had an article citing the awards and recognition that El Silencio has received from Conde Nast Traveler & Travel+Leisure Mags. Read it here

ES on Wildland Adventures

2008-09-15T12:27:00.000-07:00

A couple weeks ago we had inspectors from the renowned Travel company. Read Grettel comments about our lodge here

Costa Rica Coffee

2008-09-14T21:27:00.000-07:00

When the end of the rainy season arrives in late November to Costa Rica’s Central Valley, the weather pattern is marked by heavy showers and scenic sunsets mixed with pink, purple and gray clouds. The transition between wet and dry season brings a weekly rainbow of new produce at farmer’s market stands. The end of the year also marks the beginning of the harvest for the country’s golden gem: coffee beans.
Costa Rica’s most famous and renowned export product is a major industry that employs an important population of locals as well as temporary foreign labor — mostly Nicaraguan — to come and hand-pick the beans. The isthmus’ volcanic lands are blessed with perfect conditions for the growth of some of the world’s best coffee. Due to an executive decree from 1989, only Arabica-type beans can be legally cultivated in Costa Rica.
Compared by some to Colombian or Hawaiian Kona Coffees, Costa Rica’s coffees accentuate the intricate terrain of the land, as well as the highly acidic soils in high altitude cultivation areas. Today, the country is one the world’s largest exporters of gourmet coffee beans, with over 200,000 acres planted and more than 78,000 large, medium, and mostly small producers exporting over 25 billion pounds a year around the globe.
Originally, Arab traders introduced qahwah seeds from the districts of Kaffa and Buno, Ethiopia, and began the first true cultivation of the plants in the Arabian Peninsula sometime between 1000 and 1500 years ago. The main center of qahwah production was the port city of Mocha, Yemen. The climate of the southern Arabian Peninsula was well suited for coffee production, and Yemen's port cities, especially Mocha, became the world's top coffee exporters. Qahve imported from Yemen was a popular strong brew with the Turks, who served the drink to visiting Italian merchants.
The Italians introduced caffe to Europe in the 1600s. The stimulant became fashionable throughout Europe. By the late seventeenth century, the drink was enjoyed under numerous names —English coffee, French and Spanish café, German koffee, Finnish kahvi, Dutch koffie, Swedish and Norwegian kaffe, Russian kofe, Polish kawa and even Yiddish kave. Europe’s sharp merchants wanted to be able to produce their own beans instead of buying from Arabia. In 1696, the Dutch established the first European-owned coffee plantation on its colony of Java, in what is now Indonesia.
As the drink traveled around the world, it was given more names — Japanese koohii, Malay kopi, Mayan kaape, Thai gafae, Tagalog (Philippine) kape, Punjabi (India) kaafii, Hindi kofii, Hopi kaphe and Navajo gohwééh — all phonetic derivations from the Arabic qahwah. Linnaeus really did not have much of a choice but to Latinize the name to Coffea. The species was given the epithet arabica, for everyone “knew” the trees grew in Arabia.
The world has lost its head over the effects of caffeine on our metabolism. But what is it with caffeine, anyway? Caffeine is an alkaloid. There are numerous compounds called alkaloids, among them the methylxanthines, with three distinguished compounds: caffeine, theophylline, and theobromine, found in cola nuts, coffee, tea, cacao beans, mate, guaraná, and other plants. Caffeine’s consequences in the body include being a stimulant of the central nervous system, cardiac system, and respiratory system. It is also diuretic; it delays fatigue and it is a smooth muscle relaxant and vasodilator.
Brought to America by the Spaniards, coffee beans were first cultivated in Costa Rica around 1819. Only a year later, Costa Rica started exporting their first coffee beans in the celebrated year 1820. The following year the country gained independence from Spain, and became free to export coffee without restrictions from the crown. Thus began Costa Rica’s start as one of the top coffee exporters in the world. The country’s diverse lands became the perfect environment for growing different types of coffee, and, like good wines, acquired exotic flavors as they mixed with the present flora over generations.
The backbone of Costa Rica is three mountain ranges: the Guanacaste-Tilarán, Central and Talamanca ranges. At its widest part, the country is only 150 miles across; this may seem small, but combined with a series of smaller mountain ranges that roll over from the main ranges toward each of the coasts, the elevation makes for a greater “real” distance than strictly “as the crow flies.”
At its narrowest point, Tiquicia is an amazing 90 miles across, yet if a line was traced from ocean to ocean at this section, it would bisect mostly numerous mountains with few flat areas. Belonging in their majority to national park systems and considered some of the most unexplored regions in the country, this area is also one of the most geographically interesting sections of the nation.
All of these geographical factors create seven distinctive coffee growing areas, each one with its own particular conditions (such as soil and weather patterns) that affect the beans’ flavor, acidity, bitterness, and size. According to ICAFE (Costa Rica’s Coffee Institute), the areas are as follows:
1. Tarrazú/Dota/Acosta: Mountainous areas south of San José, surrounded by evergreen cloudy hills, medium rainfall, very sunny, high humidity, and altitudes between 4000–5600 feet, making a highly acidic brew, with a strong flavor, low bitterness, and good body.
2. Brunca or Boruca: The southern Pacific hills are good ground for early harvest beans. Overall, a well balanced coffee, grown from 2600–4000 feet, with more rainfall than the other areas, due to the fact that the hills face the Pacific coast from uphill in the larger Talamancas.
3. Orosi: Scenic volcanic valley with a mighty river crossing it that lies east of San José in the Cartago province. Its particular combination of volcanic soil and sedimentation along with extremely heavy rainfall makes for a delicious balance of flavor, strength and acidity.
4. Tres Ríos: Located just a few miles east of San José, heavy volcanic soil directly from the southern flank of mighty Irazú volcano makes this coffee a truly magical experience. Considered by many the “Bordeaux of Costa Rican coffee,” Tres Ríos offers a late harvest grain, insuring full maturity and a perfect-looking bean.
5. Turrialba: This early-harvest type is grown in the Turrialba Valley northeast of San José in the Cartago province. Grown at a slightly lower elevation, this small bean represents the Caribbean slope section of the Irazú volcano, producing a smaller, yet flavorful grain.
6. Valle Occidental: The westernmost part of the central plateau toward the Pacific near the towns of San Ramón, Atenas, and Palmares in the Alajuela province. This region offers a distinctively peachy flavor due to its close proximity to melon and wild peach plantations. Well-defined weather patterns mean a relatively easy collection process.
7. Central Valley: The original location of the first-grown Arabica beans, in the northern Heredia and Alajuela highlands in the shadow of Poás and Barva volcanoes. The Central Valley is still a “Mecca” of coffee plantations facing the Pacific slope. The area receives Caribbean winds from the north, yet with less rain and more sun than its counterparts in other areas.

Costa Rica is a land blessed by Mother Nature with fertile volcanic lands and an astonishing variety of wildlife. The country’s two defined weather seasons — dry and wet — yield an abundance of tropical delicacies available year round. Growing food is, in fact, one of the most widely spread economic activities.
No matter how you like to have your coffee, Costa Rica’s golden bean is sure to satisfy the most discriminating coffee palate. Be sure to visit one of the many specialized farms giving tours of coffee fields, processing plants, roasters and even coffee theater and music. Coffee has made itself at home in this beautiful neck of land in the heart of the Americas; enjoy its flavors in a variety of food dishes, as well as in its more traditional forms. ¡Salud!

My column in The Tico Times

2008-09-01T17:40:00.001-07:00

Here's the link to a column I wrote for the Tico Time a while ago. Only after sometime they release them to go for free online. It appears about once a month and you can see it here

Me in Sin Secretos con Doris

2008-08-31T13:54:00.000-07:00

A few weeks ago I had the pleasure of having renowned Tico Chef Doris Goldewicht up at our lodge for a Yoga retreat. She enjoyed our offering so much that she mentioned she would love the shoot an episode for her cooking show up there. A couple weeks after that we were shooting up at our last waterfall La Promesa after a half hour hike carrying many things uphill. The result was great as the first episode came out this past friday and two more on the way waiting for post-production final touches; they should be out in no time. Visit her here and learn about her show and other work. She is actually the owner of the best culinary shops in the country: Tips. Bet you have gone there sometime. Anyway, she's supposed to send me a dvd with all three episodes at some point, I will post them here when I get them. In the meantime, tune channel 13 at 2:30 pm mon to fri and you may see me there...

Me on Sabores Magazine

2008-08-22T18:23:00.000-07:00

Today the current issue of the Tico gastronomic magazine Sabores came out. It is a special on Costarican Cuisine and that of course includes a section of New Costarican Cuisine that I am proud to be a part of. We had their head editor Miguel Barboza up at our lodge and did a full spread for this issue. Look for it in Tico supermarkets and stores!! Sorry no link to it but you can read details on the mag at their site here

El Silencio on Professional Travel Guide

2008-08-05T11:29:00.000-07:00

We had an inspector a few weeks ago from a mag called Professional Travel Guide which is the tourism industry mag in the US. She was sweet and very professional and loved everything about our lodge. Read her full review here

review of ES in tripadvisor.com

2008-06-04T17:09:00.000-07:00

here's a good example of how you can feel at our place:

http://www.tripadvisor.com/ShowUserReviews-g309223-d1026700-r16545781-El_Silencio_Lodge-Province_of_Alajuela.html

El Silencio on T+L Mag!

2008-05-14T11:31:00.000-07:00

We have been included in the latest Hot List of new hotels from the renowned Travel + Leisure Magazine. Quite an honor to be in such a list of only the best 30 new hotels in the world. We had their inspector Sarah Kantrowitz a few months ago and she loved it!! Reason why they listed us there! Read it here:

http://www.travelandleisure.com/slideshows/it-list-2008/11

Imperial Festival

2008-04-29T14:55:00.000-07:00

Here we are my wife, a friend and me at the VIP lounge at the Imperial Festival. Pretty nice with unobstructed views, free booze and food and good company. We attended the first day event where we saw Cafe Tacuba, Incubus and Smashing Pumpkins as headliners plus some other bands. It was a great show with perfect organization, congrats to the Cerveceria for their success!!

Meet Grave Digger

2008-04-29T14:49:00.000-07:00

That's right! The famous monster truck is touring the country in order to promote their Monster Jam event at the Saprissa Stadium this weekend. Here we are admiring the behemoth at the Matra building in Lindora, Santa Ana.

ES on Concierge by Conde Nast

2008-04-25T13:44:00.000-07:00

We had Conde Nast Traveler customers a few days ago, also inspecting the resort to be added to the Johansens Guide Book. They were thrilled to be here and had a great time as you can read here:

http://www.concierge.com/bestof/hotlist/2008/centralsouthamerica/detail?id=31714&lastUrl=/bestof/hotlist/2008/centralsouthamerica/

Soon we will be appearing on the actual Conde Nast Traveler Magazine probably in the next issue. We will also appear on an upcoming issue of Travel & Leisure Mag in a special called the "It List". It´s gonna be sweet!!!

Me and Hitsh Mehta

2008-04-08T19:01:00.000-07:00

This guy visited our lodge recently and he is considered the top eco-architect in the world. He actually gave suggestions during the construction phase of the hotel on how to make it even more green and eco. His ideas were taking into consideration including moving the spa to the other side of our Gorrion river and the distribution of the suites. Very nice and funny guy and also a vegan! Go vegans!

Desague River: A blue wonder

2008-04-08T18:54:00.000-07:00

Oscar Arias visits El Silencio

2008-04-08T17:17:00.000-07:00

Costa Rica's president Nobel Prize 1987 Oscar Arias Sanchez visited our resort recently searching for a nice quiet place to relax. He had a great time surrounded by his friends & having specialty meals we created specially for his visit.

The 6 course banquet in his honor was enjoyed by 11 diners and included:
1. Pejibaye & Coconut Ceviche over house greens
2. Roasted Tomato & Garlic Soup
3. Wild lime & Spearmint Sorbet
4. Ravioli Verdi filled with Pejibaye cream & served with an Olive-Cinnamon Basil sauce
5. Pan-grilled River Trout with a Lemon & Coconut sauce
6. Mocha Cake with Chipotle Chocolate Sauce with Mango Ice cream

They were pretty satisfied and loved the meal and stayed chatting and having fun until late.
Even though I do not agree with some of his political views, it was nice to meet & cook food for your country's President, my first! and hopefully not last.

ES Again!

2008-04-03T17:44:00.000-07:00

This is the view from the lobby towards the hills at 7 am

Here you can appreciate how close to the giant Poas Volcano, as you can see the back section of the canyon of the main crater just following down heading to Bajos del Toro and on top of our lodge.

Morning time! Nothing like having a cup of joe at 6am in the 40 degree F weather but with the blessing of...sunlight!! yeah, something we don't get much of up here.

Me and Robin Sharma

2008-03-13T17:30:00.000-07:00

Remember: The monk who sold his Ferrari!! Yes He is the guy!! Famous writer and great person.

Pics from ES

2008-02-26T18:36:00.000-08:00

This is my restaurant's terrace as seen from the edge of our river

A natural wonder! The blue Desague river, just down the road from the resort. The color of the water is simply the same as the one in the lake at Poas Volcano's main crater. The river actually gutters the crater, hence its name.

More from ES

2008-02-06T20:05:00.000-08:00

View of the restaurant from the vista point onsite

View of the Hotel from the top of the hill in the continental divide at 8000 ft above sea level

The two waterfalls from where our Gorrion river is born and marks the beginning of our 500-acre private reserve

Deck @ ES's Bar & Lobby

2008-01-16T14:25:00.000-08:00

View from the main deck at the Restaurant & Bar.

Restaurant @ ES

2008-01-16T14:20:00.000-08:00

This is my restaurant salon at the hotel. It is not the best pic but soon I'll have better one!

My Oyster Shrooms!

2008-01-16T14:14:00.000-08:00

This is my first set of mushrooms I've ever grown! They are from a package we made a the mushroom cultivation class at INBio. They tasted great and were extremely nutritious. We'll be growing them at El Silencio soon! We will also be growing an endemic species of Shitake mushrooms from INBio that will be the best ever!

More from El Silencio Lodge & Spa

2007-11-13T19:24:00.000-08:00

My new restaurant!

Awesome view!

Wild raspberries everywhere!

More views from El Silencio

2007-10-21T14:53:00.000-07:00

This is the view from most of the rooms, some of them do have river view instead.

The tallest and most impressive of the four on-site waterfalls of the Gorrion River. This 120 ft. fall is called La Promesa and is about one hour away by hiking.

This is the road that connects the entrance of the resort to the main buildings. This half a mile stretch insures no noise is perceived coming from the nearby main road.

View from my new job!

2007-10-19T21:39:00.000-07:00

Welcome to the tropical cloud forest! This majestic piece of property just a few miles north of Poas Volcano's main crater and encompasses 500 acres of pristine primary forest between two National Parks. It represents a biological corridor for Costa Rica's very famous Poas and the not-so-famous Juan Castro Blanco National Park covering alltogether most of the Central Valley's northwestern highest peaks.
This magical spot is called El Silencio Lodge & Spa and is a brother hotel of the luxurious world-renowned Hotel Punta Islita in Guanacaste. Environmental issues are a big part of the hotels' policies, which has made them leaders in the responsible tourism sector and also brought them multiple awards and international recognition.
This venture is scheduled to be inaugurated December this year and is under final details of construction. The lodge will include 16 deluxe suites with forest-view whirlpools, first-class amenities, a world-class Spa, New Costa Rican Cuisine Restaurant and Bar, and many more attractions nearby.
I have been selected to be the Executive Chef of the restaurant at the hotel, there I will be creating some interesting items by combining Tico traditions with inspired international flare, fusing local exotic produce with the traditions, condiments and spices of other tropics around the world.

Check it out at http://www.elsilenciolodge.com

Giant moth!

2007-10-14T18:14:00.000-07:00

This guy likes to hang out at our balcony and it just sits there for days at a time. Then, it takes off for some hours to finally come back and sit in his spot and just chill.
It appears they like to eat rotten fruit and animal poop, two things that abound in our backyard. So we are blessed with the pressence of this magnificient insects on a regular basis.
This beautiful specimen is about 4 inches long and as you can see, it has a very fussy head. Related species have brighter colors and intricate patterns in their wings.

No Pedestrians Allowed!

2007-10-02T16:08:00.000-07:00

Waiting at the light of a very busy intersection next to San José's La Sabana Park, I caught this snapshot of a guy whose either, trying to get across the highway where there is no crosswalk; or he is waiting for the light to go red and get close to drivers' windows and beg for colones with a terribly sad story.

Anyway! The point is Costa Rica is not a pedestrian friendly country. Most sidewalks are small and/or not in good shape, if they exist at all! They are also narrow and can get quite slippery in the rainy season. This is still only in major cities, since most small towns do have sidewalks but only around the center of the town. As soon as you leave it, all you find is open roads without walking areas or even bikepaths.

Only now after many people have died, do they start making more elevated pedestrians bridges over busy roads. They build it only to find out that people rather risk their life across the higway than use the brand new safe passage constructed for them.

How many more hearts on the road do we need for us to understand??

Giant Golden Orb Weaver Spider

2007-09-28T13:56:00.000-07:00

This beautiful specimen is about 6 inches long from "toe to toe" living in my backyard. You can see below her one of the many opportunistic males that circle around her web looking for one-night stands and/or an easy dinner gathered from her large insect "pantry".

They do abound in many places of the globe and are actually revered in some countries. They also help here with mosquito control, since they love to make their webs near humid and swampy areas. Their golden thread is said to be stronger than steel and it is actually being researched for future development in industrial use.

In Costa Rica they are dwellers of the last patches of tropical dry forest left in this country: Guanacaste and the western Central Valley Hills. Females like this one can thrive here where they achieve an amazing size and have several males to keep her company or to satisfy the after-sex munchies. There's nothing better after reaching climax than a warm crunchy mate's head!! Yummohh!! (pun intended, I hate Rachael Ray)

More Poas Sights

2007-09-09T20:50:00.000-07:00

Beautiful Ciudad Colón

2007-09-09T19:25:00.000-07:00

This is a shot of our little town west of San José taken from the Trinidad Hills. It probably has the best weather in this country with more than 250 days of sun, an average temperature of 80 degrees F year round and with a mild rainy season, yet with enough downpours to keep plants thriving. It hosts the last patch of tropical dry forest left in Costa Rica's Central Valley and it is home to the UN University for Peace.

Some of my work

2007-09-07T17:28:00.000-07:00

As you know I am a vegetarian chef and writer. These are some of the reviews I had for my former restaurant Earthly Delights Cafe located west of San Jose. I also publish a column in the Tico Times and in Costa Rica Outdoors Magazine. Those cannot be read online unless you are a subscriber. Sorry!

www.nacion.com/tiempolibre/2005/abril/01/envivo4.html

http://www.amcostarica.com/122404.htm

Also my recipes appear in a cooking magazine here in Costa Rica called Mucho Gusto. Check it out at:

www.revistamuchogusto.com

Soon I will be adding new information about my new projects.

Tico Vegans at work

2007-09-07T12:23:00.000-07:00

This is one of the Associations I work with. It is the Costa Rican Association for the Promotion of Vegetarian Ethics which works hard in order to spread information about living and eating sustainably in our country. Check out all of the good info you can find here.

www. vegetarianos.co.cr

Tico Sunset

2007-09-02T15:51:00.001-07:00

In Costa Rica being such a narrow isthmus, our sunsets are always different and always amazing. This one was taken in the Central Pacific right on the Nicoya Gulf from a ferry boat.

My first post

2007-09-02T14:48:00.000-07:00

Welcome to my new blog! I don't know why it has taken me so long to do this, but anyway, here it is!! I will tell you the happenings and not so obvious news as I see them in this piece of land we call Costa Rica. I warn you though, I am not your typical Costarican, so do not expect your classic Tico-based stereotypes.
Anyways, as soon as something interested happens, I will return...