SAN JOSÉ — 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.
“We’re planting the seeds for Costa Rica to have a sustainable and healthy gastronomy,” said Alejandro Madrigal, the executive director of CACORE.
Jorge Figueroa, president of CACORE, went a step further and said, “I believe Costa Rican gastronomy, in 15 or 20 years, will be on the same level as Peruvian, Mexican or Italian food.”
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