How would one serve a traditional Thanksgiving meal with a few Costa Rican twists? Tico Times columnist and culture editor Katherine Stanley and her husband, chef Adrián Obando, explore a few possibilities.
I sat down to eat pizza at El Portón Rojo (200 meters east and 75 south from Arenas store, at Los Yoses) and ordered my usual pizza for two —prosciutto, arugula, and parmesan cheese— but instead of the usual beer, I asked for a drink that seemed familiar: the sapo bautizado.
In front of thousands of internet followers, the so-called "lord of native fruits" describes flavors, textures, and possible uses of rare specimens. Gian Paolo...
