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.
Visitors to Costa Rica during the rainy season will come across the pejibaye harvest in local markets. This unusual fruit comes from a tropical palm, often called peach palm in English, and has a starchy, orange mesocarp or midsection that is edible when cooked.
