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.
The Costa Rican Chamber of Restaurants (CACORE) on Tuesday unveiled its 2015 Gastronomic Laboratory, in which 24 restaurants have pledged to use local but unconventional foods, including nontraditional cuts of meat, plants native to Costa Rica and yes, Costa Rica’s cane-sugar firewater, Cacique's guaro.
