Your guide to the food and culture of the tropics

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bleisure, business travel, business trip, day trip, costa rica

9 Bleisure Ideas for Your Costa Rica Business Trip

You’re going to Costa Rica on business?? Thoughts of pristine beaches and lush rainforests cross the minds of your mouth watering colleagues, envy ensues. What they don’t realize is the trip consists of three days of back-to-back meetings within four walls.

In comes bleisure to save the day. Adding a weekend day at the beginning or end of your stay (or what the hey, why not both!!) will make the trip both a more fulfilling and rewarding experience, both personally and for business.

 

What is Bleisure?

Bleisure is a blending of business-oriented trips with personal time, and according to Fortune Magazine, “Bleisure is not only popular among employees; employers are starting to realize that it is a prime opportunity to endorse work-life balance.”

Most business trips to Costa Rica take place in the capital city of San Jose, and there are plenty of options for an authentic experience without even changing hotels.

 

Short Day Trips from San Jose

West Side Highlands

La Fortuna-Arenal Volcano and Thermal Waters

Drive Time:  2 to 2.5 hours

The drive from San Jose to La Fortuna-Arenal winds through mountain towns with great views of the countryside. La Fortuna is ideal for nature lovers and offers canopy tours, cycling, horseback, and ATV tours. The area is also known for its hot springs resorts which include restaurant and bar service. Don’t miss the great views of the on-and-off active Arenal volcano.

Hot Spring Options:

Baldi Hot Springs 

Eco Termales Fortuna 

 

Volcán Poas

Drive Time: 1 hour

Volcán Poas is an exceptional national park close to the La Paz Waterfalls. With just about a 1 KM walk from the parking, you can be at the crater, a large open space with a water deposit at the bottom. For the more adventurous, there is also a great 3 KM trail across altitude forest to the lagoon.

 

 

Doka-Grecia-Sarchi

Drive Time: 1 hr

This is a shorter trip on the road to La Fortuna. Sarchi is a town known for manufacturing of the traditional oxcart, once used as the only means of transporting the country’s most important crop, coffee. This trip can be combined with a visit to see a traditional coffee drying plant (Beneficio), and the town church.

 

 

Zarcero

Drive Time: 1.5 hours

This small, traditional Costa Rican town is well known for its church and cypress gardens full of shrubbery sculptures in different forms. This is a good stopping point if going to La Fortuna, or a nice side trip from Sarchí.

 

East Side Highlands

Orosi

Drive Time: 1.5 to 2 hours

The valley of Orosi was the first permanent settlement by the Spaniards in the 1500s and is a charming traditional town. The drive is a little longer than others on the list, but the scenery along the way is worth the trip. You will travel through the city of Cartago, the first capital of Costa Rica. Go for lunch at Orosi, where you can visit the church and the ruins of the first formal church built in Costa Rica, in nearby Ujarras. Another alternative would be to combine it with a visit to Volcán Irazú.

This is one of my favorite lunch digs in the area: http://www.lacasonadelcafetal.com/

 

Volcán Irazú

Drive Time: 1.5 hours

This volcano is known for its 1963 eruption and ash showers, coinciding with President Kennedy’s first, and only, visit to Costa Rica. Nice drive up from San Jose — about 1.5 hours — interesting landscape, good to combine with either Cartago or Orosi.

 

Dota-Santa María and San Gerardo

Drive Time: 2 hours

One of the lesser visited options, this area is about 2200 meters in altitude, and to get there one must travel along the highest mountain range in the country. About 2 hours from San José, but totally worth it. The neighboring towns combine one of the premium coffee producing regions (Santa María) with great cloud forest views and trekking  (San Gerardo).

 

The Coast

bleisure, business trip, business travel, Costa Rica

Jaco

Drive Time: 1.5 hours

The coastal town of Jaco has a large array of services, restaurants, and activities — from lounging poolside to surfing lessons with locals. Want to have a beautiful sunset experience? Stop for a drink at Villa Caletas on your way back. If the beach is not really your thing and you want to immerse in nature, you may also consider a stop at Carara National Park and Scarlet Macaw sanctuary.
Day passes are available at several hotels.

 

Puerto Puntarenas

Drive Time: 1.5 hours

This popular port town is home to the largest fishing fleet in Costa Rica and a common day trip for Costa Ricans. The Tioga Hotel and the all-inclusive Doubletree Hotel offer day passes, so you can spend the day enjoying the pool and beach and have a place to shower and change, as well as bar and restaurant service. Enjoy the full experience and have either a late lunch or early dinner in downtown Puntarenas. After dinner stroll down the beachside promenade, Paseo de los Turistas, for a typical “Churchill” — a snow cone-in-a-glass loaded with syrup, ice cream, powdered and condensed milk. Your doctor will definitely frown on this one, but what the hell, you only live once…

Doubletree Hotel

Tioga Hotel

My favorite restaurant in Puntarenas: Casa Almendro

 

 

 

Table is served

A Cultural and Immersive Cooking Experience in Oaxaca

If you are like me, when traveling you love having the full cultural experience: insight into people’s day-to-day lives, cultural history, native food, language, and color. Rarely have I had the opportunity to experience all aspects of a culture intimately in one day, but I received the gift on a recent trip to Mexico with my daughter Alana for her 19th birthday.

In search of the most authentic experience as possible, we decided to spend a few days in Oaxaca in south central Mexico. Oaxaca is an amazing melting pot of indigenous culture — dating back to before the Spanish colonization with 16 distinct groups that each hold their own unique language and a shared cooking tradition. Our research turned up  several cooking class options in Oaxaca. We decided on Sabor Zapoteco in Teotitlán del Valle, run by Reyna Mendoza,  as it seemed a full immersion option. I contacted Reyna and asked if she would change the content to a Mole Negro class — to which she graciously agreed –so we were on.

At 9:00 on a warm, sunny Oaxaca morning we met our driver Manuel at the entrance of the Ethnobotanical Museum for the trip to Teotitlán del Valle. After a pleasant 30 minute ride across corn and agave fields, we arrived at Reyna’s home, just as her neighbor was coming home  with a donkey-load of firewood — a clear sign of the cultural experience in store for the day. Reyna greeted us at the large front gate that lead to a pressed earth courtyard. A large, open kitchen served as  the anchor of a three-house compound where her family has lived for four generations.

 

After a brief introduction to the menu for the day — black mole, jicama and nopal salad with cilantro avocado dressing, chipil rice and tomatillo, and pasilla pepper Oaxaca salsa — we took our baskets and started the three-block stroll to the market. Far from the large and crowded markets  we were expecting, the Teotitlán market is an intimate affair where everyone knows each other. Rather than merchants these are mostly producers selling the product of their small plots and workshops.

Initially, there was some  shock at the dubious sanitary practices (by Western standards) of the meat section,but it quickly wore off as I took in the scene of mostly women in traditional garb, all speaking Zapotec. These  same people have inhabited this land for thousands of years, as unadulterated as you can get after centuries of western development knocking at their door.

As Reyna navigated the market she stopped to greet what seemed like every other person  with a soft shake of the wrist and a smiling Zac xtili (good morning in Zapotec). Later she would explain the Teotitlán community system, where each citizen must serve in the local community support groups in order to get accepted and supplied with basic services such as water and power. Foreigners cannot own property and can only really join the community through marriage. These practices have  kept the customs and culture of the Zapotec society alive in the Oaxaca valley.

After buying the ingredients we were missing –avocados, Oaxaca cheese, epazote leaves, cilantro, and some beautiful wild green tomatillos — we headed back to the kitchen. I took advantage of the opportunity to to pick up some essentials: quesillo (string cheese) to snack on later at the hotel, chocolate, a few souvenirs, and the traditional huacas to drink mezcal.

Back at the kitchen, we indulged in  in a classic Oaxaca chocolate to build energy to start cooking. Reyna used  Oaxaca cocoa prepared in a class earlier in the week and whipped up this magical beverage with the traditional molinillo. After this invigorating repose, we were ready to hit the stove.

 

Reyna’s is a traditional kitchen with a Zapotecan wood burning stove – two large clay comales built into an adobe base. These stoves are surprisingly versatile. We ended up cooking all the meal there–  only resorting to a modern stove to keep the mole warm. The other two utensils essential to the traditional Mexican kitchen are the molcajete and the metate. In Western cooking today, the food processor has taken over the molcajete and metate role. The results, while close, are not the same.

Reyna, Alana and I all took our turns at the metate — processing tool that requires a real physical commitment. After 10 minutes at it I surrendered, admitting I was not delivering either on quality or speed. Alana, on the other hand,  performed like a pro and carried the day to deliver a mole worthy of any Zapotecan celebration. I was more successful with the more utilitarian and familiar Molcajete (Mexico’s version of a mortar and pestle), and was quite satisfied with my tomatillo sauce and avocado dressing.

 

After four hours between the market visit and food preparation, we were ready to enjoy the fruit of our labor. We started with a small huaca of mezcal to open our appetite. Reyna’s open kitchen with typical Oaxaca textiles and clay pottery was the perfect setting  for this very amazing mix of both bold and fresh flavors.

If you want to bring a taste of Oaxaca to your own dinner table, check out our recipes for cactus salsa and aderezo dressing. 

 

 

Ceviche: Quick, Simple and Healthy Taste of the Tropics

Ceviche: Quick, Simple and Healthy Taste of the Tropics

After a long morning at the beach frolicking in the surf, nothing is more appetizing than the fresh taste of ceviche, especially paired with an ice cold beer and sitting at a beachside shack with the warm ocean breeze in your face and sand on your toes. Or you can make as a quick and healthy lunch at home, and invoke the tropical setting with your mind, beer optional…

Ceviche (also spelled cebiche or seviche depending on location) is a mainstay of Latin American cuisine with origins dating since before the Spanish discovery. The origin of ceviche is generally accepted as Peru, when the Spaniards arrived there they found the locals eating a dish of fish marinated in a local fruit, Tumbo, in the family of Passion Fruit. The locals adopted European citrus as the marinating agent, and the present version of ceviche was born.

Today the term is used generally for any version of seafood marinated in lime, but has extended loosely to other marinated foods – green plantains in Costa Rica for example. I like to think there are 2 main types of traditional ceviche: the Andean style of Perú and Ecuador, and the Mesoamerican version, typical of Mexico, Central America and Colombia.

The Andean ceviche tends to have less herbs and marinate less time, some claim as a result of the culinary influence of Japanese immigrants to Peru. Mesoamerican ceviche may include chopped onion, bell peppers, cilantro, tomato and other, and generally relies on tomatoes or ketchup to mitigate acidity and add some sweetness to the dish. Andean ceviche utilizes yams and corn for this effect.

Ceviche: Quick, Simple and Healthy Taste of the Tropics
Peruvian Ceviche

There are however hundreds of variations of this dish, and your creativity is the limit. I found great inspiration in Chef Douglas Rodriguez’s The Great Ceviche Book, which provides a huge range of recipes. Variations are limited only by your imagination.

Sometimes ingredients can be non intuitive, and yield amazing results. In a recent trip to London I paid a visit to House of Ho restaurant in SOHO, after having seen head chef Bobby Chinn’s video of his Mangosteen Truffle Ceviche on Crane TV. His use of mangosteen, with a very delicate sweet/sour flavor, truffle oil and coconut milk applied to a mix of shrimp, scallops and corvina lightly marinated in lime, resulted in a symphony of flavors in my mouth. I tried the recipe at home minus the truffle oil, and it still was amazing.

I like the clean and simple version of the Mesoamerican fish Ceviche typical of Costa Rica for a quick, simple and healthy weekend lunch. It takes 15-20 minutes of preparation, and 30 to 60 minutes marinating time, depending on your taste.

As with everything food, the quality of the ingredients is essential, so make sure you start with very fresh, quality white fish, such as Sea Bass, Mahi Mahi, Flounder, or Tilapia. Ask your fishmonger for fish that arrived the same day, and ask to smell it and touch it. Your fish should not have a pungent smell, and should be firm to the touch, with an almost translucent white color. The lime is also especially critical for this dish, make sure you shop for very sour limes, such as messina or key limes.

Costa Rican Ceviche

Serves 4 to 6

1 pound fresh white fish such as Seabass or Founder, cut in 1 inch by 1/2 inch chunks

One medium sized yellow or white onion, chopped

One medium sized red bell pepper, chopped

Four tablespoons chopped cilantro

1 cup lime juice, about 4-5 large limes

1 teaspoon salt

Small lettuce leaves and sliced green plantain for garnish

Tortilla chips

Ceviche: Quick, Simple and Healthy Taste of the Tropics

Mix all the ingredients in a shallow container such as a pyrex 2 quart baking dish, and let marinate for one half hour to one hour at room temperature, depending on your taste.

Ceviche: Quick, Simple and Healthy Taste of the Tropics

Serve in a cocktail glass, small plate or ramekin, along with tortilla chips, ketchup and hot sauce, which you will want to add sparingly and taste. The ketchup cuts through the lime taste and helps balance the flavors, but you can easily do without it as well.

Ceviche: Quick, Simple and Healthy Taste of the Tropics

18 Things to Eat, Buy and Do in Costa Rica

18 Things to Eat, Buy and Do in Costa Rica

Photograph: Kenneth Lu

So you’re planning a trip to Costa Rica. With the nationwide mantra of “pura vida,” or “pure life,” you’d have to be a fool to pass up visiting this sprawling paradise of natural life, lush greenery and delicious native food. But with such a massive amount of exploring to do in such a short time, it can be tough to narrow down the best parts of Costa Rica and ensure you get the best experience possible out of your stay. Fortunately, we know all the secrets to maximizing your trip, however long or short it may be. Check out our tips below for top recommendations to eat, buy and do while you’re living the pura vida.

If you’re going to live like the locals live, eat like the locals eat. For Costa Ricans, this means indulging in a few meals that make appearances every day around breakfast, lunch and dinner and peppering in some delicious specialty dishes to mix it up. Here are some of the favorites.

1. Gallo Pinto

It may not be customary to have rice and beans for breakfast in other countries, but in Costa Rica, gallo pinto graces the breakfast table across the country on a daily basis. If you’re looking to truly experience Costa Rica, don’t get on that return flight without at least one helping.

2. Casado

Another staple here, this “marriage” of many foods makes its first appearance around lunchtime and includes rice and beans, flank steak or chicken, salad and sometimes chilies or plantains. Aiming to eat like the locals? This is your best bet. Want to have a truly local expereince? Head over to La Posada de las Brujas in Escazú for a great casado and other Costa Rican favorites, such as Chicharrones, Chifrijo and Pozol. Don’t mind the appearance of this true hole-in-the-wall frequented by locals and some expats, this is the real thing.

18 Things to Eat, Buy and Do in Costa Rica
Photograph: Ted McGrath

3. Ceviche

Before you fill up on rice and beans, leave at least one meal during your visit for ceviche. A popular seafood dish in any Caribbean coastal area, ceviche is fish, or a selection of seafood ‘cooked’ in lime juice, and deliciously spiced with onion, bell peppers and cilantro. Seafood allergies are the only legit excuse for not giving this dish a try. For more on this light, healthy and delicious dish, including a quick recipe check out this post.

Ceviche: Quick, Simple and Healthy Taste of the Tropics

4. Seafood

While we’re on the topic, if your body allows, Costa Rica boasts some of the freshest, most delicious seafood on the planet. Make sure to try fresh Seabass, Mahi Mahi or Yellow Fin Tuna. Healthy, sustainable, delicious. Need we say more?

5. Fresh fruit

Costa Rica produces a massive amount of delectable, juicy fruit straight from the earth. While you’re in the area, branch away from normal fruit choices and opt for a ripe mango, papaya or fresh coconut. You won’t regret it.

6. Refrescos

Speaking of fresh fruit, don’t leave the country without trying Costa Rica’s favorite refreshing beverage. Also called “frescos” for short, Costa Ricans regularly indulge in refrescos, combinations of fresh fruit and either water and sugar or milk. Try any of the fruity flavors the country grows, or branch out and taste some horchata, a mixture including rice flour and extra cinnamon.

 

We’d like to do nothing but eat scrumptious local food, but with a wealth of exciting activities, it’s a difficult task in Costa Rica. From adventure junkies to nature lovers to water babies, Costa Rica has something for everyone. Our top picks?

7. Surf

Any visit to Costa Rica warrants a surf or two. Even if you’ve never hit the waves in your life, the country is brimming with opportunities to learn from the best how to catch a wave so you can sit on top of the world. There are plenty of legendary surf spots, such as Roca Bruja (Witches Rock) on the north pacific coast, all the way to Dominical on the south and Puerto Viejo on the Caribbean side, with both surf schools and rentals to meet every budget.

8. San Jose

Although not the best representation of the country, San José has some gems which should not be missed. The Gold Museum has one of the best collections of indigenous gould artifacts anywhere in Latin America, definately worth a visit downtown. While there, visit the newly built Jade Museum, the Contemporary Art Museum (located in what used to be the national liquor factory), and make sure you stop for coffee at the National Theater, inspired by the Paris Opera. All these will be within a 4 block radius. Spending a Saturday? If you are willing to get up early and be there by 8:00 (7:00 if you need to park), go for breakfast at the Otoya Organic Farmers Market and get a taste of interesting local fruit and produce, great handcrafted sauces and spices, and specialty street food.

9. Manuel Antonio National Park

If you’re in Costa Rica to answer the call of the wild, Manuel Antonio is an absolute must. From kayaking to rappelling waterfalls to catching the amazing wildlife on film, this national park is sure to keep you busy and feeling energized.

18 Things to Eat, Buy and Do in Costa Rica

10. Monteverde Cloud Forest Biological Reserve

Another option for natural explorations, Monteverde houses a rare cloud forest, allowing for luscious plant growth and wildlife that only accounts for 1% of global woodland. Talk about a once in a lifetime experience!

11. Visit Arenal Volcano

Until a few years ago, Arenal was an active volcano with plenty of lava and ash plumes to see. It’s sleeping now, but that doesn’t make the view any less magnificent, and if you’re somehow worried about boredom, try hiking, rafting or horseback riding while you peep the massive mountain.

12. Ziplining/Canopy Tours

In fact, consider checking Arenal out via zipline. Costa Rica is well known for these fun adventures, and while you’re flying high, you can see the over 70% of rainforest activity that goes on up in the canopies.

13. Coffee Tours

Costa Rican arabica roast, anyone? Chances are you don’t usually see where that pound of coffee at your local supermarket comes from, but in Costa Rica, there are few reasons not to. Take one of numerous coffee tours and see exactly what the country’s history is all about.

 

At some point you have to leave, and you’ll most likely be aching to take a piece of this paradise with you. So what are your best options?

14. Coffee

Did we mention Starbucks bought their first ever coffee farm in Costa Rica and established their Global Agronomy Research Center there? Need we say more about the quality of coffee in the country? Take the opportunity to get it straight from the source.

15. Lizano

Not an Italian lizard. Lizano is Costa Rica’s very own salsa, and although you can now purchase it online or in North American stores, we both know it’s better with the personal history. You’ll become addicted to this very Costa Rican uber-spice.

16. Handmade jewelry

What better souvenir from a vacation than something handmade by the very people who make the country what it is? From woven bracelets to shell and wooden jewelry, Costa Rican natives make beautiful pieces of wearable art.

17. Handmade wood crafts

Their skill with wood doesn’t stop at jewelry though. Visitors rave over the homemade rocking chairs Costa Rican companies will deliver worldwide, and if you’re really into the cultural aspect, look out for handmade wooden oxcarts.

18. Candies- Fruit candy and chocolate covered coffee beans

It’s difficult to bring fresh fruit across the border from Costa Rica, but the country does take pride in a variety of candied fruits and other sweets, including chocolate covered coffee beans. Regardless of what you choose, it’s bound to be better than airline peanuts.

 

No matter what you eat, buy or do in Costa Rica, you’re in for a treat when you cross into this lush tropical paradise. So even if you don’t take all of our advice here, enjoy your trip and get into the culture. Live la pura vida.

 

Food Truck Heaven in New York City: Taste of the Caribbean

Food Truck Heaven in New York City: Taste of the Caribbean

Photograph: Clint McMahon

New York: America’s melting pot. With a name like that, it’s only fair to expect the city to offer a plethora of cuisine and experiences to its massive number of inhabitants, and New York delivers, spilling foreign and exotic tastings from traditional table settings to the streets of the bustling, well-lit city.

New York may well have been the origin of the American food truck, and it certainly ranks among the highest in current cities catering to the trend. This means that no matter what you’ve got a hankering for, chances are high you can find it on these city streets, even the wide variety of Caribbean food usually tucked in secret cafes in the likes of Crown Heights and Harlem.

New York is a big city, so we’ve done our research to make finding these delectable trucks and carts a bit easier on your poor feet. Take a peek below at what the streets of the Empire State’s main city have to offer those with taste buds for the Caribbean flavor.

New York City is home to about a dozen food trucks and carts with a flare for Puerto Rican, Dominican, Haitian food and the like, but among these “establishments,” including TMT Caribbean Delights, Trinidad and Tobago Cart, and Jamaican Dutchy, five vendors stand out above the rest, whether for their achievements in the yearly Vendy Awards competition or simply raving reviews no one can resist. In no particular order, jot down these names for Caribbean fare in the big city.

Yvonnes’s Jamaican Food Truck

Food Truck Heaven in New York City: Taste of the CaribbeanPhotograph: Phude-NYC

First up, Yvonne’s Jamaican Food Truck. Authentic Jamaican food isn’t terribly hard to find in New York, most especially Brooklyn, due to a large West Indian neighborhood well-versed in cooking up genuine roti, jerk chicken, curried goat and the like. Manhattan’s not so lucky, though, which may be one reason 61-year-old Yvonne has established quite a name for her fare on New York’s Upper East Side, where she can be found regularly at 71st and York.

Yvonne’s super hot sauce, plentiful portions and excellent prices have landed her a solid 4 star rating on Yelp.com, and a place on both CBS Local’s Top Street Meat list and NY Mag’s Cheap Eats: 25 Best Food Trucks. In other words, wherever you are, get to the Upper East Side between 11 and 2 and snag some of this famous Caribbean cuisine.

Trini-Paki Boys Cart

The quest for excellent West Indian fare continues further down the island, with the highly successful Trini-Paki Boys Cart, a creative fusion of Trinidadian fare with Pakistani cuisine, thanks to a literal marriage of the two cultures. Another of CBS Local’s Best NYC Food Trucks, Trini-Paki Boys is the brainchild of a multi-cultural husband and wife team, and boasts a Bake N Shark that features real shark. Trini-Paki Boys are usually situated in prime Midtown food truck feasting area, around 43rd Street and 6th Avenue, and the duo features three different sizes of their various Caribbean dishes, including notably juicy chicken and goat curry. With a raving, 4 star Yelp.com profile, it’s no surprise that Trini-Paki Boys landed the winning spot at the 2013 Street Meat Palooza.

Veronica’s Kitchen

Rest assured the bottom of Manhattan gets its fair share of West Indian grub too, thanks to Veronica Julien and her mobile kitchen. Veronica founded and still operates Veronica’s Kitchen, a Vendy Award Finalist whose authentic jerk chicken and oxtail provides weekday lunches to New York’s Financial District workforce. Another food cart Yelpers are fond of, Veronica’s Kitchen is known for huge portions of genuinely delicious Caribbean chow at low prices of $6-$8 and has been featured in TimeOut New York. Needless to say, if work finds you frequenting, or even visiting the lively FiDi neighborhood, it’s worth a few extra calories to stop in and see Veronica.

Lechonera La Piraña

Food Truck Heaven in New York City: Taste of the CaribbeanPhotograph: James Boo

The Caribbean as we know it isn’t limited to West Indian culture, though, and New York understands that. Enter the next two renowned food trucks with a talent for Caribbean taste. Lechonera La Piraña may well be one of the most popular Latin-based food trucks in the city, and is one of the few that operates solely in the Bronx, an admittedly neglected borough in the rolling food industry. Angel, also known as Piraña, the cart’s owner and chef, livens up an ordinary South Bronx corner with his ode to Puerto Rico and famously satisfying roasted pork. Though he only serves lunch and a late afternoon meal, Piraña is never short on customers, who cover the sidewalks to taste his locally sourced pork and handmade, authentic Puerto Rican empanadas. He’s somewhat of a neighborhood institution, and qualified as a finalist in two Vendy Awards categories this year, including People’s Choice. Need we say more?

Latin Kitchen NYC

Finally, for no reason other than chance, add New York’s newest Latin food truck, Latin Kitchen NYC to your list of Caribbean options in the city. Spawned from a son’s deep appreciation for his Puerto Rican mother’s down-home cooking, Latin Kitchen is the street extension of a 10-year old Bronx restaurant, featured on The Food Network’s Restaurant Stakeout. Not only is Latin Kitchen known for yummy Jibaritos, they bring a heartwarming story to the streets with their goods. Founding mother of Latin Kitchen, Mami, was in a terrible accident and pronounced dead; then she came out of her coma and immediately asked who was cooking in her kitchen. With dedication like that and the word of a huge city on their side, Latin Kitchen NYC is a necessary stop for Caribbean fare in New York City.

New York, no matter how glistening, tempting and shrouded in culture, will never be the real Caribbean. Only a fool would make the mistake of assuming it can even get close, but in a city home to numerous transplants from around the world, the food trucks of New York City are doing their best to get close.

10 Must-Have Ingredients for Last-Minute Thai Food at Home

10 Must-Have Ingredients for Last-Minute Thai Food at Home

Have a craving for some last minute Thai food? Don’t be caught unprepared. Try keeping your pantry stocked with these must-have ingredients and you’ll be able to whip up a delicious Thai meal in no time flat. Even if you don’t cook Thai food often, most of these ingredients will last a while before they’ll expire, so it only makes sense to keep them on hand in case of a Thai craving emergency.

1. Coconut Milk

No Thai kitchen is complete without coconut milk. It’s a staple in Thai cooking and is used in entrees, desserts, and even beverages. Thai chefs like to mix the smooth sweetness of coconut milk with spicy foods like chili paste to give foods a tropical twist with a subtle coconut flavor.  It’s also a great sweetening agent to add to Thai iced tea. Coconut milk is a go to ingredient when it comes to quick, flavorful Thai food.

2. Lemongrass

The distinct flavor of lemongrass is a favorite among us Thai food fans and can be used to make a number of tasty meals. Though cooking with fresh lemongrass is a preferred method, there are dried and freeze dried varieties available which will have a longer shelf life than the one week expiration of fresh lemongrass.

3. Chillies

Dried, fresh, chopped, powdered, there really isn’t a way you won’t find chilies used in Thai recipes and in copious amounts, too. Definitely another staple in Thai cooking, chilies are found in just about every Thai dish in some form or another. Even if you’re not a fan of spicy food, mild chilies can add a unique flavor to a dish, plus you can use as much or as little as your taste buds can handle.

10 Must-Have Ingredients for Last-Minute Thai Food at Home Photograph: Michal Sänger

4. Fish Sauce

Fish sauce is a common ingredient in many Thai recipes ranging from stir fry to dipping sauces. Made from fermented fish, salt, and water, the popular seasoning can be high in sodium so it’s a good idea to use it in moderation. It can also be overpowering when too much is used so just remember, a little bit of fish sauce goes a long way!

5. Garlic

Not many types of cuisine would leave garlic off the list as an essential ingredient and Thai food is no exception. Chop up some fresh garlic and saute for a quick flavor boost. Keeping garlic powder in your spice cabinet is a good way to make sure you never run out.

6. Ginger

You can find ginger adding it’s distinctive flavor in quite a few Thai recipes, including desserts. Fresh ginger root will last quite some time in dry storage, but it can also be used in dried powder or granule form. When using fresh ginger, you’ll want to peel it before chopping or grating it up.

10 Must-Have Ingredients for Last-Minute Thai Food at Home Photograph: Sriram Bala

7. Rice Noodles

Rice noodles are inexpensive, easy to store, and quick to prepare. These gluten free noodles are the base of many different Thai recipes like pad thai and pad see ew.

8. Curry Paste

Curry Paste comes in a variety of types such as green, red, yellow, and Panang. Made from a combination of chilies and aromatic spices, they are an irreplaceable ingredient in many traditional Thai recipes. When used in curry dishes, the paste adds depth and incredible flavor. It’s also commonly mixed with coconut milk as base ingredients to make broths.

9. Limes

Limes play a large part in Thai cooking as they give dishes notes of fresh citrus in  addition to making other flavors in the dish pop. Lime juice and lime leaves are often added as ingredients while preparing a dish, and lime wedges are often served on the side or as a garnish with the meal.

10. Herbs

Preferably the fresh variety, herbs such as cilantro, basil, and mint are great ways to add an aromatic element to your favorite Thai dish and amp up the flavor. Like lemongrass, fresh herbs are the way to go, but dried herbs will do in a pinch or when the weather is too cold for a herb garden.

Next time you’re at the grocery store, stock up on the essential Thai ingredients. If you have some last minute dinner guests, you’ll be prepared to whip up a gourmet Thai meal to impress!

8 Delectable Asian Desserts to Add to Your Recipe Repertoire

8 Delectable Asian Desserts to Add to Your Recipe Repertoire

If the first thing you think of when trying to conjure up the perfect finish to a spectacular Asian feast is a mango ice cream, congratulations! You just won the boring dessert award. Well, we’re joking, but still – there are a gazillion different options for sticky, sweet, unctuous desserts using sugar, spice and all things nice. Add these delectable Asian desserts to your recipe repertoire and everyone will want an invite to your next dinner party.

Black Sesame Honey Custards

8 Delectable Asian Desserts to Add to Your Recipe Repertoire

Photo and recipe courtesy of Serious Eats

These jiggly, creamy and delightfully light custards are flavoured and sweetened with honey – and made with just five ingredients, they have a similar texture to a panna cotta but are much simpler to make than you might think. No worrying about putting ramekins into a water bath and making sure that the boiling hot water doesn’t slosh everywhere as you pull the dish out of the oven. Mix cream, milk, gelatin, honey and ground toasted sesame seed – pour into ramekins, chill and leave to set. Voila! Perfect dessert.

Mango Cobbler with Coconut Cream

8 Delectable Asian Desserts to Add to Your Recipe Repertoire

Photo and recipe courtesy of The Kitchn

Mango based desserts aren’t all bad. But there’s much, much more that you can do with them than blend with sugar and throw into an ice cream maker. In fact, mango is surprisingly versatile – and particularly yummy when cooked. A sweet, comforting dessert that is the perfect finish to your favourite Asian meal, the gloriously doughy coconut cobbler topping soaks up the warm, juicy mangoes brilliantly.

Vanilla Roasted Pears

8 Delectable Asian Desserts to Add to Your Recipe Repertoire

Photo and recipe courtesy of Smitten Kitchen

There’s something about whole roasted pears that just looks so fabulous – very much like you know exactly what you’re doing. They’re what I like to call the perfect show-off dessert – and luckily, they are super, super, SUPER easy to make. This recipe uses vanilla pods and butter for flavour, resulting in a divine pear caramel that’s just begging to be poured over vanilla ice cream – but it’s also really easily adaptable, too. Add a pinch of cardamom, a sprinkle of sesame seeds or just a handful of crushed blanched almonds – whatever you like, really, and serve with ice cream, or a pastry or cake of some sort to soak up all of that delicious caramel.

Vietnamese Coffee Tart with Fresh Pomegranate

8 Delectable Asian Desserts to Add to Your Recipe Repertoire

Photo and recipe courtesy of Luke Nyugen via Food Republic

Coffee? Check. Condensed milk? Check? Ever so crisp pastry shell that practically melts in the mouth? Check! Making things even more mouth-watering is the addition of sweet and slightly sour pomegranate. Now, you may think it has no place near coffee – but it helps to pep things up and cuts through all of that rich, super-sweet flavour from the coffee curd. If that really isn’t your cup of tea however, you could omit the pomegranate and add a light sprinkling of cocoa powder instead. And don’t, under any circumstances, leave the lemon juice out of the pastry. It’ll provide just the right amount of flakiness to the crust.

Green Tea Ice Cream

8 Delectable Asian Desserts to Add to Your Recipe Repertoire

Photo and recipe courtesy of Gourmet via Epicurious

When you just don’t have the energy to do lots of chopping, roasting, mixing and baking – in other words, when you just want to throw something into a blender or an ice cream machine, this green tea ice cream recipe will fast become your saviour. With a silky smooth mouth feel that’s not too greasy – heavy cream is cut with whole milk to create a lighter finish – it’s a make-ahead dessert that can eaten as-is or spooned atop of your fave chocolate cake. Don’t skimp on the eggs, either – they add richness and also create a delicious texture.

Pomegranate Fortune Cookies

8 Delectable Asian Desserts to Add to Your Recipe Repertoire

Photo and recipe courtesy of What Jew Wanna Eat (a Jewish cooking site, but it’s a Chinese recipe)

Fortune cookies have a bit of a bad rep – either they’re the bearer of bad news, ridiculously difficult to make, or they’re far too sweet. Well, if you follow a good recipe (or – and here’s our top tip – make a double batch so that you can get plenty of practice and get your technique bang on) they’re actually a lot easier to make than you might think. This recipe uses pomegranate juice, which gives the cookies a slightly sweet flavour and a gorgeous pinky purple hue.

Palitaw

8 Delectable Asian Desserts to Add to Your Recipe Repertoire

Photo and recipe courtesy of Pinch of Yum

These little soft, squishy, coconutty balls of loveliness remind me a little bit of chocolate truffles. Not in the way that they taste, mind – just in the way that you have to roll them between sugared hands before rolling in the topping/coating of your choice. They’re particularly yummy warm (and it’s unlikely that you’ll be able to keep your hands off them long enough for them to cool down – they are that good), although they’re also good cooled, wrapped in cellophane and tied with ribbon and given away as gifts. And if you have kids? Add a few drops of food coloring to the flour mix to make palitaw that are all sorts of pretty colors.

Mango Lassi Popsicles

8 Delectable Asian Desserts to Add to Your Recipe Repertoire

Photo and recipe courtesy of A Spicy Perspective

Finally, for something a little bit fun and frivolous – all of the fresh, lightly spiced flavor of a traditional mango lassi packed into our favorite transportable dessert, the popsicle! The bottom of the popsicles are covered in a thin layer of salty pistachios to add a little bit of crunch and contrast to the sweetness. If you like, add more or less cardamom, depending on your personal preferences.

So – whether you like your dessert cold and creamy, ooey and gooey (see what we did there?!) or prefer the sticky sweet goodness that is roasted fruit with sugar and spice and all things nice, these Asian desserts have got you more than covered. Feeling adventurous? Make ‘em all. Who needs main courses? Or appetizers? You’ve got homemade ice cream. Happy cooking!

Hot Pepper Mash

Get creative with hot sauce – make your own Hot Pepper Mash

Ever since the Spaniards discovered them in the new world, and the Portuguese disseminated them throughout their trading routes in the Tropics, hot peppers became one of the most (if not the most) prevalent spices in dishes from the warm regions of the world. I am always trying new hot sauces in the market, with variations of ingredients which provide all kinds of different sensory experiences. Often times I am looking to get the basic unadulterated taste of different hot pepper varieties as well as different levels of heat, and an opportunity to experiment. Lately I have turned to creating my own pepper mash, a simple process which requires some great peppers, a food processor or blender, a pinch of salt, a large jar, and patience.

I like to experiment with different varieties I can find in the market and keep tasting the mash as it naturally ferments. As an example for my previous batch I found beautiful and fresh Cayenne and peruvian Ají in one of the local markets. These gave me a good balance as Cayenne are pretty hot (I used the Carolina Cayenne variety) and Ají are milder and with a nice, somewhat citrusy taste. I processed them separately into a mash with a small dash of salt, two pounds of each, and let them ferment in a cool dark kitchen cabinet. I kept using as the mash in different dishes throughout 5 months, as the taste mellowed becoming less sharp but keeping the heat. After the 5 months I decided to process the remaining mash (about 50% of the original) into sauce to lock in the taste (see below for the recipe).

For my latest mask project I chose two varieties equally high on the Scoville scale of heat: Red Habanero and Rocoto. Although similar in heat I find they differ substantially in taste, with the Habanero having a fruity yet dry flavor, and the Rocoto being more fruity and aromatic, somewhat reminiscent of a red bell pepper. The Habanero is more commonly known, being native of the Mexican Yucatan Peninsula, Central America and the Caribbean, where the Spanish discovered it early on. Rocoto’s origin is in the andean regions of Peru and Bolivia and has not been widely propagated elsewhere. I expect with the recent advent of Peruvian cuisine this variety will become more popular, being a mainstay of Peru’s kitchen.

Rocotos and Habaneros can be easy to spot, with Habaneros having an elongated and wrinkled shape and Rocoto being more reminiscent of an apple (hence the alternative name in Peru and Bolivia: Manzano after the word for apple in Spanish). Another clear differentiator are Rocoto’s black seeds.

I started with 2 pounds each of Rocoto and Habaneros, washed well and discarded the the stems. I processed each separately, seeds and all, adding about 3% salt by weight, until they were finely chopped. I then transferred to large jars, making sure the mash did not fill the jar more than two thirds in order to allow space for the mash to grow during the process of fermentation. The jars were stored in a cool and dark area, a kitchen cabinet with these conditions works. After 3-4 days I could see the mix rise as bubbles form from the fermentation process.

In this particular case, I let the mash ferment for 6 weeks and then processed into my sauce to lock in the flavors.

Simple pepper sauce:

  • 2 pounds pepper mash, fermented
  • One medium brown onion, coarsely chopped
  • 3 large garlic cloves, peeled and smashed
  • 2 tbs olive oil
  • 2 cups (500 ml) vinegar (you could use plain white, or experiment with other options. In this case I used organic banana vinegar to add a more fruity and sweeter taste)

In a 2-3 quart pot heat olive oil on medium heat, then add the onions and garlic and sauté until they start to caramelize, about 2 minutes. Then add the pepper mash and vinegar and bring to simmer, turn heat to low, cover and allow to simmer for 20 minutes. Once done turn the heat off and allow to cool down. In the meantime make sure you wash the jars used for the mash thoroughly. Once the mash has cooled down, pour into a food processor or blender and blend until it becomes a smooth paste. Transfer to the jars, or if you prefer into smaller containers, and refrigerate. And voilá, your homemade pepper sauce is ready to add flavor to your favorite dishes.

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Indonesian Gem on the Costa Rican Pacific Coast

I found this gem of Indonesian Food in the town of Ojochal, on the south Pacific Coast of Costa Rica,about 15 kilometers from the surf destination of Dominical. Getting there is an easy and very scenic 3 hour ride from the capital city of San José, going through typical towns, up a 10,000 ft mountain range, across coffee plantations and down to the beach.

Ylang Ylang is owned by a Dutch couple who immigrated  two years ago, after deciding to move from the Netherlands to warmer climates. It is situated sufficiently up a hill to enjoy a great view of the ocean, yet close enough to get the soothing sounds of the surf breaking below. The ambience is totally tropical, and open to the ocean breeze. The restaurant is maned by its two owners, Caroline and Hans so it is very intimate,  all food is cooked by Caroline, and served home style by Hans. The menu offers two different pris fix options for two, and a choice of desserts.

We chose the Java menu, which includes a Daging Rendag-chopped spicy beef boiled in coconut milk with exotic herbs, Ajam Gomeh-chopped chicken breast with coconut and spices, vegetables, steamed rice and Sambal.