Chef Doris Goldgewicht is one of the most arduous promoters of Costa Rica’s traditional cuisine, which she feels has been neglected insofar as making it known beyond the national stage…. Read more » Continue reading →
Chef Doris Goldgewicht is one of the most arduous promoters of Costa Rica’s traditional cuisine, which she feels has been neglected insofar as making it known beyond the national stage. This country has great potential to attract foodies and the special tourism segment of epicurean travelers in search of international delights; alas, Costa Rica is mostly known for gallopintos and casados. Chef Doris is doing her part to change this perception.
At the New York Times Travel Show earlier this year, Chef Doris showed off with four delicious traditional dishes that quite a few people in Costa Rica are barely aware of:
Gallos de picadillo con chicharrones: This is an audacious hash made with seasoned bits of diced green plantains and finely cut pork rinds served on a thick, freshly made and grilled tortilla.
Pozol: A hearty stew made from choice pork cuts, hominy and other thickening ingredients.
Arroz con camarones al estilo del puerto: This is a special steamed rice from the coastal city of Puntarenas. It calls for shrimp, onion, garlic, cilantro, cayenne pepper, leeks, and bell peppers. The trick to getting the right flavor for this yummy recipe is to time when the sauteed ingredients should be bathed with the broth obtained from the shrimp, which must be cooked whole before the shells are removed.
Ceviche de palmito y pejibaye: This marinated salad call for fresh hearts of palm and peach-palm fruit. It is a true and refreshing delicacy, particularly during summer.
Attendants who were treated to the tastings above were quite impressed; even those who had previously traveled to Costa Rica confessed that they did not know of these traditional dishes. Chef Doris even prepared agua de sapo, a Caribbean thirst-quencher made from brown cane sugar and ginger, for tasters to wash everything down (hint: this drink can also be mixed with a dash of Guaro Cacique or dark, spiced rum to make it more exciting).
Chef Doris culminated her appearance at the New York Times Travel Show with a hands-on lesson on making pozol at home. She was the perfect gastronomical ambassador of Costa Rica at a time when traditional cuisine, as previously reported by The Costa Rica Star, is beginning to make a splash outside our borders.