by Dagmar Reinhard
Victor Castañeda is a 25-year old chef born in Guanacaste. We tried his culinary art at Playa Cativo Lodge, a lovely lodge in the Golfo Dulce, Osa Peninsula. His charisma and love for gastronomy are fascinating. He is currently writing his fist book under the title “Lives’ Legacy”. Before we left, we asked ifhe could give us a recipe for this coming Christmas, he offered this Caribbean recipe along with the following words: “Only when you discover what you love, you realize there is no impossible dream. More than cooking, it is a feeling that comes from the soul, which is what motivates and excites you, but most of all it makes you happy.”
Costa Rica, a gastronomic paradise
Based on regional and cultural customs, we present what we have decided to call the new Costa Rican cuisine: a culinary journey through the many regions of this beautiful nation.
Undoubtedly, it integrates excellent quality of beef, pork, and chicken, a variety of vegetables, fruits, and a large selection of seafood of export quality.
Some of the chosen products are locally grown, and others have been adapted with the commitment to preserve our flavors, because our objective is to promote this new gastronomic trend inspired in our grandparents’ times and stories. Essentially, it invites you to discover a little corner of our beloved Costa Rica in each dish.
Christmas in Cahuita Sweetish Caribbean
by Chef Victor Castañeda
In tribute to my good friend Delmark Foster who invited me to spend Christmas in this beautiful town of Limon, I offer this recipe full of Caribbean flavor.
• 1 chicken breast with a quarter wing
• 30 ml honey
• 2 sprigs of thyme
• 1 teaspoon of ground cinnamon
• The juice of a sour orange
• 1 teaspoon of salt
Marinade
With a whisk, mix the honey, thyme, garlic, cinnamon, and orange juice. Let it rest in a bowl for about 15 min. Then, add the chicken and let it rest for another 10 minutes. Preheat the oven at 190 Cº and bake it for 30 minutes.
Rice and Black Beans
• 20 g cooked black beans
• 60 g of cooked white rice
• 40 ml of fresh coconut milk
• 15 ml coconut cream
• 100 ml water
• 1 sprig of thyme
• 1 Panamanian pepper
• Salt
Preparation
We cook the beans with water and thyme. Once the water is reduced, we incorporate the coconut milk and the Panamanian pepper. Salt to taste and mix with the cooked rice. Cook at medium heat for another five minutes; serve the baked chicken over the rice and black beans. Buen provecho!
