Resort's restaurant is called Papillon and serves a multitude of cuisine style
but specializes in Peruvian. The restaurant and bar are open from 7:00 am to
Costa Rica's food is fresh with very little processing
since most of the food basics are produced locally. Our meat comes from local
providers that sources their cuts from Nicaraguan facilities 60 miles to the
north. Our fish is local and caught from the Papagayo waters. Vegetables and
fruit are Costa Rican where fruit and salads are a staple of the local diet.
Rica today is a large producer of pineapple, bananas, melons, papaya and of
course, coffee. In the morning, Tico's as Costa Rican's call themselves have as
a stable a mixture or seasoned rice and bean called gallo pinto which you should
make sure to try. This is served along with eggs, juice and coffee. Toast as a
side with some fruit. A good start to the day.
A unique dish served mid day might be ceviche a
serving of fish cut into chunks, marinated in a bath of lime juice with some
seasoning, great for your health and stamina for the day. Of course, the fresh
smoothy which is a blend of fruits adds the mid day energy and the love of kids.
Our wines are brought in from Chile since Costa Rica
vineyards are rare but our beer industry provides a staple for beer. Imperial,
Bavarian reward a drinker of a cool beer on a hot day. The local distillery sill
push out a white rum called guaro which when mixed with a citric juice add
energy and a pop!
Rica, unlike Mexico is washed with rains and has an abundance of fresh water
provide that provides for safe drinking water. The people are very clean and
hygiene is a way of life for all Costa Ricans. Having been in tourism for twenty
years in Costa Rica I have never known of illness from ingestion of food to have
occurred and thus, feel free to drink the water without concern.
Our facilities are open air allowing for the breeze to
come in with circulating fans which is typical for all businesses here in
Guanacaste area. In the tropics, living under a roof without doors or windows
for restaurants is a way of life. And, along with the breeze we have a species
of bird that has learned that tourists accept their company regardless of our
insistence that breakfast is for the guests. Since we are a sustainable facility
we try to stop the jay's from trying to steal the package of coffee sugar, or
the left over fruit on a guests plate, but they are enjoyable to watch and
guests and kids love their morning visits.
Fishing guests are welcome to bring their catch to the
restaurant where we will clean and serve their fish as they wish. Fish is a
staple here at the beach, Mahi Mahi, Tuna, Sea Bass are caught daily and brought
to the resort by our providers.
Rican cuisine is known for being flavorful, yet fairly mild, with high reliance
on fresh fruit and vegetables. Rice and black beans are a staple of most
traditional Costa Rican meals, often served three times a day; gallo pinto, a
breakfast dish of rice and beans mixed together with onions and bell peppers, is
often considered the Costa Rican national dish.
For lunch, the traditional meal is called a casado. It
again consists of rice and beans served side by side instead of mixed. There
will usually be some type of meat (carne asada, fish, pork chop, or chicken) and
a salad to round out the dish. There may also be some extras like fried plantain
(patacones or maduro), a slice of white cheese, and/or corn tortillas in
Lizano is ubiquitous as a condiment and as an ingredient in cooking various
dishes, including gallo pinto. In many family gatherings or for special
occasions is very common to prepare Arroz con Pollo (rice with chicken)
accompanied with a Russian salad, a salad made with beets, potatoes, hard boiled
eggs and mayo.
Our menu is simple, an entree with rice, beans or
mashed potatoes. Fish is fresh from the ocean in front of us, our red meat comes
from Nicaragua and our chicken is raised here in Costa Rica.
Vegetables and fruit are of course from our local
markets and we like many resort facilities are part of a food supply providers
that provide the restaurant and hotel industry in the area.
Papillon Restaurant Lunch Menu
wine is provided by Cava Mundial which is a company focused in trading wine at
the moment. They represent several wineries in Central America and its quality
is well known around. Between some of the specialties that our resort offers to
guests are, Sauvignon Blanc, Chardonnay, and Cabernet Sauvignon. Chile is among
the top producers of wines in terms of quantity and quality besides of been
highlighted as a global producer of excellent wines and spirits. Flavor, color
and centuries of experience, are some of the features that make the Chilean wine
one of the more popular of the world.
valleys of Chile receive an ideal combination of soil, sunlight, temperature and
humidity, which lead to world class grapes and wine. Chilean wines are among the
most organic. Chile is now the fifth largest exporter of wines in the world, and
the ninth largest producer. The climate has been described as midway between
that of California and France. The most common grapes are Cabernet Sauvignon,
Merlot and Carmenère. So far Chile has remained free of phylloxera louse which
means that the country's grapevines do not need to be grafted.
Costa Rica's most popular brand, it seems like you
can't move 10 feet without spying the very Russian looking eagle-emblazoned logo
of Imperial. The beer itself is a straightforward American-style pilsner. Light
bodied with a somewhat sweet malt and corn base, a crisp dry mouthfeel, and just
a light pepper kiss of hops in the finish. I'd rate it as a 2-1/2 to 3 star
average beer. It won't offend Bud drinkers who are unaccustomed to flavor.
The second-most popular brand in Costa Rica, Pilsen is
also available just about everywhere. It's somewhat lighter in body and color
than Imperial, and the flavor is thinner with more corn apparent and virtually
no hops character beyond that needed for balance. It's similar to U.S. brands
like Keystone or Milwaukee's Best. I'd rate it as 1-1/2 to 2 stars, below
The Bavaria product line seems to be the upscale image
section of Cerveceria de Costa Rica's product line. They're better marketed and
more attractively packaged, with foil labels and neck wrapping, and there are
three styles under the Bavaria banner. Bavaria Gold claims to be a Dortmunder
style lager, and it is noticeably better in quality than either Imperial or
Pilsen, with a firmer body, a cleaner flavor with less corn and sulfides
apparent in the flavor, and a drier mouthfeel with a bit of grassy hops
noticeable in the finish. I'd rank the Bavaria Gold as about a 3-star mid-range
performer, but definitely the best of the pale lagers.
The label says "dark beer", but most of the bartenders
and waiters refer to this one as "Bavaria Negra". It's a very nice, well-crafted
Vienna style dark amber. It reminds me of a cross between Mexico's two big
Vienna beers: Negra Modelo and Dos XX. Lighter in color and somewhat drier than
Negra Modelo, it's also darker in color and maltier than Dos XX. It has a very
well rounded mouthfeel with some soft malt sweetness and low hopping rates that
let the malt really dominate the balance. The flavor and aroma are very clean,
with no defects and with no adjunct signatures. I rank this well-crafted beer as
a solid 4-star above-average beer that will find a place at the table of most
COSTA RICAN COFFEE
coffee production in Costa Rica played a key role in the country's history and
still is important for the Costa Rican economy. In 2006, coffee was Costa Rica's
number three exports, after being the number one cash crop export for several
decades. In 1997, the agriculture sector employed 28 percent of the labor force
and comprised 20 percent of Costa Rica's total GNP. Production increased from
158,000 tons in 1988 to 168,000 tons in 1992. Costa Rican coffee is high in
caffeine; it is often blended with inferior varieties. The largest growing areas
are in the provinces of San José, Alajuela, Heredia, Puntarenas, and Cartago.
production in the country began in 1779 in the Central Valley which had ideal
soil and climate conditions for coffee plantations. Coffee arabica first
imported to Europe through Arabia, whence it takes its name, was introduced to
the country directly from Ethiopia. In the nineteenth century, the Costa Rican
government strongly encouraged coffee production, and the industry fundamentally
transformed a colonial regime and village economy built on direct extraction by
a city-based elite towards organized production for export on a larger scale.
The government offered farmers plots of land for anybody who wanted to harvest
the plants. The coffee plantation system in the country therefore developed in
the nineteenth century largely as result of the government's open policy,
although the problem with coffee barons did play a role in internal
differentiation, and inequality in growth. Soon coffee became a major source of
revenue surpassing cacao, tobacco, and sugar production as early as 1829.
was vital to the Costa Rican economy by the early to mid-20th Century. Leading
coffee growers were prominent members of society. Due to the centrality of
coffee in the economy, price fluctuations from changes to conditions in larger
coffee producers, like Brazil, had major reverberations in Costa Rica. When the
price of coffee on the global market dropped, it could greatly impact the Costa
In 1955 an export tax was placed on Costa Rican coffee. This however was
abolished in 1994. In 1983, a major blight struck the coffee industry in the
country, throwing the industry into a crisis that coincided with falling market
prices; world coffee prices plummeted around 40% after the collapse of the world
quota cartel system. By the late 1980s and early 1990s, coffee production had
increased, from 158,000 tons in 1988 to 168,000 in 1992, but prices had fallen,
from $316 million in 1988 to $266 million in 1992. In 1989, Costa Rica joined
Honduras, Guatemala, Nicaragua, and El Salvador to establish a Central American
coffee retention plan which agreed that the product was to be sold in
installments to ensure market stability. There was an attempt by the
International Coffee Organization in the 1990s to maintain export quotas that
would support coffee prices worldwide.
At present, the production of coffee in the Great
Metropolitan Area around the capital of San José has decreased in recent years
due to the effects of urban sprawl. As the cities have expanded into the
countryside, poor plantation owners have often been forced to sell up to
COSTA RICA UNIQUE TREATS
who has visited Latin America knows that people throughout these lands pride
themselves on an amazing recipe that mixes marinated raw fish and seafood with
fruits and vegetables. In general, ceviche combines raw seafood and vegetables
which are marinated and "cooked" in citrus juice and then served as an appetizer
(boca or tapa) or entrée with other trimmings. As for Costa Rica, our prolific
Pacific and Caribbean coasts boast many species perfect for ceviche, from the
traditional sea bass and shrimp to chuchecas (black mussels) or octopus. At
least one form of ceviche can be found at almost every beach bar or restaurant.
In Latin American countries, especially those cities by the coast, the fish is
usually fresher and not frozen as the fish you would get in the US. Plus, the
fruits and vegetables are sweeter and have developed more flavor, where in the
US, the picking is premature.
Rica is a paradise for fruits lovers because its variety is as wide as its flora
and fauna diversity. In fact, you can find more than 150 different species of
fruits around the country, including from popular bananas to exotics fruits that
aren't very common internationally like cas, soursop and wild berries. Most of
these tropical fruits are from Central America and you only can taste them in
that zone. Others have started being exported to different countries all around
the world because of their exotic taste and excellent quality like pineapple,
papaya and mango. Pineapple is one of the products that Costa Rica exports in
big amount and we use it to prepare our singular "piña colada". We take
advantage of the complete fruit to offer a unique and special presentation that
our visitors really enjoy.
- Lomo is the Spanish word for tenderloin. Pork tenderloin is known as lomo
de cerdo. If purchased whole and vacuum-packed, the lomo should be unpackaged
and allowed to sit at room temperature for about an hour prior to slicing and
eating. This allows the full flavor of the meat to emerge. If purchased
presliced, the lomo can be plated and allowed to sit at room temperature for
half an hour before dressing and serving.
Lomo is served sliced paper thin, dressed with
extra-virgin olive oil, lemon juice, and salt and pepper. It may be served alone
or on top of a bed of salad greens. Suitable accompaniments are Manzanilla or
Arbequina olives, mushrooms, Cabrales or Mahon cheese, grapes, and melon slices.