“Tico Time” is a cultural phenomenon that exists in almost every place in Costa Rica; whether it be a small rural town in the mountains, a laid-back beach paradise, or the metropolitan city of San Jose. “Ticos” (Costa Rican people) are generally happy people with an easygoing approach to life. The pace here is slower. Take time to smell the tropical flowers. It isn’t laziness, it’s just relaxed.

If you have an appointment at 8:00, a Tico might show up at 8:15, 9:00 or even 10:00 and consider it acceptable and himself “on-time.” Whereas in North American cultures, “5 minutes early is on-time,” traditional Tico culture regards most any time as good. Since relationships are highly valued here, it is more important to catch up with an old friend, during an afternoon cafecito (coffee break), for example, than to be on-time for an appointment.

Also, be aware that you will never get a restaurant check without asking for it. Ticos consider it rude to bring a check too early. To them, it is the same as telling you to leave. Maybe you wanted another cup of coffee, another cerveza, or maybe you were deep in conversation? Many people mistake this as slow service or laziness, when actually, they are just being polite and appreciate your business.

We call it “Tico Time.” So if your food takes a little while, don’t stress. Just order another cerveza, sit back, relax and do as the Ticos do!

In late November, our security guards responded to a “cry” that was heard near one of the villas. When they arrived, they discovered an orphaned baby sloth! It was tiny and still had the umbilical cord attached.

Sloths usually eat, sleep, and even give birth, hanging from tree limbs. Infant sloths normally cling to their mother’s fur, but occasionally they do fall off. If this happens, in some cases the mother sloth refuses to leave the tree to retrieve the infant sloth, thus leaving it to die. It seems that this could’ve been the case with our orphaned baby sloth.

Mauricio, one of our personal concierges, was able to contact Kids Saving the Rainforest and they took it to their wildlife refuge to take care of it until it can be re-released into the wild.

Kids Saving the Rainforest is a non-profit organization in Manuel Antonio, Costa Rica that hopes to educate children about the rainforest, preserve local rainforest land, rehabilitate baby and injured animals, have a wildlife sanctuary for animals that can never be re-released into the wild, and insure the survival of the endangered Titi monkeys.

Geisha Coffee (Finca Palimera), produced on Costa Rican soil, made it’s debut at Starbucks coffee shops throughout the U.S. this past Tuesday, making it to the most expensive drink that Starbucks sells.

 Geisha Tarrazu Costa Rica is part of the Special Reserve Limited Edition by Starbucks, and went on sale Tuesday, in 48 of the 10,800 stores in the U.S.

The Geisha Coffee, is known for being one of the most exotic. This coffee has a low yield per area, allowing the plant to absorb more nutrients from the soil, which gives it a fruity flavor with hints of flowers. In Costa Rica, about 15 farms produce and export it to countries like Japan, Australia, Korea, and the Scandinavian nations.

Starbucks started selling this limited edition coffee at a price of $6 for a small cup, and $7 for the largest. According to the National Coffee Association in the U.S., the average price of a cup of coffee is $1.38.

In addition, customers shopping online, could buy bags of 226 grams of coffee for $40 each. The 450 units that were put on sale sold out in less than 24 hours.

The multinational company said that next year they plan to sell this unique variety in multiple locations.

Francisco Alejandro Mena, CEO of Exclusive Coffees, exporting company, said it sold Geisha, “which is not income, but international recognition,” since the variety is among the best in the world.

We hope that if a Starbucks in your area, carries this unique coffee that you will give it a try and support Costa Rican farmers!

Your vacation to Costa Rica, won’t be complete without trying the typical dish, “Gallo Pinto.”

This unique breakfast is severed everywhere throughout Costa Rica, and even in parts of neighboring, Nicaragua. Gallo pinto is essentially rice and beans with some added spices. I know you are probably thinking, “Rice and beans… for breakfast??” Trust me, you have to try it for yourself, it really is delicious!

Gallo Pinto means “spotted rooster” in Spanish. The name is said to originate from the multicolored or speckled appearance that results from cooking the rice together with the beans.  

There are many variations of gallo pinto in Costa Rica, some are made with red beans, some with black beans, and on the Caribbean side they usually add coconut milk which gives it a sweeter flavor.

Gallo pinto is typically served for breakfast, usually accompanied by eggs, toast or tortillas, sour cream, plantains, fresh fruit, and some decadent Costa Rican coffee.

Everyone in Costa Rica has a unique way of making gallo pinto, and this is the recipe for Chef Chris’ take on the traditional dish!

Ingredients – Makes 4 servings

• 2 cups cooked rice
• 2 cups cooked beans
• 1 small chopped onion
• 1 small chopped red sweet pepper
• 2 cloves chopped garlic
• 1 tbsp oil
• 1/4 cup chopped fresh cilantro
• 4 tbsp Salsa Lizano ( can be found locally in Costa Rica, or at most specialty grocers)  

How to make the beans for Gallo Pinto

• For the best results, Chef Chris, recommends that you cook the beans the night before.
• If you have a pressure cooker, this will be easy – add water up to the middle of the pot, and after add the beans, cut an onion in 4 wedges, add three garlic cloves, and cilantro.
• Cook the beans for about 40 minutes or until you hear a hiss or whistle sound coming from the pressure cooker.

How to make the rice for Gallo Pinto

• First mince the garlic, then chop the onion and pepper and mix together.
• Carmelize the onions, add 2 cups of rice and mix until it starts to look yellowish in color, then add 2 cups of water.

How to Prepare Gallo Pinto

1. Fry onion, red pepper, garlic and cilantro in oil for about 3 minutes.
2. Pour in the beans and add Lizano sauce. Add salt and pepper to taste. Let it cook for a few minutes, stirring occasionally to make sure it doesn’t dry out.
3. Pour in the cooked rice and mix it with the beans.

Buen Provecho ~ Enjoy

You can try these recipes at home to have a taste of Costa Rica, or mark your favorites and when you come stay with us in Tulemar, one of our private chefs will be happy to prepare a Costa Rican meal for you.

Chris’ first recipe is a delicious Crema de Pejibaye – Peach Palm Soup.

I’m sure you’re wondering what exactly is a “pejibaye”?

Pejibaye, a relative of the coconut, is one of Costa Rica’s most unusual treats. Pejibayes grow in clusters on palm trees, similar to miniature coconuts. The bright orange or red pejibayes taste great boiled in salt water, then peeled, halved and pitted, and eaten alone or with mayonnaise.

Their flavor is difficult to describe. They are not sweet, but more a combination of chestnut and pumpkin, with a thick fibrous texture.

You’ll see them sold on the streets and at the local farmer’s markets year round, all of over Costa Rica.

Although you might not find it in your local grocery store, some specialty stores might carry it, or you can always come to Costa Rica and try it here!

Another popluar way to eat pejibaye, is in a soup, called Crema de Pejibaye. Soup is perfect for October’s fall weather!

We hope you try it and enjoy, and we’d love to hear your feedback!

Recipe for Crema de Pejibaye – Peach Palm Soup                   

Ingredients

- 12 Pejibayes (cooked, peeled, pitted and chopped)

- 6 cups of Chicken Broth

- 1 cup of heavy cream

- 1/4 cup butter

- 4 tbsp all purpose flour

- 2 yellow onions, finely chopped

- 3 bay leaves

- Bundle of 1 sprig of thyme and rosemary

- Salt and pepper to taste

- Cilantro and Green Onions to taste

Directions

1. In a medium to large pot, melt the butter and saute the onions until they begin to caramelize.

2. Slowly mix in the flour, and then add the chicken broth. Bring it to a boil.

3. Add chopped pejibayes, turn down the heat and simmer with the bay leaves and bundle of thyme and rosemary for 10 minutes. Remove bundle and bay leaves.

4. Blend the contents of the pot until smooth.

5. Simmer for 10 more minutes, allowing it to thicken. Add salt and pepper to taste.

6. Garnish with fresh chopped cilantro, green onions and serve hot.

Buen provecho! Enjoy

She has an Academy Award for Best Supporting Actress in Pollock, a Tony Award for her role as Best Actress in a Play for God of Carnage and she was nominated for an Emmy for a guest role on Law and Order SVU. Now she can add a wonderful stay at Casa de Frutas in Tulemar to her list!

While maybe not as big as her other accomplishments, we were thrilled to have Marcia Gay Harden as a guest in Casa de Frutas this last week while filming her new movie The Librarian in Manuel Antonio, Costa Rica.

She’ll travel to Mexico to represent Costa Rica in the Concurso Hispanoaméricano de Ortografía in December.

Maria told La Nacion, “I’m so excited! I never imagined that all I love to read would lead to something so wonderful and allow me to defeat such great competitors. I feel really happy!”

We’re happy for you, too, Maria! And we’re so proud of a national champion coming from our little seaside town! Congratulations, and don’t stop reading!

When you are on a relaxing vacation, in beautiful Costa Rica, why not indulge in exquisite, organic, Costa Rican chocolate!

We are now happy to provide our guests with the opportunity to buy 100% Costa Rican organic cacao from Sibú Chocolates.

Their classic and unique collection of organic chocolates is inspired by Costa Rica’s rich tropical flavors and culture.

Sibú Chocolate is all natural with no added preservatives.

They offer chocolate bars, bon bons, and box sets of 9, 16, or 25 pieces.

The chocolate bars come in negro (dark chocolate), leche (milk chocolate), and blanco (white chocolate) and more!

The individual bon bons are a rich milk chocolate infused with caramel.

The box sets come with unique chocolates in many different flavors, such as:

Spicy Truffle with Cardamom, Nutmeg, Organic Cinnamon, and a hint of Chili Pepper

White Chocolate Chunk with Organic Cocoa Nibs

Milk Chocolate Cappucino Truffle

Dark Chocolate Infused with Caramel, Ginger and Coconut

White Chocolate Mint Truffle with Fresh Herbs in Dark Chocolate

Milk Chocolate with Mountain Blackberry Ganache

Milk Chocolate Truffle with Fresh Lime and Coriander

Roasted Cashew Nut Gianduja in Dark Chocolate (dairy free)

Organic Vanilla Bean Milk Chocolate Truffle

These chocolates are truly innovative with one-of-a-kind recipes that exemplify Costa Rica.

The chocolates come beautifully packaged, and make for great souvenirs for family and friends, honeymoon or anniversary presents!

Everyone loves chocolate, so why not surprise them with the best chocolate that Costa Rica has to offer?

Take a look at their website, to read more about their wonderful products at http://www.sibuchocolate.com

You can also contact us at Tulemar, and we would be happy to take your delicious order!

Last night Warner Rojas became the first Costa Rican to reach the summit of Mount Everest!

Warner Rojas was part of the Jagged Globe expedition that reached the top of Mount Everest yesterday at 6:52 pm.

Rojas is one of the seven climbers that Jagged Globe chose to hike to the world’s largest peak, located 8,848 meters above sea level.

The expedition began two months ago when the group met in Kathmandu, the capital of Nepal. From there they devised a plan for achieving their goal of reaching the summit of Mt. Everest.

They took their time due to extreme weather conditions, and strong winds. Last weekend, six climbers and two Sherpas (inhabitants of the Himalayas that make their living assisting climbers) were killed.

Luckily, the past few days the climbers encountered good weather and decided to “attack” the top.

Warner Rojas along with his fellow adventurers was placed in field 4 (7,950 meters) at 3 pm Nepal time; 4 am Costa Rica time. They studied the weather conditions for 5 hours before deciding to start the final climb.

England’s David Hamilton, and leader of the Jagged Globe expedition was the first to arrive to camp 4, followed 15 minutes later by Rojas.

After 10 hours the group was finally able to reach the 8,848 meters at 6:52 pm (6 am Friday in Nepal) after rising almost 900 yards from camp 4.

Due to weather conditions, climbers cannot stay on the top longer than one hour after reaching their goal.

Warner Rojas was able to have his picture taken holding the Costa Rica flag, while at the top. This was a proud moment for him, not only for achieving a personal goal, but also for being the first Tico to ever reach the top of Mount Everest!

Beyond just visiting the pristine beaches, hiking through rainforests, and engaging in adventure activities, more and more tourists are coming to Costa Rica with a passion to observe the diverse wild life, more exclusively: the birds.

Bird watching has become one of the top activities listed among those who visit Costa Rica.

In fact, a survey by the Instituto Costarricense de Turismo (ICT) indicates that last year 29.5% of tourists entering the country said that they came solely for bird watching. This equates to roughly 430,000 people.

Paul Elizondo, a researcher for the National Biodiversity Institute said that Costa Rica is very famous in the world due to its vast number of bird species. The country has about 880 species of resident and migratory birds, 56 of which are endemic; meaning unique to a specific geographic area.

Among the species most commonly seen are the Kettle black, the owl serranera, the cueyo, the fiery-throated hummingbird and the volcano hummingbird.

There are birding sites all over the country and some of the most sought after are, Los Santos in the Cerro de la Muerte, the Palo Verde National Park in Guanacaste, Monteverde, Puntarenas, Tortuguero, and Corcovado.

The number of species observed is constantly changing, especially due to migration and the need to change their habitats to adapt to climate changes that are experienced today.

The phenomenon of bird migration occurs in October. However, depending on the species, migratory populations are maintained until late March and early April.

Elizondo also said, “The Caribbean and Pacific coastal areas are excellent for observing migratory birds.”

Marino Chacon, a tour guide expert adds, “There are people who wait years to see a bird, who have studied it, seen pictures, and heard the songs and recordings. For them it is very important when they get the chance to see the birds in living color.”

For these avid bird watchers, Costa Rica has been able to develop a significant tourism industry aimed to meet their needs, allowing them to experience Costa Rica’s natural beauty and diverse bird population.