Forgotten recipes and cooking techniques from local communities
Picturesque beaches and a laid-back atmosphere are the first things that come to mind when one thinks of Costa Rica, cuisine is not. San Jose–based chef Pablo Bonilla is trying to change that. Bonilla advanced his culinary career in Spain and Mexico, but ultimately decided to return to his motherland and explore its diverse foodways. In addition to his two eateries, Sikwa and Francisca, which focus on the food of Costa Rica's indigenous population, Bonilla is part of The Conservation Project, where he collects and learns obscure, local ancestral recipes.
Bonilla, who will be involved in the upcoming Equinox Explore trip to Costa Rica, spoke to Furthermore about his work and point of view.