'I think we still have a lot to learn from Indigenous communities,' said Chef Pablo Bonilla, who is also inspired by preserving native cuisine.
At Sikwa restaurant in San Jose, Costa Rica, the menu is strongly influenced by Indigenous culture. — AFP
For years, he immersed himself in the Indigenous cultures of his native country, living with eight different Indigenous groups in turn: The bribri, cabecar, ngobe, maleku, brunca, teribe, huetar and chorotega.The process, he said, meant"wiping my memory of everything I learnt, everything I studied about gastronomy and about Costa Rican cuisine.
The pantry is sparse, as the restaurant tries to use only preservative-free food sourced directly from producers. While one cook prepared a dish of corn, plantain, potatoes, pumpkin and carrots, another made a roasted plantain ice cream with cocoa."Depending on the process and the product it can cost me up to four times more."
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