LA ANITA, Costa Rica — La Anita reveals itself slowly. It is dark when we arrive at the rain forest cacao ranch tucked in virgin jungles 300 kilometers west of the capital, San Jose. We eat dinner in a wood-framed main house, a meal of omelet, fresh trout, green salad, pickled jalapenos and culantro pesto, made with herbs similar to cilantro. Dessert is a plate of coconut bonbons sprinkled with cacao nibs. It’s a hint of what’s to come on a ranch that produces chocolate for gourmands and food snobs around the world.
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