If there is something that the Coclé area and the country in general has is history found in its places, in its people, and in its ingredients. Behind each dish that Criollo presents there is a combination of flavors and colors designed so that each diner can enjoy a sublime experience and where they can also share quality time with their friends.
As Marisabel De La Rosa, director of Food and Beverages at the hotel, told us, “this is a gastronomic tour of flavors and textures that pays homage to the area and the country, offering a true experience – ranging from cuisine to service- to enjoy a thousand times”.
Local ingredients and recipes that include meat, fish, shellfish, vegetables, fruits, and condiments are combined to offer a wide variety of options that will no longer be offered as the traditional appetizer, main course, and dessert, but as a moment service at the table associated with what the diner wants to enjoy.
“We want to go back to the basics” commented De la Rosa “to those old traditions where people sat down to eat and enjoy good food. Where time was not an issue and they shared the experience of flavor as a complement to being together”.
Now we present some of the dishes that Marisabel shared with us so we can enjoy on our next visit:
- Grilled octopus ceviche
- Cream of Corn with roasted national cheese
- Tamal de Olla croquette (a ‘must’)
- Buenaventura Salad (Baby Romaine Lettuce with Toasted Prosciutto and Guava Vinaigrette)
Given the high flow of foreigners who arrive in Buenaventura, Criollo will not neglect international flavors, of course, with a touch of the area that you want to incorporate. “We put “A little bit from here and a little bit from there because it brings together all the international flavors with a local touch. For example, there will be the traditional pasta, international cuts of meat, our famous Cheese Burger, and other special options that international diner expects to find in the hotel”, she pointed out.
However, the jewel of the crown or the dish that best represents the spirit of the place is called ‘Ensenada de Buenaventura’. “A sirloin topped with two prawns and mashed yucca that represents the best of the land and the sea, a representation of our essence,” she stated.
To finish, nothing better than desserts that will leave the palate with that much-needed sweet touch. Homemade brownies with ice cream, warm mamallena, coconut flan, rice with coconut milk, or pipe ice cream are some of the options for that tasty after-dinner with friends and family.
