Costa Rica Jacó Regional by Howler - December 2020

REGIONAL

Freecopy

h o w l e r m a g . c o m

BY HOWLER s i n c e 1 9 9 6 d e c e m b e r 2 0 2 0

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EDITORIAL

D

ecember tends to be a time of reflection for people around the world. It’s the end of another year … the prospect of a hopeful year ahead. The holiday season brings us moments to slow down and spend more time with friends and family.

And in Costa Rica this is the time of year we start to see the seasons change: the mark of summer and high season on the horizon. This is a particularly important one.

Read the full HOWLER

online December issue

here!

We at Howler Media Holdings are extremely proud to have been able to remain a vital resource for our readers, as well as advertising partners, throughout this year. Now we look forward to an even brighter 2021!

In this issue of the regional Jacó magazine we are excited to share some of our favorite recipes with you. We invite you to slow down, reflect on all that each of us has to be grateful for and share with your loved ones!

We wish everyone a happy holiday season and we look forward to seeing you in January, stronger than ever!

Kelly Norris Join the regional magazine publication by including HOWLER in your business marketing strategy.

Contact Kelly today! (506)8364 5376 kelly@howlermag.com Publisher / Editor-in-Chief John B. Quam CR Office: (506) 4701-5942 Sales and Marketing Manager Terry Carlile & Kelly Norris Graphic Design, Art Director & Rock Star Adriana C. Zerpa The opinions, beliefs and viewpoints expressed by the various authors in this publication do not necessarily reflect the opinions, beliefs and viewpoints of Howler organization or its advertisers.

The Howler Magazine does not assume responsibility for the content of its advertisements.

Images not credited are acquired from stock photography services.

All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. For permission requests write to: info@howlermag.com.

Copyright © 2020 The Howler Gold Coast CR S.A. Copyright © 2020 Howler Media Holding, Inc. Panama The Howler Gold Coast CR S.A. Ced. Juridica: 3-101-725213 HOWLER (TM)2017

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it takes two sides to build a bridge

Collaboration

is the NEW NORMALL Thinking about the truth is, it takes two sides to build a bridge.

We are so used to competing with each other that we lose sight of what collaboration and creativity bring by being open to new possibilities. It’s time to be the change we want to see.

This association brings new opportunities to our readership and advertisers. Access to more engaging information about what the beautiful destination Costa Rica offers tourists and a clear way to evaluate how to live an adventurous life is just the start.

It has been a year of great changes, taking Howler Magazine to the digital connection globally has increased the possible expansion to be heard everywhere. Howler Magazines Facebook and Instagram have

over 35,000 engaging with us and an ever growing website following, and our E-magazine is reaching over 50,000 reads per month.

Costarica.org created by Jason Bateman, shares with us the same great spirit and vision, with more than 2 million followers. This site has condensed all the travel companies and airlines to make possible a great exploration experience in the country.

He is also the author of Costa Rica Yoga on Facebook with an audience of 1,311,090 followers, where he promotes a health conscious lifestyle, facilitating the search for spiritual retreats and knowledge.

We are excited to spread this dynamic association between the content of Howler magazine publications and Jason’s connections around the world.

Adding millions of followers and more opportunities for resources, vacations & marketing!

Jason bateman Travel Coordinator Toll Free: 1 (800) 996-1139 Costa Rica: + 506-4052-2140 jason@costarica.org / CostaRica.Org * Connect with me on LinkedIn

John B. Quam Editor and Chief Howler Magazine info: (506) 4701 5942 headmonkey@howlermag.com howerlmag.com

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SURFIN G NO SLOWING DOWN

COSTA RICA

WHEN COMPETITIONS RESUME, HE’LL BE READY

by Ellen Zoe Golden & Kelly Norris

A

SURF PROFILE

lthough 2020 has been a year marred by the absence of competitive surfing and related travel, life has still been all "go, go, go" for Carlos Muñoz. Recently reconnecting with the subject of a previous Howler Surf Profile, we found him dividing his time between being a devoted father and a professional surfer making the best of an unplanned break from competitions.

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Muñoz, 26, grew up winning contests. From the age of 10, this Esterillos Oeste surfer was racking up national surf titles. In doing so, he perfected airs — so much so that observers always saw him flying high and rarely missing a landing. Indeed, his global fame was kickstarted with a Superman maneuver at 2014’s Hurley Pro in Trestles, California, where Carlos was the wild card after winning a landslide online vote by fans. (As the first Tico in a championship tour, he even beat the then-No. 1 world surfer, Gabriel Medina, in their first matchup.)

CROSS-CATEGORY WINS Breaking records is what Muñoz does best. At age 16, he made national history with Open and Boys division year-end championships in the Circuito Nacional de Surf here. During his many runs in the nationwide tournament, he would score multiple category wins, once even making the finals podium for three — boys, junior and open.

On the international stage, Muñoz (known as Cali) has kept working his air and rail game progressively, keeping in the Top 50 of the World Surf League Qualifying Series rankings since 2013.

When Cali was first featured in Howler’s August 2018 issue, he was gearing up for the all-important Vans U.S. Open in Huntington Beach, California. In that event the previous season, he had astounded everyone by finishing fourth.

“I’ve been training a lot, working out, working on my strategy, on my surfing, on my surfboards,” he told us at the time of that magazine’s publication. “This is a great year also because I’m a father too. I’ve been growing up a lot.

I’ve been progressing a lot in terms of power surfing, putting more weight on the board and surfing more rail to rail, and trying to do a lot of combos.

I’m getting better in my airs and also my barrel skills. I feel my surfing is very mature compared to other years.

Halfway into the 2018 season Muñoz had already nailed fifth place at Chili’s Maui and Sons Arica Pro Tour

and 13th place in Hawaii’s Volcom Pipe Pro. There, the press called him “spectacular,” a moniker earned, in part, by his perfect 10.00 threading a backdoor wave in an early heat.

In addition, Cali had picked up two gold medals at the Olympics-sanctioned 2018 Central American Sports Games in Nicaragua — one for winning the open and the other as a team member of the firstplace Costa Rican national surf team. His prospects looked good for a place on that team to compete in the Tokyo 2020 Olympics, where surfing would make its debut.

Puntarenas Province, Jaco, Costa.

Rica. Carlos Munoz, number 1 surfer in Costa Rica, the surfing paradise.

Cover photo and article photo by Jorge A. Russell.

CLICK HERE TO SEE MORE

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REGIONAL JACÓ CR

Born

TO BE WILD OVERLANDING ACROSS COSTA RICA

by Bianca De la Rosa

FEATURED ADVENTURE

I

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can't say I knew what born to be wild really meant … until I visited Costa Rica 10 years ago. However, 2016 really changed the way I saw travel. That year I took a road trip from California to Costa Rica twice, camping along the way at some of the best surf breaks and waterfalls. I discovered what they call overlanding and from then on, it has been my favorite way to travel.

Overlanding is a fairly new concept that merges camping and off-roading into one off-grid adventure. I love being able to drive to a place and make whatever spot is most beautiful or solitary my home for the night … or a few nights. Those moments are what sparked my admiration for van life. It became an obsession. I dreamt about finding the perfect

van and converting it. To be honest, it almost seemed slightly more exciting to convert the van than to dream about traveling with it.

Finally in December 2018, after searching all over the United States, Panama and Costa Rica, my husband and I found the perfect van thanks to a little help from our friends and family. We ended up with a 2014 Fiat Ducato cargo van, an empty shell to transform into our dream-mobile.

It took us 2.5 months to convert it, and we went with an all-wooden rustic, yet boho chic, interior. It's actually what people complement most when stepping inside: the sweet smell of wood — I guess it gives people a homey vibe.

This tiny home is two meters wide by three

What happens when we let go — when we trust in the flow of how life needs to unfold?

meters long, and honestly more than enough space to travel comfortably for weeks on end.

We didn't realize what a phenomenon van life is around the world, which is what persuaded us to rent the van out to like-minded travellers.

HARD TO COVER TOP 10 Since the conversion, we have travelled to northern Nicaragua for a week, explored places in Guanacaste we had never been before and spent a few nights in the cold tropical highlands of the Rivas/Chirripó area. We also explored Costa Rica’s Caribbean coast, where we were able to enjoy sunny days and crystal clear waters during the Pacific coast’s rainy season.

It would be hard to fit highlights here of Costa Rica’s 10 best destinations because so

many places are amazing and thriving with beauty. However, if I had to squeeze in my top picks, they would be as follows: Rincón de la Vieja and Arenal volcanoes; Playa Negra and the surrounding beaches for surfing in the north Pacific; San Juanillo and Playa Conchal — again in the north — for those who don’t surf; the Caribbean, of course; the Osa Peninsula and Pavones in the southern Pacific; and lastly, San Gerardo de Dota for a different kind of Costa Rican highland experience (especially for birders).

I will elaborate on what makes these places so special, for me at least.

CLICK HERE TO SEE MORE | 15

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years at university. I learned that we

Golfo Dulce. Here we are morphing ourselves and thus the world through inner and outer work as a living model of sustainability, creativity, freedom, and authenticity, with our primary goals being peace of heart and open minds to all ideas and new ways of life.

humans are a part of this world and realized ways we can better live with our environment. I have been integrating these teachings EVERYDAY of my life since I left and have been dreaming all the time of returning. Oh and there's world class surf and delicious mangos. Yes, it's pretty much paradise ;)

We are proud to announce some amazing events and workshops this new year! For more info visit us at fincamorpho.com Or visit our sister farm lapazcostarica.com

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by Lyndsay Bilodeau

E n j oy t h e a d v e n t u r e o f t h e Green Coast of Costa Rica.

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MOON PHASES

DECEMBER TIDE CHART DAY

HIGH TIDES

LOW TIDES

HIGH TIDES

LOW TIDES

HIGH TIDES

DEC 14

Dec 1

Tue

03:11 / 8.98 ft

09:26 / 0.30 ft

15:42 / 8.26 ft

21:33 / 1.12 ft

New Moon

Dec 2

Wed

03:48 / 8.99 ft

10:02 / 0.25 ft

16:20 / 8.28 ft

22:11 / 1.13 ft

Dec 3

Thu

04:26 / 8.90 ft

10:39 / 0.31 ft

16:58 / 8.25 ft

22:50 / 1.20 ft

Dec 4

Fri

05:05 / 8.71 ft

11:18 / 0.46 ft

17:39 / 8.17 ft

23:32 / 1.31 ft

Dec 5

Sat

05:46 / 8.44 ft

11:59 / 0.66 ft

18:22 / 8.08 ft

Dec 6

Sun

00:18 / 1.45 ft

06:32 / 8.14 ft

12:43 / 0.89 ft

19:09 / 8.02 ft

Dec 7

Mon

01:09 / 1.57 ft

07:24 / 7.84 ft

13:33 / 1.10 ft

20:01 / 8.03 ft

DEC 21

Dec 8

Tue

02:07 / 1.61 ft

08:22 / 7.62 ft

14:28 / 1.25 ft

20:59 / 8.14 ft

1st Quarter

Dec 9

Wed

03:09 / 1.53 ft

09:26 / 7.55 ft

15:28 / 1.27 ft

22:00 / 8.39 ft

Dec 10

Thu

04:15 / 1.27 ft

10:31 / 7.67 ft

16:31 / 1.15 ft

23:01 / 8.77 ft

Dec 11

Fri

05:19 / 0.85 ft

11:35 / 7.97 ft

17:32 / 0.89 ft

Dec 12

Sat

00:00 / 9.22 ft

06:18 / 0.35 ft

12:34 / 8.38 ft

18:31 / 0.55 ft

Dec 13

Sun

00:55 / 9.66 ft

07:14 / -0.16 ft

13:30 / 8.82 ft

19:27 / 0.23 ft

Dec 14

Mon

01:49 / 10.02 ft

08:07 / -0.57 ft

14:23 / 9.19 ft

20:21 / -0.02 ft

Dec 15

Tue

02:40 / 10.22 ft

08:57 / -0.83 ft

15:14 / 9.45 ft

21:13 / -0.12 ft

Dec 16

Wed

03:30 / 10.22 ft

09:46 / -0.89 ft

16:04 / 9.54 ft

22:03 / -0.05 ft

Dec 17

Thu

04:19 / 10.02 ft

10:34 / -0.76 ft

16:54 / 9.46 ft

22:54 / 0.18 ft

Dec 18

Fri

05:08 / 9.63 ft

11:22 / -0.45 ft

17:44 / 9.23 ft

23:44 / 0.54 ft

Dec 19

Sat

05:58 / 9.10 ft

12:10 / 0.00 ft

18:34 / 8.90 ft

Dec 20

Sun

00:36 / 0.98 ft

06:49 / 8.51 ft

12:58 / 0.53 ft

19:25 / 8.52 ft

Dec 21

Mon

01:30 / 1.42 ft

07:41 / 7.91 ft

13:48 / 1.06 ft

20:18 / 8.17 ft

Dec 22

Tue

02:26 / 1.78 ft

08:38 / 7.40 ft

14:41 / 1.55 ft

21:13 / 7.89 ft

Dec 23

Wed

03:25 / 2.02 ft

09:36 / 7.03 ft

15:36 / 1.91 ft

22:09 / 7.73 ft

Dec 24

Thu

04:25 / 2.08 ft

10:37 / 6.86 ft

16:32 / 2.13 ft

23:03 / 7.72 ft

Dec 25

Fri

05:22 / 1.97 ft

11:35 / 6.86 ft

17:26 / 2.19 ft

23:53 / 7.83 ft

Dec 26

Sat

06:14 / 1.72 ft

12:28 / 7.02 ft

18:17 / 2.11 ft

Dec 27

Sun

00:40 / 8.03 ft

07:01 / 1.40 ft

13:16 / 7.27 ft

19:05 / 1.93 ft

Dec 28

Mon

01:25 / 8.28 ft

07:44 / 1.04 ft

14:00 / 7.57 ft

19:49 / 1.69 ft

Dec 29

Tue

02:07 / 8.54 ft

08:25 / 0.70 ft

14:42 / 7.88 ft

20:31 / 1.43 ft

Dec 30

Wed

02:48 / 8.76 ft

09:04 / 0.42 ft

15:22 / 8.16 ft

21:12 / 1.19 ft

Dec 31

Thu

03:28 / 8.92 ft

09:42 / 0.21 ft

16:01 / 8.41 ft

21:54 / 1.02 ft

DEC 27

3rd Quarter

DEC 29 Full Moon

SUNRISE DEC 1 DEC 31

5:38 am 5:53 am

SUNSET DEC 1 DEC 31 22

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5:13 pm 5:13 pm

HOWLER MAGAZINE

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COSTA RICAN PITAHAYA VA LU E D F O R D R AG O N F R U I T A N D A G R E AT H O U S E P L A N T TO O

T

PLANT LIFE

he Hylocereus costaricensis, better known as pitahaya cactus, is an intriguing nightblooming, fruit-bearing plant native to Costa Rica and Nicaragua. More than 17 varieties can be found throughout this area.

The hardy cactus has a smooth and fleshy skin with sharp, short and prickly needles. While sometimes found growing in the ground, the pitahaya also loves to climb just about anything it can grab onto with incredibly strong aerial roots. You will find it climbing tree trunks, fencing and walls. There are many large examples on wood fence posts along the highway near Orotina’s mango farms. It is also common to see them up in the northern parts of Puntarenas Province as well as in Guanacaste.

The pitahaya cactus blooms during rainy season and always at night. The blooms generally last only a few days.

If you’re lucky, you might just see one either in bloom or producing a beautiful pink fruit called the pitahaya.

The pitahaya fruit is commonly known as the dragon fruit. It comes out green at first, then turns to a deep reddish-pink colour as it matures. This fruit has become increasingly popular as a superfood supplement with many added health benefits.

On the outside, it somewhat resembles a pink artichoke. On the inside, the fruit’s white and fleshy “meat” contains tiny black seeds. The taste is sweet and the texture slightly crunchy.

H E A LT H B E N E F I T S Dragon fruit contains a high amount of antioxidants, which can help ward off disease by boosting the immune system.

The fruit is also a great source of magnesium and vitamin C. The seeds alone contain a good dose of omega-3 and omega-9 fatty acids, which can also help maintain a healthy heart. Pitahaya fruit can be enjoyed in smoothies, salads, preserves and deserts.

While the pitahaya cactus is primarily grown for food production, it also makes a great houseplant. Just keep in mind that you need to give it a proper space to hang or climb, as it can become quite large!

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CLICK HERE TO SEE MORE

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ARTS CULTURE ENTERTAINMENT

menu H O L I DAY S E A S O N

tamales Venezuelan Hallacas

dark beef roast Asado negro Potato Salad Black christmas cake

chocolate Turtle Cookies Cream Punch - Rompope

red sangrĂ­a

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tasty delights Great and Easy-to-Make

N

FESTIVE FOODIE FEATURE

o matter where you are in the world, the yearend holidays have their special sounds, sights and smells that trigger some of our favorite memories. The Latin culture is no different. Deeply rooted traditions in each country are a defining feature of cultural similarities with different twists for added sparkle.

Now that the holidays are here, some of our warmest memories will arise from the sounds, tastes and aromas emanating in our homes. From the candles to the baked goods, our thoughts instantly go back to celebrations we enjoyed growing up.

Seasonal gatherings in the Latin culture are very familyoriented. Groups get together and socialize while making traditional items like tamales

and other goodies. Tamales are a big part of this season and each country has its own take on what goes into them.

Other traditional menu items, including drinks and desserts, also hold a very special place in our lives at this time of year. They are the centerpiece of occasions when family and friends reflect, and enjoy singing and lively conversation with loved ones, while teaching the same traditions that others will pass on and remember later in life.

Howler is pleased to share recipes for tasty delights from several countries. We wish you and your family a blessed season while enjoying these traditions and creating new memories.

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ARTS CULTURE ENTERTAINMENT

LATIN

by Mariana Castilla

TAMALES T I M E L E S S T I CO I N G R E D I E N T FO R H O L I DAY CE L E B R AT I O N S

T FESTIVE FOODIE FEATURE CULTURAL HERITAGE

amales! Generations of Costa Ricans have regarded this legendary dish as synonymous with Christmas. They would impatiently await that magical time where the entire family came together to honor the holiday tamale tradition.

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Everyone who has been in Costa Rica long enough has likely heard about tamales or tried them to see what the fuss is about. But, have you ever wondered, where did tamales come from?

The tamale is believed to date back as early as 7000 BC. The name comes from a word in the Aztec language Nahuatl — tamalli, which means “wrapped food.” In a nutshell — or wrapped up tight like a tamale in this case — here is a brief history of this culinary legacy.

WARRIOR FARE While the origins of the first tamales many thousands of years ago are lost in the mists of time, we know that in pre-Colombian tribes,

women were taken along in battle as army cooks. They would prepare the maize (corn) to make tortillas along with meat and stews. As the tribes grew larger in size, carrying all that corn, along with the other ingredients and utensils, became an overwhelming task. So the women had to come up with a creative way to make food that was more portable, without sacrificing the nutritional value that the warriors needed to fight.

And that appears to be how the modern tamale was born. It was a classic case of necessity being the mother of invention. Tamales could be made ahead and packed for travel. When it was time to eat, they would be steamed or grilled over a fire, or even eaten cold.

Although the tamale’s origin cannot be attributed to a specific tribal culture, there is no question that the idea spread quickly. It wasn’t long before all indigenous tribes were preparing variations of tamales, incorporating them in their everyday diet and religious

VIDEO

rituals. However, stuffed tamales were prepared only at the end of the solar cycle, which coincides with Christmas time.

It is truly amazing how this tradition has survived so many millennia and monumental historic events, including Spanish colonization.

Nowadays, tamales are a traditional dish almost everywhere in Latin America, and distinctive methods of preparation vary from country to country.

TICO-STYLE TAMALES In Costa Rica, two kinds of tamales are considered typical: tamal asado, which is stuffed, and tamal mudo (mute tamale), which has no stuffing.

Therefore, the notion of “making a few tamales� is virtually inconceivable. Instead, Costa Rican families by tradition devote their entire weekend to producing tamales in a mass-production manner.

Everyone works dutifully on each specific task involved in the process, such as preparing the banana leaves, the filling ingredients, and the masa (dough).

The first day is spent making the fillings of the masa. The following day, family members of all ages line up to spread the masa on the leaves, then fill and wrap into tamales. The next step is to place the tamales in a steamer for about four hours. Then they are ready to enjoy! The tamales may be eaten plain or with Salsa Lizano (a Costa Rican | 29

ARTS CULTURE ENTERTAINMENT

Worcestershire-style sauce, also commonly used on gallo pinto).

Homemade bread and rompope (Costa Rican eggnog) make the meal complete.

Not surprising, this family cooking party is called a tamalada.

The process of making the tamales is just as important as eating them.

Recipes and “grandma’s secrets” are passed on from family member to family member, generation to generation. There is no “right” way of doing it. Everyone has a secret ingredient and a helpful tip to offer, making tamales a tradition that continues evolving.

FESTIVE FOODIE FEATURE

That may be just as well, considering that the first MesoAmerican tamales were stuffed with pretty much anything available: frog, fish, iguana, flamingo, rabbit, ox, goat or wild boar meat … vegetarian ingredients like eggs, squash, mushroom, potato, honey, seeds and nuts. There were even sweet tamales stuffed with berries, pumpkin and cinnamon.

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Nowadays, let’s be honest — we are not that creative.

Although vegetarian tamales have become more common as the trend has spread worldwide, tamales typically contain some kind of carnita (meat). Today’s tamale is usually stuffed with pork, and sometimes chicken or beef, and also garlic, sweet or hot peppers, green beans, onions, rice and potatoes.

These tamales are generally not spicy, but perhaps seasoned with a bit of cumin, achiote and black pepper.

NO FREE LUNCHES By now, you might want a chance to savor some of Costa Rica’s famous tamales. Your best bet is to get invited to a tamalada. Perhaps the Tico neighbor you’ve befriended will like you enough to invite you to this intimate family celebration. Then you’re set! But remember, there is no such thing as a free lunch. Long before your first bite into the finished product at the tamalada, you’ll be expected to work just as hard as everyone else.

Traditionally, they are purchased in pairs, wrapped together with some twine. This is called a piña. (Piña means pineapple, though there is no pineapple involved).

What I find most beautiful about the tamale heritage is that it’s so intrinsically Costa Rican. The origin of tamales is indigenous, but the incorporation of Spanish elements, such as pork and rice, is consistent with what Costa Ricans have done with every other aspect of their culture.

I hope you enjoy some delicious tamales this holiday season and get to taste a little bit of Costa Rican history.

¡Buen provecho!

Puzzle click here

DELIVERY POTRERO BEACH WOMEN’S GROUP A group of friends who are homemakers in Potrero Beach get together to make tamales and other typical dishes as a source of income. To place your Christmas orders, call during the first week of December: Johana Mejia, 2654-4465

Ingredients

to make approximately 900 tamales 14 kg corn 15 kg pork roast 8 kg rice 9 kg carrots 9 kg potatoes (for stuffing) 4 kg potatoes (for preparing corn flour) 50 bell peppers (30 for preparing corn flour 20 cut in strips for stuffing) 1 celery bunch 10 cilantro stalks 3 gal lard 1 kg of consommé Pepper with cumin 1 bottle Complete Seasoning 4 bottles Salsa Lizano 5 kg onion 10 garlic heads Cáñamo (to tie up the tamales) 24 kg platano leaves

JOSEFINA LOPEZ BONILLA RECIPE More than 50 years , Josefina Lopez Bonilla donated a piece of land to build the school in Santa Cruz. The teachers started organizing fundraising activities, including the production and sale of tamales. Everyone in the community liked the taste of those tamales, so they kept using same recipe (ingredients at left) and passing it on from one generation to the next. To find out when the Santa Cruz group will be making the tamales, and to place your order, contact Enrique Briceño, 8848-8905.

CLICK HERE FOR VIDEO

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Venezuelan Hallacas Servings: approximately 50 hallacas Hallacas are the traditional Venezuelan tamales. Internationally known, these "tamales" vary in each region of the country, with differences in the preparation method and ingredients and each family adds its own touch.

For the filling (guiso crudo)

For the dough (masa)

To Assembly Hallacas

4 ½ lbs beef 4 ½ lbs pork meat 2 ½ lbs bacon 2 onions, diced 6 sweet peppers, diced 2 medium red peppers, diced 1 cup green onions, chopped 8 garlic cloves, finely chopped 1 tablespoon oregano 2 tablespoons salt 1 tablespoon cumin 1 tablespoon powdered garlic 1 tablespoon ground pepper 1½ bottle (25.4 oz) red cooking wine 12 lbs plantain leaves, smoked 1 cup vegetable oil

1 cup pork fat rendering (to cook the annatto) 1 cup anatto (achiote) 3 packages (2 lbs each) precooked white corn flour 15 cups low sodium chicken broth 4 ½ cups butter (9 bars), at room temperature Salt to taste

½ cup vegetable oil 4 medium onions, chopped in rings 3 red peppers, cut in thin strips 4 cups parsley, in sprigs 1 ½ cups black raisins 2 cups chickpeas, cooked ½ cup capers 2 cups seedless olives, stuffed with red pepper 2 packages bacon, chopped in small chunks (2 inches) 1 roll cotton yarn

source: https://www.quericavida.com/recipes/venezuelan-andean-hallacas © 2020 ®/TM General Mills All Rights Reserved 32

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Preparation 1. Making guiso: Cut the beef, pork and bacon in small pieces.

Place everything in a large container or pot, covered with a lid. Add the onion, sweet pepper, green pepper, green onion and garlic. Season with oregano, salt, cumin, powdered garlic, ground pepper, cooking wine and vegetable oil. Mix well and let macerate overnight, preferably in the fridge.

2. Preparation and cleaning the leaves: Wash the leaves with water and clean well with a damp cloth. Use a fresh towel to dry. Divide the leaves into two groups by size. The larger leaves will be used to place the dough and filling. The smaller leaves will be used to enclose and wrap the stuffed tamals for protection while cooking.

3. Making the dough: Heat up a saucepan at medium heat. Add the pork fat and annatto grains.

Let the pork fat dissolve and the annatto to render its color.

Remove from the stove and let cool. In a large container, add the corn flour and incorporate little by little with the chicken broth, and the softened butter. Knead vigorously and add the pork fat with annatto and salt to taste.

The dough has to be soft and with a yellow color.

4. Assembly: Dampen a large leaf with a bit of vegetable oil. Place one ball of dough in the middle of a leaf. Extend the dough in a circular motion with your hands until it is of a 1/4 of an inch thick. Add one tablespoon and a half of guiso

with its juice in the center of the dough. On top of the filling, place 2 onion rings, 1 pepper strip, one parsley sprig, 3 raisins, 2 chickpeas, 2 capers, 2 olives and a small piece of bacon.

5. Continue folding the leaf. Take the wider edges and attach them upward. Create a fold until it is completely sealed. Fold the other two ends towards the inside and wrap it with the smaller leaf. Tie the hallacas with the previously cut yarn (of approximately 1 meter and a half length). Cross them three times in each direction (horizontal and vertical) and close with a knot or bow.

6. Cooking: In a large pot, boil 8 gallons of water at high heat.

Place the hallacas, cover and cook on low heat for a period of an hour and a half.

7. Remove from the stove and drain the hallacas, preferably in the vertical position. Let cool and refrigerate until you are ready to eat. Since they take a lot of work, the custom is to prepare large quantities of hallacas. These tamales can be kept in the frige for up to 4 weeks.

More delights ideas

recipes here

8. When you need to heat the hallacas again, boil water in a deep pot at high heat (make sure the water is covering them).

Lower the heat to medium and cook for 20 minutes. Drain the hallacas, cut the yarn, remove the leaf.

enjoy!

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Dark Beef Roast

Author: Angélica Berríos

Preparation time: 12 hours Cooking time: 2 hours approx.

Servings: 8 approx.

The traditional "Asado Negro" Venezuelan dish translates as "dark beef roast”. The black roast is a preparation that is usually shared at Christmas and New Years.

Source: https://www.bizcochosysancochos.com/2017/12/asado-negro-al-estilo-venezolano-receta.html 34

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Ingredients For marinating 2.5-kilogram piece eye-of-round roast 6 sweet peppers, minced 4-5 large garlic cloves, minced 4 chives stalks, chopped 2 medium carrots, chopped 2 onions, chopped 1 red bell pepper, minced 1 green bell pepper, minced 3 garlic cloves, minced 1 teaspoon ground cumin 2 teaspoons salt 6 tablespoons vegetable oil ¼ cup Worcestershire sauce 2 bay leaves For cooking: 3 tablespoons vegetable oil 120 grams papelón* (panela, piloncillo), grated, or brown sugar 1/2 liter white or red wine 1/2 liter water Pepper and dried oregano to taste *Unrefined sugar obtained from sugar cane, sold in compact rectangular, round or prismaticshaped loaves, depending on the region

Preparation 1. Chop all the vegetables: carrots in half moons and the rest in croutons (squares).

2. Place the piece of meat in a large-enough pot or container.

Add the garlic, cumin, salt, oil and Worcestershire sauce. Distribute throughout the meat to season.

3. Add all the chopped vegetables and the bay leaves. Cover with a lid or aluminum foil and put in the fridge to marinate for 12 hours (I leave it overnight).

4. When ready to cook the meat, remove it from the container and allow time to lose a little coldness from being refrigerated. (If baking, preheat the oven now to 325 °F.) 5. In a large pot, place the 3 tablespoons of oil and the grated papelón (or brown sugar). Heat to caramelize without letting it burn.

Seal the meat on all sides until dark.

6. Add the vegetables with the juice from the marinade, the white wine and the water. On the stove, bring this preparation to a boil for a few minutes.

7. To oven cook, bake in the oven for 2 hours. Or leave on the stove and cook over low heat for about 90 minutes. Add more broth or wine if the meat dries out.

Notes: Serve with rice or mashed potatoes. In Venezuela we present it with hallacas, ham bread and salad, especially for Christmas.

It may be prepared in advance; just warm a few minutes before serving.

Place some of the sauce in a bowl for people to serve as they please.

If you have leftover sauce, reserve it as a base for other preparations.

8. Once the meat is cooked, remove from the container and let it rest a little.

9. Transfer the vegetables to a food processor and blend. If desired, strain for a finer sauce (I have left it with the texture of processed vegetables. Adjust the sauce seasoning, and if necessary, reduce to the desired consistency.

10. Cut the meat into slices, dip in the sauce and cook over medium heat for 5 more minutes.

Sanerd ve

enjoy!

en español receta aquí

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Ingredients 6 medium white potatoes, or about 1 ½ to 3 pounds Yukon gold, skin on and quartered 3 tablespoons white vinegar 2 celery stalks (ribs), diced 6 green onions, diced 5 hard boiled eggs, peeled 1 ½ cups Miracle Whip or mayonnaise 1 tablespoon yellow mustard 1 ½ teaspoons celery seed ¾ teaspoon kosher salt ¾ teaspoon freshly ground black pepper Paprika for garnish

Preparation

Potato Salad Preparation time: 15 minutes Cooking time: 25 minutes Total time: 40 minutes Servings: 8 An American favorite for generations, This easy, classic potato salad recipe is THE BEST! It was handed down from my grandma to my mom and then to me.

That includes their secret tips that make it the very best potato salad recipe every single time.

1. Bring a large pot of cold water to a boil. Reduce the heat to a lightly rolling boil over medium heat.

Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and allow to cool until just able to handle.

2. Peel the skins from the potatoes and cut into ½ inch to ¾ inch square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.

3. Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.

4. In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired.

5. Chill for at least 1 hour or overnight before serving.

Notes: If you prefer, substitute the Miracle Whip with mayonnaise. Or, use half mayonnaise and half Greek yogurt or sour cream for more tang.

Source: https://www.foodiecrush.com/how-to-make-thebest-potato-salad/

Source: 36 https://www.foodiecrush.com/how-to-make-the-best-potato-salad/ |

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Black Christmas Cake Preparation time: 25 minutes Maceration time: at least 5 hours Cooking time: 50 minutes Servings: 6 to 8

Originating in the holiday tradition of British plum pudding, black cake, (not to be confused with fruit cake) is popular in various Caribbean countries, including Jamaica.

Ingredients

For the cake

For macerate mixture

200 grams butter 2 cups brown sugar 2 ½ cups flour 1 teaspoon vanilla 6 egg yolks 6 egg whites 6 dark chocolate bars 1 pinch salt 2 tablespoons baking powder ½ cup milk 1 pinch cinnamon 2 milk chocolate bars, diced ½ cup grated coconut Macerated fruits

¼ cup peeled and minced almonds ¼ cup peeled and minced hazelnuts ¼ cup walnuts, chopped ¼ cup candied orange peel ½ cup black raisins 2 tablespoons vanilla ¼ teaspoon ground cinnamon ¼ teaspoon grated nutmeg ½ teaspoon orange zest ½ teaspoon lemon zest ¼ cup black paper molasses (brown sugar or panela) 1 cup of black beer ½ cup rum or brandy Cocoa liquor Orange or cherry liqueur

For decoration Icing sugar if desired Strawberries, blueberries and almonds to garnish

Preparation For the macerated fruits: 1. Cut the fruits into tiny pieces.

2. Crush the peeled and minced almonds and hazelnuts, and the chopped walnuts.

3. Place and combine the fruits and nuts in a large glass jar. Add the rum or brandy, the cocoa liquor and the cherry liquor or orange liquor in equal parts to cover the fruit mixture.

Cover the glass well and leave in the refrigerator for at least 5 hours.

(See notes.) Remove at least 3 hours before preparing the cake and allow to reach room temperature.

Preparation For the cake: 1. Combine the butter and sugar in a bowl and until creamy.

2. Add the vanilla and cinnamon and mix. Then add the egg yolks, reserving the whites. Beat well.

3. Add portions of the flour, alternating with the milk, while continuing to beat together.

4. In a double boiler, melt the dark chocolate bars with a little butter.

Add this preparation to the bowl

and mix well until a homogeneous color is obtained.

5. Add the diced milk chocolate to the bowl and mix.

8. Pour the mixture from the bowl into a greased, floured mold.

6. Drain the macerated fruits and mix with a little wheat flour. Add to the bowl, together with the grated coconut.

9. Bake at 350ºF for 50 minutes or until a toothpick comes out clean when inserted. It may be necessary to cover the pan before it is done to prevent the top of the cake from browning too much on top.

7. In a separate bowl, beat the egg whites to the point of “snow” peaks. Then add to the bowl mixture by folding in.

10. Remove cake from the oven and let rest for a few minutes.

While it is still hot, remove from the mold. Decorate as desired.

Source: https://www.petitchef.es/recetas/postre/torta-negra-de-navidad-fid-1160818

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Chocolate

Turtle Cookies

Author: AngĂŠlica BerrĂ­os

Preparation time: 20 minutes Cooking time: 10 minutes Servings: 24 cookies This is an easy recipe to make chocolate, caramel and walnut turtle treats, with only 4 ingredients and no baking required.

Ingredients 250 grams dark chocolate to melt (you can use with milk or semi-sweet) 200 grams of pecans (regular or almonds) 25 soft milk candies Sea salt (optional)

3. In a small pot, place the caramels with the water or milk. Cook over medium heat and stir constantly until completely melted.

1. Toast the walnuts in a skillet over medium heat for a few minutes until fragrant.

4. To assemble the turtles on a tray with parchment paper: Place ½ tablespoon of chocolate and make a circle forming the base.

Place three or four nuts, on top of each, add a teaspoon of melted caramel, and on top of that more chocolate.

2. Melt the chocolate in a bain-marie (hot water bath) using a double boiler. (See notes.)

5. Put a pinch of sea salt on the top of each turtle.

Allow to dry completely at room temperature.

Preparation

Notes:

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Work on assembling about four treats at a time to prevent both the chocolate and caramel from drying out before completely layered.

To prepare the bain-marie, the water should not touch the container at the top where the chocolate is.

If the caramel hardens, place it for a moment on low heat until it becomes consistent again.

Store the turtles in an airtight container and in a cool place or the refrigerator if you prefer.

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Red Raspberry and white chocolate Muffins

Author: St. Dalfour

Preparation time: 20 minutes Cooking time: 30 minutes Servings: 6 Delicious on the go or served as part of a picnic. The flavour of the raspberries really compliment the white chocolate.

Ingredients

Preparation

180g Butter 160g Self-raising flour 2 eggs 150g sugar 1/3 pint milk 2 teaspoon Baking powder 5 tablespoons St. Dalfour Red Raspberry fruit spread 100g white chocolate bits Icing sugar for dusting

1. Turn on your oven and set the temperature to 200 degrees (C°) 2. Melt the butter and cool.

4. Gently stir through 5 tablespoons St. Dalfour Red Raspberry fruit spread and the white chocolate bits.

3. Whisk the eggs and sugar until thick. Add the butter, sifted dry ingredients and finally the milk. Mix these ingredients lightly.

5. Spoon the mix in to a well greased muffin tray and bake in the oven for 30 minutes or until golden brown and cooked through.

Dust with icing sugar.

Source: https://www.stdalfour.co.uk/recipe/red-raspberry-white-chocolate-muffins/ 42

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Traditional

Cream Punch Preparation time: 15 minutes Cooking time: 15 minutes Servings: 1 liter

This is a Latin American recipe for eggnog, known in some countries as rompope.

Ingredients 1 can (395 grams) condensed milk 1 ½ cup liquid milk 1 piece lemon peel 4 - 5 cloves 1 cinnamon stick 3 egg yolks 1 teaspoon cornstarch 1 cup rum Freshly grated nutmeg

Preparation 1. In a saucepan, place the condensed milk, liquid milk, lemon peel, cloves and cinnamon. Stir and heat without boiling.

2. In a small bowl, place the egg yolks and add the cornstarch. Mix well.

3. When the milk mixture is hot, add a cup to the bowl containing the yolks and cornstarch. Mix quickly — this process is known as tempering the yolks.

4. Add that mixture of egg yolks and milk to the original heated milk mixture from the stove. Continue cooking over medium heat, stirring constantly until the mixture thickens.

5. Lower the heat and let cool for a few minutes.

Strain the preparation to discard all the spices.

6. Add the rum and stir.

Adjust the amount of rum as desired. Add the freshly grated nutmeg to taste.

7. Let cool and pack in glass bottles.

Servejoy!

cold en

Notes: If you want, add more nutmeg to each glass when serving.

You can serve with ice if preferred.

Take advantage of the unused egg whites from this recipe to prepare some meringue suspiros (“sighs” in English) or French macarons, which you can offer as Christmas gifts!

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e op p ! s om u R e li c i o d

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Author Minimalist

Easy Traditional

Red Sangría

Preparation time: 5 minutes Servings: 12 cups

Preparing this traditional red Spanish sangría using simple methods and just 6 ingredients. It’s the perfect fruity summer beverage that’s adaptable and delicious for any occasion!

Ingredients

Preparation

1 ½ medium apple (cored, skin on, chopped into small pieces) 1 ½ medium orange (rind on, sliced into small pieces, large seeds removed / plus more for garnish) 9 - 12 tablespoons organic brown sugar, or 3 tablespoons (37.5 grams) organic cane sugar as original recipe is written 2¼ cups orange juice (plus more to taste) 1 cup brandy (plus more to taste) 2,250 ml. bottle dry Spanish red wine* 3 cups ice to chill

1. Add apples, oranges, and sugar to a large pitcher.

Muddle with a muddler or wooden spoon for 45 seconds.

2. Add orange juice and brandy and muddle again to combine for 30 seconds.

3. Add red wine and stir to incorporate, then taste and adjust flavor as needed. I added a bit more brandy, orange juice and brown sugar.

Stir to combine.

4. Add ice and stir once more to chill. Serve as is, or with a bit more ice. Garnish with orange segments (optional).

5. Refrigerate leftovers, covered, for up to 48 hours, although it’s best enjoyed when fresh.

Notes: *For red wine, I bought the Albero Spanish Red Wine 2014 Monastrell from Trader Joe’s. However, any fruity, full bodied, somewhat-dry red Spanish wine will do.

This recipe is adapted from a new favorite of mine, Jamie Oliver Drinks Tube.

Source: https://www.petitchef.es/recetas/postre/tortanegra-de-navidad-fid-1160818

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Christmas Rum Cocktails Flor Ginger

• 1½ PARTS OF FLOR DE CAÑA 12 YEAR RUM • 3 PARTS OF PREMIUM GINGER ALE • ORANGE SLICE IN A BALLOON GLASS, POUR ALL INGREDIENTS OVER ICE. DECORATE WITH AN ORANGE SLICE AND ENJOY!

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CARBON NEUTRAL & FAIR TRADE CERTIFIED RUM

Flor Old Fashioned

• 1 PART OF FLOR DE CAÑA 12 YEAR RUM • 4 DASHES OF AROMATIC BITTERS • 1 TABLESPOON OF SUGAR • SPLASH OF PREMIUM SPARKLING WATER • ORANGE PEEL • MARASCHINO CHEERY

IN A ROCKS GLASS, POUR ALL INGREDIENTS OVER ICE. MIX WITH A COCKTAIL SPOON, DECORATE WITH AN ORANGE PEEL AND MARASCHINO CHERRY. ENJOY!

Flor Negroni

• 1 PART OF FLOR DE CAÑA 12 YEAR RUM • 1 PART OF ITALIAN BITTER APERITIF • 1 PART OF VERMOUTH ROSSO • ORANGE SLICE POUR THE INGREDIENTS INTO A MIXING GLASS WITH ICE AND STIR WITH A COCKTAIL SPOON UNTIL CHILLED. STRAIN INTO A ROCKS GLASS WITH ICE CUBES AND DECORATE WITH AN ORANGE SLICE.

FlorSpresso Martini • 1½ PARTS OF FLOR DE CAÑA SPRESSO COFFEE LIQUOR • ½ PART OF FLOR DE CAÑA 12 YEAR RUM • ½ PART OF COLD ESPRESSO COFFEE • COFFEE BEANS ADD ALL INGREDIENTES INTO A SHAKER WITH ICE. SHAKE VIGOROUSLY. POUR INTO A MARTINI GLASS USING A STRAINER. DECORATE WITH COFFEE BEANS AND ENJOY!

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P L E A S E E N J O Y R E S P O N S I B LY.

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