Embark on a Culinary Adventure:
Traditional Cooking Class in Tamarindo
Are you ready to uncover the secrets of Costa Rican cuisine? Book your cooking class today and immerse yourself in the flavors and culture of our beloved country!
Traditional Cooking Class:
At DaviannaXperience
We invite you to dive into a culinary journey that celebrates the vibrant tastes of Costa Rica. Our traditional cooking classes in Tamarindo offer you a hands-on experience where you will learn to prepare authentic dishes using fresh, locally sourced ingredients. Under the guidance of our passionate local chefs, you’ll discover the secrets behind beloved recipes and enjoy a delightful three-course meal at the end of your class.
What to Expect
Experience the warmth of our local home kitchen, where the traditional charm creates the perfect backdrop for your culinary adventure. Throughout the 2-hour class, you’ll experience:
- Hands-on cooking experience with personalized guidance from our skilled chefs.
- Variety of seasonal dishes to learn such as corn tortillas, pico de gallo, patacones, arroz de maiz and much more.
- A deep dive into Costa Rican culture through the flavors and cooking techniques that define our cuisine.
- A relaxed atmosphere where you can ask questions and engage with our chefs about local traditions and culinary tips.
Our menu
- Starter: Shrimp Ceviche served with salad and seasonal vegetables.
- Main Course: “Casado” with Chicken in Sauce and Smashed Plantain, served with fresh juice.
- Dessert: Homemade Rice Pudding.
Note:
“Please note that the menu is subject to change based on ingredient availability, with personalized options available for dietary restrictions.”
Class Details
- Duration: Approximately 2 hours.
- Location: Charming local home kitchen just 8 minutes from downtown Tamarindo.
- Capacity: Small group settings for personalized attention (max 8 participants).
- Cancellation Policy: Full refund for cancellations made at least 24 hours in advance.
What’s Included
- All necessary kitchen utensils and equipment.
- A welcome drink upon arrival.
- A three-course meal crafted by your own hands.
- Expert guidance from experienced instructors passionate about sharing their culinary traditions.
Book Now
Are you ready to uncover the secrets of Costa Rican cuisine? Book your cooking class today and immerse yourself in the flavors and culture of our beloved country!
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Let's Chat!
Whether you have questions about our cooking classes, want to learn more about DaviannaXperience, or simply need assistance planning your next culinary adventure—reach out! We’re here to help and can’t wait to hear from you. Fill out the form below, and we’ll get back to you as soon as possible.
Recipe book
Agua de Sapo
Agua de Sapo
- 4 liters of water
- 1 tapa de dulce (unrefined cane sugar, also known as “panela”)
- 250 grams of ginger
- 1 cup of lemon juice
12 glasses.
Boil 1 liter of water with the *tapa de dulce* (unrefined cane sugar) broken into pieces, along with the ginger cut and mashed into pieces. Let it cook until the sugar is completely dissolved.
Let it cool and strain. Add the lemon juice, the rest of the water, and serve with ice.
Plantain Ceviche
Plantain Ceviche
- 2 green plantains
- 4 cups of water
- 1 small red onion, thinly sliced
- 2 cloves of garlic, finely chopped
- 2 bell peppers, diced
- ½ cup cilantro leaves, finely chopped
- 2 teaspoons apple cider vinegar or rice vinegar
- ¾ cup lime juice
- ¾ cup orange juice
- A pinch of salt
- Mayonnaise
- Ketchup
- A pinch of black pepper
12 Servings.
Step 1:
Peel the plantains and cook them in boiling water for 20 minutes, making sure they don’t become too soft.
Step 2:
Once cooked al dente, drain and cut the plantains into small cubes, letting them cool slightly.
Step 3:
In a large bowl, mix the plantains, onion, garlic, bell peppers, cilantro, vinegar, lime juice, and orange juice, seasoning with salt and pepper.
Step 4:
Ensure the liquid covers all the ingredients, letting it rest in the refrigerator for at least 30 minutes before serving.
Christmas Pumpkin Pie
Christmas Pumpkin Pie
- (240 g.) 4 cups of Maria cookies, crushed
- (54 g.) ¼ cup of melted butter
- Zest of one lemon
- Plenty of water for cooking
- (728 g.) 6 cups of pumpkin, squash, or ayote, cubed
- (100 g.) 2 medium eggs
- (124 g.) ½ cup of Evaporated Milk
- (104 g.) ½ cup of brown sugar
- (30 g.) 2 tablespoons of room-temperature butter
- (.1 g.) ¼ teaspoon of ground cinnamon
- (.1 g.) ¼ teaspoon of nutmeg
- (.1 g.) ¼ teaspoon of ground ginger
14 Servings.
Crust:
- Place the Maria cookies in a food processor and grind until finely crushed. Transfer to a bowl, add the melted butter and lemon zest, and mix until well combined.
Press the mixture into a pie dish with a removable base, using a glass to adhere it firmly to the base and sides of the mold. Set aside.
Filling:
- In a saucepan over high heat, bring water to a boil. Add the pumpkin, squash, or ayote, and cook for 10 minutes or until tender.
Preheat the oven to 180°C (350°F).
Remove the pumpkin, squash, or ayote from the water, and place in a bowl. Add the eggs, IDEAL® Evaporated Milk, brown sugar, butter, cinnamon, nutmeg, and ginger, and whisk using a balloon whisk or electric mixer.
Baking:
- Pour the filling into the prepared crust, spread it evenly, and bake for 35 minutes at 160°C (320°F) or until the filling is set.
Serving:
- Remove from the oven and let the pie rest for 30 minutes or until cool enough to handle. Finally, refrigerate for 2 hours or overnight.
- Serve and enjoy!
Garden Rice
Garden Rice
- 2 cups of rice
- 1 onion, finely chopped
- 1 sweet pepper (bell pepper)
- 2 cloves of garlic, crushed
- 3 cups of vegetable broth
- 1 cup of carrots, diced
- 1 cup of sweet corn
- 1 can of peas (petis-pois)
- ¾ cup of green beans, chopped
- 1 tablespoon of tomato paste
- Annatto oil (achiote oil)
- A pinch of salt
- A pinch of pepper
6 Servings.
Step 1: In a pot, heat a bit of annatto oil.
Step 2: Sauté the onion, sweet pepper, and garlic.
Step 3: Next, add the carrots, green beans, and tomato paste dissolved in a little broth.
Step 4: Season with salt and pepper, and let cook for a few minutes.
Step 5: Then, add the rice and the vegetable broth, bring to a boil, and add the sweet corn and peas.
Step 6: After a few minutes, taste and adjust seasoning if needed, then cover and cook on low heat.
Agua de Sapo
- 4 liters of water
- 1 tapa de dulce (unrefined cane sugar, also known as “panela”)
- 250 grams of ginger
- 1 cup of lemon juice
12 glasses.
Boil 1 liter of water with the *tapa de dulce* (unrefined cane sugar) broken into pieces, along with the ginger cut and mashed into pieces. Let it cook until the sugar is completely dissolved.
Let it cool and strain. Add the lemon juice, the rest of the water, and serve with ice.
Plantain Ceviche
- 2 green plantains
- 4 cups of water
- 1 small red onion, thinly sliced
- 2 cloves of garlic, finely chopped
- 2 bell peppers, diced
- ½ cup cilantro leaves, finely chopped
- 2 teaspoons apple cider vinegar or rice vinegar
- ¾ cup lime juice
- ¾ cup orange juice
- A pinch of salt
- Mayonnaise
- Ketchup
- A pinch of black pepper
12 Servings.
Step 1:
Peel the plantains and cook them in boiling water for 20 minutes, making sure they don’t become too soft.
Step 2:
Once cooked al dente, drain and cut the plantains into small cubes, letting them cool slightly.
Step 3:
In a large bowl, mix the plantains, onion, garlic, bell peppers, cilantro, vinegar, lime juice, and orange juice, seasoning with salt and pepper.
Step 4:
Ensure the liquid covers all the ingredients, letting it rest in the refrigerator for at least 30 minutes before serving.
Christmas Pumpkin Pie
- (240 g.) 4 cups of Maria cookies, crushed
- (54 g.) ¼ cup of melted butter
- Zest of one lemon
- Plenty of water for cooking
- (728 g.) 6 cups of pumpkin, squash, or ayote, cubed
- (100 g.) 2 medium eggs
- (124 g.) ½ cup of Evaporated Milk
- (104 g.) ½ cup of brown sugar
- (30 g.) 2 tablespoons of room-temperature butter
- (.1 g.) ¼ teaspoon of ground cinnamon
- (.1 g.) ¼ teaspoon of nutmeg
- (.1 g.) ¼ teaspoon of ground ginger
14 Servings.
Crust:
- Place the Maria cookies in a food processor and grind until finely crushed. Transfer to a bowl, add the melted butter and lemon zest, and mix until well combined.
Press the mixture into a pie dish with a removable base, using a glass to adhere it firmly to the base and sides of the mold. Set aside.
Filling:
- In a saucepan over high heat, bring water to a boil. Add the pumpkin, squash, or ayote, and cook for 10 minutes or until tender.
Preheat the oven to 180°C (350°F).
Remove the pumpkin, squash, or ayote from the water, and place in a bowl. Add the eggs, IDEAL® Evaporated Milk, brown sugar, butter, cinnamon, nutmeg, and ginger, and whisk using a balloon whisk or electric mixer.
Baking:
- Pour the filling into the prepared crust, spread it evenly, and bake for 35 minutes at 160°C (320°F) or until the filling is set.
Serving:
- Remove from the oven and let the pie rest for 30 minutes or until cool enough to handle. Finally, refrigerate for 2 hours or overnight.
- Serve and enjoy!
Garden Rice
- 2 cups of rice
- 1 onion, finely chopped
- 1 sweet pepper (bell pepper)
- 2 cloves of garlic, crushed
- 3 cups of vegetable broth
- 1 cup of carrots, diced
- 1 cup of sweet corn
- 1 can of peas (petis-pois)
- ¾ cup of green beans, chopped
- 1 tablespoon of tomato paste
- Annatto oil (achiote oil)
- A pinch of salt
- A pinch of pepper
6 Servings.
Step 1: In a pot, heat a bit of annatto oil.
Step 2: Sauté the onion, sweet pepper, and garlic.
Step 3: Next, add the carrots, green beans, and tomato paste dissolved in a little broth.
Step 4: Season with salt and pepper, and let cook for a few minutes.
Step 5: Then, add the rice and the vegetable broth, bring to a boil, and add the sweet corn and peas.
Step 6: After a few minutes, taste and adjust seasoning if needed, then cover and cook on low heat.
FAQs
What can I expect from the DaviannaXperience cooking class?
Our cooking class offers a hands-on experience where you’ll learn to prepare traditional Costa Rican dishes using fresh, locally sourced ingredients. You’ll be guided by expert chefs and will finish by enjoying a delicious three-course meal you’ve created.
Where are the cooking classes held?
The classes take place in our charming beachfront kitchen in Villarreal, just 8 minutes from downtown Tamarindo. You’ll be surrounded by the soothing sounds of the ocean, creating the perfect backdrop for a unique culinary experience.
What dishes will I learn to cook?
You can choose from a variety of traditional Costa Rican dishes, including Tortillas, Patacones, Frito, Olla de Carne, Arroz de Maíz, and more. If you’re not sure which dish to choose, our chef can recommend some options based on the season’s freshest ingredients.
Is the menu customizable?
Yes! Our chef personalizes the menu based on seasonal ingredients, and we can accommodate dietary restrictions such as vegetarian, gluten-free, or allergy-specific needs. Be sure to let us know in advance so we can prepare accordingly.
How long is the cooking class?
Each class lasts approximately 2 hours, giving you plenty of time to learn, cook, and enjoy the dishes you create.
Can children participate in the cooking class?
Absolutely! Our classes are family-friendly and provide a fun, educational experience for kids. We ensure that children have hands-on participation and can enjoy learning how to cook traditional dishes alongside adults.
What’s included in the class?
The class includes all kitchen utensils and cooking tools, a welcome drink, a three-course meal, and professional guidance from our experienced local chefs. You’ll also take home photos and recipes to recreate the dishes on your own.
Do I need to have cooking experience?
Not at all! Our classes are designed for all skill levels, from beginners to experienced cooks. Our chefs will guide you through each step, ensuring you have a fun and educational experience.
How can I book a class?
You can book your spot through our Bokun reservation system or on platforms like Viator, Peek, and Tinggly. Be sure to book in advance as availability depends on the season and the number of participants.
Is transportation provided to the cooking class?
While transportation is not included, our kitchen is conveniently located near Tamarindo, and public transportation options are available. We also have parking for those who drive.
What’s the cancellation policy?
We offer a full refund if you cancel at least 24 hours before the scheduled class time.
Can I purchase ingredients or cooking tools after the class?
Yes! You’ll have the chance to buy local ingredients or culinary souvenirs after the class, allowing you to bring a taste of Costa Rica back home.