Costa Rica’s Iconic Caldosas Combine Ceviche and Barbecue Chips | Eater
"A contemporary, product-driven restaurant in a remodeled Barrio Amón house that highlights Costa Rican ingredients and traditions, this venue reimagines the caldosa with refined techniques and local seafood. The chef’s iteration has used house-made corn crisps and high-quality proteins such as snook, octopus, and mussel ceviche, translating the playful, street-snack original into a composed tasting-menu bite that honors the dish’s textures while elevating its flavors." - Rafael Tonon
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