Chocotourism: Chocolate Lovers Eat and Travel
The majority of my travels have actually been centered around food, so we thought this was an inspiring article about the boom in culinary travel. You will find raw, culinary abundance when you travel in places like Central America. If you plan it right, you’ll not only get to try the jungle termites that taste like carrots (been there, ate that), but visit cacao farms to view chocolate in its original state. We think chocotourism is the perfect way to learn about local cultures, cuisines and the environment. And it helps illustrate where our food comes from. Many culinary tours involve not only trips to markets and farms, but also food preparation using local ingredients.
Here’s a snippet of this culinary tour, which we think still needs more chocolate.
“The rest of the food for meals in the Playa Nicuesa’s family-style dining room come from local providers—eggs and meat from small farms, fresh fish caught daily in the Golfo Dulce by the lodge’s resident angler, Tomás. Breakfast and lunch are accompanied by chilled guava juice from one of the cas trees. Fruit plates—bananas, pineapple, mangos—are served with the sauce of another guava, the arazá. Grilled beef comes with a peppery condiment from the tamarindo tree, red snapper with a salsa of chopped mimbro, onions, and cilantro. One dessert consists of coconut meat dipped in pungent chocolate that’s been coaxed from the seeds of the indigenous cacao trees. The lodge bartender has even invented a cocktail that mixes Costa Rican rum with cane sugar, crushed ice and Playa Nicuesa’s homegrown lemon grass, lemon leaves and oregano.”
Culinary Ecotourists Turn Wilderness Foraging into Dinner: Scientific American.
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