Chef Luis Diego
Chef A Domicilio En Miramar
Conóceme mejor
"Delight in authentic Costa Rican flavors, made with passion and freshness, in the comfort of your home.
My name is Luis Diego and I have over 16 years of experience in the culinary industry. During this time, I have had the opportunity to hone my cooking skills and have gained a deep understanding of Costa Rican cuisine. As a chef, I believe it is essential to be familiar with a variety of cooking techniques and culinary styles. However, my passion and specialty lies in the local cuisine of Costa Rica. I have a great respect and love for the rich diversity of ingredients and flavors found in this region. In addition to working with meats and seafood, I also love exploring culinary possibilities with local vegetables. Costa Rica is known for its impressive array of fresh fruits and vegetables, which provide an endless palette of flavors and textures to experiment with in the kitchen. From ripe plantains to yuca and chayote, these ingredients are central to many of Costa Rica's traditional dishes and play an important role in my cooking. One of my favorite dishes to prepare is "Casado." It is a traditional Costa Rican dish consisting of rice, beans, ripe plantains, a salad, and a choice of meat or fish. It is a simple dish but full of flavor My experience as a chef in Costa Rica has also allowed me to learn about the various cultures that have influenced the country's cuisine. From indigenous people to Spanish and Africans, each group has left its mark on Costa Rican cuisine, and I feel grateful for having the opportunity to learn and work with these unique flavors.
Más sobre mí
Para mi la cocina es...
Cooking for me is a passion, an art, an act of love. It is a universal language that unites us, nourishes us and brings us joy. As a chef, cooking.
Aprendí a cocinar en...
My journey into the world of cooking began in the heart of my home, my family. I think that is where you learn the best recipes, the most authentic.
Un secreto...
A little secret that I have learned throughout my years in the kitchen is that, many times, less is more. Instead of overwhelming a dish with too.
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