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MAYA RUDOLPH: The misty cloud forestsof Costa Rica hold many treasures.
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Oh, hey, handsome.
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Besides our friends here,
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the jungle is filled withmagical ingredients
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that make this tiny countryone of the tastiest places on Earth.
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♪ upbeat music playing ♪
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From branch to brunch,
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bean to bon bon,
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and river to platter.
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Yes, drizzle that sauce.
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Sure, you can come for the surf and sand,
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but the real attraction...
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lies in the kitchen.
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[woman speaking foreign language]
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[laughing]
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MAYA: If it's not this fresh,
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it's not making it to the table.
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Ticos, AKA Costa Ricans,are proud of their backyard.
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It's overflowingwith vibrant fruits and veggies.
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Really.
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It's everywhere.
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It can be sweet,
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sour,
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and everything in between,
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but it's alwaysdrip‐down‐to‐your‐elbows good.
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If you're in the capital, San Jose,
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and not, say, I don't know,
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trekking through the junglewith a machete...
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‐ Wow.
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MAYA: ... you're in luck,
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because the best producemakes it to the farmer's market.
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ADRIANA: The farmers that come here,they are key.
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If you work on a kitchen
and you don't go to farmer's markets,
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you're a fake.
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MAYA:
Let me tell you something.
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Adriana will call a mother [bleep] outfor buying sub‐par fruit.
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Besides practicing jujitsu,
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Adriana is an aid workerand published writer,
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and at her cafe Manos en la Masa,
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she's not pulling any punchesin the kitchen, either.
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See what I did there?
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‐ We make this galette tart
to feature this local apple
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It's very sour.
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Food and food businessesshould be about people
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and the people around the foodthat you are producing and consuming.
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♪ upbeat music playing ♪
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When you are not connected to food,
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you are not connected to land.
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You are not connected
to the national reality of your country.
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MAYA: Costa Rica's national mantra,
"Pura Vida" means "pure life."
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MAYA:
A nd if to live well is to eat well,
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you'd better damn well respectwhere your food comes from.
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ADRIANA:
These people, they have been doing this
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generation to generation,
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and we need to support them.
[speaking foreign language]
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‐ This fruit is very fishy on the texture.
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MAYA:
Guanábana , known to some as soursop,
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has a custardy texture
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with a flavor that's like bananameets pineapple and a twist of lemon.
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‐ We use guanábana for sweet stuff.
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MAYA:
If you like ceviche,
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but you want to taste the essenceof sunshine instead of the sea,
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you're in the right place.
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ADRIANA:
Onion, bell pepper, some cilantro.
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♪ pleasant music playing ♪
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So it actually looks like a ceviche,right?
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But the taste is completely different .
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MAYA:
Jungle, please meet table.
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ADRIANA: We take care of peopleby looking for the best ingredient,
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by looking for the best source.
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MAYA:
Throughout the ages,
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fruit has appearedin myths and superstitions
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associated with goddessesof fertility and plenty,
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a symbol of temptation,
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indulgence, earthly pleasures.
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At Bar Sylvatica,you can sum that all up in a sip.
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‐ My philosophy about mixology
and bartending
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is using local ingredients
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specifically that come from the jungle.
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I like to call it jungle bartending.
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[woman speaking foreign language]
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MAYA:
Has Liz ever created a cocktail?
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Uh, I don't know. Does a two‐toed slothdoo‐doo in the jungle?
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Yes, they do,
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and, yes, Liz has.
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‐ Oh, great!
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MAYA: Liz is one of the top mixologistsin Latin America
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and a cocktail wizard with a long,skinny spoon as her magic wand.
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♪ upbeat music playing ♪
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She conjures up all the best spotsto get supplies for her beverage sorcery.
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LIZ:
Central Market in Costa Rica
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is where everythingfrom all over the country,
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tons of different micro‐climates,gets shipped to.
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Basically, it's paradise.
[speaking foreign language]
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LIZ:
This is kina, the bark from quinine tree
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that I use to make tonic water.
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You won't see me buying pineapple.
They're mass produced.
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And I like to give protagonism
to other fruits and herbs
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and things like that that are available.
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This is called cainito.
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MAYA:
When Liz concocts a drink,
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she turns to tropical fruits like cainito,also known as star apple.
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It's sweet, creamy, and refreshing,
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especially when you shake it upwith some Costa Rican rum.
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[women speaking foreign language]
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LIZ:
This is cas fruit.
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Right now it's in season,
and you'll see this all over.
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MAYA:
Instead of over‐farmed pineapple,
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Liz likes cas or sour guava.
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‐ Ooh!
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MAYA:
Yeah, it's super tart.
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That pop of acidity gets balancedby a swizzle of lime juice,
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a dash of homemade orange liqueur,
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and more local rum.
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Tangy nectars meet fragrant botanicals...
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LIZ:
This is eucalyptus.
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It's a really fun, fresh flavor to use.
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MAYA:
...that she blends into potent elixirs.
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LIZ: Chamomile.
It's always really beautiful and fresh.
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This is sour sugar cane.
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MAYA: A riff on an old fashionedis an ode to that Costa Rican cane,
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with rum in place of whiskey.
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Mmm. Mmm. Mmm. Heavenly.
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LIZ:
That's my vision of sustainability,
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'cause I‐‐ I want to protect the junglethat I'm sourcing these ingredients from,
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and make sure that that jungle
is gonna be there
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for the next generation.
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MAYA:
Saving the planet?
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Oh, I'll drink to that.
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‐ Cheers.
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MAYA:
Bottom's up, baby.
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[indistinct conversation]
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[man speaking foreign language]
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MAYA:
In Costa Rica's tropical climate,
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hot sun and lots of rainkeep things growing all year round.
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They even have 19 types of avocados.
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So this bounty don't quit.
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[speaking foreign language]
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MAYA:
Pablo is a chef and fruit aficionado.
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MAYA:
Yeah, this guy's feeling it.
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♪ upbeat music playing ♪
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Pablo brings arazá and a whole bunchof other prized ingredients
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back to his restaurant, Sikwa.
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MAYA: At Sikwa, Pablo exploresthe roots of Costa Rican cuisine,
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serving simple dishes with strong flavors.
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♪ upbeat music playing ♪
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♪ upbeat music playing ♪
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MAYA: Imagine roasted chestnutscrossed with a buttery baked potato,
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and you have the delicious madnessof pejibaye,
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a starchy palm fruitthat grows in the rain forest.
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For this tamal, it's nestledwith chicken in a banana leaf.
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And boom, tamal de pejibaye.
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♪ upbeat music playing ♪
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MAYA: Pablo's workwith indigenous communities is ongoing,
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and every few monthshe heads out on an adventure.
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Farther out.
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A little farther.
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Just keep going.
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Woop, there he is.
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♪ upbeat music playing ♪
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[speaking foreign language]
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MAYA: Down near the border with Panamais the Talamanca region,
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Pablo's favorite place on Earth.
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[Roger speaking foreign language]
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MAYA:
Meet Roger,
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whose clan has been on this land for...
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MAYA: ...just a little while.
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MAYA: Pablo comes to Amubrito kick it with Roger...
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and other old friends...
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and to work on a new supply chain.
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He's connecting chefs in San Josewith Bribri farmers
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so they can getmore of this jungle‐grown produce
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into their restaurants.
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[Roger speaking foreign language]
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‐ Mmm.
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[Roger speaking foreign language]
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PABLO:
Mmm.
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♪ upbeat music playing ♪
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MAYA: One of the most important partsof any trip to Amubri
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is hanging in the kitchenwith Yami, Yomitla, and Doña Petra.
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[Doña Petra speaking foreign language]
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MAYA:
Almost all the cooking is done over fire,
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and techniques are passed downfrom generation to generation.
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MAYA: Roger and his clanare considered guardians of this land,
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and some of their OG farming practicesare done without clearing fields.
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He's been taking Pabloon hikes to check out
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some of the fruits and vegetables
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that are grown in and around the forestfor years now.
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So... navigating is a breeze.
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[Roger speaking in English]
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[laughs]
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♪ dramatic drum beats ♪
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MAYA:
And now it's time to...
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♪ game show music playing ♪
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00:14:18,525 --> 00:14:19,895
That last one isn't even edible.
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Okay, we've got our contestants ready.
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Toucan, you're up first.
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This fruit has a distinctive shape
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and a taste like a crossbetween a pineapple and a plum.
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[clock ticking]
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[squawks]
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That's right, it's carambola.
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00:14:39,796 --> 00:14:42,626
All right, Búho , next question's for you.
[owl hooting]
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It's a funky cousin of coffeeand the cure for what ails you.
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[hoots]
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Come on, you know this one.
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00:14:49,473 --> 00:14:50,643
[chirps]
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00:14:50,641 --> 00:14:51,311
[buzzer sounds]
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00:14:51,308 --> 00:14:55,598
Oh, sorry.The answer we're looking for is noni.
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00:14:56,188 --> 00:14:58,898
That means, Toucan, you've won.
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00:14:58,899 --> 00:15:00,859
[owl hooting]
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Come on. No need to be a bad sport.
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♪
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♪ native song playing ♪
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MAYA: Pablo brings that loveand the flavors of Amubri back to Sikwa,
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where he honors the recipesof his friend Doña Petra.
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[device whirring]
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00:16:15,350 --> 00:16:18,520
MAYA: Hold up. I didn't seeDoña Petra using one of those.
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00:16:21,481 --> 00:16:22,571
[laughing]
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♪ upbeat music playing ♪
221
00:16:44,796 --> 00:16:46,506
♪ upbeat music playing ♪
222
00:16:46,507 --> 00:16:48,177
[Roger speaking foreign language]
223
00:17:05,484 --> 00:17:07,694
MAYA:
But this chicken might not be so lucky.
224
00:17:18,497 --> 00:17:20,707
MAYA:
Yeah, she definitely heard that.
225
00:17:21,124 --> 00:17:22,794
[chicken clucking]
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♪ pleasant music playing ♪
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00:17:29,216 --> 00:17:31,926
Of all things that grow highin the Costa Rican jungle,
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only one is knownas the fruit of the gods.
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♪ pleasant music playing ♪
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For Aztecs and Mayans,
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cacao was used as medicine, money,
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and, I don't know this for a fact,
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but maybe to apologize to loved onesfor doing some real dumb shit.
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♪ pleasant music playing ♪
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00:17:55,242 --> 00:17:57,492
Today, beans from the Talamanca region
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are brought here to makea seriously decadent dessert.
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‐ I can‐‐ I can try this all day.
I don't mind.
238
00:18:08,088 --> 00:18:08,918
Mmm.
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00:18:09,423 --> 00:18:10,513
It just blows my mind.
240
00:18:10,507 --> 00:18:13,257
You cannot find these in... Dubai.
241
00:18:13,260 --> 00:18:14,760
I'm sorry, but this... here.
242
00:18:15,470 --> 00:18:18,930
MAYA: Santiago's culinary journeyled him to kitchens in Dubai,
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00:18:18,932 --> 00:18:20,482
Spain, and Australia.
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00:18:20,475 --> 00:18:23,765
Now he's back homerunning his own place, Silvestre.
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The restaurant is an old manor housethat he transformed.
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‐ So this is the dungeon
of the restaurant.
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MAYA:
The what now?
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00:18:31,862 --> 00:18:33,992
‐ You can come in. Please.
249
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MAYA:
Oh, a fun dungeon.
250
00:18:37,034 --> 00:18:38,244
A fungeon!
251
00:18:39,161 --> 00:18:41,621
Yeah, this guy'sall about the devilish details.
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SANTIAGO:
It's called the pisuica.
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It's a reminder to us to behave well.
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I always put the devil on the table.
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I've been cooking for 18 years or so,
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and I realized most chefs that I admire,
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they are honest to their roots.
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So I thought, "Man, I should do that,"
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and I decided just to open upa Costa Rican restaurant.
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We're just using what's in season,what we think is high quality,
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and we are goingto be serving Costa Rican food.
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We like to be more of a restaurant
that serve an experience.
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This is the longest dessert nameyou'll find in the market.
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Human Heritage Spheres from Osa.
That's what's the name.
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MAYA: This dessertis over a millennium in the making.
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The spheres of Osaare kind of like Costa Rica's Stonehenge,
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mysterious rocks arrangedby the extinct Diquís culture.
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SANTIAGO: They have been callingthe attention of everyone
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since they arrived.
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It has been hard for us
to really put the finger
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on what their purpose was.
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So there's a theory that theywere representations of the stars on Earth
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so we knew when to take care of our crops.
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White chocolate.We use that to mix with our cocoa bean.
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[speaking foreign language]
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[in English]
You take that mold, fill them up.
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It's not rocket science here at all.
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Cashew nut and honey butter,
that's the filling.
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We set it in the fridge.
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We need to get these guys together
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so they look likean authentic stone from Osa.
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[in English]
A little bit of cocoa powder
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just to make it look like real soil.
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And then we put
this Sphere of Osa in the middle,
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musk on the top, and that's it.
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Con permiso.
[woman speaking foreign language]
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MAYA: This Spaniards never foundwhat they were looking for,
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but you won't be nearly as disappointed
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when you bite intoSantiago's creamy, chocolatey spheres.
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‐ The first rule,
bring something different or something new
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into the Costa Rican food scene.
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Is personality, right?
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Is your character, is what
people's going to be talking about
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from the experience in the restaurant.
[woman speaking foreign language]
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‐ Mmm.
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MAYA:
Explosive flavors.
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That will get people talking.
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[Albertina speaking foreign language]
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[laughs]
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[laughing]
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MAYA:
Albertina here,
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and her husband Luciano,
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they share a lot.
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More than just this sick, little XR‐150...
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and this cool little boat.
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No, dear friends,they also share a love for each other,
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the rivers of Guanacaste
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and all the fresh seafood they provide.
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♪ upbeat music playing ♪
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Mm‐hmm.
[Luciano speaking foreign language]
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♪ pleasant music playing ♪
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MAYA: The fish from these watershave kept their family going strong.
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MAYA:
See, I told you.
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Albertina and Luciana share a lot.
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[Albertina speaking foreign language]
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MAYA: Chef Lucianois taking that fresh snapper stash
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to use on the menu tonight at Playa Negra,
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in Costa Rica's iconic dish, casado.
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[Luciano speaking foreign language]
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MAYA: The snapper is grilleduntil it's golden brown and crispy
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and then smoked outside on the parrilla
for added flavor.
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MAYA:
The fish is joined in frijole matrimony
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with a side of rice and beans,
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and don't forget the fried plantains.
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Casado is a quintessential part
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of the fresh and local approachto eating here,
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unfussy,
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very tasty,
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and a sourceof almost supernatural longevity.
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MAYA: Spring chicken Doña Mariais 95 years young
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and proof that if you eat enough casado,you can live...
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MAYA: ...almost forever.
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So, yeah, she knows exactlywhat she wants for dinner.
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MAYA:
Here in Guanacaste,
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more people make it to 100 years oldthan almost anywhere else in the world.
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It's all about keeping it moving,
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getting lots of sun,
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and of course, healthy and delicious food.
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♪ pleasant music playing ♪
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♪ pleasant music playing ♪
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MAYA:
Keep it up, Doña Maria.
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May you have many more mealsto look forward to.
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♪ marimba music playing ♪
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♪ music continues ♪
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In Costa Rica,
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every meal offers up a chanceto taste the wonders of the jungle,
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by sip or by stone.
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WOMAN: Mmm.
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MAYA:
You just have to know where to look
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and how to treat it with respect.
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Uh, grate that thing.
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♪
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Yes!
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The jungle fuels creativity,
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support livelihoods,
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provides a connection with traditions
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and people's past,
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or it can just be a chill placeto kick back with your friends and family.
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Pura vida, baby.
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Pura vida indeed.
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Take us away, fellas.
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♪ marimba music playing ♪
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00:27:01,622 --> 00:27:04,332
Okay! Check you out with that marimba.
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Yes!
29057
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