Los Hijos del Maiz La ultima frontera mesoamericana
Leer mas sobre el evento
NATU presenta: “Los hijos del maíz, la última frontera mesoamericana”
Menú especial de 6 tiempos
Precios:
Monteverdenses: ₡29.000 i.i
Público general: ₡37.000 i.i
Una experiencia gastronómica única donde el maíz es el protagonista, celebrando sus raíces, su historia y su evolución en la cocina contemporánea.
Déjate llevar por un menú degustación que honra este ingrediente ancestral con creatividad, técnica y mucho sabor:
Menú:
Ceviche Mar y Tierra
Corvina fresca, maíz tierno tatemado, leche de tigre de chilote, crujientes de maíz y mayo de maíz nixtamalizado.
Empanaditas de maíz
Rellenas de picadillo de arracache, cerdo y chicasquil, con puré de maíz ahumado y mayo de culantro coyote.
Arroz de maíz
Cocinado con gallina casera en fogón y coronado con mariscos del Golfo de Nicoya.
Tamal de pulpo
Masa de maíz nixtamalizado, pulpo glaseado, encurtidos y notas frescas de culantro coyote.
Costilla en salsa
Cocción lenta y parrilla, con maíz dulce, ayote tierno, puré de plátano y chayote encurtido.
Cuajado de maíz pujagua
Con helado de leche agria, caramelo de elote y galleta de queso.
Chefs invitados
Paulo Valerios – Restaurante Huacas (Nosara)
Más de 19 años reinterpretando la cocina costarricense moderna, fusionando tradición e innovación.
Daniel Hernández – San Lucas Dining Experience
Chef creativo con más de 15 años de experiencia, especialista en cocina vegetal y propuestas contemporáneas.
English information
NATU presents: “Children of Corn, the Last Mesoamerican Frontier”
🍽️ 6-course tasting menu / April 25th, 6pm
💰 Pricing:
Monteverde locals: ₡29,000 (tax included)
General public: ₡37,000 (tax included)
A unique culinary experience where corn takes center stage, celebrating its roots, its history, and its evolution in contemporary cuisine.
Let yourself be guided through a tasting menu that honors this ancestral ingredient with creativity, technique, and bold flavors:
Menu:
Surf & Turf Ceviche
Fresh corvina, fire-roasted young corn, chilote leche de tigre, crispy corn, and nixtamalized corn mayo.
Corn Empanaditas
Filled with arracache, pork, and chicasquil picadillo, served with smoked corn purée and culantro coyote mayo.
Corn Rice
Cooked with free-range hen over wood fire, topped with seafood from the Gulf of Nicoya (shrimp, clams, mussels).
Octopus Tamal
Nixtamalized corn masa, glazed octopus in banana vinegar reduction, pickled red onion, and culantro coyote.
Braised & Grilled Pork Ribs
Slow-cooked and finished on the grill, served with sweet corn and tender squash picadillo, fried plantain purée, and pickled chayote.
Pujagua Corn Cuajado
With sour milk ice cream, sweet corn caramel, and a savory cheese biscuit.
👨🍳 Guest Chefs
Paulo Valerios – Huacas Restaurant (Nosara)
With over 19 years of experience, he reinterprets Costa Rican cuisine through a modern lens, blending tradition with innovation.
Daniel Hernández – San Lucas Dining Experience
Creative chef with over 15 years of experience, specializing in plant-based and contemporary cuisine.
🌽 A night to reconnect with our roots, rediscover corn, and experience a culinary journey that goes beyond borders.
Los Hijos del Maiz La ultima frontera mesoamericana
Leer mas sobre el evento
NATU presenta: “Los hijos del maíz, la última frontera mesoamericana”
Menú especial de 6 tiempos
Precios:
Monteverdenses: ₡29.000 i.i
Público general: ₡37.000 i.i
Una experiencia gastronómica única donde el maíz es el protagonista, celebrando sus raíces, su historia y su evolución en la cocina contemporánea.
Déjate llevar por un menú degustación que honra este ingrediente ancestral con creatividad, técnica y mucho sabor:
Menú:
Ceviche Mar y Tierra
Corvina fresca, maíz tierno tatemado, leche de tigre de chilote, crujientes de maíz y mayo de maíz nixtamalizado.
Empanaditas de maíz
Rellenas de picadillo de arracache, cerdo y chicasquil, con puré de maíz ahumado y mayo de culantro coyote.
Arroz de maíz
Cocinado con gallina casera en fogón y coronado con mariscos del Golfo de Nicoya.
Tamal de pulpo
Masa de maíz nixtamalizado, pulpo glaseado, encurtidos y notas frescas de culantro coyote.
Costilla en salsa
Cocción lenta y parrilla, con maíz dulce, ayote tierno, puré de plátano y chayote encurtido.
Cuajado de maíz pujagua
Con helado de leche agria, caramelo de elote y galleta de queso.
Chefs invitados
Paulo Valerios – Restaurante Huacas (Nosara)
Más de 19 años reinterpretando la cocina costarricense moderna, fusionando tradición e innovación.
Daniel Hernández – San Lucas Dining Experience
Chef creativo con más de 15 años de experiencia, especialista en cocina vegetal y propuestas contemporáneas.
English information
NATU presents: “Children of Corn, the Last Mesoamerican Frontier”
🍽️ 6-course tasting menu / April 25th, 6pm
💰 Pricing:
Monteverde locals: ₡29,000 (tax included)
General public: ₡37,000 (tax included)
A unique culinary experience where corn takes center stage, celebrating its roots, its history, and its evolution in contemporary cuisine.
Let yourself be guided through a tasting menu that honors this ancestral ingredient with creativity, technique, and bold flavors:
Menu:
Surf & Turf Ceviche
Fresh corvina, fire-roasted young corn, chilote leche de tigre, crispy corn, and nixtamalized corn mayo.
Corn Empanaditas
Filled with arracache, pork, and chicasquil picadillo, served with smoked corn purée and culantro coyote mayo.
Corn Rice
Cooked with free-range hen over wood fire, topped with seafood from the Gulf of Nicoya (shrimp, clams, mussels).
Octopus Tamal
Nixtamalized corn masa, glazed octopus in banana vinegar reduction, pickled red onion, and culantro coyote.
Braised & Grilled Pork Ribs
Slow-cooked and finished on the grill, served with sweet corn and tender squash picadillo, fried plantain purée, and pickled chayote.
Pujagua Corn Cuajado
With sour milk ice cream, sweet corn caramel, and a savory cheese biscuit.
👨🍳 Guest Chefs
Paulo Valerios – Huacas Restaurant (Nosara)
With over 19 years of experience, he reinterprets Costa Rican cuisine through a modern lens, blending tradition with innovation.
Daniel Hernández – San Lucas Dining Experience
Creative chef with over 15 years of experience, specializing in plant-based and contemporary cuisine.
🌽 A night to reconnect with our roots, rediscover corn, and experience a culinary journey that goes beyond borders.
At Natu, mixology goes beyond crafting drinks—it becomes a journey through Costa Rica’s rich biodiversity, cultural heritage, and natural wonders. Our innovative cocktail menu is a fusion of sustainability, storytelling, and expert craftsmanship, where each creation is developed in collaboration with biologists, volcanologists, and naturalist guides. By using locally sourced ingredients and environmentally responsible techniques, we ensure that every sip reflects the essence of Costa Rica’s diverse ecosystems, from its misty cloud forests and volcanic landscapes to its pristine coastlines and lush rainforests.
Each cocktail at Natu is more than a drink; it’s a sensory experience rooted in nature and tradition. Inspired by the country’s microclimates and ancestral knowledge, our menu pays tribute to local flavors, endemic species, and the stories that define Costa Rica. Whether it’s a cocktail infused with botanicals from Monteverde’s cloud forest or a creation that embodies the energy of Nicoya’s Blue Zone, every element is carefully curated to honor the land and its people. At Natu, we invite you to savor sustainability, embrace authenticity, and experience Costa Rica through every glass.
Sustainability, Storytelling, Authenticity.
Sustainability, Storytelling, Authenticity.
Hours:
4pm-11pm: Tuesday – Sunday
Closed – Monday
Location:
Nando & Tulias icecream parlor
Monteverde Shooping Center
Hours:
4pm-11pm: Tuesday – Sunday
Closed – Monday
Location:
Nando & Tulias icecream parlor
Monteverde Shooping Center