Experience a melting pot of flavors at this Yucatán-inspired oasis
Finally entering my travel era, I’ve so far only made the acquaintance of one real jungle – the tropics of Dominical, Costa Rica. My big life plan includes trips to everywhere, but in the interim, the promise of a restaurant founded by “wanderers” and inspired by their travels feels like a targeted draw. I’m also a sucker for beautiful photos of dreamy oases.
“Wander-ins” are accepted, but on both times, I was glad we had rezzies – first, inside the casita, and second, outside on the patio. I’m not entirely sure which it was called – the Garden, Cabana, Terraza, or Cantina – but by a landslide we preferred that covered outdoor area over the revamped home interior, a tiny space on sensory overload.
Right off the bat, I had my sights set on eating a helluva lot of flatbread since I hadn’t had any for over a year. Very interestingly, the difference in their flatbread situation was a drastic change between our visits. The first coconut flatbread iteration was incredible: delicious and warm and fluffy with the perfect chew. We enjoyed it on its own, and also dipped into the Mayan-inspired sikil pak, a hummus-esque puree of pepitas, this one dotted with tangy blistered cherry tomatoes.
Our second-visit flatbread experience was, quite literally, a flat letdown. Coconut flatbread was on-menu but not available; instead it was a guajillo version that landed with a thud. Feeling comfortable with our down-to-earth server, I inquired about the deflation: Is it different every time? Why is it so heavy now – more Eeyore than Winnie the Pooh? A gluten-free flatbread is very tricky – subject to changes in weather, technique, oven temp fluctuation, etc., he said.
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