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Introducing Chef Edgar Vargas Romero

chef edgar vargas romeroBy Ana Lyons

One Sunday afternoon in the sleepy village of Matapalo, while enjoying a visit with my friends Susanna and Jean-Louis Mari, owners of Express del Pacifico Restaurante, a “new face in town” entered to have a cold beverage and some conversation.  After exchanging pleasantries, we found out that Edgar Vargas is the new executive chef at Parador Hotel’s restaurants in Manuel Antonio – enjoying his day off in our little slice of paradise.

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Guest Chef – Tracy Maue of La Hacienda Restaurant

This recipe is very versatile.  Add your favorite ingredients such as fresh basil, sun dried tomato, diced tomato, onion or pepper.  Or use shrimp instead of chicken.  Easily double or triple and have friends over for dinner.  Enjoy!

Chicken & Mushrooms with White Wine & Cream over Pasta

IngredientsTracy Maue of La Hacienda Restaurant

2 Tbs butter

1 Tbs olive oil

1 chicken breast; cut into cubes

1 clove minced garlic

5 sliced mushrooms

¼ C white wine

¼ C cream

Salt & Pepper to taste

Colored Bowtie Pasta, cooked


Melt butter & olive oil in pan over medium heat.La Hacienda Restaurant

Add chicken, cook.  Add garlic & mushrooms, sauté five minutes.

Add wine & simmer until almost gone.

Stir in cream and cook until thick.

Toss with pasta & serve with Parmesan.

Guest Chef – Darren Remy of Kapi Kapi

Chef Darren Remy of Kapi KapiBeach Noodle Salad

1 pkg. Spaghetti or any noodles

½ K.(1 lb.) Lomito (Beef)

1  Mango

1  Avocado

¼ c. chopped peanuts

1  Bunch Heiba Buena (Mint)

1 Bunch Cilantro

1 Bunch Basil

1  Carton Dos Pinos Orange Juice

2 T. Sesame Oil

1 c. Rice Wine Vinegar

Salt & Pepper to Taste

First put orange juice into a pot and reduce liquid to a syrup. Add mixture to a blender with rice wine vinegar and blend. Slowly add sesame oil and salt & pepper to taste. Boil noodles “al dente” and rinse with cold water. Cut lomito into large bite sized pieces and season with salt & pepper. Then heat a sauté pan or grill and cook to medium rare. In a large mixing bowl chop basil, mint & cilantro and mix with ¼ of cold noodles, dressing, beef and then slice the mango & avocado at the last minute for garnish. Top with chopped peanuts & ENJOY!

Served as appetizer for 4 or entrée for 2