This rustic open-air restaurant with a panoramic valley view serves the kind of food Ticos eat at turnos (village fund-raising festivals), including hard-to-find sopa de mondongo (tripe soup). Easier to stomach are the gallos (do-it-yourself filled tortillas), which you can stuff with hearts of palm, other root vegetables, and wood-fire-cooked chicken. On Saturdays, raw sugarcane is pressed in an antique mill and boiled in huge iron cauldrons to make smooth sobado, a molasses-flavored fudge. The restrooms—with seatless toilets—leave much to be desired.
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