Tortuga Lodge & Gardens, Tortuguero

The pool at Tortuga Lodge & Garden, Tortuguero

Having made a couple of site visits within Tortuguero, Tortuga Lodge & Gardens is definitely now at the top of my list. 

We arrived by boat from Mawamba and the entire staff at Tortuga Lodge stood in a horizontal line at the boating dock waving to us as we pulled in.  This is the first hotel that got their staff together to send out such a warm greeting that I haven't before seen at any other hotel. What a great first impression. 

After we pulled in, each one of the staff members said hello to each of us and shook our hands. We were then escorted to the restaurant that was situated along the river with a nice cool breeze and served with their pre-set menu: an amazing black bean soup, fried chicken with coconut rice and beans. A dish definitely made with Caribbean flavor, after all, we are on the Caribbean side of Costa Rica. The meal was served with an amazing salad followed by a very sweet coconut flan dessert, coffee and smoothies. Stuffed to the rim and felt so much at home, we didn't even want to get up to do the site inspection.

After an amazing lunch we continued on our site inspection around Tortuga Lodge & Gardens. I couldn't help not get distracted by the beautiful pool by the river with a perfect reflection of the palm tree on the water. No matter which angle I stood, it looked more beautiful and whispered temptations to just change our CPL (complimentary) stay at Mawamba Lodge and stay here for the night instead. 

Terrace Rooms on upper floor, Tortuguero Lodge & Garden

The first room we saw was  on the upper floor of the Lodge called the Terrace Room. The room looks exactly like it is in the photo, no photoshop edits. Beautiful hardwood floors and clean white curtains that accessorized the windows, the mattress was firm and the room was spacious. There is no A/C in these rooms but it is hardly necessary with the breezy cool air that flows through from the front of the room out to the back. And this was just the first room we saw. 

Junior Suite on main floor, Tortuguero Lodge & Garden

The second room we inspected was even nicer; the Junior Suite on the main floor in one of the other buildings. Made with beautiful shiny tiled floors and an open concept, it was beautifully spacious for a small family. The decor in this place was very simple, but elegant. There was clearly some thought put into the design of a simplistic but elegant look to the place, allowing for a peaceful space for some R&R.

All in all, this is definitely my favorite resort here in Tortuguero that I would recommend to clients when I get back to the office. I absolutely love this place, and would probably rate this is a place that is "OK" for mom to stay at. It is definitely "mom-approved" standards. :)

Coconut Crème Brûlée

Ingredients:

10 large egg yolks
4 large eggs
1 cup of white sugar
2 cup full-fat coconut milk
4 teaspoons vanilla extract (or 1 vanilla bean, scraped) 

Equipment:
6 7.5oz ramekins
1 large ceramic bowl
1 kitchen torch

Garnish
1 box of fresh strawberries.

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Instructions:
1. Preheat the oven to 300° F.
2. In a medium bowl, mix in eggs, egg yolk, sugar and vanilla until it becomes a creamy mixture.
3. Add coconut milk and mix it until smooth. 
4. Pour into ramekins.
5. Place the ramekins in the large ceramic bowl and fill hot water into the ceramic bowl until it covers the ramekins half-way. 
6. Bake for 40 minutes or until the middle is jiggles slightly. 
7. Cool until ready to serve or chill until cold. 

Serve: When ready to serve, sprinkle two teaspoons of sugar on top of each ramekin and torch until golden brown. 

Enjoy!

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"Better on your hips than ours!"
❤ The Midnight Bakers  ❤

Korean Style Summer Rolls w. Peanut Sauce

Ingredients:
16 round rice paper wrappers
24 medium shrimp (peeled)
4   ounces dried rice vermicelli/rice noodles
1   box alfafa 
1   medium cucumber, peeled and cut into strips
2   large carrots, cut into strips
1   red pepper, cut into strips
1   yellow pepper, cut into strips
1   green pepper, cut into strips
1   small package of hot dogs
1   box of spinach
1   box of lettuce, shredded

Peanut Sauce Ingredients:
3/4 cup creamy peanut butter
1/3 cup water
1    tablespoon sugar
3    tablespoons Hoisin sauce
2    tablespoons freshly squeezed lime juice (1.5 limes)
4.5 teaspoons soy sauce
0.5 teaspoon toasted sesame oil
2 1/4 teaspoons chile-garlic sauce

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Peanut Sauce
Whisk together all of the ingredients and store in the fridge before using. Whisk again just before use. 

Summer Rolls
1. Bring a medium saucepan of water to boil. Add shrimp and cook until bright pink and opaque. Run the shrimp under cold water, drain and pat dry with a paper towel. Cut into horizontal halves. 

2. Empty the saucepan and bring another batch of water to a boil. Add hot dogs until cooked. Cut the hot dogs into horizontal halves and set asides. 

3. Cook the rice noodles as per the directions on the packaging. Drain and set asides in a bowl. 

4. Set aside the chopped vegetables on various plates and place on the table. 

5. Fill a large flat bowl or saucepan with boiling hot water. Let water cool just enough to be able to stick your fingers in without burning yourself. Take a sheet of rice paper and gently dip it into the water until it is submerged enough to soak in some water. Once the paper is soft enough, lay it on a plate to prepare adding ingredients. 

6. Working very quickly with rice paper, line 2 tablespoons of peanut sauce down the middle of the rice paper. Add in the ingredients you would like in the roll, distributing evenly. 

7. Roll the wrap over once and fold in on the outside edges. Set on a plate and enjoy!

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This recipe was learned from a very talented friend who surprised us with this, this past weekend. Thank you Moa! I will now forever record this in my blog so our familia can refer back to it when we can't make it together. :)