Celiac awareness in Costa Rica

I hope you have been reading my other blog to know I have moved to a new location, with a new job, for a ne employer. If not, I have moved to Costa Rica, and I have taken a job as Executive Chef/Restaurant Manager of a, soon to open, remodeled resort at Playa Jaco, on the Pacific coast. I have known for some time of this job (two years) and have waited patiently for the call to move here. Celiac and gluten free are not widely recognized like in the United States, although the national dish is Gallo Pinto, red or black beans and rice with cilantro. As the Grand Opening approaches, the menu will include gluten free fare! I will of course offer Gallo Pinto, with a twist of color, ceviche (citric acid "cooked") fish stew, using spaghetti squash and choyote as a substitution for wheat pasta and rice flour made odon (oo'-don) noodles. I included ceviche because many stews and soups contain gluten, and many kids will probably not want to try "raw" fish! Until next post! PS Please find me at http://puravidawithchefthomas.blogspot.com