La Fortuna: Farm to Table Cooking Class & Local Recipes

Farm walk picking yuca then cooking gallina achiotada together

You’ll dig up your own yuca at La Finquita Farm near La Fortuna, then learn to cook Costa Rican classics like gallina achiotada and handmade tortillas in a small group with a local guide. Taste everything you make while sitting outdoors among rolling fields—expect laughter, stories, and flavors you won’t forget soon.

What’s included

Your day includes harvesting fresh ingredients straight from La Finquita’s fields with guidance from locals, all materials for preparing traditional Costa Rican dishes like gallina achiotada and tortillas, plus an apron to use during your hands-on cooking class before sitting down together for lunch overlooking the countryside.

Traveler reviews

4.98★★★★★★★★★★

83 verified traveler reviews

Ratings come from travelers who booked this exact experience. We never edit or filter them.

Read all the reviews ›

Step-by-step itinerary

Day 1 — Farm tour and cooking class

• Tour La Finquita Farm
• Learn about sustainable farming
• Harvest fresh seasonal ingredients
• Prepare gallina achiotada dish
• Make handmade tortillas
• Enjoy meal on the farm

The Experience

We stepped right off the gravel road into La Finquita Farm, shoes already a bit muddy from last night’s rain. Our guide, Mariela, handed out aprons and grinned—she said we’d be “chefs and farmers today.” I could smell wet earth and something sweet, maybe sugarcane? We started winding between rows of cassava and plantains, Mariela showing us how to pull yuca from the ground. I’ll admit, I nearly fell over yanking one up—everyone laughed, including me. The farm felt alive with birds and distant thunder rumbling somewhere behind the volcano.

After that we carried our haul to an open kitchen under a tin roof. The air was thick with wood smoke from the stove (I coughed once—Mariela joked it meant good flavor). She taught us how to make gallina achiotada—chicken cooked with annatto seeds—and tortillas by hand. My first tortilla was…not round. But Mariela just patted my shoulder and showed me again, her hands moving so fast I couldn’t keep up. There was this moment when someone asked about her childhood recipes; she paused, smiled at nothing in particular, and said her grandmother always added extra garlic “for luck.” It felt honest.

Lunch was simple but somehow perfect: crispy yuca chips, gallo pinto with beans and peppers, patacones smashed hot from the pan. We ate at a long wooden table looking out at green hills and cows ambling by. The rain started again but nobody moved—we just talked and ate slowly. I still think about that first bite of annatto chicken, all smoky-sweet and bright orange from the seeds. You know how some meals stick with you longer than others? This was like that.

Top questions

Where does the cooking class take place?

The class is held at La Finquita Farm near La Fortuna.

What dishes do you prepare during the class?

You’ll make gallina achiotada (annatto chicken), handmade tortillas, yuca chips, patacones, and gallo pinto.

Do I pick my own ingredients?

Yes, you harvest fresh seasonal ingredients directly from the farm’s garden before cooking.

Is there a minimum number of people required?

A minimum of 2 people per booking is required for this tour.

Are dietary restrictions accommodated?

If you have dietary restrictions, let them know when booking so they can adapt recipes as possible.

Is alcohol included in the experience?

No alcoholic drinks are mentioned; minimum drinking age is 18 if needed for any reason.

How long does the activity last?

The exact duration isn’t specified but includes a farm tour plus hands-on cooking and lunch.

Is pickup included?

No mention of hotel pickup; you meet directly at La Finquita Farm.