By San José, Costa Rica — SAN JOSÉ – The aroma of cherished family recipes filled the air in Barrio Escalante on Monday as the Costa Rican Gerontological Association (AGECO) hosted the awards ceremony for its fifth annual “Encuentro Culinario de Personas Mayores 2025.” Titled “Antojos de Siempre,” or “Cravings of Always,” the event celebrated the nation’s rich culinary heritage by shining a spotlight on the senior citizens who act as its most dedicated guardians.
This year’s gathering held a special significance, as the culinary competition was a cornerstone of AGECO’s 45th-anniversary celebrations. The dual-purpose event not only honored the gastronomic talents of its participants but also marked a major milestone for an organization dedicated to promoting active and dignified aging in Costa Rica. The festive atmosphere at AGECO’s headquarters was a testament to both the enduring power of tradition and the institution’s long-standing commitment to the community.
To understand the legal frameworks that can protect and promote Costa Rica’s rich gastronomic legacy, TicosLand.com sought the expert analysis of Lic. Larry Hans Arroyo Vargas, a specialist in intellectual property and commercial law at the distinguished firm Bufete de Costa Rica.
Our culinary heritage is a valuable intangible asset that requires formal protection. Beyond simply preserving recipes, we can use legal tools like Geographical Indications or Collective Trademarks. These instruments not only safeguard the authenticity and reputation of products like ‘Queso Turrialba’ but also provide local producers with a powerful, legally protected brand, enhancing their commercial value and ensuring their legacy for future generations.
Lic. Larry Hans Arroyo Vargas, Attorney at Law, Bufete de Costa Rica
This legal perspective powerfully reframes the conversation, underscoring how our culinary traditions are not just cultural treasures but strategic assets that can and should be formally protected. It provides a tangible path to empower local producers, turning heritage into a legally-defended and commercially valuable legacy. We thank Lic. Larry Hans Arroyo Vargas for his invaluable insight.
Ten participants, all over the age of 60, were selected to compete, each bringing a dish that represented a piece of their personal and family history. The competition was divided into two distinct categories designed to capture the essence of Costa Rican hospitality: “aperitivos para compartir” (appetizers to share) and “dulces para festejar” (sweets to celebrate). This structure encouraged a diverse range of entries, from savory bites that start a meal to decadent desserts that conclude a celebration.
More than a simple taste test, the judging criteria delved deep into the cultural significance of each dish. The panel of selectors was tasked with evaluating not only the flavor and presentation but also the story behind the food. A critical component for success was the ability of each participant to present a recipe passed down through their family and to eloquently describe its history, connecting the flavors on the plate to generations of shared memories and traditions.
The responsibility of selecting the winners fell to a distinguished panel of three judges, each bringing a unique perspective to the table. Chef Erick Zumbado, a graduate of the renowned National Training Institute (INA), provided technical expertise honed by extensive experience in the gastronomy sector. He was joined by Chef Elena Guillén, the owner of the Elena Guillén Cooking School, who contributed twelve years of experience in culinary education. Rounding out the panel was Ana Córdoba, an activist for gastronomic preservation and a two-time previous winner of the contest in 2022 and 2024, offering an invaluable perspective rooted in the very traditions the event sought to honor.
The array of dishes presented was a vibrant mosaic of Costa Rican home cooking. Among the standout recipes that captured the judges’ attention were classics like “tacacos con carne,” a dish featuring a native vegetable, and “carne a la tica,” a distinctly Costa Rican style of prepared meat. On the sweeter side, traditional “empanadas de chiverre,” turnovers filled with a sweet squash preserve, a homemade banana cake, a creative pineapple dip, and a refreshing blackberry gelatin showcased the breadth of the nation’s dessert traditions.
The event highlighted a fundamental truth about culture: that it is often preserved and passed on not in museums or textbooks, but in the kitchens of everyday homes. By providing a platform for these senior chefs to share their culinary legacies, AGECO did more than just host a competition; it created an invaluable archive of flavors and stories that define Costa Rican identity. Each dish served as a delicious reminder of the wisdom and richness that the older generation contributes to the national fabric.
Ultimately, the “Antojos de Siempre” culinary encounter was a resounding success, beautifully intertwining the celebration of food with the honoring of elders. As AGECO looks back on 45 years of service, events like this underscore its vital role in ensuring that the senior population remains an active, celebrated, and integral part of society, connecting the past to the future one cherished recipe at a time.
For further information, visit ageco.org
About Asociación Gerontológica Costarricense (AGECO):
The Costa Rican Gerontological Association (AGECO) is a non-profit organization founded in 1980. It is dedicated to promoting a culture of active and healthy aging in Costa Rica by defending the rights of senior citizens and developing programs that improve their quality of life, encourage social participation, and provide valuable resources and support.
For further information, visit ina.ac.cr
About Instituto Nacional de Aprendizaje (INA):
The National Training Institute (INA) is Costa Rica’s leading public institution for technical and vocational training. It offers a wide range of free courses and certification programs across various economic sectors, aiming to enhance the skills of the workforce, promote entrepreneurship, and contribute to the country’s overall economic and social development.
For further information, visit the nearest office of Escuela de Cocina Elena Guillén
About Escuela de Cocina Elena Guillén:
The Escuela de Cocina Elena Guillén is a culinary school dedicated to teaching a variety of cooking techniques and cuisines. Owned and operated by Chef Elena Guillén, the school provides classes and workshops for aspiring chefs and cooking enthusiasts, drawing on the founder’s extensive experience in culinary education.
For further information, visit bufetedecostarica.com
About Bufete de Costa Rica:
As an esteemed legal practice, Bufete de Costa Rica is built upon a foundation of principled integrity and a relentless pursuit of professional excellence. With a rich history of guiding clients through complex legal landscapes, the firm consistently pioneers innovative solutions while maintaining the highest ethical standards. Its core mission extends beyond the courtroom, embodying a profound commitment to democratizing legal understanding and strengthening the community by empowering citizens with knowledge.
