Gastronomy
gas·tron·o·my /gaˈstränəmē/ – noun – the practice or art of choosing, cooking, and eating good food.
At Coco Loco, gastronomy means understanding where food begins and treating it with care. Our kitchen works closely with what the region provides or what the property offers. Alongside traditional Nicaraguan dishes, we serve a balanced mix of international meals, creating variety throughout the week while staying rooted in local ingredients. Our food is fresh, wholesome, and designed to be both satisfying and nourishing. The focus is on seasonality, quality, and honest flavors rather than complexity. We are happy to accommodate dietary preferences and requirements, including vegetarian, vegan, and other special needs - just let us know in advance so we can prepare accordingly.
Throughout the week, we serve a varied and healthy meal plan, whether after a surf session or a slow morning by the pool. Most elements are prepared in-house, from homemade peanut butter and jams to our famous cacao nib granola. We prepare fresh juices daily, often using lemons and other fruits from the property and we provide water refill stations so guests can fill their bottles and help reduce plastic waste. One of our small traditions at Coco Loco is the second breakfast (Desay-dos), a guest favorite that reflects our belief that good days are built around good meals. Alongside our meals, we also offer delicious smoothies and cocktails for purchase, thoughtfully prepared and served with care.
Local Ingredients, Short Distances
Everything we serve starts just steps away - from seafood caught daily by local fishermen, to fruits, vegetables, and herbs sourced from local producers or harvested directly on our property whenever possible. Keeping distances short supports the local economy and keeps our food simple and fresh. Our land provides coconuts, star fruit, ikakos, caimitos, mangos, sweet and sour oranges, mandarin limes, limes, pitaya, guayabia, nancites, beach almonds, tamarindo, papaya, plantains, and this year we will harvest our first avocados. Citrus fruits are central to our kitchen and used daily for drinks, juices, and sauces. Star fruit becomes jam - often part of our piña jam - mangos are enjoyed fresh or turned into dips and sauces, plantains are a staple in many dishes, and pitaya is used for juice. Some of the more unusual fruits are simply picked and eaten fresh. Furthermore, we try to reduce waste as much as possible. We do not sell beverages in plastic bottles, provide eco-friendly water refill stations throughout the resort, avoid plastic cups and straws and use cloth napkins instead of paper. We try to and focus on durable, reusable materials in our daily operations.
Food Workshops
At Coco Loco, food is not only about eating, but about understanding its origins and the way it is part of everyday life in the local community. We offer a range of hands-on workshops centered around local food and everyday practices. Guests can take part in chocolate-making workshops, learn how to prepare traditional tortillas from scratch, or join fruit identification sessions focused on the many plants and trees growing on the property, many of which are unfamiliar if you don't live here. These workshops are simple, practical, and rooted in local knowledge, offering a deeper understanding of food, ingredients, and the environment they come from.