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seafood. Marcella came from a restaurant background and complements his set of skills.
“She had the savvy to run the business. I learned a lot from her,” he says.
From Salsipuedes' wide-open deck the unspoiled beaches of Manuel Antonio beckon
and it's soon apparent why it's such a relaxed place. “I love surfing, I love the beach,” Mi-
chael says a little wistfully,gazing out at the breaking waves. “I love to just get away and to
feel the ocean, and be out there and experience the vastness of the sea.” It was the natural
beauty of the region that pulled Michael home after his studies in Florida, and he continues
to enjoy sharing it with others. “I love the freedom of living here; coming to work in flip-
flops; going surfing. I just love to take a ride and get lost and find beautiful places in the
area.”
Being voted Best Local Hangout means a great deal to Michael and Marcella; it's the
endorsement of their dream. “It's the greatest satisfaction I've had so far in this business,”
Michaelsayswithenthusiasm.“Tobehonest,”hesays,“whenIfoundoutaboutthisaward,
I thought to myself, “I want to be best local hangout.'” Michael looks out over the lush
jungle at the setting sun and flashes that ready smile again. “That's why we turned my par-
ent's house into a restaurant, so locals can come to our place, and feel like Quepos. When
someone comes to Salsipuedes I want them to enjoy themselves and just have a great time.
That's our main attraction.”
And no wonder. Dining out is a pleasure, but dinner with friends in a welcoming place
that feels like home, where everybody knows your name—that's priceless.
Salsipuedes
Michael Baker and Marcela Ibanez
506-2777-5019 506-8395-4150
salsipuedes@racsa.co.cr
www.facebook.com/pages/Salsipuedes-Tapas-Bar/111163825590781
Manuel Antonio Road next to Barba Roja Restaurant.
Hours : Monday through Saturday 11:00 A.M. to 10:00 P.M. (kitchen closes at 9:00 P.M.)
Salsipuedes Arroz con Pollo (Rice with Chicken)
Ingredients
· 8 oz. cut up chicken
· ½ onion
· ½ red bell pepper
· ½ bunch cilantro
· 1 Tbs. cooking oil
· 1 teaspoon achiote (annatto) paste
· 4 cups cooked white rice
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