Costa Rica Beach Resort Offers Guests Locovore from Organic Garden

The Tango Mar Beach and Golf Resort, a 125 acre private reserve, has always had an extensive nursery to grow plants and flowers to enhance the resort’s beauty and fill the guests’ areas with flowers, but recently, Tango Mar is now embracing “locavore” – the practice of producing and sourcing food locally, thereby being more ecological and encouraging sustainability. (The word “locavore” was the word of the year for 2007 in the Oxford American Dictionary, after being coined during the World Environment Day in 2005.)

The Tango Mar Organic Greenhouse

The Tango Mar Organic Greenhouse


Organic Lemons

Even though Tango Mar has had an herbal garden for some time, that now has been expanded to include a greenhouse, that also makes use of hydroponics, and also an extensive area around the greenhouse that is used for growing, lettuce, tomatoes, scallions, carrots, cucumbers, as well as papaya, pineapple, lemon and orange trees,organic-lemons even corn, cassava, passion fruit, cas and plantains.



This farm fresh, organic produce is then used in the Tango Mar Cristobal Restaurant, reducing the need for outside sourcing while enhancing flavors with picked fresh fruits and vegetables.

With the extensive help and assistence of various Costa Rican agencies, [The Ministerio de Agricultura y Ganadería (MAG), The Instituto Nacional de Aprendizaje (INA), and The Instituto de Innovación y Transferencia de Tecnología Agropecuaria (INTA)], the dream of a sustainable, organic greenhouse and nursery grew into a reality within the last 12 months.

Jessy León, who is in charge of the project, is now proud to show off the stages from initial plantings to the maturing harvests in and outside the greenhouse.

According to Hilde Cloet, owner of Tango Mar Resort, and Karla Lucke, Director of Marketing, this project has impressed the Europeans and Americans especially, which make up a large percentage of the resort’s guests, as they are used to cities where the population is more intense and free space is limited. Of course, from a culinary standpoint, all guests enjoy the enhanced taste of truly fresh produce.

Hilde Cloet and the Tango Mar Staff

Hilde Cloet and the Tango Mar Staff

Tango Mar is no stranger to encouraging ecological and sustainable practices as large areas are left untouched for the tropical birds, there has been limited tree cutting to preserve monkey trails, (two varieties – the Howler and White Faced monkeys), costa-rica-blue-flag-awardand in March of 2003, the beach in front of Tango Mar qualified for the Ecological Blue Flag Award (Bandera Azul Ecologico). This award was originally created by the Costa Rican water institute (AyA), in coordination with the Tourism Institute (ICT) and the Health Ministry for high standards in maintaining practices that promote the cleanliness of the beach and the purity of the water through runoff control and following proper sanitary guidelines.

jessy-manager-organic-farmStanding among the hydroponically growing spices in the greenhouse, -basil, peppermint, rosemary, mint, black pepper and others, Jesse León, remarks, “Being in charge of the organic growing operation, where we use no pesticides or commercial fertilizers, is more than a job, it’s become a way of life, of thinking, and an inspiration to share with the community.”


How to get to Tango Mar?  The best choice is to fly to Tambor in 22 minutes with Nature Air, rather than driving and taking the ferry – about 5 hours. From the Tambor airport, a taxi can take you there is about 12 minutes.

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