Edit ModuleShow Tags

Bone Sauce Tops off Pizza in Costa Rica

Trench Marketer Rudy Waldner visits the Culinary Trainer School in Costa Rica to share his secrets and take home one of theirs.



Rudy Waldner


Author, speaker, and marketer Rudy Waldner reports on his visit to Costa Rica, where he regularly speaks on his book Marketing from the Trenches at the Culinary Trainer School in San Jose.

Aside from Costa Rica’s exciting outdoor activities and progressive environmental awareness, Costa Rica’s culinary landscape is deep and wide. The country’s cuisine reflects its position being sandwiched between Nicaragua and Panama. I think of it as a delightfully stuffed calzone or empanada, where all their wrapped up, palate adventures are influenced by the bordering areas.

When I realized what a treasure trove of exemplary cuisine I’d stumbled upon, I signed myself and my team up for cooking classes at the Culinary Trainer School (CTS) in San Jose. CTS is considered the culinary school in Costa Rica.

We indulged in classes that featured pizza, French cooking, grilling, and baking. Unsurprisingly, the team always wanted to revisit the pizza class. And we repeated the class three times.

There are a few unique qualities to a Costa Rican pizza. For one, abuela’s (grandma’s) “secret” red sauce. This sauce was so secret, we weren’t allowed to learn it in the class! All we knew was that the bones of multiple animals were used to flavor it.

Another Costa Rican touch was mixing in local queso fresco (fresh cheese) with mozzarella. Queso fresco is traditionally made from raw cow milk or a combination of cow and goat milk and is found throughout Latin America. In the States, we’ll most likely find pasteurized versions. The flavor is smooth, fresh, bright, milky, and mild. To me though, the differentiator was substituting 20% powdered milk for flour. It mixed quite well and added a crisp to the crust that brought a tear to my eye. As they say in Costa Rica: Pura Vida!

I highly recommend the Costa Rican rendition of pizza, a visit to this forward thinking and acting country, and perhaps even a cooking class at CTS if you find your way to San Jose.

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

660 Pizzas Made to Benefit Cancer Association

Spanish Initiative Raised Funds to Bring Joy to Children in Hospitals

Internet Commemorates the Man Who Spent Millions Worth of Bitcoin on Pizza

Nine years later, the Bitcoin Pizza Man is still famous.

Baking and Pastries Are On-Trend in Upcoming HostMilan Event

This year's event focuses on respect for tradition and new customer habits.

Pizzeria Waiter Returns $424,000 Check to Customer Who Didn’t Tip

Karma has a way of repaying, especially when a waiter is stiffed.

Denver Chef Thomas Garnick Wins $15,000 in Real California Pizza Contest

Winners from Chicago and Las Vegas took home $5,000 each in bake-off featuring Real California cheeses.

No Means No: Some Pizzerias Feel Violated by Third-Party Delivery

Think Tank users report their menus were posted without their consent.

Pizza Forum to Live-Bake Pies in Five Unique Ovens at Culinary Center

Premier event to feature best-in-class equipment, ingredients, instruction, and presentations.

Domino’s Unveils a New Pie: Hawaiian Spaghetti Pizza

This outlandish menu addition has a history in New Zealand.

U.S. Pizza Museum to Undergo Renovations, Expand Collection by 100 Pieces

The new collection will better feature the history of pizza in the U.S.

How to Make Third-Party Delivery Work For You in Any Market

Skeptics raise some good points, but veteran pizzeria owner Michael Androw explains why partnering with a third-party service just might do wonders for your restaurant.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags