Meet Chef Miguel Canon as he prepares to unveil the new menu at Manglar.
By Danielle Finnegan | July 24, 2023 | Guanacaste

Q: Briefly describe your career before joining the PPGY team.

From working in my family’s business to becoming a chef at a prominent Italian restaurant, I gained experience in the United States and Peru. Joining Four Seasons in Colombia led to openings in the Caribbean, Costa Rica, and Mexico. Eventually, I returned to Costa Rica, joining PPGY at the Clubhouse at Prieta Beach and The Dive Bar to create memorable dining moments.

Q: Where do you get your culinary inspiration?

My family, especially my mother’s flavors, from whom I believe I inherited this passion and love for food. Working with chefs, cooks, and diners has enriched my knowledge and creativity.

Q: What was your most memorable meal?

“Bistec a caballo” is a cherished Colombian dish I love. It combines white rice, fried plantains, over-easy eggs, and seared meat. Paired with a salad of onion, lime, cilantro, and chunks of avocado – it’s delicious, and it embodies Colombian cuisine.

Q: What music do you listen to when you cook?

I enjoy Latin music like cumbia and sometimes rock music while cooking.

Q: Alternative profession choice?

I’ve always been fascinated by being a surgeon in an emergency room.

Q: Dream dinner guest and menu?

Chef Massimo Bottura from Osteria Francescana, a three-Michelin-star restaurant based in Modena, would be my dream guest. I would create a multi-course feast using local Costa Rican ingredients with global techniques and flavors.

Q: What is your motto?

“Food transforms.”

Q: Tell us what’s new at Manglar?

Our culinary approach remains the same – drawing inspiration from local ingredients and incorporating global techniques to create a menu showcasing the best of both worlds. You’ll find the classic sharing plates, but we introduced new entrees – savory pasta dishes, succulent meats, fresh seafood, and even more veggie options to please every taste bud. Dishes are crafted with careful attention to detail, like the Red Snapper, prepared with bok choy grown locally at Las Huertas or the Octopus, delicately served with butternut squash. We have an extensive list of cocktails with classic favorites and new and innovative blends to complement your meal. We introduced a curated selection of fun, zero-proof cocktails like the zesty Nogroni or a creamy Figs Colada to round out the cocktail menu. The result is a dining experience that blends tranquility and delectable flavors, and the stunning sunset and beachfront location makes it the place to be on Peninsula Papagayo.

Explore the new Manglar menu here.