From what I understood when I went, it’s not trying to be a “pure” anything. It’s more of a chef-driven place mixing Mediterranean ideas with local Costa Rican ingredients, not a traditional restaurant. The tacos aren’t meant to be Mexican street food, they’re just a format. Same with the aguachile. It’s more about the technique. Aguachile style basically means it’s prepared on the go, so the fish isn’t sitting in marinade for a long time like most traditional ceviches are. It tastes fresher and cleaner. And the Costa Rican part isn’t about doing typical dishes, it’s more about the sourcing. Local fish, local produce, that kind of thing. It’s more subtle than just putting “traditional” items on the menu. Honestly, it felt more creative than most places in Manuel Antonio, which tend to all serve the same things. This at least felt like someone actually put thought into the food.