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TripAdvisor Reviews Guanacaste Hotel Liberia
Travel Blogs from Liberia
In a place like this where you are trying to help a species or do good for a charity or something, the good can never come without the bad. Whilst on the beach today doing my usual walk along I noticed an object in the shallows as the tide was going out. I got closer and realised it was something I never really wanted to see. I fully grown, washed up dead turtle :( It looked fully in tact so either it had got caught in something or ...
... would be my ride. I
am not sure of the breed of horses here, but they remind me of Morgans, they
are petite and powerful. It was easy to climb onto Maya, she wasn’t a tall horse
and she was well mannered. The dogs excitedly raced out ahead of us as we went
through the tunnel of palms that mark the driveway for Simpre Verde. We
followed the road a short time before turning off onto a narrower road, then
off on ...
... I know it sounds strange
but I don’t really like being waited on all the time which I am at Norma’s. I
like to cook and make my own plate, with a portion I am prepared to eat. I
fried up the egg and cheese. The cheese was a common type I have eaten a lot
here, it is firm and does not melt much, the best way I can think to describe it
is as “squeaky cheese” because it squeaks on your teeth… it is and it ...
... I opted to spend some time writing at Norma’s and when that got
old I relocated to the park with my journal to write. I had been suffering from
writers block for a while and it seems to have finally lifted a little.
arrived to pick me up around 4 and we headed to the farm. He has family in the
states and was able to discuss things with me in English. Although he almost
always says things in Spanish ...
... and spices, in this case cinnamon. The kitchen of these Latin homes is always at
least somewhat detached, if not in a completely separate building. This kitchen
was very traditional with only a wood burning clay stove and an orno earthen
oven. We chatted and stirred the Carheta
for a long time in the dark smoky kitchen. When the treat was ready and had
turned a rich caramel color, it was poured over a polished ...