Monte Azul, a hotel on a private mountain reserve near Costa Rica’s highest point, Chirripó National Park, about two hours from Manuel Antonio, has become something of a beacon of culture in the middle of the rainforest since it opened in 2005. While the hotel is best known for their promotion of Costa Rican art at their residency programs and gallery, Monte Azul Contemporary Art (MACA), their world with Costa Rican food has become perhaps equally as impressive. The following recipe is for a Tico version of Piononos, a small traditional pastry that originated in Santa Fe, a town near to Granada, Spain, and has taken a life of its own in Latin America.