By Dorene Internicola NEW YORK (Reuters) – Chef Cupertino Ortiz enjoys a challenge. Earlier this year when he took over as executive chef at Mukul, the first luxury beach resort in Nicaragua, he found neither an identifiable cuisine nor a cohesive menu, and the nearest city to buy provisions was two hours away. "You had to be very organized," said Ortiz, who began by forging relationships with nearby farms and fisheries and recruiting local kitchen help. He also started applying Mediterranean techniques to traditional Nicaraguan flavors. …
