By Ngoc Nguyen and Lolita Schumacher
Costa Rica is a small Caribbean country located on the Isthmus Peninsula, boasting 1,290km of coastline, between the Caribbean Sea and the Pacific Ocean. The country supports tropical and subtropical climates. Beautiful coastal plains are separated by rugged mountains including over 100 volcanic cones. Nestled in this warm tropical climate, you will find 4.5 million Ticos (Costa Ricans) enjoying a colo
rful, bountiful table filled with local fruits and vegetables. The cuisine of Costa Rica is rich in color and texture, yet the dishes do not carry the spicy hot taste traditionally found in Mexican food. Costa Rican dishes are famous for more subtle flavors. Regarding drinks, coffee is the favorite- Ticos drink theirs strong and black.
Costa Rica attracts many tourists because of the breathtaking sightseeing and delicious food. Most traditional dishes incorporate rice and beans (frequently black beans) accompanied with beef, chicken, or fish. A traditional Tico breakfast includes ‘gallo pinto’ (pinto rooster) which is a dish that sauteés cooked rice, black beans, onions, red pepper, cilantro, and special spices. The dish will be served with eggs, natilla (sour cream), and bread. Gallo Pinto is a household stable and many cooks and chefs will tell you the secret ingredient is a sauce known as Lizano. This greenish brown sauce is packed with flavors that release a slightly sweet taste. Lizano is made from puréeing cilantro, tomatoes, onions, garlic, and countless other spices. Lizano is a Tico favorite and used on everything, much like Americans use ketchup.
A traditional lunchtime favorite is known as ‘casado.’ This hearty dish consists of chicken with rice, black or red beans, and mashed potatoes, with fried plantain (large banana) on the side. Many cooks will vary the preparation, adding eggs and avocados. Most Tico dishes are packed with flavor and the Costa Rican palate enjoys subtle differences. For example, with casado the rice and beans are served side by side and carry distinct yet separate flavors. In contrast, the famous gallo pinto dish requires the beans and rice to be mixed together with spices and Lizano stirred into them.
Like most Hispanic households, Ticos surround themselves with family and special dishes during the holidays. Tamales are a favorite. They can be prepared as finger food, making it easy to feed large groups of people. Tamales are made from seasoned corn meal (called masa) wrapped in plantain (banana) leaves. Inside the tamale the Tico cook hides tasty surprises, which include combinations of rice, beans, vegetables, meats, and spices. Tamales hold a special place in the hearts of Costa Ricans. Every Christmas Eve, families gather together in celebration. The ladies congregate in the kitchen to catch up on the latest news and prepare many different kinds of tamales. Another flavorful holiday dish is ‘miel de chiverre’ (honey squash) served during Easter. This sweet squash dish is made from Central American squash that is bought, quartered, and then dried during the weeks prior to Easter.
For healthy eating, ceviche is a tasty way to enjoy lean protein and have the nutritious benefits of fish and shellfish. This dish is versatile because it can be created as an elegant appetizer or a light main course on a hot summer day. The fish starts out raw and is cooked using cold lime juice when the cook tenderly folds the fish into the citrus marinade. The magic happens with the high acidity in the lime juice- it tenderly denatures the seafood proteins and effectively cooks it. Ceviche is a Tico favorite and frequently made into ‘bocas’ (mouthfuls) that offer bite sized snacks for grazing. Bocas can be made from anything and frequently you will discover them as a black bean dip or chimichurri (tomatoes and onions in lime juice) served with tortilla chips and ceviche. In conjunction, you’ll likely see slightly sweet ripe plantain adorning the platter.
Plantains are a common food served in many ways. Plantain can be fried in butter and salted or baked with a honey or other sweet sauce.
Dinner is usually served later in the evening, between 7:00 and 9:00 pm. This meal is lighter than the midday meal. Some popular Tico dishes include corn tortillas, white cheese and various picadillos (meat and vegetable combinations). Some popular dessert dishes are arroz con leche (rice with milk), ensalada de frutas (fruit salad), and the famous tres leches (cake bathed in evaporated condensed milk, regular milk, and topped with whipped cream.)
Costa Rican cuisine offers amazing variety with delicious combinations of fruits, vegetables, rice, beans, seafood and meat. Visitors will be in heaven with complex and healthful cuisine sold at reasonable prices. Traditional food has always played an important part in Costa Rican culture and fostered familial memories that span a Tico life time. Apart from visitors remembering the magnificent landscape, the bountiful foods will provide the energy needed to discover new places and memories to last a life time.
REFERENCES
Costa Rica is a small Caribbean country located on the Isthmus Peninsula, boasting 1,290km of coastline, between the Caribbean Sea and the Pacific Ocean. The country supports tropical and subtropical climates. Beautiful coastal plains are separated by rugged mountains including over 100 volcanic cones. Nestled in this warm tropical climate, you will find 4.5 million Ticos (Costa Ricans) enjoying a colo
rful, bountiful table filled with local fruits and vegetables. The cuisine of Costa Rica is rich in color and texture, yet the dishes do not carry the spicy hot taste traditionally found in Mexican food. Costa Rican dishes are famous for more subtle flavors. Regarding drinks, coffee is the favorite- Ticos drink theirs strong and black.Costa Rica attracts many tourists because of the breathtaking sightseeing and delicious food. Most traditional dishes incorporate rice and beans (frequently black beans) accompanied with beef, chicken, or fish. A traditional Tico breakfast includes ‘gallo pinto’ (pinto rooster) which is a dish that sauteés cooked rice, black beans, onions, red pepper, cilantro, and special spices. The dish will be served with eggs, natilla (sour cream), and bread. Gallo Pinto is a household stable and many cooks and chefs will tell you the secret ingredient is a sauce known as Lizano. This greenish brown sauce is packed with flavors that release a slightly sweet taste. Lizano is made from puréeing cilantro, tomatoes, onions, garlic, and countless other spices. Lizano is a Tico favorite and used on everything, much like Americans use ketchup.
A traditional lunchtime favorite is known as ‘casado.’ This hearty dish consists of chicken with rice, black or red beans, and mashed potatoes, with fried plantain (large banana) on the side. Many cooks will vary the preparation, adding eggs and avocados. Most Tico dishes are packed with flavor and the Costa Rican palate enjoys subtle differences. For example, with casado the rice and beans are served side by side and carry distinct yet separate flavors. In contrast, the famous gallo pinto dish requires the beans and rice to be mixed together with spices and Lizano stirred into them.
Like most Hispanic households, Ticos surround themselves with family and special dishes during the holidays. Tamales are a favorite. They can be prepared as finger food, making it easy to feed large groups of people. Tamales are made from seasoned corn meal (called masa) wrapped in plantain (banana) leaves. Inside the tamale the Tico cook hides tasty surprises, which include combinations of rice, beans, vegetables, meats, and spices. Tamales hold a special place in the hearts of Costa Ricans. Every Christmas Eve, families gather together in celebration. The ladies congregate in the kitchen to catch up on the latest news and prepare many different kinds of tamales. Another flavorful holiday dish is ‘miel de chiverre’ (honey squash) served during Easter. This sweet squash dish is made from Central American squash that is bought, quartered, and then dried during the weeks prior to Easter.
For healthy eating, ceviche is a tasty way to enjoy lean protein and have the nutritious benefits of fish and shellfish. This dish is versatile because it can be created as an elegant appetizer or a light main course on a hot summer day. The fish starts out raw and is cooked using cold lime juice when the cook tenderly folds the fish into the citrus marinade. The magic happens with the high acidity in the lime juice- it tenderly denatures the seafood proteins and effectively cooks it. Ceviche is a Tico favorite and frequently made into ‘bocas’ (mouthfuls) that offer bite sized snacks for grazing. Bocas can be made from anything and frequently you will discover them as a black bean dip or chimichurri (tomatoes and onions in lime juice) served with tortilla chips and ceviche. In conjunction, you’ll likely see slightly sweet ripe plantain adorning the platter.
Plantains are a common food served in many ways. Plantain can be fried in butter and salted or baked with a honey or other sweet sauce.
Dinner is usually served later in the evening, between 7:00 and 9:00 pm. This meal is lighter than the midday meal. Some popular Tico dishes include corn tortillas, white cheese and various picadillos (meat and vegetable combinations). Some popular dessert dishes are arroz con leche (rice with milk), ensalada de frutas (fruit salad), and the famous tres leches (cake bathed in evaporated condensed milk, regular milk, and topped with whipped cream.)
Costa Rican cuisine offers amazing variety with delicious combinations of fruits, vegetables, rice, beans, seafood and meat. Visitors will be in heaven with complex and healthful cuisine sold at reasonable prices. Traditional food has always played an important part in Costa Rican culture and fostered familial memories that span a Tico life time. Apart from visitors remembering the magnificent landscape, the bountiful foods will provide the energy needed to discover new places and memories to last a life time.
REFERENCES
Traditional Food in Costa Rica. What Costa Rica. Travel Guide.
http://www.whatcostarica.com/costa-rica-food.html
Costa Rica: Specialties. Global Destinations.
http://www.globalgourmet.com/destinations/costarica/costspec.html#axzz1CNoObFQU
Costa Rica Food. Viva Costa Rica!
http://www.vivacostarica.com/costa-rica-information/costa-rica-food.html
Costa Rica- Costa Rican Cuisine.
http://www.costarica.com/culture/costa-rican-cuisine/
Central Intelligence Agency World Fact Book
https://www.cia.gov/library/publications/the-world-factbook/geos/ch.html
No comments:
Post a Comment