The day starts hearty. In Costa Rica becomes desayuno, the breakfast, high-calorie food served. Fried rice mixed with black beans, a fried or scrambled egg, some strips of salty bacon, and a pan-roasted sweet banana. Gallo pintospotted rooster, is the name of this national dish, a more than solid basis for the day.
Also for almuerzolunch (from 12 p.m.), and cena (from 6 p.m.), the dinner, the dishes are substantial. Because the inhabitants of the country appreciate the traditional farmer’s kitchen. One of the typical dishes is el casado: In addition to the obligatory rice with beans, there are also plantains, yucca, potatoes, some salad and a piece of meat, be it chicken, beef or pork.
Since the country borders seas on two sides, a lot of fish also ends up on the menu. Be it corvinathe sea bass, atunthe tuna or the mahi-mahi, sea bream called. The cuisine in the restaurants on the east coast becomes interesting. The Afro-Caribbean influences can be clearly tasted in the dishes there. Also will be happy ceviche served, pieces of raw fish marinated in lime juice and marinated with onions and herbs.
In addition to the spices salt and pepper, which according to our taste are only rarely used in Costa Rica, there is also a small bottle on the tables salsa lizanoa local and highly recommended twist on Worcestershire sauce. Buen provecho – Good Appetite.
Also read:
– Eco-lodges and boutique hotels: overnight stays in the jungle and by the sea
– Hand luggage, beaches, safety – this is what vacationers should know about Costa Rica
– Pacuare River in Costa Rica: My whitewater tour in a rubber raft – vultures are circling overhead