Since food is definately one of the reasons we selected Costa Rica, we were very anxious to not only try eating the local foods but also to try our hand a cooking the local dishes. Gallo Pinto is a traditional Central American meal comprised of beans and rice, Anecdotally, the origin of the word “gallopinto” arises from the resemblance of the combination of colored beans (black or red) and white rice to a rooster with speckled feathers. In Costa Rica, the dish includes Salsa Lizano, a vegetable-based condiment, a golden, tan colored, thin-textured, pourable sauce that is fairly salty with a warm, round flavor of cumin and a bit of pepper. If anyone tries to tell you that Worcestershire Sauce is a good substitute, please inform them that they are wrong! The dish is accompanied by fried or scrambled eggs, and we added onions, bell pepper, and garlic. It also called for cilantro, but, as many of you may know, I am not a fan. More traditional complements include “natilla,” a thinner, milder version of sour cream, a crispy slice of fried white cheese (“queso frito”), plantains, sliced avocado, a corn tortilla, and a strong cup of coffee. We have not added the natilla yet or the fried white cheese, but I think we came pretty close on our first tries. Here is a great recipe: https://stripedspatula.com/gallo-pinto/. And here is a pic of our first try!

Andrew tried “Cas,” a tangy, guava-like fruit drink very popular in Costa Rica. I found it to be just a little too sweet for my tastes! Some fruits, such as papaya and mango, are in abundance at a very reasonable price while apples and grapes which is often the opposite in the U.S. For example, comparing in U.S. dollars, a 1kg papaya costs about $1.42 (and often less) in CR whereas it costs $2.52 in the U.S. 1kg of apples (3-4) are priced around $.99 in the U.S. compared to $4.20 in CR. As always, it all depends on whether the fruit is grown locally or imported. Of course, bananas, plantains, pineapple and mango are also abundant so I won’t be missing apples1

And speaking of plantain, I have actually found my favorite new breakfast and dinner complement: pan-fried plantain (platano). It is so easy and depending on how ripe the fruit is, you can get slightly different flavors and textures. If less ripe (green), it is more starchy, earthy, similar to a potato. If it is fully ripe, it is intensely sweet, with molasses/banana like flavor. I have tried putting salt or sugar on them immediately after pulling them out of the oil. Either way is spectaculary delicious!

But perhaps the most “fun” we have had in our food experiments so far has been purchasing treats from Helados Granados Ice Cream Shop.  For the generous sum of less than $2, you can enjoy some of the richest flavors ever in ice cream. One special flavor is natilla and strawberry or raspberry. The gentle flavor of this sour cream counterpart lent a creamy base of freshness to the fruit. I, of course, preferred the chocolate, but if we had extended our stay, I am sure I would have gone through the entire menu!

And finally, a picture perfect lettuce to end today’s post!