Food, Food, Food!

 How can I even begin to describe the amazing variety of food in Costa Rica? It is so rich and exciting! Overall, the food is fresh, flavorful, and fruity. 

1. Fresh: The majority of Costa Rican food is made with natural, organic ingredients. For instance, people from neighboring towns and cities all visit the weekly fruit and vegetable markets in San José and Santa Ana. In fact, most of the food we ate on a daily basis came from these local markets or was grown in the garden at ABC de la Vida. (For more information, visit my blog titled "Life of a Tico: Interview with a Local.") 

2. Flavorful: Although the food of Costa Rica might not be very spicy compared to the rest of Latin America, it is still very rich in flavor. The blend of spices and herbs, especially in salsas, are incredible. *chef's kiss*

3. Fruity: As mentioned above, using local fruits and vegetables is very common, especially in things like frescos and batidos (fruity drinks), salsas, and salads. Costa Rica has an enormously large variety of native fruits that are not available in the U.S. So, be sure to try all of the amazing new flavors that these fruits can offer. (To learn more about Costa Rican fruits, visit my blog "Native Fruits of Costa Rica.") 

    Some of the most common Costa Rican dishes are listed below with a short description. As the Ticans says before each meal, "bien provecho!" 

1. Casados: a little bit of everything, usually including a salad, rice, beans, fried plantains, and some type of meat. 

2. Gallo Pinto: a dish of rice and beans (See my post "Gallo Pinto: the National Dish of Costa Rica.")

3. Huevos Rancheros: fried eggs served covered with a red salsa, onions, and spices. Often served for breakfast along side gallo pinto. 

4. Arepas: circular fried dough that resembles a thick corn tortilla. They are usually cut in half, filled with meat and other fixings, and eaten like a sandwich. 

5. Pupusas: similar to arepas, but they are filled with meat, beans, and/or cheese before being fried on the stovetop. These are not cut into, but topped with cabbage and salsa before eaten. 



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