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COSTA RICAN CUISINE
Costa Rican cuisine is simple and spices tend to be shunned. Comida tipica, or native dishes rely heavily on rice and beans, the basis of many Costa Rican meals, and home-style cooking predominates. Meals are generally wholesome and reasonably priced. Gallo Pinto, the national dish of fried rice and black bean, is ubiquitous, particularly as a breakfast staple. Many other meals are derivatives such as arroz con pollo (rice and
chicken) or arroz con tuna.
Food staples include beef, chicken, and fish. Costa Rica exports most of its seafood. As a result seafood such as shrimp or lobster is relatively expensive. Travelers with low budget should stick with the casado on lunch time menus, or 'plato del dia'. Eating in Costa Rica doesn't present the health problems that plague the unwary traveler elsewhere in Central America.
Costa Rica has no national drink, but very popular in the cultural tradition of drinks are Horchata, a cinnamon flavored cornmeal drink, Chan, a slimy drink made of seeds, Linaza, which is popularly used to cure indigestion, and Fresco de Frutas, which is basically a fruit salad floating on a base of kola and water, delicious!!
Dining in Costa Rica is a leisurely experience, befitting the relaxed pace of a genteel vacation.
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