Costa Rican cuisine: Difference between revisions
Costa Rican cuisine is known for its bland nature |
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[[Coffee]], [[banana]], and onion are the three main agricultural exports of the country and also form part of the local cuisine. Coffee is usually served at breakfast and during traditional coffee breaks in the afternoon, usually around 3:00pm. |
[[Coffee]], [[banana]], and onion are the three main agricultural exports of the country and also form part of the local cuisine. Coffee is usually served at breakfast and during traditional coffee breaks in the afternoon, usually around 3:00pm. |
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[[Plantain]] is another commonly used fruit and can be served in a variety of ways, including fried in butter, unripe (''verde''), and in [[honey]] or a [[sugar]]-based sauce. |
[[Plantain]] is another commonly used fruit and can be served in a variety of ways, including fried in butter, unripe (''verde''), and in [[honey]] or a [[sugar]]-based sauce. [[Corn]] dishes are common on traditional meals like <i>pozole</i> (corn soup), <i>chorreadas</i> (corn pancakes), etc. |
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Revision as of 04:32, 24 July 2003
Costa Rican cuisine is known for being tasty, yet fairly bland, with high reliance on fresh fruits and vegetables. The main staple is rice, which, in many households is eaten at all three meals during the day.
The traditional national dish of Costa Rica is known as gallo pinto and consists of rice, beans (black or red), cilantro, onion and a locally-produced sauce called Salsa Lizano (also known as salsa inglesa). Sour cream is sometimes added to the mix for variation.
Fresh vegetables are a primary ingredient in most main dishes, and members of the squash (vegetable) family are particularly common. These include varieties such as zucchini and others not available in the United States, such as zapallo, chayote, and ayote. Potato, onion, and red pepper are other common ingredients.
Coffee, banana, and onion are the three main agricultural exports of the country and also form part of the local cuisine. Coffee is usually served at breakfast and during traditional coffee breaks in the afternoon, usually around 3:00pm.
Plantain is another commonly used fruit and can be served in a variety of ways, including fried in butter, unripe (verde), and in honey or a sugar-based sauce. Corn dishes are common on traditional meals like pozole (corn soup), chorreadas (corn pancakes), etc.