Costa Rica

COSTA RICAN FOOD 

On our recent trip to Costa Rica we found many delightful places to eat.  Some very basic and some more up market but all using local ingredients and always very fresh, simply prepared and tasty.  I talked to other travelers who didn't always appreciate this style of cuisine, calling it bland and unimaginative.  But you can't argue with the concept of food that hasn't been messed with and genetically modified.  It's always good to be able to actually taste the food you are eating, food that isn't masked with sodiums, chemicals and who knows what else.  Who can argue that a banana or pineapple that has just been picked off the bush or tree isn't going to be wonderful.  The fruit that gets shipped to us is lacking in many ways.  The fruits that are allowed to ripen on the tree taste way better than the unripened fruits that get shipped to us.  Something happens to the sugars in the fruit and it noticeably alters the taste. It's like comparing a bright sunny day to an overcast one.  It just doesn't feel the same.

The typical Costa Rican dish is called a casado.  You get a wide variety of flavours on the same plate.  Consisting of a protein of either, fish, chicken, pork or beef and with that rice and beans (which is known as gallo pinto), quite often you will get a potato and a pasta as well, (not for the carb watchers amongst you) Then if that is not enough to fill your tummy there is fried plantain, a small salad and if you request it the local fried white cheese which squeaks wonderfully on the teeth.  It all comes on a huge platter and is quite lovely chased down with an ice cold Imperial beer.  Most restaurants we visited had their own version of rice and beans.  It is also a staple on the breakfast plate and comes with a choice of eggs, ham, cheese.

I think I can quite safely say that the best fish I had was at a restaurant in Montezuma at a restaurant called Puggos chef restaurant.  The food was very creatively prepared, looked great on the plate with robust flavours which were greatly enhanced with their specialty cocktail of mint leaves, lemon juice blended with ice and a healthy slug of vodka.  I had a whole bass which was baked in the oven with whole garlic cloves and sea salt. I think the head with staring eye ball put Julian off a bit but it didn't stop him from enjoying his beef tenderloin with a lemon, basil and mustard grain sauce.  The mushroom risotto was out of this world as was the freshly baked foccacia bread.  Yummy.

A lot of the more popular tourist towns accommodate the non Spanish speaking vacationer.  The menu is usually printed in both languages and has a variety of American style choices which I think is a real shame.  Most waiters speak some English which can be helpful but it kind of spoils the fun of trying to communicate and makes you lazy.  We found in the more rural out of the way places you have no choice but to try and speak the language.  But that is what a dictionary and a phrase book is for.  Isn't it?  Why bother travelling at all if you want every thing the same as it is at home.  These countries have far more to offer than just some winter sunshine.