Located between Panama and Nicaragua in Central America, Costa Rica boasts a proud culinary heritage. Costa Rican food selections are disparaged by many as being high in saturated fat, but in reality Costa Ricans are much more active than other cultures.
Costa Ricans, locally called Ticos, never overeat. Limiting their portions is one way they stay so healthy. Also, lunch is the most important meal of your day. In fact, like many Latin American nations, businesses and schools close for a couple of hours during lunch so employees and students can go home and enjoy a quiet meal with their family. This allows for both a strong focus on family life, as well as slowing down a meal. In America, a typical school lunch is only twenty minutes tops and breaks at work are often an hour tops, so many must eat at their desk or machine. The lifestyle of a Costa Rican is completely different.
Costa Rican food often revolves around rice and beans, such as Gallo Pinto, a dish that translates to “Spotted Rooster.” Gallo Pinto is a dish that includes black beans in a ratio of three to two to rice. Onions, garlic and salt are also added. Meats are eaten in moderation, while beans are high in fiber. Fiber can help offset saturated fat. Costa Rican food options rarely include dairy products or cheese.
Since Costa Rica has water on both sides with the Pacific to the west and the Caribbean to the east, fresh seafood is always available. Unfortunately, seafood is also extremely expensive as the country exports most of its seafood. Chicken, pork and beef are the most popular meats. Costa Rican food supplies also use organ meat; so expect to find dishes involving the stomach, brain, and other organs on the menu. Other staples of Costa Rican food options include fresh vegetables such as tomatoes and a variety of beans, fruits including plantains, and rice.
The capital of Costa Rica, San José, is full of excellent restaurants and cafes. In San José, one can experience bold food and drink. Staple beverages like cane sugar steeped in hot water are second only to the nation’s delicious Costa Rican coffee. Beverages that mix cornmeal and milk are also common. Plantains are similar to bananas in appearance, but cannot be eaten raw. The plantains are mashed, battered and fried tender.
As one travels to other regions, Costa Rican food options also decrease and become more traditional with beans and rice dishes. Bean and rice dishes are usually served alongside a carrot and cabbage or lettuce and tomato salad. Sometimes Arroz, (fried shrimp or chicken), is found on the table instead of beans and rice. Salads are usually larger than the portion of beans and rice and that helps Ticos stay in shape.
It is possible to choose healthy selections of Costa Rican food. Stick to plenty of fresh fruits and vegetables and enjoy the delicious mix of culinary flavors.
