Intro to Costa Rican Cooking
In Costa Rica the most common foods are rice and beans, or beans and rice. These are part of breakfast, lunch and dinner, and often appear prepared in various ways and in combination with various other foods. Fresh fruits and vegetables are plentiful, as well as meats (usually chicken, beef and pork) and cheese.
In Costa Rica the most common foods are rice and beans, or beans and rice. These are part of breakfast, lunch and dinner, and often appear prepared in various ways and in combination with various other foods. Fresh fruits and vegetables are plentiful, as well as meats (usually chicken, beef and pork) and cheese.
Example of breakfast: gallo pinto (see recipe) with scrambled eggs
and toast.
Example of lunch:
arroz con pollo (see recipe) with side salad and beans and tortilla.
Example of dinner:
casado (rice and beans) with a fillet of meat, a side salad, picadillo (see
recipe) and fried plantains.
What are the essential ingredients
for a Costa Rican dish?
Rice and beans, obviously.
Rice should be as complete as possible, that is to say, the complete grain. White rice is the most common, but you can try any of these recipes with brown rice. It is usually cooked with a little minced onion, some salt and oil.
Beans are best made fresh, and not out of can. To make beans, soak them overnight in water or for a minimum of 6 hours before cooking. (TIP: For speedy preparation, soak beans for 3 hours in hot water.) Cook them on low heat, regularly adding water, until they are tender and cooked through. It is not unusual to see a stain around the rim of the pot, and it is important to add water to keep beans from burning at the bottom of the pot. Add salt to taste. If you are in a hurry, beans out of can are an acceptable alternative.
Other essential ingredients are:
Sweet red pepper
Onion
Cilantro
Salsa Lizano (an alternative is cumin powder)
Rice should be as complete as possible, that is to say, the complete grain. White rice is the most common, but you can try any of these recipes with brown rice. It is usually cooked with a little minced onion, some salt and oil.
Beans are best made fresh, and not out of can. To make beans, soak them overnight in water or for a minimum of 6 hours before cooking. (TIP: For speedy preparation, soak beans for 3 hours in hot water.) Cook them on low heat, regularly adding water, until they are tender and cooked through. It is not unusual to see a stain around the rim of the pot, and it is important to add water to keep beans from burning at the bottom of the pot. Add salt to taste. If you are in a hurry, beans out of can are an acceptable alternative.
Other essential ingredients are:
Sweet red pepper
Onion
Cilantro
Salsa Lizano (an alternative is cumin powder)
