A traditionally mild, not over-spiced cuisine, the Costa Rican food has absorbed influences from the Caribbean, South America and Europe into its culinary cauldron. Many dishes are simple with the staples of rice and beans tending to form the basis of most rural cooking. Costa Rican’s are also heavily dependant on locally grown fresh produce, particularly members of the squash family including courgette (or zucchini), zapallo and chayote (known as the “Christophine” throughout the Caribbean).
Other tropical fruits and vegetables are also widely available and usually of good quality. The plantain, like in most of the neighbouring Caribbean, is a particular favourite and can be served in a variety of ways; from just simply fried in butter, to being served in a honey and sugar sauce. Continue reading →