What To Eat
Ticos call their cuisine comida tipica ("native" or "local" food). Simple it may be, but tasty nonetheless, especially when it comes to interesting regional variations on the Caribbean coast (Creole cooking) and in Guanacaste (where there are vestiges of the ancient indigenous peoples' love of maize, or corn). Dishes you'll find all over Costa Rica usually include rice and some kind of meat or fish, often served as part of a special plate with coleslaw salad, in which case it is called a casado (literally, "married person"). The ubiquitous gallo pinto ("painted rooster") is a breakfast combination of red and white beans with rice, sometimes served with huevos revueltos (scrambled eggs). You should also try ceviche (raw fish "cooked" in lime juice with coriander and peppers), pargo (red snapper), corvina (sea bass), and fresh fruit , either by itself or drunk in refrescos . Papayas, pineapple and bananas are all cheap and plentiful, along with some less familiar fruits like mamones chinos (a kind of lychee), anona (which tastes like custard) and maranon , whose seed is the cashew nut.
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