Cookbook:Cuisine of Costa Rica
Gallo pinto is also known in some Southern Areas of Costa Rica as burra, though still recognised the name is rarely used as it is mostly referred to as gallo pinto. Also, Costa Rican gallo pinto is made with black beans, while Nicaraguans use red beans traditionally.
For lunch, the traditional national dish is called a casado. It again consists of rice and beans, though this time they are served side by side instead of mixed. There will generally be some type of meat (carne asada, fish, pork chop or chicken) and a salad to round out the dish. There may also be some extras like fried [plantain]s, a slice of white cheese, and/or corn tortillas in accompaniment.
Fresh vegetables are a primary ingredient in most main dishes, and members of the squash family are particularly common. These include varieties such as zucchini, zapallo, chayote, and ayote. Potato, onion, and red pepper are other common ingredients.
Coffee and bananas are the two main agricultural exports of the country and also form part of the local cuisine. Coffee is usually served at breakfast and during traditional coffee breaks in the afternoon, usually around 3:00pm.
The Plantain, a larger member of the banana family, is another commonly used fruit and can be served in a variety of ways. Ripe plantains have a sweet flavor, and can be fried in butter or baked in a honey or a sugar-based sauce. Green (unripe) plantains are boiled in soups or can be cooked, mashed into small round cakes and fried to make patacones. Sweet corn dishes are common traditional meals like pozole (corn soup), chorreadas (corn pancakes), etc.
Other Costa Rican food staples include corn tortillas, white cheese and picadillos. Tortillas are used to accompany most meals. Ticos will often fill their tortillas with whatever they are eating and eat it in the form of a gallo [direct translation: rooster, however, it resembles a soft Mexican taco]. White cheese is non-processed cheese that is made by adding salt to milk in production. Picadillos are meat and vegetable combinations where one or more vegetables are diced, mixed with beef and garnished with spices. Common vegetables used in picadillos are potato, green beans, squash, ayote, chayote and arracache. Often, picadillos are eaten in the form of gallos.
The traditional breakfast drink, besides coffee, is called agua dulce ("sweet water") and is made from tapa de dulce. Sugar cane juice is boiled down in traditional trapiches and put to solidify in molds in the form of conical sections with the top cut off called tapas which can literally be translated into "lids". Then some of this tapa is scraped off and dissolved into boiling water or milk to make the sweet delicious agua dulce.
The traditional drinks for lunch are called refrescos or frescos for short, and consist of liquefied fruits diluted in either water or milk and sweetened to taste. They come in many varieties such as melon, blackberry, strawberry, watermelon, mango, tamarind, passion fruit, guanabana and cas.
Another popular drink is known as a granizado, a slush drink made of finely shaved ice and flavored syrup. The most popular flavor is kola. This is not the cola usually associated with carbonated soda but a fruity cherry flavored syrup. It is sometimes served with evaporated/condensed milk on top depending on the preference of the drinker.
The national liquor of Costa Rica is made from sugar cane and is called guaro. Ticos drink guaro as a shot or mixed with juice or soda. The cost of guaro is very cheap compared to the cerveza (beer) in Costa Rica which is run by a monopoly. Imperial is the most popular and is an American style lager; the Pilsen is a Bohemian style pilsner; and Bavaria is offered in Light, Dark or Gold. The Dutch beer, Heineken, is also produced in Costa Rica but tastes a little different.