Hearts of Palm Salad
2 16-ounce cans of hearts of palm
1/3 cup chopped red bell pepper
1/3 cup chopped yellow bell pepper
1 tablespoon chopped parsley
1 tablespoon fresh lemon juice
1 tablespoon dijon mustard
2 tablespoons low-sodium chicken broth (remove fat)
1 tablespoon olive oil
ground pepper to taste
very small amount of salt (optional)
1. Drain the hearts of palm, cut them into ½-inch pieces,
and put them into a large bowl. Stir in the red pepper, yellow pepper, and chopped
2. In a small bowl, whisk together the lemon juice, mustard,
chicken broth, and olive oil. Drizzle the dressing over the hearts of palm mixture and
toss gently. Season to taste with salt (optional) and pepper. Line a serving bowl with
lettuce leaves, spoon the salad on top and serve.
Rican Meat Ball Soup
2 quarts beef
1-½ pounds ground beef
2 onions, chopped fine
1/8 teaspoon of marjoran
1 teaspoon salt
Corn meal or flour
Mix meat, eggs,
onions, and seasonings together; form into small balls and roll in corn
meal or flour. Heat broth to boiling point and drop meat balls. Reduce
heat and simmer until meat balls are done.
"Tico" fare is
neither spicy nor, in many respects, unfamiliar. It is built around the
basics of rice, beans, corn, vegetables, meat, chicken or fish and
usually served with corn tortillas. Breakfast typically features a
delicious mixture of rice and black beans known as “gallo pinto”
which may be accompanied by eggs, corn tortillas and sour cream. Calorie
counters may prefer a tropical fruit plate of papaya, watermelon,
pineapple, banana, and, in season mango or cantaloupe.
Casados, popular at mid-day, are huge plates of white rice, beans, fried
plantain, salad, cheese, diced vegetables, and your choice of meat,
chicken, or fish. Hearty soups are a favorite for dinner. Commonly
served desserts include caramel or coconut flan, several types of
pudding, and cake called “tres leches”. The fresh fruit drinks,
“refrescos naturales”, are flavorful and healthy. Any kind of fruit,
from strawberries to mango, is mixed in a blender with crushed ice,
either water or milk and a little honey or sugar.
“Comida Típica” is much more varied than you’ll find in most
restaurants. Many dishes are associated with special holidays. In
December, the whole family helps make the Christmas “tamales”, one
of the most traditional dishes.
Visitors to Limón discover a distinctly Caribbean flavor and many
recipes based on coconut milk. Those with a sweet tooth won’t want to
miss “panbón”, a heavy fruit bread redolent with spices. Guanacaste
offers its own distinctive dishes with corn being a staple ingredient.
Huge tortillas with melted cheese are delicious. Guanacaste being ranch
country, beef is also big on the menu.
Costa Rica produces some of the finest coffee in the world. Beans
for local consumption are often roasted with sugar to make a thick, dark
coffee that is not all that bitter. Traditionally, this strong coffee
was served half and half with milk, in a tall glass. After tasting it,
you won’t want to go home with several bags of beans.
*Source: “Costa Rica: No Artificial
Ingredients”. Provided by the Costa Rica Tourist Board.
20 March 2008