Not that we’ve not had some great food here. To be sure, we have on a few occasions had some very nice meals. We’ve got a great Peruvian place down the street and just last night had a lovely dinner at an Argentinean steak place. Get the point?
Costa Rican fare is similar to that of the Caribbean, just substitute beef for pork and hold the heavy spices. I have no idea what their official national dish is, but if it isn’t gallo pinto, it should be. Gallo pinto is a mixture of rice and black beans. They just add enough fat content; I’m guessing butter or chicken fat, to make it delicious. I will give it to them on that. They also love the plantain and make the most of their coastline with a of lot fish and seafood dishes.
I suppose the best authentic Costa Rican thing I've had was some fresh cheese we bought at fruit stand on our way down from Poas. Big white balls in plastic bags hanging outside I was curious as to what it even was. I was a little scared, but the lady opened one up for me to try and it was salty string cheese deliciousness. Unpasteurized and unrefrigerated it may not have been my best food safety moment. But, it was divine on top of a hot fried plantain and better yet, we all survived.
I’m guessing the large number of expats is to thank for all the different food available here in Costa Rica, which as an American, I love. It's always difficult for me when a country really offers up only their cuisine. We love a bean culture and with all the choices Costa Rica has been really easy for us and in such, not very exciting.
Nicaragua proved to be fairly similar, just with more local joints and less choices. Our guide even told us that the Costa Ricans had actually stolen “rice and beans” from them. Got to love a little neighbor rivalry.
We did hit a little French restaurant in Granada, although it was much better for happy hour and dessert than dinner itself. The atmosphere around their interior outside garden was just wonderful. As was their profiteroles with ice cream and chocolate…
They also made a nice Macuá, Nicaragua’s national cocktail made of rum, guava and lemon juice…
We went to a couple of seafood places for lunch while there and I loved the grilled whole fish...
But, by far the most amazing dish was a skirt steak I had cooked by this guy…
It was the best steak I’ve ever had. Really. It hands down kicked any steak in Argentina’s arse and would make Kevin Rathbun go running home to cry to his mommy.
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