LA COMIDA COSTARRICENSE

Laurence ThÈriat-Dunlavy

17 de agosto del 2001

 

 

 

 

 

Proyecto: Costa Rica: Cultura y tradiciones

Clase: EspaÒol I a IV

Tema: La Comida

Objetivo: los estudiantes estudiar·n el vocabulario nuevo, estudiar·n 12 menus de Costa Rica, escribir·n su propio ®menu® - ® a la tica®, despuÈs escribir·n un dialogo, visitar·n un mercado al aire libre ñ video-

Cultura: las 3 comidas diarias, los 12 menus traÌdos de Costa Rica, (de varios restaurantes), las recetas de las familias y las de Lili Gutierrez.

ComunicaciÛn: escuchar, leer las recetas ticas, las comidas, ver la video

Comparison: semejanzas y diferencias entre Costa Rica y los EEUU en relaciÛn con las comidas.

ConexiÛn: los refrescos (jugos) frescos, las frutas, las verduras y comida de Costa Rica.

Comunidad : en las familias, con la comida casera, en los mercados, con un video y fotos ñ (en el pueblo de Santa Cruz, Guanacaste)

Assessment: 1- Prueba del vocabulario

İİİİİİİİİİİİİİİİİİ İ2- Prueba sobre los alimentos ticos ñ recetas ticas

İİİİİİİİİİİİ 3- Intercambio de opiniones ñ escrito y oral

İİİİİİİİİİİİ 4- Nota sobre su trabajo del dialogo y de su men™

İİİİİİİİİİİİİİİİİİ İ5- Nota sobre la preparaciÛn de una de las recetas

 

 

 

 

 

 

 

 

Teacher will speak about the ®Industry® of Costa Rica:

 

The issue here is not quantity, but variety. An agricultural economy prevails in a country where land is covered by small-sized family farms, instead of the large one-owner haciendas common in other Latin American countries.

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Its industry ranges from gourmet coffee beans to electric power needed to get the water boiling for your mid-morning coffee break, and the timber to make a comfortable chair to drink it in. This is the result of government's efforts to diversify the country's economy, since for many years previously coffee was its only source of foreign income, creating an instable economy.

 

The first coffee beans arrived from Jamaica in 1779, when the country was still a colony of Spain. The coffee industry then began to grow, helped by ideal coffee-growing conditions (a warm and mild climate, fertile volcanic soils and abundant rainfall) in the Meseta Central area. International markets have ranked Costa Rica's coffee beans among the best in the world.

 

One-third of the country's workforce is involved in coffee production. Coffee exports are the most important in terms of earnings, closely followed by bananas, which represent 30% of the nation's income. In fact, Costa Rica is the second biggest exporter of bananas in the world.

 

Banana plantations began with the Boston Fruit Co. (today the United Fruit Company) in 1870. Now, over 40,000 hectares are covered by these plantations; the green carpet of banana plants has become an outstanding part of the Caribbean landscape.

 

Seventy percent of agricultural land is used for cattle pasture. Three quarters of Costa Rica's cattle are found in Guanacaste, known as "cattle country". Here, meat-raising is common, and it supplies both national consumption and international markets, accounting for 9% of the country's export earnings. Milk breeds are raised mostly in the high mountains of the Central Valley. The dairy industry is highly developed, with new technology is being implemented every year.

 

Sugar cane has also aided the country's economy, while cocoa is grown in the Atlantic coast area and cotton grows in the northwest plains of Guanacaste. Other non-traditional products, such as papaya, sweet potatoes, strawberries, flowers, grains and tobacco are encouraged to stabilize the country's economy in the face of variations in price or demand of any particular product.

 

 

 

 

 

Teacher will introduce some typical ®Costarricense ® recetas-recipes:

 

A.   El vocabulario ñ ( with pictures: taken with Digital Camera, with Video, and Frutas del Tropico, a photographic guide)

 

Some Vegetables of Costa Rica:

 

English/ Spanish

tomatoes - (tomates)
potatoes - (papas)
cabbages - (repollo)
lettuce - (lechuga)
squashes - many varieties (ayotes/chayotes)
sweet - potatoes or yams (camotes)
celery - (apio)
onions - (cebolla)
cilantro - (culantro)
sweet peppers, red and green - (chile dulces)
hot peppers: many varieties - (chile picante)
beets - (remolachas)
carrots - (zanahoria)
string green beans - (vainicas)
tubers: yucca, ÒampÌ, tiquisque (spongy roots similar to the potato, each with a different texture and taste)

Some Fruits of Costa Rica:

 

citruses - (lemons, tangerines, limes, oranges, including a sour orange and a sweet lemon)
coconut ( coco)
papaya
watermelon ( sandia)
mango
pineapple ( piÒa)
bananas ( banano )
tamarind ( tamarindo )
strawberries (fresas)
grenadine passion fruit (granadilla) (delicious fresh fruit drink )
blackberry (moras) (delicious fresh fruit drink in milk or water )
guayaba (guava)
jocotes (different varieties) ( green walnut sized fruit sold on the street )
guava
guanabana, ( delicious fresh fruit drink )
cas (delicious fresh fruit drink )
maraÒon (delicious fresh fruit drink )
caimito
mamones
(similar to lichees)

 

Teacher will share recipes from her families and from UNA instructor, Lili:

 

Lets start the day off with a Great cup of coffee !!!

 

Ideally the coffee should be of high quality and freshly ground (FINE). Cafeí Britt but to my liking, 1820 is the best!İ Use fresh room temperature tap water and plenty of coffee. The best method : the traditional one is the drip method. In Costa Rica we use the bolsa or sack which fits into a stand. Teacher would have brought not only a picture of it but the real thing! The boiling water is poured into the sack over the coffee and out drips fresh coffee into your cup or container. This is the perfect cup of coffee and nothing comes even close to the taste and quality.

On buying coffee make sure it doesn¼t say percolator and that it does say puro or pure coffee.

Now you have the Costa Rica Recipe for The Best Coffee.

 

In Costa Rica Lizano is the company for sauces, try their tabasco ( hot ,but oh what a flavor) and salsa Lizano, it¼s a curry based sauce and is delicious, we use it in many of the following dishes !!!

 

# 1 -Recipe for Chilera (Pure Fire!)


12 or more Habaneros or other small hot peppers
3 large carrots sliced in thin round pieces
2 large onions sliced in thin pieces
1/2 of a cauliflower chopped in small pieces
A few string beans cut in halves (for added color)
8 ounces of your favorite fruit vinegar
1 cucumber sliced medium

Combine all the vegetables, hot peppers and enough vinegar to fill a container .

Refrigerate for about two weeks until the vegetables and vinegar have absorbed the flavor of the hot peppers.

Used when serving rice and bean dishes and other meals. Shake on or add a few drops of the vinegar to the meal, or add to a soup use it wherever you would a hot sauce.

The pickled vegetables can also be eaten as a side dish. (Beware, they are spicy!)

# 2 - Ceviche


This dish is a great cold starter : (similar to the Mexican one!)


1 lb. good white fish ie. red snapper
1 small onion
1 garlic clove
4 or 5 sprigs of cilantro
hot sauce to taste ( tabasco) or chilies
salt and pepper to taste and limes ( key limes)

Cut fish into small bites , mince other ingredients , strain the lime juice ,mix everything and use enough juice to cover the fish.

Seal with plastic wrap and place into refrigerate two hours min.
Serve with a little ketchup, mayonnaise if so desired and crackers.

 

# 3 - Corn Soup ( Sopa de Elotes )

Boil 2 quarts of homemade chicken stock, cut corn kernels from three or four ears of tender corn into boiling stock. Cook about five minutes, season with salt , cilantro and if you wish squeeze a little lime juice in to the soup.

 

# 4 - Cream of Pejibaye ( Crema de Pejibaye)

This is a very special soup you won¼t find in too many restaurants. The pejibaye is a fruit from the palm family of trees.

You can buy them fresh or in glass jars in many Mexican food stores.
8 large cooked Pejibayes : To cook place into boiling water with a piece of pork meat, salt and cook until a fork goes into them , may take as long as an hour.
3 cups unsalted chicken broth
1 tb. olive oil
3 cups scalded milk
1 onion finely chopped
1 clove garlic finely chopped
1 large bell pepper julienne
salt and fresh ground black pepper to taste

Heat the stock , peel and quarter, eliminating the core seed, then pour into a blender or food processor and puree. In a soup pot heat oil ( low heat) and cook onion , garlic and bell peppers until tender. Add the milk and strained stock and cook over med. low heat for 5 minutes and season to taste.

 

 

# 5 - Hearts of Palm Salad

 

Use hearts of palms on a bed of lettuce and add quartered tomatoes, purple onions, slices of red and green bell peppers, cold shrimp or lobster and a nicely seasoned mayonnaise dressing on the side.

 

# 6 - Black Beans

 

Clean and check the beans for any small rocks or dirt which may have been missed in the processing. Wash several times and let soak overnice.

2 cups Black Beans Cleaned and soaked
1 large white onion minced
4 cloves garlic minced
2 tablespoons cumin
2 tablespoons olive oil

Place all ingredients in a large pot cover with water, close with lid and cook on med. high heat or in pressure cooker till tender. Add 1 tablespoon more of fresh cumin before removing.

 

# 7 - Bean Dip

Take the above beans with liquid and place in blender and add 1 tablespoon of olive oil and puree for a great bean dip hot or cold.

 

# 8 - Black Bean Soup

From the freshly cooked black beans take the juice on top with just a few beans, place in a small pot and put in one to two uncooked eggs per serving. Add fresh some fresh chopped onion and cilantro cook until eggs are to the desired doneness.

 

# 9 - Costa Rica Rice

 

1 cup rice
2 tbs. good olive oil
1 med, white onion
1 med. bell pepper
2 garlic cloves

Wash and clean rice

 

In a 1 to 2 qt. covered ,pot heat the oil and saute the onion, garlic,and pepper till transparent. Add the rice without water and stir over heat till everything is covered with the cooked mixture. Then add salt and cover with water. Bring to a boil (don¼t peek) and reduce heat for 15 to 20 minutes , check for doneness with a fork by parting in the middle to the bottom of the pot and checking for no water. Rice should be tender upon biting.

 

# 10 - Gallo Pinto

 

This is the Costa Rica dish !

 

The name means Spotted Roster, because of the color mixture.
Take a large frying pan heat oil and saute , onion, garlic, bell pepper, cilantro and bay leaf until onion is transparent. Then add rice and beans from the previous dishes and heat well. Cook some eggs (Al gusto) fried, scrambled or however you like them. Place Gallo Pinto on the plate next to the eggs and enjoy with tortillas and sour cream. Add hot sauce to Taste !!!

 

Desserts/Postres

 

# 11 - Rice Pudding/ Arroz con Leche

1/2 pound of uncooked rice
4 cups of milk
4 cups of sugar
1 tablespoon vanilla
1/2 teaspoon powder cinnamon
1/2 teaspoon powder cloves or 6 whole cloves
1/2 teaspoon of nutmeg
1 stick of butter
raisins

 

Directions: Cook rice with 8 cups of water for 45 minutes until rice is almost mushy (Add more water if needed or milk for smoother texture) When soft add all other ingredients Stir together and let it simmer for 1/2 hour in low heat Serve hot or refrigerate and serve cold.

 

 

 

° Buen Provecho!

 

 

 

 

Lista de los Restaurantes Costarricenses:

 

1.    La Posada de la Luna ñ Cervantes ñ Cartago

2.    AÒoranzas ñ San Rafael (?) ñ Heredia

3.    La Puerta de Alcala ñ San Rafael ñ Heredia

4.    T.J. ñ Heredia

5.    La Princesa Marina ñ Alajuela

6.    Ram Luna ñ AserrÌ

7.    Rancho de Fofo ñ San JosÈ

8.    La Fiesta del Marisco ñ Jaco

9.    El CamarÛn Dorado ñ Playa Brasilito ñ Guanacaste

10.           İRancho El Potrero ñ San Joaquin ñ Heredia

11.           El Banco de los Mariscos ñ Santa Barbara ñ Heredia

12.           İLas Tunas ñ Sabana Norte ñ San JosÈ

13.           İEl Rodeo ñ San JosÈ

 

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