Introduction: Yuca con Mojo is boiled cassava root drenched in a hot garlic-citrus-olive oil sauce, poured over at the table so the still-sizzling garlic infuses the starchy root. Cultural Background: Yuca con Mojo is boiled cassava root drenched in a hot garlic-citrus-olive oil sauce, poured over at the table so the still-sizzling garlic infuses the […]
Introduction: Ajiaco Criollo is considered Cuba's national soup, a hearty stew of multiple meats and an array of native root vegetables that historians point to as a living symbol of Cuban cultural mixing, combining Taino root crops, Spanish meats and African cooking techniques into a single pot. Cultural Background: Ajiaco Criollo is considered Cuba's national […]
Introduction: Buñuelos de Nochebuena are twisted, deep-fried root vegetable fritters soaked in a spiced anise syrup, traditionally made in the days leading up to Christmas Eve (Noche Buena) in Cuban homes. Cultural Background: Buñuelos de Nochebuena are twisted, deep-fried root vegetable fritters soaked in a spiced anise syrup, traditionally made in the days leading up […]
Introduction: Bistec de Palomilla is a thin cut of beef, pounded and quickly pan-fried with garlic, bitter orange juice and onions, and is one of the most ordered midday plates in Cuban paladares and home kitchens alike. Cultural Background: Bistec de Palomilla is a thin cut of beef, pounded and quickly pan-fried with garlic, bitter […]
Introduction: Corvina al Ajillo highlights Costa Rica's abundant Pacific coastline, pan-searing fresh sea bass and finishing it in a fragrant garlic butter sauce, a dish especially common in beach towns and coastal restaurants. Cultural Background: Corvina al Ajillo highlights Costa Rica's abundant Pacific coastline, pan-searing fresh sea bass and finishing it in a fragrant garlic […]
Introduction: Heart of palm, harvested from palm trees grown in Costa Rica's humid lowlands, features in this light, tangy salad that showcases the vegetable's delicate, slightly nutty flavour and tender-crisp texture, popular as a starter at family gatherings. Cultural Background: Heart of palm, harvested from palm trees grown in Costa Rica's humid lowlands, features in […]
Introduction: Elote Loco, meaning 'crazy corn', is a playful Costa Rican street snack of grilled or boiled corn on the cob piled high with mayonnaise, cheese, ketchup and other toppings, a colourful, messy favourite at fairs and beachside stands. Cultural Background: Elote Loco, meaning 'crazy corn', is a playful Costa Rican street snack of grilled […]
Introduction: Costa Rican ceviche showcases the country's abundant Pacific and Caribbean seafood, with fresh sea bass 'cooked' in citrus juice and mixed with a crisp vegetable base, distinguished from neighbouring countries' versions by its characteristic addition of coriander and often a touch of ketchup or tomato juice. Cultural Background: Costa Rican ceviche showcases the country's […]
Introduction: Chifrijo, whose name blends 'chicharrón' and 'frijoles', is a layered bar-food favourite invented in Costa Rica in the late twentieth century, combining crispy fried pork, rice, beans and a fresh tomato salsa, typically scooped up with tortilla chips. Cultural Background: Chifrijo, whose name blends 'chicharrón' and 'frijoles', is a layered bar-food favourite invented in […]
Introduction: Casado, meaning 'married man', refers to the balanced combination of rice, beans, salad, plantain and a protein that make up this quintessential Costa Rican lunch plate, said to resemble the well-rounded meals a married man might expect at home. Cultural Background: Casado, meaning 'married man', refers to the balanced combination of rice, beans, salad, […]