Costa Rican Dress
Costa Rican clothes are similar to most Central and South American countries. There clothes were developed by the Climate of Costa Rica. Costa Rica Clothing today is separated into two groups traditional cultural clothes and modern clothing. Costa Rican traditional dress is used for traditional practices. Most of the cultural dress has layers. This is because of the climate of Costa Rica. You never know when it is going to rain because of its varied climate. Traditional dress is only worn on special occasion such as when they dance. Both women and men have different style of traditional clothing. Usually the clothes are the colors of the Costa Rican flag which are red, ...view middle of the document...
To top off all these wonderful dresses a flower is usually placed in the ear of the women.
Costa Rican cuisine is known for being flavorful, yet fairly mild, with high reliance on fresh fruit and vegetables. Rice and black beans are a staple of most traditional Costa Rican meals, often served three times a day; gallo pinto, a breakfast dish of rice and beans mixed together with onions and bell peppers, is often considered the Costa Rican national dish.
For lunch, the traditional meal is called a casado. It again consists of rice and beans served side by side instead of mixed. There will usually 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 (patacones or maduro), a slice of white cheese, and/or corn tortillas in accompaniment. Salsa Lizano is ubiquitous as a condiment and as an ingredient in cooking various dishes, including gallo pinto. In many family gatherings or for special occasions is very common to prepare Arroz con Pollo (rice with chicken) accompanied with a Russian salad, a salad made with beets, potatoes, hard boiled eggs and mayo. .
In taverns, various small dishes (boquitas) are served which include patacones with black bean dip, chimichurri (tomatoes and onions pickled in lime juice) accompanied with tortilla chips, chifrijo (rice and beans with chicharrones, which are fried pork skins, and chimichurri), ceviche (fish and/or shrimp with onions and pickled in lime juice), and vigorón (cabbage, chimichurri, and yuca, served with a slice of lime).
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 sweet red pepper are other common ingredients. The above vegetables are made into soups (sopas) which are usually made with beef or pork ribs as a base; also found in the soup will be corn on the cob, yuca, ñampi (a hairy root vegetable), and yam (camote).
Costa Rican cuisine is not generally spicy. However, find home-made "chileros" can often be found in restaurants, which can be made with vinegar, carrots, onions, other vegetables and always habanero.
A typical Costa Rican breakfast consisting of gallo pinto, fried plantains, an egg, and orange juice Coffee and bananas are the two main agricultural exports of the country and also form part of the local cuisine.
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 (maduro) have a sweet flavor and can be fried in oil, baked in a honey or a sugar-based sauce, or put in soups. Green (unripe) plantains can be boiled in soups or can be sliced, fried, smashed and then refried to make patacones.
A Costa Rican tamal at Christmas.
Sweet corn dishes are common traditional meals like pozol (corn soup), chorreadas (corn pancakes),...