Tasting the Local Flavor
I’ve told you before about how I’ve been craving certain foods from back home, right?
Well it seems I have a problem.
I realized today that when I go home, it’s almost certain that I’m going to crave certain foods from Costa Rica.
You see, every now-and-then Erin and I splurge on a meal at a restaurant. And after watching some bull riding yesterday (more on that to come), we craved nothing more than a couple of beers and some patacones at one of our favorite restaurants in Bagaces.
Basically, they’re fried plantains. Plantains are very similar to bananas.
No, they’re not served with chocolate. That black stuff you see is actually frijoles molidos – a type of refried black bean.
Hey – don’t knock ’em ’till you try ’em.
You spread the frijoles molidos over the patacones, and then you top it all with this slightly salty white shredded cheese.
Oh, and let me take a moment to point this out:
Salsa Lizano is a Costa Rican condiment that is commonly found on restaurant tables and in refrigerators all over the country. We have a bottle (or two) in ours, and we will likely have several bottles in our backpacks upon our departure.
Anyone know the export rules for Lizano? Anyone?
And speaking of mmmmm….
Erin and I each ordered fish tacos at the beach on Saturday.
Much to our surprise, they were fried!
I can’t say this surprise was unpleasant. Although my arteries would probably disagree. Especially because they drizzled Costa Rica’s infamous mixture of mayo and ketchup all over the top. And of course, you can’t forget the cabbage.
Karla just ordered a boring old burger.
But even that, paired with an ice-cold local brew, can’t be beat on a hot day at the beach.
Ironically, the one type of food I will probably miss the most is not even technically from Costa Rica. It’s the ingenious invention of Aaron and Becs, and let me just say…. holy craptastic, batman!
They call them torti burguesas, which basically translates to grilled burgers wrapped in tortillas.
Oh, but that’s not all.
Add to them some cream cheese, crispy bacon, caramelized onions and a slice of cheddar on top, then bake them in the oven, and you have a tailgater’s wet dream.
I really, really wish I had a finished picture of these. I do. But I only thought to bring my camera on the day we made torti salchichas, one of my all-time favorite foods (hot dogs) done up torti burguesa-style.
*Warning: If you’re not a big fan of meat – especially of the hot dog variety – you may want to skip the next couple of photos.
First the boys grilled up a bunch of hot dogs.
Then they put the tortis together assembly-line style. A dab of cream cheese, hot dog pieces, caramelized onion, and a bit of crumbled bacon. They may have sprinkled a few crunchy Cheetos in there for fun, but we can’t be sure.
Finally, they wrapped ’em up and stuck ’em on a baking sheet with a slice of cheddar cheese on top and popped them in the oven.
And when they came out… wow.
Worth every single one of the 52,876 calories.
Okay, okay – 52,877 calories when dipped in Aaron’s homemade ranch.
But who’s counting?