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Costa Rican cuisine is known for being mostly mild, with high reliance on fruits and vegetables. Rice and black beans are a staple of most traditional Costa Rican meals, often served three times a day. Costa Rican fare is nutritionally well rounded, and nearly always cooked from scratch from fresh ingredients. [1]
Costa Rica's National Center for Food Science and Technology (Centro Nacional de Ciencia y Tecnología de Alimentos (CITRA)) seeks "to research and develop knowledge in food science and technology closely linked to the agri-food sector in order to innovate, increase its competitiveness, and generate high-quality food."
Costa Rican cuisine is a combination of Spanish, South American, Caribbean, and American influences. This style of cuisine is shared by most of Central America, although local variations have appeared in each of the countries. One national dish is gallo pinto ("spotted rooster"), although the name has no relation to the ingredients.
The residents of Nicoya, Costa Rica—known for its coastal views south of the Nicaraguan border—have routinely enjoyed three foods together for at least 6,000 years old, Dan Buettner, the Blue ...
On the Caribbean coast of Costa Rica, the ingredients include cassava, taro, yam, plantain and green bananas. The meat might be fish, lobsters or crabs and spices such as thyme, garlic, onions and yellow lantern chilli or "chile panameño", an important ingredient in Costa Rican cuisine. It can be served with flour dumplings.
Gallo pinto of Costa Rica. The main staple, known as gallo pinto (or simply pinto), consists of rice and black beans, which in many households is eaten at all three meals during the day. Other Costa Rican food staples include corn tortillas, white cheese and picadillos. Tortillas are used to accompany most meals.
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Costa Rica is home to the brown-throated three-fingered sloth and Hoffmann’s two-fingered sloth, and though they share a slow pace, their diets, behaviors, and adaptations differ.