Costa Rica….Is it the new Culinary Vacation Destination?

Over the last few years efforts have been made to market Costa Rica as a culinary destination (see article) for your next vacation. Known for its abundance of nature and biodiversity, Costa Rica has always been considered lacking in the culinary department. The first thought that comes to mind when someone mentions this country as a valid culinary destination is…..really? Seriously though…..Costa Rica has been slowly making a name for itself in food lovers circles and thanks to our friends at Food Vacation, I’d like to share this excellent article on Costa Rican Cuisine!

Introduction:
"Costa Rican food is not especially memorable," so begins the Frommer's guidebook section on Costa Rican food & drink. Likewise, Fodor's 2004 Gold Guide quips, "Costa Rica is not known for its fine dining." First, is this reputation for being what Travel & Leisure magazine recently called a "food purgatory" deserved? In our opinion none of the Central American or most of the South American nations have anywhere near the culinary sophistication of, say, Mexico, which stands out as having one of the world's great cuisines. Chile and Argentina have inherited some excellent European culinary traditions, and had the economies necessary to support them, but otherwise most of Latin America cannot lay claim to being a culinary wonderland.

Cultural Considerations:
As suggested, there are economic reasons for this, and Costa Rica is no exception to this rule. Though richer than some of its neighbors, Costa Rica is a poor country and its native residents never had the money to elaborate a sophisticated cookery or dining tradition. To the extent that this occurred historically, Costa Rica belongs to the worldwide Creole culinary culture that encompassed not only south Louisiana, but also the Carribean, coastal and/or colonial areas of Latin America, and the sugar islands of Africa, as well as the Indian Ocean.
In our opinion, therefore, Costa Rica does not deserve being singled out in bad culinary terms--it is simply within the general ambit of Latin cookery stretching from Belize to the Amazon.
Second, Costa Rica does have its culinary highlights. These include a great wealth of high quality primary ingredients including seafood from two coasts, an abundance of different vegetables, a full array of culinary herbs and spices, and a treasure trove of fruit varieties. Costa Ricans are also very good farmers. Beef and other meat quality is not superior, but more than workable. Chicken is good quality and very popular, while tuna, red snapper, and mahi mahi (or their relatives) can be excellent. Needless to say, Costa Rica has some of the best coffee in the world. Due to Costa Rica's much tauted bio-diversity, its good soil, and abundant fresh water mean a full range of agricultural production as well.

As a Creole cuisine, Costa Rican cookery is a fusion of indigenous history and unique and varied ingredients, colonial European sensibilities (in this case mostly Spain, but also Italy), more recent U.S. influence, Afro-Caribbean techniques, distinct Chinese flourishes, and a mostly poor population with a relatively large (but still small) class of wealthy Creoles and European immigrants or their descendants who demanded some kind of fine dining.
With its cultural imperative to appear harmonious and somewhat homogenous, Costa Ricans like to sublimate the existence and strong influence of both indigenous (i.e. Native American Indian) and Afro-Caribbean slave influences. Costa Rica presents itself as out of the Central American norm in terms of not having a large indigenous or mixed indigenous-European or indigenous-African (mestizo) population, and this is simply not true. Likewise, though they still live largely in the Caribbean lowlands, there is a significant black population--descendants of plantation workers--in Costa Rica. Many of them speak Creole English. Too, the Chinese imported as slavery-level workers for the banana railroad in the late 19th century remain in Costa Rica, with their population suplemented by more recent migrants from Taiwan and mainland China. The Chinese have become fully integrated into Tico society, and their cuisine has made its mark as well. Finally, 20th century immigrants from Italy cannot be forgotten, nor can the Spanish colonial rulers and administrators, many of whom became coffee barons.
Thought of in these cultural and historical terms, Costa Rica cookery becomes a bit more interesting.

Current Culinary Happenings:
Today, the biggest culinary influence probably comes from the tourism industry and the advent of more upscale Costa Rican Hotels and inns that have brought professionally trained cooks into the country to prepare menus that may or may not have much to do with native traditions. This has the tendency to produce what we call culinary school menus, where the chef tries to reproduce what he was taught at Cordon Bleu, the Culinary Institute of America, or in a Las Vegas hotel kitchen. Thus, you have lots of "international" Costa Rican restaurants and menus with no particular attachment to time or place, except for the strictures imposed by ingredient availability.

If any great treasure of culinary creativity exists in Costa Rica, it lies not in these hotel dining rooms or the countries many area restaurants, but in the home cooking (including the wealthy elite homes) and the Sodas (family-run roadside or market eateries). This is not to say that all Soda food is good or creative. A Casado is just a rustic worker's lunch at a cheap price, marrying together all the courses of a European meal in one place and on one plate--the salad, the starch, the main course.
Spanish influences--empanadas or brown sauces--exist alongside Indian ones--tamales--along Cantonese Rice and Chinese "chorizo" (chorizo chino) sausages and "Italian" macaronis.

Far above and beyond these cultural culinary elements, however, is the importance of Costa Rica's incredible ingredient diversity, which is the basis for the making of any great cuisine in any part of the world.
Given its equatorial location and its physical geography, Costa Rica has an inordinate number of zones within which food can be grown. These includes temperate fruits and vegetables such as apples, peaches, strawberries, asparagus, peas, artichokes, cauliflower, and cabbage as well as tropical exemplaries from jack fruit and bread fruit to innumerable varieties of mango, papaya, lychee, pineapple, avacadoes, types of passion fruit (maracuya, granadilla, etc.), anona, guayaba, banana varieties, coconut, chocolate, vanilla, chayote, mangosteen, husk and tree tomatoes, cashew, macadamia, coffee, etc. If a tropical fruit exists in the world, it is probably cultivated in Costa Rica. While travelling around the country, many want to encounter "typical" cuisine and to focus on what is local. This is great if you understand that Costa Rica has been a poor country with a fairly unelaborated culinary tradition. The most famous national dish is thus black bean and rice, known as "gallo pinto." It is flavored with sweet chilies, cilantro, salt, pepper, and usually Lizano Salsa. Costa Ricans make very good empanadas (pastry stuffed with a variety of ingedients including beans, cheese, potatos, and meat, or any of them in combination) as well as tamales. Tamales are often made in the home at Christmas time, but can be purchased at sodas--small family run restaurants--at anytime of the year.
Tamales are made of a corn meal masa similar to that found in Mexico and the rest of Central America. The masa has been treated with calcium carbonate and has a distinct flavor, with stock, lard, garlic, and seasonings often being added. This forms the outer shell, which is then stuffed with beef, beans, chicken, and/or vegetables and cilantro or culantro. The tamales are then wrapped in fresh banana leaves, tied up, and boiled or steamed until firm and fully cooked. They are excellent served with a fresh tomato salsa!
Another typical Costa Rican meal is the casado or "marriage," which consists of portions of a number of different dishes served on one plate, usually as a kind of worker's lunch. Typically you can choose from beef, chicken, or fish casados, and these main ingredients will be accompanied by a combination of cabbage salad, vegetables, fried yucca, beans, rice, or other available side dishes.
Tacos al alambre, or barbed wire tacos, are another typical plato. These are not Mexican style tacos--instead it is a dish of braised chicken or beef cut into strips, usually cooked with sliced sweet chili peppers, and a mild sauce. It is served with fresh tortillas or tortilla chips and one or two sides and is delicious.

Markets:
Both the Mercado Central and Mercado Bourbon in downtown San Jose are very interesting from a culinary perspective, particularly to see the variety of fruits and vegetables grown in the country. However, the Central Market and particularly Bourbon are not in good neighborhoods and one should use their street smarts when in these areas.
The weekly farmer's market in San Ramon (or most any town in this country), by contrast, are considered safe and full of local farmers selling and incredible variety of products. These are generally held every Friday afternoon and Saturday morning, just ask for "la feria", or you can inquire at your hotel.

Ingredients:
Cheeses: the level of cheesemaking sophistication in Costa Rica is not high and sanitary standards could be questioned. We would personally recommend staying away from the fresh white cheeses, particularly those riddled with gas holes, unless they are cooked. An exception is Queso Palmito or any of the other pasta filata type (mozzarella type) cheeses, which have for all intents and purposes been heat treated in the production process. All cheeses made by the Monteverde co-op and by Dos Pinos are very sanitary if not particularly savory.
The cheeses made by the Dutch-style factory at Barva can be quite good.


Tropical Fruits: Costa Rica's farmers grow an incredibly varied array of tropical fruits, from luscious golden and Creole pineapples, to passion fruit, lychee, and custard apple.


Wine: Although some European immigrants have been experimenting with wine grape cultivation in Costa Rica, no one has succeeded. The government did sponsor an experimental effort several years ago, but eventually most of the vines were ripped out.
If you see Costa Rican wine for sale, it is almost surely from imported Chilean grape juice that is then processed in Costa Rica--the quality is pretty poor and it is--at least so far--not worth buying except as a total novelty.

So if you find yourself in Costa Rica, or will be traveling in the future to Costa Rica, take a harder look at the cuisine. Immerse yourself in the culture by eating “comida tipica”, visiting one of the many farmer’s markets, or befriending some of the friendly “Ticos” who are famous for inviting visitors to their homes for a meal. You will find that this country actually does have some fabulous food!!

Author:
Kimberly Barron, originally from Malibu, California has lived in Parismina and Manuel Antonio, Costa Rica for 20 years. Starting as a certified tour guide, she spent 15 years managing fishing lodges on the Caribbean Coast and later 4* & 5* Hotels on the Pacific Coast of Costa Rica. Currently semi-retired, Kimberly still works as the Marketing Director for Byblos Resort & Casino and Hotel owns and operates her own Luxury Vacation Rental Home business, Manuel Antonio Rental Homes.

Sources:
http://www.foodvacation.com/id8.html

The Tourist Tree? The Naked Indian Tree? It’s the Gumbo Limbo Tree in Costa Rica!

Living in the rainforest in Costa Rica means being surrounded by an abundance of interesting trees. One of my personal favorites is the Gumbo Limbo tree! A wildly popular tropical tree, it is native to the southeastern United States, but found widely throughout the Americas, West Indies and especially prominent in Costa Rica. This tree easily adapts to a variety of both dry and moist habitats, and is a fairly salt-tolerant species, enabling this tree to be found along most coastlines including around the Hotels of Manuel Antonio, Costa Rica. Though consisting of a fairly soft wood, the Gumbo Limbo is considered a very wind-tolerant tree, making this species a good choice for hurricane or extreme weather areas.


This fast-growing canopy tree reaches heights of 50-60 feet and more, with a trunk that bears a striking color of green and red, with a thin paper like exfoliating bark. The Gumbo Limbo or Bursera Simaruba, goes by several aliases, such as the Spirit Gum, Birch Gum, Turpentine, Naked Indian, or more commonly named in popular vacation destinations…..the “Tourist Tree”, because of its red color and peeling skin!

The Gumbo-limbo is generally planted for shade and ornamental use in front or backyards, can be found along streets and highways, but it is also commonly used throughout Costa Rica as a “living fence” since it easily sprouts from cut branches that are stuck into the ground. With it’s naturally rapid growth, within no time farmers have a strong, natural, eco-friendly fence with which they can corral their livestock and mark their land.

The arils (or etable part surrounding the seed) provides an important source of food for winter migrating birds, including many migrants from North America, as well as local residents such as the Masked Tityra, Bright-rumped Attila, and Black-faced Grosbeak, the Baltimore Oriole, Dusky-capped Flycatcher and many species of Vireos. Additionally, Gumbo-limbo's rapid growth, easy and low cost of propagation, and it’s ecological versatility make this species an ideal "starter" tree for reforestation projects.

There are so many more natural benefits to this great tree, as the sticky, turpentine-scented resin has been used for centuries for making glue, varnish, liniments, as well as a water resistant coating for dugout canoes. The aromatic sap is also used as an anti-inflammatory, a treatment for gout, a form of incense, as well as the leaves are brewed to make a medicinal tea for a wide variety of ailments. The bark is also considered a treatment against rashes caused by plants such as poison ivy and poison oak. Though the actual wood of the tree is rather soft and spongy, this versatile wood is traditionally used to manufacture the colorful carousel horses you see at county fairs, and other small wood products such as matchsticks, toothpicks, charcoal, boxes, crates, and interior trim have also been made from the Gumbo-Limbo wood.

Tribal or Native Indian medicinal uses include remedies for skin infections, skin sores, ingesting a bark tea for urinary tract infections, pain, colds, flu, sun stroke, fevers and to purify the blood. A length of bark about 5 cm x 30 cm is boiled in a gallon of water for 10 minutes or so for these local remedies and then used topically or can be sipped as a tea 2-3 times per day. Not only is it touted to provide the above medicinal remedies, but it is also said to kill bacteria, stop excessive bleeding, increase urination, increase perspiration, cleanse the blood, neutralize various venoms, helpful as a cough expectorate, reducing fevers and my favorite remedy…..increasing libido!!

So when out hiking, exploring, or just taking a drive around Costa Rica, no more passing that Gumbo Limbo tree and not even giving it a second thought. Just look at how much one can do and “cure” with this beautiful and unique tree!

But my friends…..you have been warned!!!! None of these uses are FDA approved, so please do not try these remedies at home! At least not without a Shaman present!!

Author:
Kimberly Barron, originally from Malibu, California has lived in Parismina and Manuel Antonio, Costa Rica for 20 years. Starting as a certified tour guide, she spent 15 years managing fishing lodges on the Caribbean Coast and later 4* & 5* Hotels on the Pacific Coast of Costa Rica. Currently semi-retired, Kimberly still works as the Marketing Director for Byblos Resort & Casino and owns her own Vacation Rental Home company on the Pacific Coast of Costa Rica at Manuel Antonio Rental Homes.
Sources:
http://www.sfrc.ufl.edu/4h/Gumbo-limbo/gumblimb.htm
http://en.wikipedia.org/wiki/Bursera_simaruba
http://www.regionalconservation.org/beta/nfyn/plantdetail.asp?tx=Burssima
http://www.plantcreations.com/bursera_simaruba.htm

Geckos of Costa Rica.....Friend, Foe or Both?

If you are planning a visit or to live in Costa Rica, you had best make peace with the local Gecko population. Hearty little lizards, they are commonly found throughout the country and although they are not always a welcome sight to all, you need to rethink their presence as they are actually working on your behalf!

Upon arriving to Costa Rica, the first encounter I had with Geckos was at night as we sat quietly rocking our chairs on

the porch enjoying the warm evening tropical breezes. As we watched, the overhead lights literally became the local pub crawl for the Geckos who would happily belly up to the insect bar and make a quick meal of hapless species that sadly were lower on the food chain than these cute little lizards. Although considered nocturnal, that does not mean that these little guys don't work around the clock, as you will likely see them any time of the day or night working on lowering the abundant tropical insect population.

Not previously having planned on my life being inhabited by a flurry of tiny meat eating mini-dinosaurs, it took a little time to get used to my new found friends and embrace their helpful presence which includes them periodically making a sound that is distinctly like they are laughing at you, as well as their constant deposit of poopy gecko presents. I'm not particularly fond of that part!

It is said that having Geckos in your house is actually a good omen. Whether that is true or not is up for dispute, but the fact that these lizards are handy little pest controllers is impossible to argue after you have seen them in action.



These little lizards ability to scurry up a wall, hang upside down from ceilings and beams, cling effortlessly to all surface types including wood, glass, metal, plastic, fabric, etc, as well as maneuver on smooth, bumpy or even wet surfaces is bound to make even the biggest lizard skeptic find a new admiration for these versatile little critters.

Happy little guys, if you are sitting around and hear a surprisingly loud laughing sound.....incredibly, its the Geckos! How can you not fall in love with little lizards that laugh while they work? Its really quite astonishing the hearty chuckle that comes from these little reptiles! They are said to make this hee hee hee sound when defending their territory or for calling mates, but sometimes I suspect they are just laughing at me! (Do I sound paranoid?) Click here to hear one!

Geckos are also enthusiastic little pro-creators. The females normally lay two eggs at a time in secure hidden places that can sometimes

include inside an old pair of shoes, between clothes not worn for some time, covey holes of walls and closets, window moldings and any number of surprise spots that the little

white eggs might tumble out of when least expected. Since they will often lay eggs in a community spot for more security, it can be quite a little scrambled egg mess when sliding an unsuspecting foot in the old shoe full of pebble sized eggs. Ew. Just another good reason (excuse?) to wear flip flops daily! Surviving Gecko eggs will take anywhere from 5-8 weeks to incubate, and these little guys can plan on a life span of around 7-9 years total.

Truly one of the most fascinating aspects of the Gecko life is their unique ability to climb and stick to just about anything! Most

people think or assume they have suction toes that allow them to cling. Although some species do, upon closer examination to many of the most common Geckos, they do not have cup shaped toes that allow them to push air out and stick. Okay, so you might think its the power of friction helping them stick to walls, However, that becomes hard to explain when they are hanging completely upside down from the roof and not making any friction. Sticky feet would seem like the most logical answer, however upon scientific study, Geckos don't have any glands to

produce a sticky like substance, so rule that hypothesis out. So how do they do it? Scientists have wondered the same things for years and upon further study they have discovered that the magic lies in the interaction between molecules. Scientists call this the "Van der Waals Force". Say what?? Through further examination, it would appear that each Gecko toe has a network of millions of tiny hairs (Setae) that are tipped with tiny little pads that produce

a molecular reaction that makes those microscopic little pads work like little sticky hooks. Combine that with the recent discovery that these lizards have a special secretial gland that allows them to absorb and secrete liquid at the same time and this combines to make this little fellers even stronger than a steroid soaked bodybuilder training for the Olympics! In fact, Geckos are so strong they can even hang from a single toe!! Quite a feat for such a small creature and even more so for a reptile! I wonder if we should be harnessing this knowledge and ability for more useful purposes in our normal day to day life?

If variety is the spice of life, then there is plenty of spice in Costa Rica! Geckos can be found on every continent except Antartica (they're not big on cold), but Costa Rica and its warm temps are definitely the perfect tropical home for these little guys. Of the 750 species found worldwide, Costa Rica boasts 9 Gecko species within its borders. Coming in a variety of colors, sizes and habitats, the only negative thing I can say about the Geckos is they are sadly not potty trained. Depositing their little (and sometimes not so little) white & black poopy pile wherever they desire is definitely one of the negative sides of the whole

Gecko experience. Be forewarned......they have no problem and I suspect may even aim to sometimes leave their "deposit" right on your unsuspecting person. I have been poo bombed by many a Gecko over the many years I have lived in Costa Rica, and though I am not happy about it, when you watch these cute litte guys and their insect killing ability, as well as hear that enthusiastic laugh they share, its hard not to find them to still be one of the more appealing members of the reptile family!

Beyond the Gecko's handy insect control capabilities, they possess other distinctive characteristics that are rather endearing.

Geckos have the ability to camouflage themselves by changing their colors to help them blend into their environment while hunting for food. They also can change their colors to reflect emotions such as fear, excitement or anger. Therefore, if you see a red faced gecko....I guess it would be best to play it safe and give it a wide berth! Another rather impressive characteristic of the Gecko is their ability to detach their

tail. Got someone hot on your ass? Just detach that tail and leave them something to chew on while you escape to grow a new one. Must be handy, and crooks would love that ability! Lastly, the third amazing characteristic is the ability to change the aperture of the pupil of the eye while in bright

sunlight to be a single vertical row of pinhole openings making the iris resemble the color of their skin. In fact, the majority of Geckos actually lack eyelids and instead have a transparent membrane which they lick to clean. They also possess an incredible night vision capability with their eyes being some 350 times more sensitive to light than the human eye. Pretty handy abilities for increasing their overall Gecko warrior abilities and pretty cool stuff for a mini reptile looking to survive in the Costa Rican jungles (or in my house)!!

So are you impressed yet? Well you should be, as these little creatures have managed to continually evolve and perfect their talents to become some of the most efficient jungle inhabitats to be found! So on your next vacation, be sure to watch around your Costa Rica hotels, homes, sodas or jungle areas for the opportunity to observe, befriend and photograph your new little lizard companions. Not only will they laugh along with you, but they will make every effort to keep you mosquito bite free! So it just goes to show....it's not just the "Ticos" that are friendly, their lizards are friendly too!! Now that surely is another example of Pura Vida!!

Author:
Kimberly Barron, originally from Malibu, California has lived in Parismina and Manuel Antonio, Costa Rica for 20 years. Starting as a certified tour guide, she spent 15 years managing fishing lodges on the Caribbean Coast and later 4* & 5* Hotels on the Pacific Coast of Costa Rica. Currently semi-retired, Kimberly still works as the Marketing Director for Byblos Resort & Casino and owns her own Costa Rica Vacation Rental Homes business, Manuel Antonio Rental Homes.

National Park Day in Costa Rica! Why pay to enter when you can go in for FREE!

Did you know that August 24th is National Park Day in Costa Rica? Just another great reason to celebrate the beauty that surrounds us in this small Central American country, known as the land of Pura Vida! Parks will be offering free entrance to all visitors, and many Costa Rica hotels hold special tree planting ceremonies, as well as area restaurants often feature special dishes on their menus commemorating this important occasion, by focusing on all that is green and the abundance of natural ingredients that can be found throughout the country. School children take the day from school to learn more about protecting Costa Rica’s natural resources, and national flags, as well as the special Blue Flags representing ecologically awarded beaches and areas, fly proudly. After all, without the parks, where would Costa Rica be on the World’s sustainable tourism totem pole?

A National Park in Costa Rica is defined as a protected area that has been legally declared a National Treasure in order to protect and conserve the biodiversity it contains. These areas generally include diverse eco-systems deemed to be of National significance, generally showing minimal evidence of human impact, while offering important attractions for National and International visitors, as well as learning centers for some of the best scientists in their fields.

In 1888, with the founding of the National Weather Service (now referred to as the National Weather Institute), a century long genesis began of multiple governmental departments culminating in at least a dozen name changes over the years. Duties of protecting the natural resources of Costa Rica gradually expanded to include many diverse functions including specializations in water, hydrocarbons, gender, environmental education, citizen participation, biodiversity, wetlands, climate change, joint implementation, conservation, rational use of energy, environmental quality compliance, as well as the continued control of existing natural resources as previously mentioned. Eventually the morphing entities formed the current government segment referred to as the Ministry of Environment, Energy and Telecommunications, better known in Costa Rica as MINAET.

Costa Rica’s system of Protected Areas consists of an impressive 9 different categories: 1) National Parks 2) Biological Reserves 3) Natural Reserves 4) National Monuments 5) Protected Zones 6) Forest Reserves 7) Wildlife Refuges 8) Wetlands & 9) Indigenous Territories. These wildlife and rainforest areas have been declared as such due to their unique eco-systems, the existence of endangered species and for their significant historical and cultural value as well. The total of these diverse 169 Protected Areas equals approximately 26% of Costa Rica’s territory, protecting an amazing 5% of the World’s biodiversity! This sacrifice of often some of the most valuable land is an incredible example of this country’s dedication to protecting the environment not only within its borders, but the entire continent, since Costa Rica serves as a land bridge between South and North America.

There are an impressive 28 National Parks in Costa Rica, with each park having its own unique features, making every and every one of them worth an in-depth visit. An excellent example is perhaps one of the most famous Costa Rican parks, Isla del Coco, an internationally recognized treasure. Located approximately 340 miles off the Pacific Coast of Costa Rica on an uninhabited island (except for the Park Guard Station), this island has been declared a World Heritage Site, included on the List of “Wetlands of International Importance”, as well as nominated for the short list of 7 New Wonders of Nature, by the 7 Wonders of the World organization. Declared a National Park in 1978, Isla del Coco alone has identified some 235 plant species, 400 insect species (65 endemic), 100 bird species (13 resident, 3 endemic and multiple endangered). Its protected marine territory is home to a wide range of species of Shark, parrot fish, manta rays, among numerous other marine species. This particular park is considered one of the richest diving spots in the World, as declared by the famous Jacques Cousteau. Please see the list below, for an extensive list of Costa Rica’s National Parks, as to detail each one would be too long for one blog post.

List of Costa Rica’s National Parks:
1. Santa Rosa National Park
2. Rincón de la Vieja National Park
3. Guanacaste National Park
4. Las Baulas Marine National Park
5. Diriá National Park
6. Barra Honda National Park
7. Braulio Carrillo National Park
8. Turrialba Volcano National Park
9. Poás Volcano National Park
10. Irazú Volcano National Park
11. Tortuguero National Park
12. Cahuita National Park
13. Barbilla National Park
14. Chirripó National Park
15. Tapantí-Macizo de la Muerte National Park
16. Internacional de La Amistad National Park
17. Corcovado National Park
18. Ballena Marine National Park
19. Piedras Blancas National Park
20. Manuel Antonio National Park
21. Tenorio National Park
22. Carara National Park
23. Los Quetzales National Park
24. Palo Verde National Park
25. Arenal National Park
26. Del Agua Juan Castro Blanco National Park
27. La Cangreja National Park
28. Isla del Coco National Park

Map of Costa Rica’s National Park & Protected Areas
Flickr Photo Galleries of Costa Rica & it’s National Parks

The protected areas of Costa Rica generate extensive economic resources to support its dynamic eco-systems, as well as building centers for further ecological studies, stimulating scientific investigation to learn the proper handling of these delicate zones. Over the last 20 plus years, these Protected Areas have brought in some $1.92 billion dollars per year by promoting sustainable tourism to this country, meaning Costa Rica stands as the most visited nation in the Central American. Tourism now earns more foreign exchange than bananas and coffee combined, a previously unthought of statistic from this coffee and banana republic. Commerce, tourism and associated services now contribute some 68% of the country's GDP and represent more than 13.3% of direct and indirect employment. Not only have the National Parks served as a major economic factor for this developing country, but these important areas continue to serve as healthy and natural alternatives of entertainment, bringing a better quality of life to its citizens, as well as everyone that comes in contact with their unparalelled beauty.

Now isn’t that reason enough to raise a cold Imperial Beer and celebrate Costa Rica’s National Parks, as well as the laidback lifestyle we all call “Pura Vida”?

Author: Kimberly Barron, originally from Malibu, California has lived in Parismina and Manuel Antonio, Costa Rica for 20 years. Starting as a certified tour guide, she spent 15 years managing fishing lodges on the Caribbean Coast and later 4* & 5* Hotels on the Pacific Coast of Costa Rica. Currently semi-retired, Kimberly still works as the Marketing Director for Byblos Resort & Casino and Hotel Makanda by the Sea.

Sources:
http://www.inbio.ac.cr/es/biod/24agostoDia.P.N.htm
http://hogar-verde.com/dia-de-los-parques-nacionales/
http://www.minae.go.cr/acerca/info_general/historia.html
http://proparques.org/content/view/93/76/
http://en.wikipedia.org/wiki/Cocos_Island
http://costa-rica-guide.com (Park Map & Photos Courtesy of CostaRicaGuide.com)
http://www.arenal.net/photo-gallery.htm (Photo Credit)
www.naturalencounters.com/parrots_macaw.htm (Photo Credit)

Costa Rica’s answer to Brown Sugar…..Tapa de Dulce!!

Most people would think that the famous Costa Rican coffee would be the obvious morning drink, but actually, the traditional breakfast drink is called Agua Dulce ("sweet water"). Made from the “typical” local ingredient “Tapa de Dulce”, these familiar (or not so familiar) molded small cakes of firm compacted brown sugar product are very similar to the North American "brown sugar" we buy in a bag.

Also known in many Costa Rican homes simply as “Bebida”, the sugary cane liquid is extracted, boiled, evaporated and eventually poured into conical molds, which are cooled, at which time the tops are cut off making them tapas ("lids"). The traditional drink of “Agua Dulce” is made by cutting or scraping off a bit of the tapa and gently dissolving it in boiling water or hot milk. Delicious!

Know by many names throughout the world, Tapa de Dulce can also be called “Panela”, “AtadoDulce”, “Raspadura”, “Rapadura”, “Chancaca”, “Papelon”, “Piloncillo”, “Panocha”, “Empanizao”, “Melaza y Cuyo” and many many other varying names depending on the region and/or country you are in at any given moment.

Consisting completely of Sugar Cane juice, to make the popular molded Tapa disks old traditions held to using oxen or sometimes donkeys or mules to run the small rural processing “plants” better known as “Trapiches”. Not being easy to extract the sugary juice from the cane stalks, the animals were much more efficient back in those days, but alas…today it is almost completely a mechanized process being much more efficient and sanitary then using the animals. Back in the early 1900’s, Costa Rica had more than 1600 Trapiches, but today they have almost completely dissappeared, and a national cry has gone out to not let this tradition completely disappear. Costa Rica Hotels and Tour Operators have projects in the works to incorporate the Trapiche Farms in to rural tourism centers, directly sharing the experience with visitors from around the world. Unfortunately, this idea is far from fruition at this point.

Not a totally empty calorie sugar product, Panela or Tapa de Dulce differenciates itself from ordinary white sugar with measurable amounts of glucose, fructose, proteins, as well as minerals such as calcium, iron, phosphorous, and trace vitamins such as absorbic acid. It’s said to have “medicinal” properties as well, but more on that below!

When preparing a cup of Agua Dulce, add a small chunk shaved off the molded Tapa de Dulce sugar block and mix with a small amount of hot water, working it until it’s the consistency of honey. Then either add hot water (“Agua Dulce”), or hot milk (“Bebida”) and enjoy! In the Atlantic region of Limón, the Agua Dulce is served cold and mixed with lemon juice and a hint of ginger. This is known as “Agua de Sapo” (Toad Water) or “Hiel” and is another refreshing way to enjoy sugar cane juice. But why stop there? Do you have a cold? Mix the Agua Dulce with lemon juice and an ounce of “Guaro” (Cane Liquor), which is said to be the best remedy in Costa Rica and sure to make your pains go away!

Colombia is the leader in the Panela industry, providing an important source of employment for that country with around 350,000 people working in approximately 20,000 Trapiches or Panela Farms.

In fact, the city of Palmira, Colombia broke the world record in 2009 for the largest and heaviest Panela, with a molded sugar cake that measured 10 feet and 20 inches and weighing some 715 kilos! This required more than 70 tons of sugar cane, and 90 people working for 28 hours consecutively to complete.

So are you ready to try this tasty little treat? To buy your own Tapa de Dulce, head to your nearest typical “soda”, Costa Rican supermarket or the Pulpería (corner store). If you aren’t lucky enough to be in Costa Rica, you can buy Tapa de Dulce online at:
http://costaricasuperstore.com/index.php?main_page=product_info&products_id=1087
http://www.ticoshopping.com/Crude-Sugar-Tapa-de-dulce-21-2-oz

VIDEO FOR GRIPE (a cold):


AUTHOR:
Kimberly Barron, originally from Malibu, California has lived in Parismina and Manuel Antonio, Costa Rica for 20 years. Starting as a certified tour guide, she spent 15 years managing fishing lodges on the Caribbean Coast and later 4* & 5* Hotels on the Pacific Coast of Costa Rica. Currently semi-retired, Kimberly still works as the Marketing Director for Byblos Resort & Casino and Hotel Makanda by the Sea.


SOURCES:
http://en.wikipedia.org/wiki/Costa_Rican_cuisine
http://en.wikipedia.org/wiki/Panela
http://recetasdecostarica.blogspot.com/2009/05/agua-dulce.html

Costa Rican Guaro! Belly up to the Bar and Party!!

Popular throughout Central American countries, though not readily available in the USA, “Guaro” is a distilled liquor originating in Costa Rica. Manufactured from sugar cane juice, Guaro has a high alcohol content, clear coloring and a strong but slightly sweet flavor. Most commonly mixed with fruit juice or soda (Fresca being a favorite), few people choose to consume this liquor in straight shots.  Referred to as an “aguardiente,” the words “agua” and “ardiente” when combined translate to basically mean Guaro is “burning water”.  A fairly accurate description if you ask me!  Once considered the “moonshine” or “chicha” of Central America, Guaro is no longer a product of homemade stills, but an almost patriotic part of Costa Rican popular culture.

History:

In an attempt to end the kitchen sink production of clandestine “Guaro”, the Costa Rican government approved the manufacturing and eventual bottling of the clear liquor by Costa Rica’s National Liquor Factory (la Fábrica Nacional de Licores or “FANAL”) back in 1851.  At that time it was sold in barrels via “liquor agencies”, with the clients providing their own container.  Starting in 1980, a new division was created in FANAL, with "Cacique" becoming the official Guaro brand name in Costa Rica.  With it’s distinctive red label and iconic Indian Chief (that’s what “Cacique” means….Chief), Cacique quickly became the more commonly used name, since “Guaro” can often times refer to almost any distilled spirit. Easily one of Costa Rica’s most popular “beverages”, bottles of Cacique line the shelves of every Costa Rican grocery store and bar in even the most remote corner of this country, as well as being offered at every Costa Rica Hotel and Restaurant to be found.

Characteristics:

FANAL originally decided to market this popular liquor in 1 liter glass bottles containing a lower alcoholic content then vodka, but with the continued growth in popularity, they later began providing consumers with the options of 750 ml glass bottles and 365 ml “pachitas”….or plastic bottles (the handy travel size!).  FANAL takes great pride in producing a high quality product of licensed ethyl alcohol, guaranteeing a high purity for “safe” drinking.  The brand has proven so popular, that over the years it hs expanded from only 60 proof Guaro Cacique (with the red label) to the 70 proof Cacique Superior (with the black label), the latter offering an even higher purity of “rubbing alcohol”via further filtered purification through activated carbon and increasing not only it’s purity, but perfecting it’s mostly neutral aroma.  They also produce a lesser know black label, offering a whopping 80 proof and referred to as “Super Caňita” (Super Cane)!

Origin of the Name:

The present name of Guaro as “Cacique” (or “Chief”) is thought to originate from FANAL.  Since several circumstances.  Between 1977 and 1980 an excavation made by the Costa Rica National Museum revealed on of the largest indigenous settlements to date near the town of Grecia on land that occupied by the liquor had remained for decades as one of Costa Rica’s most enduring and popular products, indigenous societies considered their “leaders” to be their “Chiefs”, thus the name “Cacique” stuck.  Often times referred to as “Cuatro Plumas” in joking reference to the Four Feathers on the chief’s headress found on the ubiquitous red labels, just saying the word “Guaro” brings smiles to almost every Tico’s face!

Guaro Recipes & Purchasing:

Over the years, Guaro’s popularity has reached international proportions.  New companies have opened making their own brands of “pirated” Guaro recipes and attempting to market this “poor man’s vodka”, as the newest upscale spirit.  No worries though!!  With the ease of the internet you can now buy the “real” Costa Rican Guaro and not at over inflated prices!  Check out the website www.guaroliquor.com for puchasing details, as well as their page dedicated to some of the best Guaro recipes I have found.  (Not that I haven’t invented a few of my own over the years!)

Now, some 160 years later, Guaro continues to be as popular as ever! In fact, this liquor is such an integral part of Costa Rican culture that a recent exhibit at the Museos del Banco Central (Central Bank Museum) featured one work representing three icons of daily Costa Rican life; Cacique Guaro, a Soccer Ball and a representation of the celebrated Black Virgin!

For those of you lucky enough to be visiting beautiful Costa Rica, a little word of warning….. the pronunciation of “water” has been known to be misinterpreted as “guaro” by eager waiters not completely versed in the English language.  This has led to incidences where thirsty American tourists having asked their waiter for a glass of water and the waiter, ever so happy that the tourists wanted to try his country’s famous Guaro returned from the kitchen with a glass of the clear beverage. The tourist innocently takes a generous swallow and have experienced a coughing and sputtering surprise in Costa Rican thirst-quenching!!  Consider yourself warned!!

Author:

Kimberly Barron, originally from Malibu, California has lived in Parismina and Manuel Antonio, Costa Rica for 20 years.  Starting as a certified tour guide, she spent 15 years managing fishing lodges on the Caribbean Coast and later 4* & 5* Hotels on the Pacific Coast of Costa Rica.  Currently semi-retired, Kimberly still works as the  Marketing Director for Byblos Resort & Casino and Hotel Makanda by the Sea.

 Sources:

http://www.fanal.co.cr/inicio.html

http://en.wikipedia.org/wiki/Cacique_Guaro

http://en.wikipedia.org/wiki/Guaro_(drink)

http://www.guaroliquor.com/home/index.php