2. Arroz con Leche Tamales Flor de Itabo Picadillo de Papaya Olla de Carne Picadillo de Arracache Chorreadas Tamal Asado Casado Gallo Pinto

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4. 2 cups of rice. 1 can of condensed milk. 1 can of evaporated milk. 2 cups of milk. 1 cup of sugar. 1 stick of cinnamon 5 cloves. 1 box of risings (optional). 1/2 margarine bar. Cook the rice with plenty water, add the cinnamon and the cloves for an hour. Add the milk and cook for half an hour, mix the rice constantly and avoid letting it dry. Add the sugar and cook for 10 minutes. Add the condensed and evaporated milks. Cook for 15 minutes. When it is ready, let it cool down for 15 minutes before eat. I nformation I nformation

5. In Costa Rica, arroz con leche is commonly eaten after lunch as a desert, but people can eat it at any time. R ecipe R ecipe

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7. ½ K. corn. Salt 1 egg 3 spoon of flour Grind the corn with the other ingredients. Heat a pan and pour some oil on it. Pour two tablespoon of the mixture on the pan and spread it in the pan forming a tortilla-shape. Cook for both sides. Serve with sour cream. I nformation I nformation

8. Ticos eat chorreadas with cheese or sour cream. It is mostly eaten on corn season at the afternoon or at breakfast time, it is almost always accompanied with coffee or agua dulce R ecipe R ecipe

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10. 4 liters of water. 1 kilo of beef. Salt. Carrots, potatoes, plantains, and the vegetables you like. Coriander and celery. Cut the meat into small pieces. Cook the beef in the water, add salt (cook for 20 minutes). Peel the vegetables and cut them into big pieces. Add the vegetables to the soup and cook for 30 minutes. When it is done add chopped celery and coriander. I nformation I nformation

11. Costa Ricans eat olla de carne for lunch or dinner, it is very common for popular parties called turnos. R ecipe R ecipe

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13. The flowers from one branch of Itabo flower. 3 eggs. ¼ of cup of chopped onion Salt Cook the onions on a pan with some butter. Add the flower (without the green center) and the eggs and some salt. Mix the ingredients until the eggs are completely cooked. I nformation I nformation

14. Flor de Itabo can be eaten, for breakfast, lunch, dinner, or in the afternoon. It can be accompanied with tortillas and coffee, or with other meals. R ecipe R ecipe

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16. 5 small green papayas. 1 Kilo of beef. Coriander. Onion. Red pepper. Garlic. Spices and salt Peel and chop the papayas into small deices. Cook the beef, when it is ready, chop it. Boil water and add some salt, add the papaya and cook for 15 min. When the papaya is soft, take it off the water and dry it. Chop the onion, the garlic, the red pepper, and the coriander. Cook in a saucepan the onion, garlic, pepper. Add the beef, the red pepper and the spices, cook until the meat is ready. Add the papaya and cook for 20 minutes, when it is ready, add the coriander I nformation I nformation

17. Picadillo de papaya is very popular in some areas of Costa Rica. People eat it for breakfast, or in the afternoon with tortillas and coffee. R ecipe R ecipe

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19. 1 cup of cooked rice. 1 cup of cooked beans with its stock. 3 tablespoons of chopped onion. 3 tablespoons of chopped red pepper. 2 tablespoons of chopped coriander. 1 tablespoon of butter. Cook the onion, red pepper and coriander with the butter on a pan. Add the beans and the rice. Cook for some minutes and take off of the heat. I nformation I nformation

20. Gallo Pinto is the most bopular breakfast of the contry. People eat it with cream sour or cheese and eggs, also they accompany it with coffee or a natural juice. R ecipe R ecipe

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22. 6 tablespoons of cooked rice 4 tablespoons of cooked beans. Some salad. 2 pieces of cooked plantain. Cooked beef or chicken, or fish. Place all the ingredients on a plate and enjoy the food. I nformation I nformation

23. Casado is commonly eaten for lunch. The rice, beans salad, picadillo, and plantain are always included, the beef or ohter kind of meat may vary according to the person likes. R ecipe R ecipe

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25. 3 Kg. of corn dough. 1½ kg. of cooked potatoes. 2 kg. of pork meat. ¼ of lard. ½ kg of cooked rice. Cooked carrots. Red pepper cut into strips. Spices. Coriander. Cook the pork meat in water with the spices. When it is done, separate the meat from the broth. Add the broth to the dough and cook until the dough is soft. Form the tamales in plantain leaves: place a spoonful of dough, one tablespoon of rice, I piece of pork, one piece of carrot, one of potato, one stripe of red pepper and one leave of coriander. Wrap the tamal into the plantain leaf and tie it up with threat. Cook in boiling water for 35 minutes. I nformation I nformation

26. Tamales are very popular in Costa Rica, they are mostly eaten for Christmas and for turnos. R ecipe R ecipe

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28. 2 cups of corn flour. 1 liter of sour milk. 2 eggs 1½ cups of sugar. 1 teaspoon of vanilla. 230 grams of butter. 1½ cup of grinded white cheese. Blend the corn flour with the sour milk and the eggs. Pour the mixture on a bowl, add the sugar, the vanilla, the butter and the cheese, then mix the ingredients. Place the mixture on a greased rectangular pyrex. Bake at 350 °F. for an hour or until it is well cooked. I nformation I nformation

29. In Costa Rica, people eat tamal asado for breakfast or in the afternoon with coffee or agua dulce. R ecipe R ecipe

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31. 1 kg. of grinded arracahe. ½ kg of grinded meat. 3 tablespoons of lard. Spices. Onion, garlic and red pepper, Oregano, coriander. Salt. Boil the arracache in water for 10 minutes. Then dry it up. Cook the meat with the onion, garlic, red pepper, and spices with a little water for 20 minutes. Add the arracache and the lard and cook for 15 minutes. Mix constantly until it is done. I nformation I nformation

32. This picadillo is popular in some parts of the country. It is eaten for breakfast or in the afternoon. People eat it with tortillas and coffee or agua dulce. R ecipe R ecipe