Discover how to cook the different Tico vegetables with imagination
I felt an obligation to write about how to cook different Tico Vegetables. Thanks to Ardon, a client for so many years and someone with a passion for reading my weekly blogs.
The problem is that I don’t know anything about cooking; I’m too busy writing blogs. My wife Dany does all the cooking and I do the eating.
The second problem is that I like Dutch food too much and Dany does all she can to cook all those weird Dutch recipes. Because of that, we don’t really eat a lot of Tico food in our household. On the other hand, Dany’s cooking shows that if you can cook Dutch food with Tico ingredients, you can cook anything with them, with a little imagination.
When living in Costa Rica, you should not forget what burgers and pizza taste like but you should give the local Tico food a shot too. Most vegetables are grown on the slopes of the volcanoes on the north and northeast side of the Central Valley. For that reason, Tico vegetables grow not only faster than they do elsewhere; they are usually a lot tastier than elsewhere.
Quite a few of our Costa Rica real estate clients grow their own. They not only enjoy the outdoor time, but it also stops them from becoming an alcoholic. Do you want to try yourself? Contact us now, we have lots of properties for sale where you can start your own orchard (huerta).
The grocery store
For an ample inventory of imported vegetables go to a good grocery store. The quality of the vegetables depends on the store and the location of the grocery store. A supermarket in Escazu will carry a larger variety of vegetables than a supermarket in Atenas or Jaco Beach for example. Grocery stores usually do carry better quality veggies than you will find on the farmer’s market.
The farmer’s market
Prices of the Tico vegetables in a grocery store are generally much higher than they are on the Farmer’s Market. Although many grocery stores have a vegetable & fruit promotion day. That’s when vegetable prices are close to those on the farmer’s market. In more rural locations you will find more Costarican vegetables than in city locations.
Dany and I enjoy our Saturday morning shopping time on the Escazu farmer’s market. Dany does the shopping; I do the socializing and carry the bags. I also do some tasting here and there; somebody’s gotta do that too, right?
The usual vegetables
Costa Rica doesn’t have as many typical vegetables as you would think. 90% Of the available vegetables are probably well known to you. So, I’m going to take advantage of this blog to teach you some words in Spanish also. I assume you don’t need to be told how to cook. But below there are some great suggestions for Costa Rican vegetables that you should check out.
You can also find a lot of different varieties of lettuce (lechuga) like arugula, butterhead Boston, green leaf lettuce, red leaf lettuce, romaine lettuce and sometimes even iceberg lettuce.
The Tico vegetables
You should probably take advantage of living in Costa Rica, to cook some dishes using the Tico vegetables. I found some really awesome recipes online and of course they’re in Spanish. Use Google translate to figure out what to do, Google translates pretty good from Spanish to English.
Chayote is one of those vegetables that allow you an incredible variety of recipes. You can use the green ones or the yellow ones (tierno) and you have them in large size and also very small. Try the famous chancletas that Dany’s grandma used to make or the chayote rellenos de carne.
Ayote tierno (squash)
Ayote sazón is used to make ayote cream soup or crema de ayote, which is delicious if you do it right.
Zapallo is very much like zucchini, they look almost the same. Many will tell you they are the same vegetable but there is a slight difference. You can cook them both the same way. If you’re a vegetarian, you’ll love zapallo because you can use it in many ways. I found some great recipes to make filled zapallo, quiche, cake, soufflé, granola bars, roasted zapallo seeds, and many others.
Camote (Sweet Potatoe)
Camote is a sweet potato and is known in some other countries and southern states of the US. I love French fries made of camote. You can make puré de camote (mashed potatoes) or find very useful information on camote.
Yuca (Yucca or Casava)
Yuca is a root. It’s one of those that you can either cook as a salted vegetable or as a dessert. In Costa Rica, you will still find local restaurants where you can get an enyucado, or they’ll accompany it with the ceviche, use it in the typical local soup olla de carne that has all kinds of local vegetables or make puré.
You can cook or bake the plantain in many different ways. The locals love the fried plantain (when the plantain is steel green or starts to get yellow) that they cut in slices, hit it with a coca-cola bottle, fry it and then put some salt, mayo, and ketchup on them.
For sweet plantain, the blacker the plantain (green, yellow, black is how it ripens), the sweeter. Check out this platano recipe.
Today’s recommendation: ask your Tico neighbors for advice about Tico food, you’ll not only be able to start a nice relationship with your neighbor, but you’ll also pick up an amazing amount of Spanish in no time.
Visit your local farmer’s market; you’ll enjoy it as much as Dany and I do.
When you’re in the market to buy a property, contact us, we have all the local knowledge you are looking for.
If you have any comments about Tico food or cooking in Costa Rica, feel free to leave them in the comment box below.
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