Rice and Beans are included in nearly every Costa Rican meal, especially 

breakfast.[1] Potatoes are
another Costa Rican staple, part of the starch-rich Tico diet.[3] Pork and beef are the most commonly
eaten meats, but chicken and fish dishes are also widely available, especially on the Caribbean
coast.

Costa Rican Food Culture

Costa Rican Food isn’t very spicy. Instead, it’s more based around
comfort. Rice and beans are, surprise surprise, a staple in the country.
For breakfast, ticos eat a rice and beans dish called Gallo Pinto.
Normally, gallo pinto recipes use leftover rice from dinner the night
before. 

Ticos consume pork and chicken far more widely than beef. However,
beef is eaten occasionally. Seafood, such as ceviche, is also one of the
most popular dishes, and is eaten widely across the country. 

Costa Ricans love their fruits and vegetables. They are the second
largest exporter of bananas in the world, and also export watermelon,
mangos, etc. They love tamarind and often make desserts with it. If
you eat the fruit in Costa Rica, make sure to wash it thoroughly before
consuming. 
Though Mexican cuisine is a blend of indigenous (Indian) and Spanish influences, most
Mexicans continue to eat more native foods, such as corn, beans, and peppers. Such
foods are cheap and widely available. Bread and pastries are sold, but the tortilla,
homemade or bought daily at the local tortillería (tortilla stand), is the basis of the typical
meal. Flour tortillas are also eaten, especially in northern Mexico, but the corn variety is
most popular.

Read more: http://www.foodbycountry.com/Kazakhstan-to-South-
Africa/Mexico.html#ixzz7CkBT1sZR

It is bordered by Mexico to the north, Colombia to the south, the Caribbean Sea to the east, and
the Pacific Ocean to the west. Central America consists of seven countries: Belize, Costa Rica, El
Salvador, Guatemala, Honduras, Nicaragua, and Panama. Their combined population is estimated
at 44.53 million (2016).[2]
Central America is a part of the Mesoamerican biodiversity hotspot, which extends from northern
Guatemala to central Panama. Due to the presence of several active geologic faults and the Central
America Volcanic Arc, there is a great deal of seismic activity in the region, such as volcanic
eruptions and earthquakes, which has resulted in death, injury and property damage.

COSTA RICA

TOPOGRAPHY

Costa Rica has a varied topography with coastal plains that are separated by
volcanic mountain ranges. There are three mountain ranges running throughout
the country. The first of these is the Cordillera de Guanacaste and runs to the
Cordillera Central from the northern border with Nicaragua. 

Costa Rica has three main topographic regions. The central highlands, extending from
northwest to southeast, reach elevations of more than 3,660 m (12,000 ft) south of San José;
the highest point in the country is Chirripó Grande (3,810 m/12,500 ft). Four volcanoes, two of
them active, rise near the capital city; one of these volcanoes, Irazú (3,432 m/11,260 ft), erupted
destructively during 1963–65. Nestled in the highlands is the Meseta Central, with an elevation
of 900–1,200 m (3,000–4,000 ft), covering some 2,000 sq km (770 sq mi) of fairly level, fertile
terrain. Half of the population, the centers of culture and government, four of the six main cities,
and the bulk of the coffee industry are found on the plateau. The Atlantic coastal plain, on the
Caribbean side of the highlands, comprises about 30% of Costa Rica's territory and is low,
swampy, hot, excessively rainy, and heavily forested. The Pacific slope, some 40% of the
country's area, resembles the Caribbean lowlands, but to the northwest is a dry area producing
cattle and grain. Fifteen small rivers drain Costa Rica.

GEOGRAPHICAL LOCATION

Costa Rica, with 51,100 sq. km, is the second smallest Central American country. This mountainous

country is located between the Caribbean Sea to the East and the Pacific Ocean to the West.

Positioned on the Central American Isthmus 10˚ North of the Equator and 84˚ West of the Prime

Meridian. It borders Nicaragua to the north and Panama to the south and is therefore situated in the

midst of the Tropics.

Costa Rica has close to 1,300 km (800 mi) of coastline. The Pacific Coastline with more of a

mountainous terrain makes up roughly 80% of the total coastline. Caribbean Coastal Areas are

characterized by long sand beaches, humid, lower ocean tide variations, and often times swamps and

mangroves. The Pacific Coastline on the other hand is characterized by lagoons and hills to high cliffs

reaching into the sea, large tidal variations, rain forest to dry forest to the north which are due mainly

to the Papagayo Winds.   The Pacific Coast is distinguished by two large peninsulas reaching out into

the sea.  The northern and larger peninsula is called Peninsula de Nicoya and is home to the dry

forest. The southern and smaller peninsula is called Peninsula de Osa and is home to the Corcovado

National Park and rain forest.

Through time Costa Rica evolved from volcanoes growing out of the ocean creating a natural bridge

between North and South America. This is one of the major reasons Costa Rica enjoys the greatest

density of species in the world.

Costa Rica dedicated close to one quarter of its total land mass to protected areas. Thanks to Costa

Rica's geography, it is able to supply the majority of its electricity demand by hydro generation in

places like the largest and man made Arenal Lake

CLIMATE
Costa Rica is beautifully warm all year, with an average annual temperature of 80°-90°
Fahrenheit on the coasts and 75°-80° in the countryside and on the mountainsides. The most stable
weather is between December and April. These months have little to no rain in most of the country.
Other months typically have rain at some point of the day which has the benefit of vibrant, lively
green throughout the natural views. Discounts can be found for rainy season months.
 METHODS OF COOKING

method for cooking Costa Rican food is frying, boiling and steaming. A few meat and
seafood dishes call for grilling as well.

FOOD WAYS
 Do not begin eating your meal until you hear the host say “Buen Provecho”. Then it is okay to begin eating.
 The knife is always held in the left hand, and the fork in the right.
 When a meal is finished, utensils are typically laid parallel to each other on the plate.
 When not using your hands for eating, hands should always be kept on the table and within sight. You can
rest your hands and wrists on the table, but never your elbows.
 When dining at a home, dishes are always passed to the left.
 Never cut your salad with a knife, instead bunch the lettuce up on your fork.
 The most honored position is at the head of the table. If there are two hosts, one will be at each end of the
table. Male guests will sit to the right of the main host, and females will sit to the left.
 When it comes to paying the bill, it is customary for the one who invited the guests to pay the bill. This can
change, however, and is sometimes determined by rank.
 Tipping 10% at restaurants is sufficient

SIGNATURE DISH

Gallo pinto, sometimes referred to only

as pinto, is the traditional national dish of
Costa Rica. Although many variations of the
dish exist, at its most basic it is a blend of
cooked and fried rice and beans, combined
with herbs and vegetables such as cilantro,
peppers, celery, and onions.

The name of the dish means spotted rooster, referring to the fact that the combination
of beans and rice results in a spotted, speckled visual appearance. It is typically served
as a side dish, either for breakfast (alongside eggs or meat), lunch or dinner, and
sometimes with all three meals of the day.
Gallo Pinto is a breakfast dish made of rice and beans (well that’s no
surprise!). The cuisine itself has roots in both Costa Rican and Nicaraguan
culture, and is typically referred to as just “pinto” by the locals.
The dish’s main ingredients (rice and beans) are mixed together and paired
with other ingredients to give it some spice, like red bell peppers, cilantro,
onions and most importantly Salsa Lizano (Salsa Lizano used to be very hard
to get but now you can buy it on Amazon).
When the beans and rice are mixed together, the create some coloring
variations that make it look like the rice is speckled. This is how the dish got
its name, because gallo pinto means “spotted rooster.”

Picadillo de papa is a savory Costa Rican

dish consisting of picadillo potatoes,
chopped bell peppers, onions, and
ground beef. The dish is traditionally
served with tortillas and rice, and it is
customary to consume it by filling the
tortillas with picadillo and blended
beans, which are typically served on the
side.

Picadillo de papa is popular throughout Latin America, so there are several versions of
the dish with different vegetables.

Olla de carne is a rich and hearty Costa Rican

stew made from beef cuts such as flank and
short ribs, becoming especially tender when
simmered in a broth together with cassava,
carrots, potatoes, corn, plantains, and taro roots.
This stew is traditionally prepared on weekends,
both in home kitchens and restaurants, where it
is accompanied by rice, beans, or deep-fried plantains

Costa Ricans usually take 4 meals a day: breakfast, lunch, “coffee time” and dinner. Our coffee
quality is well known around the world and essential part of our culture.  “Coffee time” usually
celebrated during the afternoons, is a nice moment to talk with family or friends, sometimes it
could be a good way to begin a friendship or relationship. That’s the reason why we usually ask
“Would you like to drink a cup of coffee?”
 
Making noises while you eat is considered extremely impolite.  In the same way, talking with a
full mouth is very bad manners.  However, Costa Ricans enjoy chatting while eating, and they
may address different conversation partners. 
 
In addition, normally, at the same table several conversations may be taking place at the same
time.  Use both knife and fork when you eat, but using your hands to eat is acceptable in
informal situations, depending on the kind of food

Eating

Many varieties of food are enjoyed in Costa Rica . Rice, beans, bread,
tortillas, and fruit figure largely in the diet. Typical at breakfast is gallo pinto, a
mixture of rice and black beans. Casado, which is made with rice, beans,
eggs, meat, and plantain, is a common lunchtime meal. Popular in some
areas is olla de carne, a beef stew with potatoes, onions, and other
vegetables. Tamales (meat, vegetables, and flour wrapped in plantain leaves
and boiled) are served for Easter and Christmas. Also common are lengua en
salsa (tongue in sauce), mondongo (intestine soup), empanadas (turnovers),
arroz con pollo (rice with chicken), and gallos (tortillas with meat and
vegetable fillings). Costa Ricans drink a lot of coffee, which is one of the main
crops.

Mealtimes are occasions for lengthy and lively conversation in Costa Rica .
Table manners vary from family to family, but in general, both hands should
be kept above the table, not in the lap. Most people eat three meals a day,
and many have midmorning and afternoon coffee breaks or snacks. The
evening meal is generally the main one

MEXICO
TOPOGRAPHY
Mexico’s topography is characterized by a diverse
range of landscapes including coastal plains,
temperate highlands, and extensive mountain
ranges which climb to elevations of over 10,000
feet above sea level. This diversity creates a variety
of different climate zones across the country

Mexico is a land of extremes,

with high mountains and deep
canyons in the center of the country,
sweeping deserts in the north, and dense
rain forests in the south and east.
Mountains cover much of Mexico.
Between the Sierra Madre Oriental
mountain range in the east and the Sierra
Madre Occidental in the west lie small
mountain ranges on the Central Plateau.
These regions are rich with valuable
metals like silver and copper.
The stretch of land called the Yucatán Peninsula juts into the Gulf of
Mexico from Mexico's southeastern tip. It was once the home of the Maya
civilization, an ancient culture whose amazing buildings can still be seen
today.
Mexico is located in North America. It borders the Caribbean Sea and the Gulf of Mexico
between Belize and the U.S. and borders the North Pacific Ocean between Guatemala and the
U.S. Its land mass covers approximately 1.9 million sq. kms, and has approximately 9,330 sq. kms
of beachfront property.
Mexico is located at about 23° N and 102° W[1] in the southern portion of North America.[2][3] From its
farthest land points, Mexico is a little over 3,200 km (2,000 mi) in length. Mexico is bounded to the
north by the United States (specifically, from west to east, by California, Arizona, New Mexico,
and Texas), to the west and south by the Pacific Ocean, to the east by the Gulf of Mexico, and to the
southeast by Belize, Guatemala, and the Caribbean Sea. The northernmost constituent of Latin
America, it is the most populous Spanish-speaking country in the world. Mexico is the world's 13th
largest country, three times the size of Texas.[4]

CLIMATE

The climate in Mexico is tropical with a rainy and dry season and little
temperature fluctuation from season to season.
The temperature in all areas of Mexico typically ranges between 50°F
and 90°F throughout the year. Average annual humidity is around
70%.
Mountainous regions and any area above sea level may experience
cooler temperatures and lower humidity. Mexico receives the most
annual rainfall during rainy season, most regions receive about 40
inches of rain per year.

Weather In Mexico City

Within Mexico City the weather is dry and mild.
Mornings and nights are usually fresh, unlike the afternoons, which
are usually warmer. The average temperature between December and
March is around 70°F, while during the warmer months of March and
April thermometers can go up to 90°F.
Weather conditions can utterly vary within the mountainous areas of
northern Mexico, where winter seasons are very cold and usually
freezing during the night. On the Pacific coastline, summer
temperatures reach 95°F around the southern areas
of Mazatlán or Puerto Vallarta.
As in any country, weather depends on your region, but generally
Mexico enjoys a warm, tropical climate, with little temperature
fluctuation from season to season.
METHODS OF COOKING

the cooking methods of Mexico are very similar to ones you use every day.
Common ones include frying, grilling, and boiling. However, use of the molcajete
or a steaming bucket may be new to you.
Early Methods

Mexican natives did not have ovens, so everything was heated over an open fire.
They used cast iron pots and pans and also ceramic ware. Today, you can get a
similar result by using a grill instead of your oven. 

2 Easy Ways to Make Your Own Tomato Paste

Another method used was steaming. Barbacoa was made by steaming meat

suspended over boiling water in a deep pit. The meat was often wrapped in cactus
or banana leaves.

Frying was also a popular method of cooking. Tasty items like taquitos, flautas,
and chimichangas are a few examples of this method.

Natives also used a "metate y mano," a large tool made of stone or lava rock. It
has a slightly concave surface on which you can use the grinding stone to grind or
mash your ingredients. They also used a smaller "molcajete" (mortar and pestle) to
grind and mash.

Modern Methods

A lot of Mexican dishes are now much easier to prepare with modern

conveniences. Previously, if you wanted tamales you would have to start by
grinding dried corn with your "molcajete." Now you can buy masa (cooked, ground
corn) by the bag into which you can quickly add in your other ingredients.

Today there are cast iron pans that make it easy to make homemade tortillas.
They have a round top and bottom piece that you can press together to make
perfect tortillas every time. There are also springform type pans that make flan as
easy as pie. A modern metal grinder aides in grinding corn for masa.

You can use a dutch oven to replicate the process of

steaming barbacoa and birria.

Grilling

Grilling also enhances the flavors in Mexican dishes by bringing out the authentic
tastes that used to come from cooking over an open fire. Carne asada is superb
when grilled, as are fajitas. Almost any decent cut of meat can be marinated in
Mexican flavors and grilled to bring out the warm smoky tastes.
On the Stove

Boiling or simmering is a great way of cooking meats and vegetables. Just place
your meat and/or veggies into a large pot with broth or water and plenty of spices.
Let it simmer all day, and by dinner time the meat will be tender and fall apart. It is
a perfect method for shredded beef tacos or carnitas.

Large steaming pots or buckets are now available for making tamales. They cook
large amounts of tamales at one time, and the steaming adds moisture to the
masa.

And last but not least, wooden spoons are the traditional method of stirring the
contents of a pot. Large cupped ones are used for stirring large pots of stew and
slim ones for sautéeing garlic and onions.

FOOD WAYS
Do not begin eating until the host says, “Buen provecho!”
Mexicans do not switch knives and forks. The knife remains in the right hand, and the for remains in the
left. When the meal is finished, the knife and fork are laid parallel to each other across the right side of the
plate.
When not holding utensils, your hands are expected to be visible above the table: this means you do not
keep them in your lap; instead, rest your wrists on top of the table (never your elbows).
Any salad will usually be served after the main course.
The most honored position is at the head of the table, with the most important guest seated immediately
to the right of the host (women to the right of the host, and men to the right of the hostess). If there is a
hosting couple, one will be at each end of the table.
SIGNATURE DISH
Chilaquiles

This popular traditional breakfast dish features lightly fried corn tortillas cut
into quarters and topped with green or red salsa (the
red is slightly spicier). Scrambled or fried eggs and
pulled chicken are usually added on top, as well as
cheese and cream. Chilaquiles are often served with
a healthy dose of frijoles (refried beans).

Tacos

Recognized as the most popular Mexican dish

worldwide, the taco has become an art. Some say
is the “art of eating with tortilla” and, of course,
Mexicans would never deny a taco to anybody.
Hundreds of fillings can be put on a corn tortilla!
The most common are beef steak, flank steak,
chorizo, offal, “al pastor”, hot and sweet
marinated pork.

Flautas (Flutes)

The flutes are traditional Mexican tacos made

with rolled corn tortilla and filled with mashed
potato, cheese, chicken, etc. The difference is
that they´re fried in oil. They´re usually served
with coriander, tomato, fresh cheese, and sour
cream on top. 
Pescado Zarandeado (Stirred Fish)
Pescado Zarandeado;

This is a very popular dish from the Mexican

coasts and it’s a pre-Hispanic
delight. Zarandear is a term that means
moving or shaking a lot. The meat was
originally roasted on a mangrove wood grill
called Zaranda, but now a metal grill is used.
It is prepared by seasoning the fish with
lemon and chili sauce, then smoking it with mangrove wood.

Tamales
Tamales are an icon of Mexican food. You can
eat these all day every day, especially on the
Day of The Candelaria. It comes from pre-
Hispanic America, and is náhuatl in the
indigenous language, meaning wrapped. These
can be wrapped in corn leaves or banana
leaves and stuffed with any stew of your
choice. The most common are mole, shredded
chicken or pork with green or red salsa,
pepper with cheese, and yellow corn

MEAL MATTERN

The typical Mexican comida consists of an appetizer (apertivo), soup

(sopa), a rice dish (sopa seca), a cooked vegetable or fish (entrada),
the main course (platillo fuerte) usually accompanied by a salad
(ensalada), beans (frijoles), dessert (postre) and a beverage (bebida).

Breakfast (desayuno) is typically a light meal of coffee, fruit and a sweet roll, but for a heartier meal
huevos rancheros would be served. The most important meal of the day is lunch (comida) and normally
served between 1 and 3 p.m. Supper (cena) is served late, usually after 8 p.m. and is a light snack,
although in urban areas supper can be an elaborate affair eaten at restaurants.
Mexico tend to take three basic meals a day, and may also tuck into some additional
calories in-between meal times.

Desayuno derives from the Spanish word ayunar —to fast— and thus describes the first
meal of the day.  Traditionally, this will include coffee, pan dulce, and the choice of a
hearty main course to get the day started: most popular are molletes, chilaquiles and the
different Mexican styles of cooking eggs —huevos rancheros, a la mexicana, huevos
divorciados— and at family weekend breakfast gatherings this might include a corn-
dough huarache topped with beans and chicken or cecina (salted beef), and cream. 
While these dishes are traditionally taken at breakfast time, there are no hard and fast
rules on what dishes apply to what meals of the day.
Comida is the main meal of the day; in English it translates to lunch or dinner,
depending where you’re from.  Traditionally this meal is taken at around 2 p.m. and will
include soup, a substantial main course, aguas frescas, a soda or beer, dessert
and coffee.
Cena —dinner or supper— is taken later in the evening, anytime from 6 p.m. onward. 
This tends to be a lighter meal before bedtime, although it may also be more substantial,
especially if one’s comida was on the light side.
There are also meals between meals, or combination meals like brunch.

Almuerzo tends to refer to brunch, i.e. a late heavy breakfast —usually taken on leisurely
weekends— that can be substantial enough to tide the diners over until the evening
meal.  It can also refer to lunch in the U.S. sense: a light midday meal to be followed by a
more complete cena (not comida which is always in the afternoon).
Merienda usually refers to a light afternoon meal between comida and cena. It could be
coffee or milk with cookies, or buñuelos, which are sugar coated fritters, or any
of Mexico’s selection of sweet bread, pan dulce.  The British would call this “afternoon
tea.”  Americans probably just refer to it as an afternoon snack.  Merienda can also be
instead of the cena, if the comida was more of a dinner than a lunch.
Each of the meals has its corresponding verb: desayunar, almorzar, comer (which
means “dine” and is also the generic “eat”), merendar, and cenar. The verbs are
descriptive and don’t come across as pompous, as can be the case with English if you say
you “breakfasted” at such and such a time, or “lunched” at one.

Mexicans drink lots of milk, like salty foods more than sweet foods, eat an
average of 6 tortillas every day, and have a traditional domestic diet: soup,
rice, and stew, without leaving out salsa and beans…

 
Daily Bread
94% of Mexicans eat lunch every day, followed by 78% for breakfast and only
64% for dinner.

Weekly Foods
87% of the population eats chicken at least once a week, followed by red meat
(79%), eggs (77%), milk products (66%), and fish (43%).

Lunch Time
Almost nobody eats before 1 pm (4%). 21% of the population eats between 1
and 2 pm, while 74% of the population eats between 2 and 3 pm or after 3 pm
(about 37% each). In the center of the country where I am going, fully 47% of
the population eats lunch after 3 pm!

Time To Lunch
Although you usually think of Mexican lunches as being rather leisurely affairs,
the statistics show that only 5% of lunches go beyond an hour, with 57% of
lunches going from 30 to 60 minutes and 37% taking less than 30 minutes.
Where I will live, 7% go beyond an hour, 68% go 30 to 60 minutes (the highest
percentage in the country), and 25% go less than 30 minutes (the lowest
percentage in the country).

 
Dinner Time
Nationally, the largest portion of the population eats dinner between 8 and 9
pm (39%), followed by after 9 pm (37%) and before 8 pm (22%). In Mexico City,
about 40% eat between 8 and 9, nearly the same percentage as those who eat
after 9 pm.

Putting It On, Or In
77% of the population has tortillas with their food daily, while 58% put salsa on
their food each day and 46% have a ration of beans.

What Kind Of Tortilla Would You Like?

86% of the population generally eats only corn tortillas. The central part of the
country (including Mexico City) is the most given over to corn tortillas, with
91% almost always sticking with maiz. Too bad for me – I like flour tortillas
much better.

Favorite Fruit
The apple is the favorite fruit of Mexicans, cited as the best by 22% of those
surveyed. It is followed by papaya at 15%. In the center part of the country,
apple and papaya are tied for first at 18% of the population.

Favorite Vegetable
Lettuce is the vegetable most frequently consumed nationally at 18% but is
followed closely by broccoli (17%) and carrots (17%). In central Mexico,
broccoli is the most frequently consumed vegetable (18%). My favorite
Mexican vegetable, squash, was only cited by 8% of the population as their
most frequent vegetable, but happily, 10% of central Mexicans said they ate it
the most.