Week 2 Food Journal

At the question of origin, my tica grandmother was able to assemble a grand list of native Costa Rican foods that was somewhat fictional but no less impressive: arroz, frijoles, maize, piña, banana, sandilla, naranja, caffee, caña de azucar, papas, chayotes (squash-like), yuca (cassava), and ayote (squash-like). Two large exceptions are rice and coffee. Original vegetables and fruits are seen in supermarkets and eaten throughout the country in great abundance, a cultural trait foreign to the U.S. in many ways. We inherited traditions from a gradual collection of cultures that brought their culinary heritage along with their desire for freedom. Nonetheless, we have typical, sometimes regionalized meals that parallel the gallo pinto and casado dishes found here such as a sandwich with a side, BBQ with coleslaw, fried chicken with mashed potatoes, etc. More interesting are the modern influences on the usage of different foods in Costa Rica, which Victor says are increasingly connected with exportation.

With food comes a way to eat it; the way different cultures eat can say much for their general perception of food itself. Costa Ricans would rather sit and enjoy a cup of coffee in their home, rather than in a “coffee shop”, for example. Ligia says that many Costa Ricans drink coffee four times a days: at breakfast, lunch, mid-afternoon, and dinner. Coffee, fruit, bread, and cheese are always had at breakfast in my home, conversation about the events of the day being equally essential. Ligia and Victor have no local schoolchildren here and need not wake before 6:30 to have breakfast by 7:00. This content points to simple demand for energy that is not over-filling.

My grandparents take lunch at 12:30 everyday together without exception but often eat different types of dinner at different times. Although which foods to have for lunch always depends on the person – arroz, frijoles, carne, platanos, and ensalada are typically had in my home, a classic casado. This filling dish derives from practicality; the demand for an inclusive meal at midday when energy is beginning to wear thin and more energy is most needed. At that time, Ligia and Victor set aside everything to enjoy their meal and rest shortly afterward. Occasionally, they take their children and grandchildren to eat by the Orosi River in Cartago – it is a special, but normal event for the family. Eating lunch in a natural place, near a park for example, and people watching is also common. In Costa Rica, the idea of culture and customs in valued and consciously passed on through this type of event.

In our house, Ligia prepares the plates and sets them out for each person because there are few. At dinner, I have had a different meal every night, though each has included rice and a refresco. Those dishes have been less than any I have had for lunch in the restaurants around Mesoamerica. This offers two possible conclusions: less food is necessary for the short remainder of the day (but well-rounded nutrition is important), and/or a substantial dinner is more common for foreign guests (U.S./European students) whom my host family seeks to satisfy. At large family gatherings, dinner is often more elaborate but earlier in the day than we would have it. Different dishes are placed on the table, and each person serves himself or herself. At this point, it is important that, with friends and family, eating in the house is valued much more than eating out. Sitting together and talking about the food and the events of every family member in a comfortable, safe place distinct to the family is more important.

While the customs of my grandparents are very insightful, I think hearing and reading about other students’ experiences, with the great variety of families, will better complete my view of Costa Rican cuisine routines.