I recently visited Costa Rica. My friend and colleague Carmen Mayela Fallas (who other than leading Comunicacion Corporativa Ketchum all over Central America, is an avid art collector is also a cook) is currently writing a book on her mother recipes for all Costa Rican occasions. Find out more about what can you eat for Christmas in Central America.

Carmen has recollected both her family recipes from the Costa Rican central valley and is currently producing the photos and has engaged a leading historian to write the festivities part. The occasions include picnics to more serious Christmas meals. Not to steal her book, let me share what I learned from Costa Rican cuisine. Back in the late 1800s Jamaican and African American people were brought in to work. They brough with them the taste for jambalayan-like spicy fish that mixed well with the rice and beans tradition of all Central America. So in the morning you will be served " Gallo Pinto"  fried rice and black beans. That will grow into the "Casado" (married) for lunch to include fried plantains (not to be confused with bananas) and meat. Also common are pejibaye  (small fruit that tastes like pumpkin but is very small and that can be eaten as an appetizer with sour cream or to stuff fish, poultry or meat. See photo above). Tilapia is a white fish that is very tasty and common in Costa Rican meals. Fruit is everywhere from Dole onwards, piña (pineapple), bananas and strawberies are cheap and delicious. Bocas are the Central American equivalent to Spanish tapas and includes ceviche (raw fish cooked in lemon), lobster and jumbo prawns all easy to obtain from the marvelous Pacific and Atlantic ocean shores as well as their many rivers. Light and healthy, Costa Rican food is a refreshing proposal with a strong heritage from times past. Edgar and Carmen took us to the "Grano de Oro" a place not to be missed!