Page 23 - NORTHERN GUANACASTE TOURIST GUIDE

Cuisine
Gallina enchida
A dish made from free-range chicken stuffed with pork, potatoes, olives, mayonnaise, tomato sauce, garlic, onion, coriander, sweet chili, pepper and cumin and finally fried in pork lard.
Carne en bao
A dish made from flank steak (cecina) cooked in layers with ripe plantains, which are placed in a pot covered with the peels of ripe and unripe plantains.
lobster
A regional favorite, eaten on its own or stuffed and seasoned with garlic, butter, onion, basil, salt and lemon juice.
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Vigorón
A dish prepared with finely chopped cabbage with tomato, onion and lemon, combined with cassava and pork rinds.
Ayaco
A dish prepared with tender ayotito, corn, milk, oregano, pepper, sugar and thyme.
Arroz de maíz
A dish prepared with corn and free-range chicken seasoned with coriander, onion, chili and garlic.
Ceviche
A dish made from fish cooked in lime juice with onion, coriander, salt, pepper, chili and sugar.
Drinks from Guanacaste
Horchata is a tasty drink made from rice, milk, cocoa and cinnamon sticks.
A refreshing drink made from pujagua corn, water and sugar to taste.
Resbaladera is a delicious drink made from rice, barley, milk, cinnamon, nutmeg and sugar.
Chicheme
Horchata
Drink made from pujagua corn flour, cooked for about an hour and sweetened with sugar or panela. It can be left at room temperature, where it ferments to make enchiche. Sometimes ginger is added to taste.
Pozol
Resbaladera
Leche dormida is prepared from curd, lemon, sugar and occasionally cinnamon.
Leche dormida
Vino de coyol
It is a beverage made from the sap extracted from the coyol palm (Acrocomia vinifera) through a natural fermentation process.
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