![]() Shredded meat or chicken is commonly sprinkled on top of the chips. They lack the melted cheese, jalapeño slices, chili beans and such that make this dish so decadently delicious. In many Tico restaurants, nachos are still a work in progress. Ironically, the dish probably made its way back south to Mexican resorts via US tourists asking for them. The dish soon became popular on the US side of the border and spread out from Texas to the entire country. They may have different fillings and will usually be served with different sides-ground beans, cabbage salad, tortilla chips, fries, etc. Some places will give you a choice between one large burrito or several small ones. Sometimes, you will find grilled burritos, but I think they can be a little dry and chewy. ![]() BURRITOSĪ Tico burrito is a deep fried (and deeply fried) envelope or packet of wheat tortilla with a stuffing of beans, meat, cheese, chicken, etc. If you are not a big ketchup and mayo fan, you should stipulate that you would like your salsas on the side rather than slathered all over your tacos in the kitchen. Some bars offer fried mini tacos using corn tortillas-at times jokingly referred to as cartuchos, cartridges. ![]() These hard tacos are commonly fried along with the filling and may sport additional toppings of ground beans, chimichurri, cheese, sour cream or salad. Most are made with the tortilla completely rolled around the contents. They can hold anything in the way of meat, chicken, fish, cheese, beans, etc. Tico tacos are hard tacos and are generally made with a wheat flour tortilla. Overall, soft tacos are the order of the day in Mexico. Flautas (flutes) in Mexico are fried hard tacos, sometimes called tacos dorados, golden tacos. Most tacos served in Mexico are soft tacos, a soft warm corn tortilla filled with meat and usually spiced with onion, cilantro, and salsa picante. However, if you like, please feel free to call it pico de gallo. Persnickety squabbles aside, chimichurri is the more common name in Costa Rica for the salsa made of diced tomatoes, onions, etc. I counter that I have been eating pico de gallo in Mexico for almost fifty years and I have never tasted it without hot chile, often quite a bit-no picante, no pico de gallo. One purist friend of mine insists chimichurri can only refer to the Argentine green steak sauce and pico de gallo is what is served in Tico restaurants. The confusion arises from the fact that chimichurri is an Argentine steak sauce made from finely chopped or processed fresh parsley and oregano, garlic, red pepper, olive oil, and vinegar. Costa Rican chimichurri is at least chopped tomatoes, usually with minced onion, often with cilantro and lime juice, but pretty much never with hot peppers. Pico de gallo is made from chopped tomatoes, minced onion, cilantro (culantro in Costa Rica), lime juice, and chile peppers (commonly jalapeños or serranos). Chimichurri is Tico pico de gallo, sort of-opinions vary. The term gives rise to some discussion in Costa Rica. I have always subscribed to the theory it refers to the chicken feed-like texture and appearance of the mix. Pico de gallo (also known in Mexico as salsa casera, salsa cruda, salsa bandera, etc.) translates literally as rooster’s beak, although there are different explanations of the reasoning behind the name. The challenge and joy of grazing around Costa Rica is to explore, eat, and learn.įollowing are some examples of Tico-Mex that warrant some discussion: PICO DE GALLO The key to eating this way is to understand every place is different-a taco in one place is not the same as a taco across the street. I think the best places to experience Tico food, including Tico-Mex, are the countless small bar-restaurant hole-in-the-wall establishments found all over the country (not Gringo-geared tourist eateries-they emulate US style food). Tico-Mex cooking is a separate style of food, and one well worth exploring for what it is: different, but yummy. Additionally, many are accustomed to Tex-Mex, an entirely legitimate cuisine in the US, but not the world standard for Mexican cooking. I explain that Tico-Mex dishes are not the same as Gringo-Mex, and neither is equivalent to Mexican-Mexican cooking. I often have Gringo friends visiting Costa Rica tell me the Mexican food here isn’t real or authentic, like it is back in Wherever, USA. Costa Rica is no exception and, as in other countries, Ticos have adapted comida mexicana to local tastes. Tacos, burritos, nachos, refried beans (an unfortunate mistranslation we will never get back: it should be well fried beans), pico de gallo, and many other Mexican dishes are found the world over. Mexican cuisine is one of the great culinary influences in the world today, along with Chinese, Italian, and others.
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