The answer, of course, is a “Casado” because it includes 6 traditional Tico dishes on one grand plate.
The Casado – it roughly translates as “married man” – is offered at every restaurant in Costa Rica for lunch. It’s not typical for supper but can be found. It is usually the cheapest thing on the menu, delicious, and filling. Douse the whole thing with Salsa Lizano. Top it with a couple of pickled vegetables from the jar on the counter. Good food!
As you drive the highways of Costa Rica towards Casa Mango and Casa Papaya, you will find everything for sale along side the road. If your timing is right, you'll find fruit stands lining the roads with fresh ripe deliciousness. Melons: watermelons, cantaloupe, casaba. Farm-made honey. ever-present papaya. Avocados. And green coconut water called "Agua de pipa" or simply "Pipa Fria". It's cheaper than Coco-Cola and way better for you. A glass a day will cure what ails you. Seriously.
More than 1100 bicycles headed for the hills yesterday from the former airstrip at Playa Carrillo. Duran and Carballo won the 58 kilometer Soledad Recorrido with a time of 54 minutes 51 seconds. You can see the map of the route at http://www.cicloguilly.com/cms/wp-content/uploads/2012/04/Mapa-copy.jpg.
Today, the 88 kilometer Ruta is the road race with several loops of the paved course between Carrillo and Estrada.
Two of our guests at Casa Mango and Casa Papaya, Ronald Araya Garcia y Jose Joaquin Mora Quiros, won the Soledad in their categories: Open and 60+ respectively. I knew these guys and their compatriots were serious when they arrived with 6 mountain bikes strapped to the roof of 3 matching white sedans. They looked like a winning team.
Ciclo Guilly organizes bike races throughout costa Rica.
The Soledad Recorrido event is organized by Ciclo Guilly (the closest approximation in English is “seeclo Weegy” and named after this guy on the right) and returns to Samara /Carrillo twice each year. Throughout the country, Ciclo Guilly holds more than 40 races annually.
A lot of tourists in Costa Rica make the mistake of expecting Mexican food. On her first visit my friend, Kathy, famished from a long plane ride, erroneously ordered a taco before I could warn her. What arrived on her plate was a flat corn tortilla, topped with chunks of chicken, shredded cabbage, ketchup and a generous swirl of mayonnaise. Just because it’s on the menu doesn’t mean you should order it. Steve and I have made the same rookie mistake, and all too recently.
You have to remember, that even though we’re south of the border, Costa Rica isn’t Mexico and the culture is very different. The Ticos don’t have a taste for spicy flavors. Traditionally, food here is fresh but mild. Beans are always black, tortillas are always corn, and everything is cooked with garlic and cilantro. Until now.
Finally, in 
Samara we have good Mexican food at Coco’s Mexican. Steve and I tried it last night and I know we’ll be back. The food was delicious. His chicken fajitas came heaped on a sizzling platter with a side of mildly seasoned pinto beans and accompanied with soft corn torillas and three sauces: guacamole, natilla, and fresh tomato salsa. I enjoyed the marinated steak tacos. The guacamole side was nice but the mango salsa was a little sweet so I ate it like compote for dessert. Although still not picante, it was richly seasoned with Mexican flavors.
Coco’s has long been one of our favorite restaurants in Samara. Through several owners in the same location, the food and service has been consistently good. Located in a shady garden off the street and behind the Samara Travel Center, this Mexican version has expanded with more tables near the street. It’ll be great for people watching. Open for lunch and dinner.
The Tico/spanish name for the Oriole is “Bolsero” meaning “bag maker”. When I saw a nest recently in Palo Verde National Park, I understood why. The nests hang out over the road – I suppose that clear air space is insurance against egg theft from predators.
Steve has a dream of climbing every volcano in Costa Rica. That’s a lot of mountain peaks.
Albergue Heliconias Lodge and Rainforest is a cooperative, owned by 10 local families who wrestled the 73 hectare (175 acres) patch of forest from impending deforestation for agricultural use back in 1985. With international and governmental support, they’ve achieved a new model of conservation and preservation as a privately owned rainforest reserve, managed by the local community. They are committed to the conservation of biodiversity, environmental education, and sustainable community development,
