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bocas bo·kas savory side dishes or bar snacks

bolitas de carne bo·lee·tas de kar·ne snack of mildly spicy meatballs

carimañola ka·ree·ma·nyo·la a deep-fried roll made from chopped meat and boiled yucca

carne ahumada kar·ne a·oo·ma·da smoked, dried (‘jerked’) meat

casado ka·sa·do a cheap set meal usually served at lunchtime

ceviche se·vee·che raw fish or shellfish marinated in lemon or lime juice, garlic and seasonings

chicha chee·cha heavily sweetened fresh fruit drink

comida corriente ko·mee·da ko·ryen·te a mixed plate of typical regional foods

corvina kor·vee·na a flavorful white fish

empanada em·pa·na·da corn turnover filled with ground meat, chicken, cheese or sweet fruit

gallo pinto ga·yo peen·to literally ‘spotted rooster’; a soupy mixture of rice and black beans

hojaldres o·khal·dres fried dough, similar to a doughnut; popular with breakfast

huevos fritos/revueltos we·vos free·tos/re·vwel·tos fried/scrambled eggs

licuado lee·kwa·do shake made with fresh fruit, sugar and water

mondongo mon·dong·go tripe soup

patacones pa·ta·ko·nes green plantains cut in thin pieces, salted, pressed, then fried

pipa pee·pa coconut water, served straight from the husk

plátano maduro pla·ta·no ma·doo·ro ripe plantains baked or broiled with butter, brown sugar and cinnamon; served hot

raspados ras·pa·dos shaved ice flavored with fruit juice

ropa vieja ro·pa vye·kha literally ‘old clothes’; a spicy shredded beef combination served over rice

seco se·ko alcoholic drink made from sugarcane

tajadas ta·kha·das ripe plantains sliced lengthwise and fried

tamales ta·ma·les ground corn with spices and chicken or pork, wrapped in banana leaves and boiled

tasajo ta·sa·kho dried meat cooked with vegetables

tortilla de maíz tor·tee·ya de ma·ees a thick, fried cornmeal tortilla

BASICS

azúcar a·soo·kar sugar

cuchara koo·cha·ra spoon

cuchillo koo·chee·yo knife

hielo ye·lo ice

mantequilla man·te·kee·ya butter

pan pan bread

plato pla·to plate

sal sal salt

servilleta ser·vee·ye·ta napkin

sopa so·pa soup

taza ta·sa cup

tenedor te·ne·dor fork

vaso va·so glass

MEALTIMES

almuerzo al·mwer·so lunch

cena se·na dinner

desayuno de·sa·yoo·no breakfast

FRUITS & VEGETABLES

aguacate a·gwa·ka·te avocado

ensalada en·sa·la·da salad

fresa fre·sa strawberry

guanábana gwa·na·ba·na soursop

manzana man·sa·na apple

maracuyá ma·ra·koo·ya passion fruit

naranja na·ran·kha orange

piña pee·nya pineapple

zanahoria sa·na·o·rya carrot

zarzamora sar·sa·mo·ra blackberry

SEAFOOD

camarón ka·ma·ron shrimp

filete de pescado fi·le·te de pes·ka·do fish fillet

langosta lan·gos·ta lobster

langostino lan·gos·tee·no jumbo shrimp

pescado pes·ka·do fish

pulpo pool·po octopus

MEATS

bistec bee·stek grilled or fried beef; steak

carne kar·ne meat

chuleta choo·le·ta pork chop

hamburguesa am·boor·ge·sa hamburger

salchicha sal·chee·cha sausage

DRINKS

agua a·gwa water

bebida be·bee·da drink

café ka·fe coffee

cerveza ser·ve·sa beer

leche le·che milk

ron ron rum

vino vee·no wine

COOKING TERMS

a la plancha a la plan·cha grilled

frito free·to fried

Return to beginning of chapter

Environment David Lukas

* * *

THE LAND

WILDLIFE

NATIONAL PARKS & PROTECTED AREAS

ENVIRONMENTAL ISSUES

* * *

THE LAND

Despite its diminutive size, 51,000-sq-km Costa Rica is a study in contrasts and contradictions. On one coast it fronts scenic Pacific shores while only 119km away lies the muggy Caribbean coast, with a range of active volcanoes and alpine peaks in between. Rich in natural resources, Costa Rica has gone from suffering the highest rates of deforestation in Latin America in the early 1990s to being a global model for tropical conservation. Now in charge of an exemplar system of well-managed and accessible parks, Costa Rica is perhaps the best place in the world to experience rainforest habitats, while its stunning natural landscape is easily the top reason tourists visit this delightful country.

The world-famous Organization for Tropical Studies runs three field stations and offers