Posts Tagged With: costa rica food

Tips from an Ex-Pat in Costa Rica

It should come as no surprise we’re on a mission in Costa Rica for several different purposes. One is to test out our ability of working remotely and seeing how our day-to-day operations are affected for JB Systems (our Eau Claire, WI based Web Design Company). Another purpose is to scout out the area for some friends of ours looking to sell it all and move to Costa Rica (hence the purpose of our blog, actually, in providing them as much info as we can).

While enjoying my breakfasts at Kahiki (a great restaurant just off the beaten path in Tamarindo) – I’ve had the chance to meet the owner, George, and discuss any tips he had for people like our friends Ed & Linda. If you think Ex-Pating (expatriating) from the United States is something you’re considering (or even residing here for awhile while maintaining your US citizenship) – make sure to review the tips below:

Tamarindo is expensive – this is the “Cancun” of Costa Rica and everything needs to be shipped here from San Jose. Limon is the port city of Costa Rica (on the Gulf side) and everything imported into the country is then shipped from Limon to San Jose for distribution. So being up here, in the Guanacaste area, puts you nearly the furthest away from the distribution point for everything. Prices on everything, from food to clothing and everything in between will cost more here on the beach.

Visit the country – at least twice. Costa Rica is diverse, both in landscape and in weather patterns. Loving the beach during the cooler “green season” may provide you a false sense of what the area is like all year round. Humidity can hit 80% and heat indexes have reached 111.5 degrees while we’ve been here. Again, this is the “GREEN SEASON” (or rainy season). It can get much hotter during different periods throughout the year. It would be prudent to visit both coasts (although George explained the gulf side is much different, more diverse crowd of gulf-types, and the riff raff that comes with that). His opinion, not mine…just the messenger here for any of you politically correct types.

Rent for awhile – don’t buy. If you visit a few times, and think the Pura Vida lifestyle is right for you – rent for awhile. Thousands of places are available for rent, and long term leases can be found for less than $1,000.00 / month. Not only does purchasing a property require some extra steps (like establishing a Costa Rican corporation), but navigating the titling, insurance, and taxes will have to be done. If you rent a place for a year (even two) – you’ll have done a prudent step in making sure Costa Rica fits you, and your lifestyle, all without allocating tens (if not hundreds) of thousands of dollars during the experiment. Actual testimony of couples losing EVERYTHING while trying the move to Costa Rica exist – so do your homework and think with your head, not your heart. (Let’s be honest, most of everyone’s heart tell them to move to the beach).

Even when you buy – beware. Real estate is on the rise in Costa Rica, however it’s not a fool proof portfolio builder. Selling property (even nice places on the beach) can take over a year… and results (according to George) in a loss of 20-25% of what you paid for it. This is the primary reasoning for the renting idea above. There is no formal MLS available in Costa Rica. On top of that – the percent of global buyers looking to invest in the Rich Coast is probably less than the entire buying crowd available in Wisconsin. For those folks (in Wisconsin) – we recommend Team Tiry (thought I’d shout out to some realtors we work with in Eau Claire).

That sums up George’s advice, and I thank him for not only the good conversation and tips, but the awesome food, smoothies, and atmosphere (particular awesome for a laptop toting surf-dude-in-training). Wifi, power, 3 tvs, and an open concept – the place is great – the only thing it’s missing is a view of the ocean.

Kahiki - Tamarindo Restaurant

Kahiki – Tamarindo Restaurant

Kahiki - Tamarindo Restaurant

Kahiki – Tamarindo Restaurant

Kahiki - Tamarindo Restaurant

Kahiki – Tamarindo Restaurant

Check back again soon – I’ll summarize some “Visitor Tips” tomorrow for people looking to visit or vacation in Tamarindo.

Pura Vida amigos!

Categories: Culture, The Ticos (People) | Tags: , , , , , , | Leave a comment

Ceviche – BlackOps Style

I’ve been asked quite often how the food is while in Costa Rica. Although we’ve done our fair share of eating at different places – I’ve used the trip as an opportunity to educate myself on Costa Rican cuisine. Now I haven’t fried up any plantains as of yet, but I have made some gallo pinto, chorizo criollo, huevos rancheros, and tilapia tacos – much to Meghan and Brian’s delight. Another item that’s a local favorite that I’ve made is ceviche.

Popular in South and Central American countries, ceviche is a blend of white fish, other seafood delicacies such as shrimp, squid, tuna, and oysters marinated for 3-6 hours in lime or lemon juice. The juice marinade interacts with the proteins in the fish and causes them to appear cooked, or denatured. Adding other items to the marinade such as garlic, onion, minced red pepper, cilantro, salt, and chili peppers helps create a dish similar to pico de gallo, however rich in fresh seafood and fish instead of tomatoes.

I’ve included my recipe for ceviche bruschetta, pictured below.

What you’ll need:

  • 1-1.5 lbs fresh (or frozen) tilapia
  • 1/2 medium red bell pepper
  • 1/2 medium yellow bell pepper
  • 1/2 medium onion
  • juice of 4-5 lemons (depending on size)
  • 1 bunch fresh cilantro – torn, not minced
  • 1 bunch fresh parsely
  • 2 cloves garlic – minced
  • 1 avocado, halved and sliced
  • 1 baguette
  • italian spices
  • olive oil & sea salt

Directions:

  1. Cut the fish into bite size cubes, no more than 1/4″ x 1/4″
  2. Mince the onion and bell peppers into bite sized pieces
  3. Mix onion, garlic, minced peppers, and fish into a bowl
  4. Add pinch of sea salt
  5. Add torn pieces of cilantro to the bowl; mix together
  6. Cover entire mixture with lime juice
  7. Let marinate in the refrigerator for 3-6 hours
  8. When fish is nearly marinated, cut baguette into 1/4″ (or thinner) slices
  9. Brush with olive oil – both sides
  10. Coat slices with seasons to taste, such as oregano or garlic
  11. Arrange pieces on baking sheet – bake at 450 for 5-6 minutes
  12. When bread starts to turn golden brown, remove from the oven
  13. Arrange bread on plate, arrange cerviche off to the site
  14. Garnish with avocado and lime wedges

Enjoy – now you can taste a bit of Costa Rica at home.
Make sure to serve with margaritas, Corona, or Pilsen.

Ceviche Bruschetta del Costa Rica

Ceviche Bruschetta del Costa Rica

As requested by our friends Ed and Linda, we’ll be posting a video tomorrow of a walk through Tamarindo – and what the neighborhoods look like.

Pura Vida amigos.

Categories: The Food | Tags: , , , , , | Leave a comment

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