Costa Rican Cooking Class
Estrella Lopez
There are many different types of cultures around the world. Especially in an urban area where we live like Chicago, there are many different cultures’ foods, but I know I haven't seen Costa Rican cuisine in Chicago before. I thought that this cooking class was an experience to try since I've never tried it and rarely knew about their culture. This just made me more intrigued to learn about their culture. Since I’ve tried a lot of different meals from diverse cultures, I did not have an idea of what Costa Rican food would be like. I have tried Central American food but not all of them.
During our visit to the cooking class, we experienced some difficulties but still managed to attend our cooking class. (We were late due to traffic and an accident!). When we got there, we obviously had to wash our hands and some of the stuff was already prepared since we got there a bit late. We ended up making some homemade tortillas which we prepared with the flour and just had to add water to get a good consistency. We then got plastic bags cut up in the form of a square, and every single one of us made our own tortillas.
After that, we worked together to make the rest of the email– gallo pinto, including potatoes with chorizo combined and rice with beans, and our side was fried plantains. We then enjoyed our meal with some pineapple water, and it felt so wonderful to experience this amazing home-cooked meal. This home-cooked meal made me realize the wonderful experience of Costa Rican food. It gave me flashbacks of other Central American dishes I have tried but I love how unique and simple Costa Rican food is.
This experience made me admire Costa Rican culture because I love how simple their culture is since everyone gets along with one another, even tourists. But this cooking class made me realize how every culture has its own ways of cooking and they share some traits with other cultures. This was just a memorable experience, a home cooked meal from Costa Rica that we will all cherish.
