Expats complain about high, extortive prices, but then they head to the supermarket for the ritual turkey for Thanksgiving.
The big birds, which may have been frozen and refrozen several times on their journey can go for $50.
Frugal expats can turn to a Costa Rican-style Thanksgiving and start a tradition of their own.
The main course can be pork roast. That helps the local producers and saves colons at the cash register.
A good start would be a hearty pejibaye soup as described HERE! Thanksgiving is not a day to count calories!
Those 12-inch red snappers, called pargo here, make a good fish course if steamed and served with a bit of white sauce perhaps flavored with horseradish, rábano picante.
Follow that with a palmito salad with a vinegar dressing.
Then it is time for the pork roast, perhaps with a lemon sauce, although some might prefer traditional pork gravy. Lemon lovers might add slices when roasting the pork. Or make it an orange sauce.
A simple vegetable mix, perhaps julianne carrot and string beans or onions in white sauce, provide the nutritional balance.
Then there are the local sweet potatoes that boil well with their jackets on. Or
they can be made into chips by dropping slices into hot oil.
No meal would be complete without Cartago white potatoes mashed, pure de papas, laced with butter. And the baked ayote.
Dessert can be a simple dish of La Pop’s ice cream, among the best in the planet. Perhaps with a side of passion fruit, granadilla.
Enterprising cooks can add sunflower seeds, cashews, macadamia nuts or even coffee beans to create unique variations. And there are many variations with pineapple, avocado, coconut, tropical guavas and other local products.
If the Pilgrims were pushed south by favorable winds, this is what they would have had for the first Thanksgiving. And they would have been better off avoiding the Massachusetts winter.
Responsible cooks will avoid shrimp because of the damage drag nets do to the coastal reefs until the government resolves the issue.