While this dimly lit nightclub specializes mostly in different versions of the Costa Rican national dish gallo pinto (black beans cooked with rice and eggs), stick to the weighty wonder that is the tamal tico. Wrapped in a canopy-sized banana leaf, this staple requires hiking boots to maneuver through its myriad flavors. Start at the pointy sweet end, studded with raisins and dates, then hack through the wet masa toward pork, red peppers, peas and carrots; a sprightly olive demarcates the sweet/spicy divide.
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