Small local roadside eateries called ‘sodas’ provide wonderful local cuisine at a lower cost than a meal at a hotel or upscale restaurants. These lower cost of meals sacrifices nothing in taste. It is easy to spot a good “soda” because it is usually the one most frequented by Ticos, They will guide your menu selections if asked. Most meals are served with a compliment of ‘Rice and Beans’ as the staple starch, and freshly prepared vegetables. Rice and Beans is made by firstly extracting the milk from the flesh of the dried-coconut; grate the cubed dried flesh, rehydrate it with water, and then squeeze the juice through a sieve p to remove the pulp from the juice which is then used to boil the rice and Pinto Beans. Add some thyme, scallion, and peppers, to the coconut milk before slow cooking until the liquid is completely reduced. The finished dish, ‘Gallo Pinto’ or rice and beans, is served with nearly every meal. A favorite mine is the typical breakfast where the rice and beans is served along with scrambled eggs, onions and tomatoes, slices of toast or tortillas, cooked plantains, and a steamy mug of coffee.