I always joke that going to dinner with my family is the most difficult task in the world. My father refuses to eat a variety of foods from fish to mayonnaise, my sister is a strict vegetarian, and sadly, I’m not much easier to eat out with. Food has governed my life since I was a child as I was plagued with mysterious stomach aches and digestive problems that were only recently diagnosed as IBS. IBS, a chronic health condition, which required me to rule out a list of foods from my diet, most prominently: gluten.
I knew that if I were to study abroad I would have to choose a country where wheat, the biggest source of gluten, was not an essential.
Costa Rica appeared to be a perfect choice as rice and corn were plentiful replacements for wheat, and I couldn’t have predicted it better.
Despite having to explain my dietary restrictions in broken Spanish, it is easier for me to eat here than it is in the US!
Other cuisines are easy to find in Costa Rica too. This is our hotel’s twist on Asian curry.
My study abroad experience has been filled with empanadas, corn pancakes, and rice, and my Mama Tica (Costa Rican host mom) has prepared me an array of gluten free meals.
Needless to say, I’ll be taking a few recipes back home with me!
Siobhan Mitchell is a student at Denison University and is an ISA Featured Blogger. She studies abroad with ISA in San Jose, Costa Rica.
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