and drinks unique to Boruca. The following are the most common traditional dishes and drinks of Boruca and the methods in which they are prepared: Tamales Tamales can be prepared using rice, corn, or beans. All three types are considered special and served only at specific occasions, such as birthdays and when guests come to Boruca. The rice tamale is made by mixing uncooked rice with salt and oil. This compound can also be seasoned with chili, onion, ayote, or additional salt. Once finished, the rice is placed on a bijagua leaf, followed by pork and a final layer of rice. The leaf is then folded around the rice and pork and tied. The dish must cook for at least six hours. The corn variant is prepared in the same way, except that corn is used instead of rice and must only be cooked for one hour. The bean version can be made in the same manner but uses mashed beans instead of corn. The rice is most common. Carne ahumada Carne ahumada is a traditional dish that is still consumed regularly today. It is prepared by seasoning pork with salt, onions, and garlic and smoking it in the fire for at least one hour. The longer the pork is smoked for the longer it can last without refrigeration. Palmito Palmito (heart of palm) is served only at special ceremonies and parties. It is first cut from the heart of its tree, which grows in the mountains. It is then cut up and mixed with sweet chili and ayote. Finally, it is cooked with a small amount of salt water and served as a vegetarian dish. Zapito Zapito is usually served during weeklong funeral ceremonies for deceased community members. It is prepared by mixing corn and water and then grinding with a coconut. This compound is combined with water and sugar. The final product is used as a topping. Chocado Chocado is not reserved for any particular event. It is made by taking ripened bananas and grinding them with a special tool. This utensil has five edges and is made from a tree that only grows in the mountains. Chicha Chicha is the most common traditional drink. It is offered at special occasions, such as the arrival of esteemed guests to the community or the ceremony of the diablitos. It is made by grinding corn sprouts into meal. After sifting