ONCE the heat hits, about midday, the best thing to do is settle in for a leisurely lunch at one of the many seafood restaurants in town (see story above). Puntarenas is famous for its seafood, including chuchecas, ink-black clams, usually swimming in butter and garlic. Don’t miss out on the chance to sample some if you see them on a menu.If you can’t face a big meal in the middle of a sultry day, you can cool off with a Churchill. This concoction is similar to a granizado but even more calorific. At the Soda y Heladería El Paseo, on the Paseo, the aptly named Coloso Churchill (¢1,000/$2) starts with a base of shaved ice, over which any of a dozen fruit syrups is poured, topped with layers of powdered milk granules and vanilla ice cream. The counterman hands you a personalsize can of condensed milk to pour over the whole thing as you work your way down the tall sundae dish. It’s definitely an acquired taste.
Today in Costa Rica
