Costa Rica, a nation celebrated for its breathtaking rainforests, immaculate beaches, abundant wildlife, and impressive national parks, stands out as a premier destination throughout the year. However, beyond its stunning landscapes that draw tourists from across the globe, lies another treasure waiting to be explored: Costa Rican Food.
For those seeking thrilling nature escapades, memorable family moments, or simply an exceptional culinary experience, Costa Rica, guided by its warm-hearted Ticos and Ticas, promises to deliver.
As someone deeply passionate about Costa Rican gastronomy, alongside surfing and yoga, I am eager to share my insights. If a trip to Costa Rica is on your horizon, allow me, your enthusiastic food aficionado, to guide you through the must-try flavors of this vibrant country.
Costa Rican Grown Goodness: What to Expect
Much of Costa Rican cuisine is deeply rooted in locally grown produce. Traditional Costa Rican dishes, the everyday fare of Ticos (Costa Ricans), are intrinsically linked to the country’s rich agricultural heritage. While imports certainly play a role in Costa Rican gastronomy, the heart of authentic Costa Rican food lies in its homegrown bounty.
Staples like rice, beans, plantains, bread, and tortillas form the foundation of Costa Rican cuisine, thriving in the region’s favorable tropical climate. Corn, a crucial ingredient for tortillas, flourishes in the hot, humid environment with ample sunshine and consistent rainfall – conditions perfectly met by Costa Rica’s tropical weather.
Long-grain rice is another crop that thrives in Costa Rica and is indispensable to Costa Rican cooking. As highlighted by the Tico Times in their article on Costa Rica’s rice culture, “Rice is essential to every meal, almost as air is to breathing.” This sentiment resonates deeply with Costa Ricans.
Red kidney beans and black beans are also cultivated in abundance, holding equal importance to rice in the Costa Rican diet. It’s almost unheard of to have a meal with rice without the accompanying beans, a testament to their integral role in the nation’s food culture.
Beyond rice and beans, plantains are another cornerstone of Costa Rican cuisine. Whether platano verdes, used to create crispy patacones, or maduros, enjoyed for their soft sweetness, plantains feature prominently in a variety of delicious Costa Rican dishes.
The Tropical Bounty: Exploring Costa Rican Fruits
Experiencing the fresh fruits of Costa Rica is an absolute delight. The unparalleled flavor of locally grown fruit makes it difficult to return to imported varieties outside of the tropics. Imagine biting into a perfectly ripe mango, a juicy pineapple (piña), a sweet papaya, a creamy banana, a rich avocado (aguacate), or a tangy passion fruit. Starting your day with such fresh, flavorful fruit, paired with Costa Rican coffee and good company, is a recipe for happiness.
At Bodhi Surf + Yoga, fresh fruits are a central part of our meal offerings during our Bodhi Family and Bodhi Sessions Surf + Yoga camps. Our chef, Fanny, prepares a selection of three to four different fruits every morning for breakfast, showcasing the seasonal variety.
Interestingly, I used to dislike papaya before coming to Costa Rica. My only experience with it in the UK left me with a very negative impression of its taste. However, upon arriving at Bodhi Surf + Yoga, I was encouraged to try it again due to the enthusiasm surrounding its freshness and flavor. Skeptical, I tasted it and was amazed. It was unlike anything I had tasted before – incredibly juicy and delicious. I’m now a papaya convert, but only when it’s Costa Rican papaya!
Passion fruit (maracuyá) is another cherished Costa Rican fruit, loved by both locals and visitors. Prior to Costa Rica, I wasn’t a fan of passion fruit either, finding it too sour and unappealing. However, during the hot dry season months, ordering a batido, a fruit smoothie, is a common and refreshing treat. Batidos de maracuyá (passion fruit smoothies) are especially popular. They are packed with flavor and incredibly revitalizing in the tropical heat.
Carlito’s, a neighboring restaurant in Bahia Ballena, even serves a remarkable passion fruit margarita, a testament to the fruit’s versatility.
Beyond these well-known tropical delights, Costa Rica offers a range of lesser-known fruits worth seeking out:
- Soursop or guanabana
- Mangosteen
- Lychee, locally known as rambután or mamones
- Pejibaye
- Sweet granadilla
I’ve always been a fan of soursop, even back in the UK. But it’s undeniable that it tastes even better in its native tropical environment.
Sweet granadilla, on the other hand, was a new fruit for me. Its appearance can be deceiving at first glance. Due to its internal structure, some jokingly call it “brain fruit.” To enjoy sweet granadilla, you cut it open, similar to passion fruit. The taste is also akin to passion fruit, offering a bright, sweet, and tangy flavor with a subtle floral aftertaste.
To reiterate, Costa Rica is a paradise for those eager to explore and indulge in the diverse flavors and textures of tropical fruits.
Culinary Cornerstones: Essential Costa Rican Staples
When thinking of Latin American cuisine, many automatically think of Mexican food. While Mexican cuisine is undeniably popular globally and within Latin America, it’s important to recognize that Latin American food is not monolithic. Each country boasts its own distinct culinary identity, with unique specialties and flavor profiles.
Costa Rica, a culturally diverse nation, doesn’t necessarily have one single, definitive “Costa Rican cuisine.” However, there’s a rich tapestry of well-known staple foods that are widely enjoyed across the country.
Let’s delve into some of the most beloved dishes unique to Costa Rica, as well as Latin American staples with a distinctive Tico twist.
Popular Costa Rican Breakfasts: Starting the Day Right
Breakfast is a cherished meal, especially at Bodhi Surf + Yoga, where it’s taken seriously. Here are some of the best Costa Rican breakfasts to fuel your day of sunshine, surfing, and yoga:
1. Gallo Pinto: The Iconic Breakfast Dish
It would be remiss not to start with gallo pinto. It’s arguably the most popular Costa Rican food, with countless variations across households and regions. Its name, translating to “spotted rooster,” comes from the speckled appearance of black beans against white rice.
For an authentic gallo pinto, using day-old cooked rice is key. This gives the dish a delightful crunch and prevents it from becoming overly soggy when mixed with the bean liquid. Gallo pinto is typically served with eggs, fried plantains, avocado, tortillas, and sour cream. The beans are often pressure-cooked with seasonings, then sautéed with onion, garlic, and bell peppers before being combined with the rice, a splash of Costa Rica’s famous salsa Lizano, and fresh cilantro.
If you plan a trip to Costa Rica and want to experience authentic Costa Rican food, gallo pinto is non-negotiable. Many visitors rave about it being the best breakfast they have during their entire stay.
2. Gorditas: Little Pockets of Flavor
Gorditas, meaning “little fat ones,” are a popular Mexican import that has found a place in Costa Rican cuisine. These fried corn cakes are stuffed with a variety of delicious fillings. In Costa Rica, gorditas are commonly filled or topped with fried black beans, fried egg, avocado slices, parmesan cheese, or red salsa (salsa ranchero).
While not a strictly traditional Costa Rican breakfast staple, gorditas are a flavorful option worth seeking out. You might not find them everywhere, but at Bodhi Surf + Yoga, they are a regular part of our breakfast rotation.
3. Chorreadas: Sweet Corn Pancakes
Photo by Lucy Toner on Public Domain Pictures
Chorreadas, Costa Rican corn pancakes, are a common sight at food stands and festivals. For a taste of authentic Costa Rican food, be sure to try this tasty treat. These savory pancakes are made from freshly ground corn, similar to tortillas, but the addition of milk gives them a pancake-like texture. Unlike tortillas which use corn flour, chorreadas require freshly ground corn.
Cooked similarly to pancakes, the batter is poured onto a hot pan and cooked until golden brown. Chorreadas can be enjoyed both sweet and savory. For a savory version, add salt to the dough; for sweet, add sugar. They are commonly topped with honey, butter, or sour cream and are a perfect pairing with a cup of Costa Rican coffee.
4. Tostadas: Costa Rican Toast
Tostadas, meaning “toast,” are a testament to Costa Rica’s love for bread. Bread is a significant part of the Costa Rican diet, enjoyed in various forms from desserts to savory loaves. Costa Rican tostadas, particularly at Bodhi Surf + Yoga, involve fresh-baked bread generously topped with a variety of ingredients. The bread can be any type, homemade or store-bought.
While toast isn’t exclusive to Costa Rica, it’s a widely enjoyed breakfast and deserves its place as part of Costa Rican food culture.
5. Tortillas: A Daily Staple
Tortillas are a breakfast favorite in many Costa Rican homes. While gorditas and other tortilla-based dishes are popular, simply enjoying corn tortillas on their own is also common. Their popularity stems from their ease of preparation. The dough is basic, consisting of corn flour, salt, and water. The trickiest part is shaping the dough into tortillas, which is more challenging than it seems!
Once shaped, tortillas are cooked on a hot pan (no oil needed) for a few minutes per side. Butter, sour cream, or cheese (or all three) are common additions. Some also enjoy tortillas rolled up with sausage or an omelet inside, making it a versatile and quick breakfast.
Must-Try Costa Rican Lunches and Snacks: Midday Delights
Lunch in Costa Rica often takes the form of a lighter midday snack, frequently accompanied by coffee or a refreshing beverage. This is often because a hearty gallo pinto breakfast can sustain you until dinner.
1. Savory Fried Empanadas: Handheld Perfection
Photo by Daniel Torobekov on Pexels
Empanadas are a significant part of Latin American cuisine, and their popularity has surged in the US. In Costa Rica, savory fried empanadas are a beloved midday snack, often enjoyed with coffee.
Made from the same dough as tortillas, fried empanadas are created by rolling out the dough, adding a filling, and folding them over. Fillings can vary, but Bodhi Surf + Yoga’s cheese and bean empanadas are a particular favorite. Other popular options include chicken, chorizo, and potato. Once filled and sealed, empanadas are fried until golden brown and are often served with homemade guacamole or salsa ranchero.
2. Sweet Baked Empanadas: A Sweet Counterpart
Costa Ricans’ fondness for empanadas extends to a sweet, baked version. These empanadas use wheat flour dough, unlike their fried counterparts which use corn flour. The dough for baked empanadas includes butter, milk, sugar, cinnamon, and salt, resulting in a richer, sweeter pastry. This dough differs from Argentinian-style savory baked empanadas dough.
In Costa Rica, sweet baked empanadas are often filled with fruit jams. At Bodhi Surf + Yoga, chef Fanny creates a delectable caramel coconut filling for these sweet treats.
3. Tamales: A Year-Round Tradition
Photo by Gonzalo Guzmán García on Pexels
Tamales are a traditional Costa Rican food enjoyed throughout the year, especially during Christmas. They are essentially pockets of seasoned vegetables, rice, or meat encased in maize dough, wrapped and cooked in banana or corn husks.
Initially, I wasn’t a big fan of tamales, finding the texture and dough bland. However, after living in Costa Rica for a few years, my palate changed. I now appreciate tamales, especially those filled with chicken.
4. Ceviche: Coastal Refreshment
Ceviche perfectly embodies Costa Rican cuisine’s affinity for dishes that complement the tropical climate. It’s a light, refreshing dish ideal for a hot day on the Costa Rican coast. Ceviche is made of raw fish, typically mahi-mahi or tilapia in Uvita, Bahia Ballena, cured in lime juice with cilantro, onion, finely chopped peppers, salt, and pepper.
Served cold in a glass dish, the fish is presented in bite-sized pieces. Enjoy ceviche with tortilla chips or patacones and hot sauce for an unforgettable culinary experience.
5. Almuerzo Campesino: A Hearty Meal in a Leaf
Photo by Inicio | Sistema de Información Cultural de Costa Rica
Almuerzo campesino, meaning “country lunch,” is more than just a snack; it’s a complete meal. It’s not one specific dish but rather a combination of Costa Rican staples: rice, beans, tortilla, and plantain. A typical almuerzo campesino also includes picadillo (vegetable medley), chicken, and torta de huevo, a type of egg tortilla.
Uniquely, all these components are wrapped together in a banana leaf, an eco-friendly container. To eat, you unwrap the leaf and enjoy the meal directly from it.
Best Costa Rican Dinners: Evening Culinary Delights
Bodhi Surf + Yoga offers guests three dinners during their stay, two prepared at the lodge and one at Carlito’s Restaurant, allowing guests to savor chef Fanny’s home-cooked meals and explore local Costa Rican flavors. Explore our community restaurant guide to discover more dining options in the area.
Here are five must-try Costa Rican dinners that you shouldn’t miss:
1. Casado Tipico: A Marriage of Flavors
Casado Típicos, the dinner counterpart to gallo pinto, translates to “married,” aptly named for its harmonious blend of ingredients and flavors. Casados are similar to almuerzos campesinos, featuring white rice, beans, picadillo, fried plantains, corn tortillas, and meat.
The main distinction between a casado and almuerzo campesino is that casado typically doesn’t include an egg and isn’t served wrapped in a plantain leaf.
2. Arroz Con Pollo/Camarones: Rice with Chicken or Shrimp
Photo taken by jcomp on Freepik
“Rice with chicken or shrimp” is a staple in Costa Rican cuisine. Arroz con pollo/camarones is not simply rice with chicken or shrimp on the side. Instead, it’s a flavorful dish where rice is cooked and mixed with chicken or shrimp, vegetables, and seasonings.
Similar to chicken fried rice, it features savory yellow rice, colored naturally with Achiote, rather than the soy sauce base of typical fried rice. In restaurants, arroz con pollo/camarones is often served with french fries and a side salad.
3. Patacones: Crispy Plantain Bites
Patacones, or fried plantains, also known as tostones, are made from crushed and fried slices of green plantain, often topped with pico de gallo, guacamole, or refried beans. These crispy bites are incredibly addictive.
Using green plantains, not ripe ones, is crucial for patacones. Green plantains hold their shape during frying and crushing. They are cut into pieces, fried, crushed, and then fried again, resulting in a perfectly crispy texture. After the second fry, they are salted and topped with your favorite sauces and ingredients.
4. Seafood Dinner: Fresh Catches from the Coast
Photo by Julia Khalimova on Pexels
Costa Ricans deeply appreciate the Pacific coast and its bounty of seafood. Sustainable seafood, like that from MarTec, is highly valued. The rich marine life means restaurants offer a wide array of seafood options, from shrimp and mussels to squid and octopus.
A Costa Rican favorite is the fish fry, often featuring a whole red snapper, seasoned and deep-fried. Be aware that Costa Rican fish fry typically includes the head, which may be surprising to some.
5. Chicharones: Indulgent Pork Goodness
For those willing to indulge in a less healthy but incredibly tasty option, chicharones are a must-try. Chicharones are small pieces of pork skin fried in pork fat. They are undeniably delicious, though not the healthiest choice.
Chicharones can be enjoyed on their own or as a side dish. They are a key component of chifrijo, a popular dish featuring rice topped with beans, chicharones, tortilla chips, avocado slices, and pico de gallo.
Delectable Costa Rican Desserts: Sweet Endings
Photo from Deposit Photos
While Costa Rica may not be primarily known for desserts, it offers a delightful array of sweet treats:
1. Arroz Con Leche: Creamy Rice Pudding
Arroz con leche, or rice pudding, is a popular dessert throughout Latin America. The Costa Rican version is simple yet delicious. Recipes typically include sweetened condensed milk, evaporated milk, regular milk, and water, flavored with cinnamon, vanilla extract, and nutmeg. Raisins are often added for a touch of tart sweetness.
2. Tres Leches: Three Milks Cake
Tres leches, meaning “three kinds of milk,” is a light and airy Costa Rican cake. It’s soaked in three types of milk after baking, creating a moist and flavorful dessert. Evaporated milk, sweetened condensed milk, and heavy cream are typically used, resulting in a sweet, fluffy, and rich cake.
3. Torta De Maracuyá: Passion Fruit Delight
Torta De Maracuyá is a personal favorite at Bodhi Surf + Yoga. This dessert features a crunchy crust topped with a sweet and tangy passion fruit mixture. It’s more of a chilled dessert, similar to a gelato consistency, rather than a traditional baked cake.
4. Chocolate: World-Class Cocoa
Costa Rica is globally renowned for its chocolate. The country’s unique location, soil, and climate create ideal conditions for cacao trees to produce high-quality cocoa beans. Chocolate tours are common in Costa Rica, offering insights into the chocolate-making process from cacao cultivation to the final product.
5. Empanadas De Chiverre: Sweet Holiday Empanadas
Empanadas de chiverre are a traditional Costa Rican dessert, particularly popular during holidays. These baked empanadas use a traditional Costa Rican dough (white flour, margarine, and cream) without sugar and are filled with chiverre, a type of squash, creating a unique and subtly sweet treat.
Traditional Costa Rican Drinks: Quenching Your Thirst
No exploration of Costa Rican food is complete without mentioning the drinks:
1. Coffee: Liquid Gold
Coffee is integral to Costa Rican culture and economy, making up nearly 20% of the country’s exports. Coffee is enjoyed throughout the day, not just in the morning. At Bodhi Surf + Yoga, we serve coffee from Chirripó, sourced from the region around Costa Rica’s highest peak.
2. Agua Dulce: Sweet Water Refreshment
Agua Dulce, meaning “sweet water,” is a simple yet refreshing drink. It’s essentially hot water mixed with boiled sugar cane, resulting in a naturally sweet beverage, commonly enjoyed at breakfast.
3. Coconut Water: Tropical Hydration
Coconut trees are abundant along Costa Rica’s Caribbean and Pacific coasts, ensuring a plentiful supply of fresh coconut water. This naturally sweet and slightly nutty drink is incredibly refreshing and hydrating, perfect for the tropical climate.
Ready to Taste Costa Rica? Join Us!
I hope this culinary journey through Costa Rican food has been informative and enticing. To truly appreciate Costa Rican cuisine, come and experience it firsthand! Join us for an in-person cooking class led by our talented chef, Fanny.
If a trip isn’t imminent, you can still explore Costa Rican food online through our Bodhi Surf + Yoga membership program, which includes online cooking classes and our exclusive cookbook.
FAQs About Costa Rican Food
Can I bring food to Costa Rica?
Yes, you can bring food to Costa Rica, but there are restrictions. Fruits, vegetables, poultry, seeds, and beef with bones are prohibited. Commercially prepackaged foods are generally allowed.
Are there vegetarian/vegan foods in Costa Rica?
Costa Rica, with its abundance of fresh produce, offers numerous vegetarian and vegan options. Gallo pinto, often made vegan, is a great choice. Restaurants commonly offer vegan casados. Patacones and arroz con pollo o camarones can also be adapted with vegetables instead of meat or seafood.
