Although very small, Costa Rica is not short of traditions and fascinating features that are sure to keep travelers entertained for a long time. Among this country's numerous amazing qualities, food is not the least, and will without a doubt keep your taste buds happy. Typical local cuisine is available throughout the country, from local women ladling out basic home-cooked specials to upscale Tico fare with a trendy twist.
Costa Rican food is relatively basic, yet truly delicious and filling. Unlike the complicated and exotic dishes of Mexico or Guatemala, Costa Rican's diet mainly consists of beans and rice, which are combined to the infinite. Considering the country's extensive coastline, it does not come as a surprise that seafood is plentiful, and also exquisite and fresh.
Breakfast is generally made of gallo pinto, a stir-fry of rice and beans served with eggs, cheese or natilla (sour cream). Sounds pretty heavy? Well it is, but perfect if you are planning on hiking, surfing or else. It's always better to be on a full stomach! Most restaurants will offer a set meal for lunch and dinner, called a casado, or married man's lunch, which is also generally cheap and pretty filling. This includes meat, beans, rice, cabbage salad and fried plaintains.
If you're looking for spice, Costa Rica is not the place, as Tico in general hate hot sauce. If you are a pepper addict, just ask, as most restaurants will provide you with either a curtido (pickle of hot pepper and vegetables) or little bottles of Tabasco-style sauce. And you can also lookout for Caribbean restaurants, which offer some delicious and pretty spicy food.
Costa Rica's best food, and a bit more refined, is found on the Caribbean coast. Here you will be treated to a variety of exotic and tasty dishes, such as spicy coconut-milk stews, garlic potatoes, and a wide array of fresh fish and chicken dishes. Rice and beans are still predominant, but try the traditional "Rice and Bean" cooked in coconut milk for new savors.
In the Guanacaste region, try to get some chan plant, whose black seeds are soaked and served in sugar-cane water or with tamarind juice. This is also a pal producing region, so expect to find palmitos in almost every dish. Don't miss out on vino coyol (palm wine), but be careful as this is not your regular wine but a quite strong liquor, that is generally not even available in bars. Look out for signs in the streets offering palm wine in private houses or grocery stores.
Costa Rican food is relatively basic, yet truly delicious and filling. Unlike the complicated and exotic dishes of Mexico or Guatemala, Costa Rican's diet mainly consists of beans and rice, which are combined to the infinite. Considering the country's extensive coastline, it does not come as a surprise that seafood is plentiful, and also exquisite and fresh.
Breakfast is generally made of gallo pinto, a stir-fry of rice and beans served with eggs, cheese or natilla (sour cream). Sounds pretty heavy? Well it is, but perfect if you are planning on hiking, surfing or else. It's always better to be on a full stomach! Most restaurants will offer a set meal for lunch and dinner, called a casado, or married man's lunch, which is also generally cheap and pretty filling. This includes meat, beans, rice, cabbage salad and fried plaintains.
If you're looking for spice, Costa Rica is not the place, as Tico in general hate hot sauce. If you are a pepper addict, just ask, as most restaurants will provide you with either a curtido (pickle of hot pepper and vegetables) or little bottles of Tabasco-style sauce. And you can also lookout for Caribbean restaurants, which offer some delicious and pretty spicy food.
Costa Rica's best food, and a bit more refined, is found on the Caribbean coast. Here you will be treated to a variety of exotic and tasty dishes, such as spicy coconut-milk stews, garlic potatoes, and a wide array of fresh fish and chicken dishes. Rice and beans are still predominant, but try the traditional "Rice and Bean" cooked in coconut milk for new savors.
In the Guanacaste region, try to get some chan plant, whose black seeds are soaked and served in sugar-cane water or with tamarind juice. This is also a pal producing region, so expect to find palmitos in almost every dish. Don't miss out on vino coyol (palm wine), but be careful as this is not your regular wine but a quite strong liquor, that is generally not even available in bars. Look out for signs in the streets offering palm wine in private houses or grocery stores.
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