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Posted by on Nov 9, 2014 in Uncategorized | 6 comments

Typical Costa Rican Food

Typical Costa Rican Food

Typical Foods of Costa Rica: A Course in Courses

Costa Rica is a small country packed with innumerable flavors. A long history of Latin and Caribbean influences combined with the country’s natural bounties have developed into simple, but delicious cuisine. Most travelers will find refined versions of these Costa Rican staples in high-end hotels and restaurants, but we strongly recommend seeking out the real deal. The following dishes may sound exotic, but they are imperative for any foodie traveling in Costa Rica to try at least once. Below are a few delicious recommendations for any occasion:

Patacones (3)Small Plates:

In many ways, Yucca (or cassava) is Costa Rica’s answer to the potato. It can be mashed, cut into fries, sliced into crispy chips, and more. Boiled yucca makes the perfect side dish when served with mojo (garlic oil) and lime juice. Patacones are savory, mashed plantains fried in a medallion shape and pair well with black bean dip and many salsas. Chifrijo, typically a Costa Rican “bar food,” is not necessarily decadent but it is delicious. Combine rice and beans, meat, and chimichurri with a tomato and lime juice for a hearty Costa Rican snack. The meat used in the dish is normally chicharrones, crispy fried pork chunks or pork skins.

$7 sodaThe Main Course:

The backbone of the Costa Rican diet is rice and beans, and Gallo Pinto is the decided favorite. Most often, this traditional mix is made of black beans and white rice, cooked together until the rice soaks up all of the tasty juices. Gallo pinto is served with many dishes in Costa Rica – including breakfast. Everyone has their own take on this simple recipe; but no two batches are exactly alike. Casado is the ultimate Costa Rican meal. These hearty plates include a large portion of meat, sautéed onions, rice and beans, a light salad, and a fried plantain. If you’re lucky, you’ll also get a slice of local cheese from the Turrialba region! It may seem basic, but this comforting dish always leaves a lasting impression. Ticos often use Salsa Lizano to add a little kick to this dish.

FruitFruits:

In Costa Rica a you will enjoy a buffet of tropical fruits that border the line between whimsical and exotic. Granadillas are sweet and sour fruits roughly the size of a plum. To eat them, simply puncture the sturdy shell and scoop out the delicious seeds inside. Perhaps you’ve seen the exotic Mamones before. These fruits look almost extraterrestrial with their fuzzy exteriors. Surprisingly, the meat inside is still sweet and a bit tangy. Guanabana, or Soursop, is used in a variety of dishes. It can be a unique addition to any smoothie, or batido. Guanabana has sweet, creamy, and slightly sour flavors that shout “Central America!”

CR CoffeeBeverages:

Coffee or Café is one of Costa Rica’s biggest exports and a major player in the country’s cultural history. You’ll find sprawling plantations throughout the Central Highlands and near high-elevation cloud forests, as such conditions are optimal for growing premium coffee. Even the basic brands at local grocery stores provide high-quality flavors and aromas. If you aren’t a coffee, try Agua dulce: a sweet breakfast drink made by boiling sugar cane juice in a traditional trapiche. The mixture begins to solidify and is dissolved into boiling water or milk to create a warm, sweet treat.

We can’t mention drinks without mentioning the country’s favorite liqueur, Guaro Cacique. A neutral-flavored alcohol made from local sugar cane, Cacique is transformed into countless different drinks. It is consumed by locals and tourists alike, who find that the mild flavor leaves something for everyone. If you’ve never tasted this classic, we’d recommend starting with a Guaro Sour.

Today’s post was provided by the fine folks at CostaRicaExperts.com. They have written more about Costa Rican food staples as well as a ton of other helpful articles. 

Hasta Pronto,

Gregorio

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Gregorio

Greg Seymour is a quitter. At 41 Greg and his wife Jen quit their jobs, sold damn near everything they owned and became Intentionally Unemployed and retired early to Costa Rica.
In addition to writing on this blog, Greg has written for other online publications and has written two popular books about living in Costa Rica:
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6 Comments

  1. thanks for the informative article re plates and beverages. as always well written and an enjoyable read

  2. My favorite food here is fried plantain. Let it get very ripe, then slice and fry in some coconut oil. Also Greg, I know it’s not exotic but how could you leave out piña (pineapple)? Ha ha. It’s the best pineapple I’ve ever had, even better than Hawaii’s. Good info though.

    • All good points. I actually didn’t write this article – the guys over at costaricaexperts.com did. Of course the pineapple is wonderful – as are the strawberries you can get on the road to Poas. And my all time favorite – chicharrón…. mmm

  3. Coconut, papaya….the second daily for me with kefir. Mango and cashews are also local treats..tho not so good if you’re recovering from poison oak….since they contain the same irritant (I speak from experience and confirmation from my dermatologist). My favorite agua natural….and great for stomach issues and allergies….request a mix of papaya and mora (BlackBerry).

    • Great tips. I too am a fan of the natural drinks. The mora en leche is my favorite.

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