Costa Rican cuisine is part of its national identity, deriving from intense miscegenation. Products come from the tropical climate and elements of Spanish, Italian, and African food due to the colonization process.
Costa Rica is a bridge between the north and south of America. Thanks to its tropical environment and being between the two oceans, it has an enormous variety of products that enrich its cuisine to the fullest.
With four well-defined regional variants based on its geography and cultural development (Western and Eastern Central Valley, Guanacaste and Northern Zone, Puntarenas and Limón), the country has a culinary base that runs throughout the territory, with foods such as gallo pinto, casado, picadillos, olla de carne, gallitos, empanadas, pasta, fresh fruit, and coffee.