Notes and articles about the delicious food of Costa Rica
En esta página te presentamos una variedad de artículos y notas que exploran la deliciosa y vibrante cocina costarricense, destacando sus sabores únicos, ingredientes frescos y ricas tradiciones culinarias.
List of posts
Eating Natural Ice Cream, a Tradition That Doesn't Melt
Discover the tradition of homemade ice cream in Costa Rica since the early 20th century, a family legacy that delights generations with its natural flavor.
The 10 Best Dishes of Costa Rican Cuisine
The article explores 10 typical dishes from Costa Rica, highlighting its mix of indigenous, Spanish, and Afro-Caribbean influences with fresh ingredients.
Culantro the aromatic herb for an authentic Caribbean dish
Discover the history and uses of culantro, an ancient herb with multiple culinary and medicinal properties.
What are the dishes for Holy Week in Costa Rica?
In this article we are going to give you tips so you can prepare delicious and traditional Easter and Holy Week meals in Costa Rica.
The story of the 'Casado' and the origin of its name
One of the most popular and consumed dishes in Costa Rica is the traditional 'Casado', a meal based on beef, chicken, pork, or fish accompanied by beans, rice, plantain, heart of palm, and egg. Its origin dates back to the colonial era - with the appearance of several of its ingredients - but its consumption grew exponentially in the 1960s. The confluence of Europeans with indigenous and Africans in the country led to the emergence of this abundant and nutritious food.
Chompipe the king on New Year's tables
Chompipe is a dish that cannot be missing during the Christmas celebrations in Guanacaste, although it is already part of Costa Rican gastronomy.
The Garrobo Delicious Meat for Cooking Stews and Soups
The garrobo, also known as wood chicken, is an iguana, but it differs because it does not have a large scale on one side of the head; it is characterized by its green color and lives near rivers.
Vigorón traditional dish from Costa Rica icon of Puntarenas
Among the typical dishes of Costa Rica, there is nothing like the iconic Vigorón, a mixture of yucca and marinated vegetables with lemon topped with crispy pork rinds, served in beach almond leaves.
Cod fish soup, a delight of native vegetables with pieces of cod
During Lent, a delicious cod fish soup can't be missed, a result of a mestizo mix of indigenous and Spanish influences.
Milk Cajetas with Itabo Flower
It is a delicious dessert that reigns in the homes of Costa Ricans during Holy Week, mixing sweet flavor with the bitterness of the itabo flower.
Breadfruit: A Source of Minerals and Vitamins
It is a fruit characterized by its texture resembling bread and a rich flavor of freshly baked bread. It can have a diameter of around 30 cm and can weigh up to a kilogram. There are different ways to prepare it.
Tamal Mudo, ancestral Costa Rican dish
In the Central Valley, there is another type of tamal made from just corn masa or filled with ground beans or diced potato, called a "tamal mudo" wrapped in fresh or dried humidified corn husks. They are usually baked, although they are also steamed.
Guanacaste Tanelas, delicious baked sweet tortillas
Tanelas are delicious snacks made with yellow corn dough and other ingredients such as papelón, dry cheese, clove, egg, and cinnamon, wrapped in banana or corn leaves, and then baked in a pot.
Chicheme, a sweet fermented drink made with purple corn pujagua.
Chicheme is a fermented drink made from ground purple corn pujagua mixed with ingredients like panela and ginger. In other Latin American countries, it is known as chicha.
Ticos pork cracklings, a crunchy and typical temptation in the bars
Pork cracklings are a delicious and very popular snack in Costa Rica that are usually served in bars and restaurants as an appetizer since they are ideal for sharing at gatherings, parties or any special occasion.
Rice, an essential ingredient in the Costa Rican diet
Rice is one of the basic foods in the Costa Rican diet, so it is common to find it in most dishes in the three main meals of the day, including desserts and drinks.
The Bean Culture in Costa Rica
Beans hold a privileged position in Costa Rican gastronomy as they are a very versatile ingredient with great nutritional value and are used in the preparation of a wide variety of typical dishes in the region.
Guanacaste, the culinary cradle of Costa Rican culture
Guanacaste's cuisine is a reference to Mesoamerican influence in Costa Rica, where most of the region's typical gastronomy is made from corn, an indigenous ingredient that represents the culinary heritage from indigenous ancestors.
The richness of syncretism in Limonense cuisine
Limonense cuisine is representative of the Caribbean area of Costa Rica, a paradisiacal region distinguished by imposing landscapes and an exquisite gastronomic variety that has been influenced by Jamaican cuisine and other Afro-Caribbean cultures.
El zorrillo una planta tradicional de Costa Rica
El zorrillo es una planta ancestral que en muchos hogares costarricenses se ha olvidado. Se caracteriza por su fuerte sabor y olor, de ahí su nombre, se utiliza mucho en la gastronomía costarricense. Es una planta que crece sin mucho trabajo.
Corn, its history as a cultural heritage of Costa Rica
When we seek the origin of corn, we are transported to the ancestral culture of Costa Rica, which, thanks to its varied use in its gastronomy for thousands of years, Costa Ricans and a large part of America are known as the people of corn.
Caimito: A Typical Fruit from Costa Rica
Caimito is a typical fruit from Costa Rica, it bears a great resemblance to the Asian fruit mangosteen. Caimito is rich in vitamin C and calcium, it is round and usually purple in color, about the size of an egg. It is characterized by its hard and shiny skin, with a soft and juicy interior.
Flor de Itabo its benefits and uses
The Itabo flower is a small shrub that produces white flowers similar to a bell. It is a traditional flower in Costa Rica that has been part of Costa Rican culture for hundreds of years. Currently, its most common use is ornamental, but it is also used in typical dishes of Costa Rican cuisine.
The origin of the Costa Rican sweet cajeta
Cajeta is a dessert very similar to what in many countries is known as dulce de leche, manjar and arequipe. The name varies depending on the country where you are going to consume it. It is a typical sweet from Latin America, which may change a little depending on the country or regions, but its essence remains.
Costa Rican Cuisine, cultural fusion and culinary influences that shaped its identity
Costa Rican cuisine is authentic and multicultural, a product of the influence of various culinary trends that have reached this country, providing a blend of flavors and techniques that have helped shape its identity.
Turmeric, a natural seasoning that is becoming popular in Costa Rican cuisine
Turmeric is one of the spices most used in international cuisine, for its vibrant color, unique flavor, and a series of beneficial properties for health.
Being Vegetarian in the Land of Pura Vida
Vegetarianism corresponds to a more ecological lifestyle for people. Costa Rican cuisine offers options where meat plays a leading role, but if you are someone who cares about your health and well-being, you will also enjoy a wonderful experience of flavors.
Costa Rican Golden Grain, Quality and Excellence of a Sustainable Crop
Coffee cultivation in Costa Rica is one of the main economic activities that have contributed to the country's development, prioritizing quality above all to achieve the excellence of one of the best coffees in the world.
The Ancestral Origin of Costa Rican Cuisine
Traditional Costa Rican cuisine preserves some vestiges of ancestral flavors and knowledge, which unfortunately have deteriorated over time, but have undoubtedly left an important legacy in the typical dishes of this culture.
A Caribbean coconut stew made with love by Costa Rican hands
The Rondón is a traditional spicy coconut soup on the Caribbean coast of Costa Rica that is prepared with fish, vegetables, coconut milk, herbs, and spices.
Culantro Coyote, the indispensable traditional flavor in Costa Rican cuisine
Culantro coyote is an essential herb in Costa Rican gastronomy due to its delicious aroma and the versatility it offers when preparing traditional dishes.
El Chan, from pre-Columbian culture to sustainable food source
Chan seeds are pre-Hispanic seeds native to countries with tropical areas, and are considered a sustainable alternative for future food, due to their vast nutritional properties and health benefits.
Coyol Wine, a mystical liquor gift from Guanacaste
Coyol wine is an alcoholic beverage made from the fermented sap of coyol palm trees, which is consumed in several Central American countries since ancient times.
Sapo Water, a Spring of Flavors for the Costa Rican Summer
Sapo water is a delicious traditional Costa Rican drink made with brown sugar or panela, water, lemon, and ginger, and gets its name from the dark orange and cloudy color that the preparation results in.
Pinolillo, an ancestral Central American drink where corn and cocoa merge
Pinolillo, also called pinol or pinole, is a traditional drink consumed in Costa Rica that contains many antioxidants and high nutritional value, representing great health benefits.
The Natilla Melcochas, a Centennial Tradition of San Ramón
Natilla melcochas are one of the Costa Rican artisanal sweets that are part of the cultural and gastronomic heritage of the towns. The elaboration of these sweets dates back over a century and has been passed down from generation to generation to this day.
Delicious Costa Rican Tamales, a Wrap of Pure Flavor
Tamales in Costa Rica have been consumed since pre-Columbian times, being one of the dishes traditionally found on Costa Rican tables during the Christmas season, with all its splendor of flavors and colors.
The irresistible temptation of Semana Santa: Mini empanadas with chiverre honey
Chiverre honey empanadas are a traditional Costa Rican recipe that is a culinary heritage from our grandmothers, who took great care in preparing this rich delight typically consumed during Semana Santa.
Tropical fruits, a rainbow of Costa Rican flavors
Costa Rica is a country with many lush and attractive tourist spots, and it also boasts an abundant variety of tropical fruits with great colors, scents, and exotic flavors, making it truly a tropical paradise.
A 'Golden Drink' from Costa Rica to regain your figure after the end of the year
The so-called 'golden seed' from Costa Rica is highly valued for its incredible components, this 'chan' seed has a lavender-like aroma and today it brings us a delicious drink that will benefit you in every way.
Costa Rican lunches that will boost the figure you want after the holidays
Lunch is one of the most important meals of the day after breakfast, due to the high nutrient content it should provide to the body. Costa Rican gastronomy offers rich and varied dishes that can be part of your day to day.
Guaro: the national liquor of Costa Rica
Guaro or Cacique, is a clear sixty-degree liquor made from sugarcane. Before it was legally manufactured and sold, guaro was produced in homemade distilleries and was the "alcohol of rural kitchen sinks" in Costa Rica.
Peach Palm: Costa Ricans' Favorite Snack
The peach palm is a nutritious snack beloved throughout the country; this tasty fruit is packed with vitamins and nutrients and is good for a quick energy boost. This versatile fruit can be eaten on its own or used as an ingredient in various recipes.
Costa Rican Chocolate
A treat that is easily accessible, affordable, and comes in a variety of wonderful flavors. Chocolate in its original state was appreciated by ancient civilizations such as the Aztecs and the Mayans, and used as currency by other indigenous tribes.
Passion Fruit: The Maracuyá
Maracuyá is a beloved and highly consumed fruit that originated in central South America. There are two types of maracuyá commonly consumed: the more widespread purple fruit and the larger yellow fruit.
Lizano Sauce: this is a good sauce!
Lizano Sauce or Salsa Lizano is a Costa Rican condiment made from fresh vegetables and natural seasonings. It was developed in 1920 when Mr. Lizano made this tasty new sauce in his home in Costa Rica.
Picadillo: Party in a Pan
Picadillos are famous in Costa Rica as one of the most typical dishes. Picadillos are small chopped vegetables seasoned with meat, like a hash, and are usually served as a side dish to the traditional casado and accompanied by tortillas. The most popular picadillos in Costa Rica are potato, chayote, and green beans.
Costa Rican Eggnog
Costa Rica's favorite Christmas drink is also a favorite in many other places. Locals here call it Rompope; you might recognize its other name: Eggnog. Rompope is a sweet, calorie-rich milk-based drink enjoyed hot or cold and consumed at any time of the year. During the Christmas season, it is the go-to beverage for celebrating the holidays.
Tres Leches Cake: The Cake that Traversed All of Latin America
This recipe is found throughout Latin America, including Argentina, Mexico, Cuba, Puerto Rico, Peru, Chile, Bolivia, Paraguay, Uruguay, etc.
Gallo pinto: Costa Rican Cuisine
Gallo pinto is a typical Central American dish, a combination of rice and beans.
Chifrijo: The Food of Cantinas
Chifrijo was born in the 90s, it is a contemporary Costa Rican dish that originated in bars in the capital of San Jose. It is a very common dish to find in bars, cantinas, and restaurants.
Ceviche: the national heritage
It is believed that this recipe originated 2000 years ago, it was a recipe made with fish and a fruit juice called tumbo. After the Inca times, this preparation is very healthy due to its low percentage of calories and unwanted fats. It is high in proteins and omega 3, and it is appreciated throughout Central America not only for its health benefits but also for its great taste and seasoning that makes it unique due to its fresh ingredients.
Chorreadas: Are They Good for Your Health?
One of the most enriching legacies that Puerto Rico inherited from indigenous ancestors were corn-based recipes. As many know, the indigenous people were great farmers and maximized the use of the soil's raw materials.
Misleading Drink Names from Costa Rica
Often, the first contact you have with a drink is its name. This name catches your attention and in many cases influences the decision to try it. However, some cocktail names are strange or misleading.
2 Delicious Dishes That Will Make You Live Until 100 Years Old
The foods consumed by Costa Ricans, especially those from the Nicoya population, make this one of the areas where the longest-lived people in America reside.
Olla de Carne: between stew, broth, vegetables... a good memory
The genesis of Olla de Carne dates back to the Middle Ages, a time when the custom of boiling meat in water originated. The Jews followed suit, giving life to the 'adafina' (goat or lamb meat cooked in a clay pot).
Gallo Pinto, an economical, simple and appetizing breakfast... pure tradition
Gallo Pinto is the typical breakfast of Costa Rica, a product of the mixture that combines beans (ancient aboriginal food) with rice (Spanish heritage) and lets its combination and preparation be in the hands of African cuisine.
Casado: Nutritional Power and Tradition for Good Taste
Casado is the most popular and typical dish from Costa Rica; its enjoyment knows no age, gender, or social status limits. With a colonial origin, it became widely popular starting in the 1960s.
Regions of Costa Rican Cuisine and Their Singularities
Traditional meals in Costa Rica have historically served as a nexus between the different cultures that have inhabited the country and are a central part in the formation of a social identity for all Costa Ricans. In each of the different regions, various varieties of dishes and ingredients stand out according to the geography, history, and idiosyncrasy of each place.
La olla de carne, between Don Quijote and the Costa Ricans
Another star of Costa Rican mestizo gastronomy is the exquisite olla de carne, a broth prepared with pieces of meat and vegetables of such ancient origin that even in Don Quijote de la Mancha there is a mention of a similar dish. Always present on the tables and in the popular memory of kitchens throughout Costa Rica.
How Did Gallo Pinto Originate in Costa Rica?
In various countries in Central America, the typical gallo pinto is consumed - prepared in various ways - but it is also true that it is a staple on Costa Rican tables, especially for breakfast. It is not easy to discover where exactly on the continent this recipe originated, but we can affirm that it was in Costa Rica where it was baptized in this original way.
The Importance of Coffee in Costa Rica's History
An emblematic product for Costa Rica is, without a doubt, its famous coffee. It is part of the country's cultural memory, a widely consumed local beverage and an important resource for the economy, due to its large-scale export to various places around the world. It has always been present in history from the early days to the present.
Get our best recipes and weekly menu delivered straight to your inbox.