Costa Rica, known for its warm hospitality, lush landscapes, and vibrant culture, also boasts a culinary tapestry as rich and diverse as its natural beauty. During my stay, I embarked on a gastronomic journey, uncovering flavors I had never encountered before. The warmth of the people is reflected in the food culture, found in both the bustling city of San José and the beachside town of Quepos-Manuel Antonio. From hearty stews to irresistible sweet treats, the traditional foods of Costa Rica capture the essence of the country’s heritage, often centered around its beloved ingredient: black beans. Here’s a tantalizing rundown of my favorite must-try dishes that embody the essence of this Central American paradise.
1. Gallo Pinto
A cornerstone of Costa Rican breakfasts, Gallo Pinto is a delightful blend of rice and black beans mixed with onions, red peppers, and cilantro. Traditionally served with scrambled or fried eggs, sour cream, cheese, and crispy fried plantains, this hearty dish fueled my adventures through bustling city streets and tranquil beaches. The addition of Salsa Lizano, a sweet-tangy local sauce, elevates its flavor profile. You’ll find Gallo Pinto on nearly every menu, including at McDonald’s, making it a staple of Costa Rican cuisine.
2. Chifrijo
Chifrijo is a bar snack that delights the taste buds with layers of rice, beans, and crispy chicharrón (pork), topped off with fresh pico de gallo (salsa made with diced tomatoes, onions, and cilantro) and creamy avocado. Its popularity is undeniable, perfect for enjoying with a cold cerveza or sharing over drinks by the ocean, delivering comfort and flavor in every bite. It quickly became my go-to meal for Saturday nights out with friends. For an extra kick, don’t hesitate to ask for chili to top off your bowl.
3. Olla de Carne
When the rainy season beckons, Olla de Carne emerges as a comforting remedy. This traditional beef stew melds tender chunks of beef with an assortment of vegetables—yucca, potatoes, corn, carrots, and plantains—creating a nourishing pot of flavors savored during leisurely weekend gatherings. It was my host mom’s specialty meal during the rainy days in July. The enticing aroma would fill the air, making my mouth water all day. The beef would fall off the bone, and I particularly enjoyed the yucca, which soaked up all the flavors, becoming a delicious companion to the stew.
4. Picadillo de Arracache
Picadillo de Arracache introduces the palate to arracache, a root vegetable akin to celery root. Sautéed with ground beef or pork, onions, peppers, and aromatic spices, this dish accompanies rice and tortillas, delivering a delightful fusion of textures and tastes that celebrate Costa Rica’s culinary ingenuity. Initially, I felt alien eating it the way my Costa Rican friends did. While they stuffed tortillas with the delicious mixture, I used a fork. However, I soon joined in, discovering that Picadillo de Arracache is best enjoyed wrapped in a tortilla and eaten with your hands around a table of friends.
5. Tamal Costarricense
During festive seasons, Tamal Costarricense takes center stage as a beloved holiday tradition. Its corn masa cocoon encases seasoned meat, rice, and vegetables, all steamed within plantain leaves. The aroma and flavor embody the essence of familial warmth and seasonal celebrations across the country. These tamales differ from the Mexican versions I was used to, as they are wrapped in banana leaves rather than corn husks. I often bought the Costa Rican versions for lunch—they’re economical, filling, and delicious!
6. Ceviche Costarricense
Costa Rican ceviche is a refreshing treat, featuring fresh raw fish marinated in zesty lime juice, a technique that “cooks” the fish to perfection. Combined with onions, cilantro, bell peppers, and a hint of heat from hot peppers, this beachside favorite pairs impeccably with crisp crackers or tortilla chips, offering a cool respite on sun-drenched afternoons. I always opted for a mixed ceviche, combining fish, shrimp, and octopus, and there was no way I could pass a cevicheria without stopping in for at least a half portion!
7. Churchill
From the seaside town of Puntarenas comes Churchill—a symphony of shaved ice, kola syrup, condensed milk, powdered milk, and luscious ice cream. Topped with fruits and additional syrups, this sweet indulgence is a must for those seeking a cool, flavorful escape from the tropical heat. The origin of the name is a mystery; I tried asking everyone I could, but nobody could explain why this delicious treat shares a name with the 20th leader of the UK. Regardless, it’s undeniably delicious!
8. Tres Leches
No journey through Costa Rican cuisine is complete without Tres Leches, a decadent sponge cake bathed in a trio of milk forms: evaporated, condensed, and cream. Topped with whipped cream and perhaps a cherry, this moist and indulgent dessert offers a sweet conclusion to any culinary adventure. Tres Leches is common throughout Latin America, and it’s the staple of any Sunday dinner with family in Costa Rica. There was a bakery just two blocks from my homestay that made the best Tres Leches I’ve ever had, and I may have bought way too many cakes to share with my host family.
9. Cajeta de Leche
Cajeta, a luscious caramel confection crafted from sweetened condensed milk, stands as a testament to Costa Rica’s love affair with creamy delicacies. Whether savored on its own or drizzled over desserts like ice cream or cake, its rich flavor profile makes it a beloved treat among locals and visitors. The best way I could describe it to someone who’s never had it is like the Latino cousin of fudge.
10. Arroz con Leche
A dessert steeped in comfort, Arroz con Leche embraces the soul with its creamy rice pudding infused with cinnamon and occasionally studded with raisins. Served warm or chilled, this timeless favorite offers a taste of home and hospitality in every spoonful. My host mother was an expert in Arroz con Leche. Before I left Costa Rica, she asked what she could make for my last meal with the family, and I told her I wanted her Arroz con Leche. She even packed some for me to take to the airport, which I devoured while waiting for my flight.
