Costa Rican foods create a wide range flavors and textures in Costa Rican cuisine which is known for being fairly mild, with high reliance on fruits and vegetables. Rice and black beans are a staple of most traditional Costa Rican dishes, often served three times a day.
30 Traditional Costa Rican Foods With Easy Recipes
It is a corn pancake and is a very traditional Costa Rican dish, most commonly found in the countryside or at fairs. Normally served as breakfast or as an afternoon snack with coffee or agua dulce.
Since the main ingredient is corn, you want to make sure you have fresh corn on the cob for this recipe. You can use white or yellow corn and for the 2 cups that the recipe calls for, you may need between 3 to 5 husks of corn.
This recipe is a very traditional Costa Rican holiday recipe. While some households will make it year-round, and you can usually find it in the bakery, the most popular time for making this dessert is during Lent, Holy Week, and Easter.
This recipe is called a tamal because of the type of flour base it uses, but don’t confuse it with the traditional Costa Rican Tamales Recipe that is more traditionally served at Christmas.
This pan de yuca, is such a treat to have with coffee! It is just sweet enough and the yucca gives it such a nice texture, that I can assure you will not be able to eat just one piece.
I love this sweet version, but also you can make it savory by substituting the sugar for shredded cheese, like mozzarella, just like that! And another great thing about this recipe is that it is super simple to make.
This Costa Rican gallo pinto recipe is traditionally served at breakfast alongside eggs, coffee and tortillas. We combine black beans and white rice with red bell pepper, cilantro, onion and Salsa Lizano.
The crown jewel of Costa Rican cuisine has to be the gallo pinto dish. Everyone in Costa Rica knows and loves this dish, and it contains pretty much all of the basic ingredients we use in our cooking.
Like many Latin American countries, the staples of Costa Rican food include black beans (sometimes red) and white rice. We make these two dishes in abundance every single day. If you know anything about making beans from scratch though, you know it takes a while.
Agua dulce, a piping hot drink blended with evaporated cane juice, is as Costa Rican as the burly, handsome man I married. Agua dulce is not only a great alternative to caffeinated beverages, but a fun way to introduce Tico culture into your own home.
Agua dulce has got to be the easiest Tico recipe in existence. I’d vouch it’s even easier than coffee. Yes, it’s possible. Pick up the darkest, most natural brown sugar at the supermarket and can blend yourself a scrummy cup of agua dulce in less than 5 minutes. Milk, optional, but definitely appreciated in my cup!
One of the most typical recipes found in Costa Rica are picadillos. Picadillo consists of small chopped vegetables seasoned with some meat, similar to a hash. There are hundreds of variables in both vegetables and meats to use. They are usually served as a side dish in the traditional casado and accompanied with tortillas.
Among the most popular picadillos in Costa Rican cuisine are the potato, chayote and vainica picadillo, and other less popular but equally delicious is picadillo de arracache and green papaya. The recipes and vegetables used vary according to the region of Costa Rica, but all have the common denominator of vegetables chopped into small pieces accompanied by some sort of meat.
Arroz con pollo is one of the most popular and traditional Costa Rican dishes, It is the official dish in any social event for example at birthday parties. Maybe because it is so simple to make and you can make it in advance so it is conveniently ready when your guest arrive.
There are countless ways to prepare arroz con pollo, each family has its own version, some easier or more complex than others, but they all use pretty much the same ingredients, which results in a very similar taste between all recipes.
Piononos is a different way of preparing ripe plantains, present in Latin American and Caribbean cuisine that refers to a small snack filled with cheese, beans or meat, in the form of a ball or an empanada and fried.
This recipe is very simple to make and even though It is customary to fry the piononos you can also choose to bake them to make the recipe a little healthier.
The Costa Rican torta chilena combines 6-8 layers of pie pastry baked until golden brown and then layered with dulce de leche. The perfect indulgent treat for a special occasion.
The Torta Chilena (or Chilean Cake) is arguably one of the most beloved Costa Rican desserts of all time. Even though sweet empanadas, tres leches, and rice pudding are top contenders, if you say torta chilena to a tico, there is a certain look they get on their faces- it’s a cross between nostalgia and ecstasy.
Versions of these cookies — named for a Grand Duchess of Russia after her wedding — are popular all over the world, but especially so throughout Spain as well as South and Central America.
Packaged versions tend to be more biscuit-like; ours is nutty and textured: easy, kid-friendly, delicious and perfect for the holidays or any other time.
Tamal is made with corn flavor, sugar and cheese. This recipe that I share today, is my mothers version, which for me is the best, it is softer and has a secret ingredient: coconut.
Typically the tamal was cooked in a steel casserole in the wood stove, which gives it a special flavor. It is super simple and perfect to have with a cup of coffee.
This traditional Costa Rican black bean dip recipe is the perfect party food. Vegetarian, vegan and perfect for dipping, with just black beans, onion, cilantro and Salsa Lizano it’s so easy to put together. I love to dip plantain chips, tortilla chips, or make it into a seven-layer dip. You will love how easy this black bean dip recipe is to make!
It’s no secret that black beans are a staple of the Costa Rican diet. We eat black beans for breakfast, lunch and dinner. A typical Costa Rican home will make a big batch of beans and then reheat and reuse the beans in lots of different recipes throughout the week.
Yuca is a very starchy carbohydrate vegetable root common in Central and South America and quite popular in Costa Rican traditional cuisine. Enyucados, even though they look intimidating to make, they are very simple. The cooking part is super easy.
These Costa Rican pineapple empanadas (empanadas de piña) combine a homemade pastry dough and sweet pineapple preserves baked to perfection for a delightful baked dessert. With just a few ingredients- flour, margarine (or butter), whipping cream and pineapple jam, these are a delicious and fun baking project for any time of year.
This Capirotada (Costa Rican Chocolate Bread Pudding) is incredibly decadent and so delicious! It’s SO incredibly easy and the pudding comes out just perfect.
The pudding itself is silky smooth, while the bread turns into ooey-gooey-chewy chocolate custard pieces. It’s just warm and delicious and wonderful.
A dish consisting of raw fish and seafood marinated in citrus juice, mainly lime and lemon juice. The acid in the citrus juice break the amino acids in the proteins of the fish, causing it to become opaque and producing a firm texture, similar to when it is cook.%0A%0AThis recipe is the most common version of Costa Rican ceviche, with lots of lime juice, onion, pepper, and cilantro. I encourage you to try it since it is super easy to make and play with other ingredients to create your own variations of ceviche.
Tamales are an absolute labor of love- and no two people make them in the same way. A tamale is a bit of cooked masa based dough that is steamed in either corn husks or banana leaves. Inside of the masa are fillings that range by country of origin and chef preference, but generally include rice, meat, and vegetables.
The outer wrapping of banana leaves is never eaten, but is used as a plate or discarded. Costa Rican tamales are never made in corn husks. That is more of a Mexican tradition that gives the tamales a different flavor.
Yucca is a vegetable root high in carbohydrates and a good source of fiber. Add a little meat, a salad or some vegetables and you’ll have the complete meal all set.
Yucca is a popular root here in Costa Rica, most commonly served as a side for dishes like vigorones, chicharrones and as part of the olla de carne soup.
This recipe here is the best way to eat it. This pie is very similar to a Shepherd’s pie, but using yucca instead of potatoes.
Melcochas de natilla are literally translated as sour cream candies. Don’t be fooled, however, they are super super sweet. There are many types- some are hard, some are semi-hard, and some are super soft like taffy.
All are made with sugar cane, or the traditional Costa Rican tapa de dulce. They are handcrafted candies sold in very tiny batches all around Costa Rica.
Olla de carne is the ultimate beef stew of Costa Rica. It consists of poached pieces of beef that are slowly cooked with vegetables to give a tasty, very aromatic broth, with meats and vegetables that are melting and delicious. It is a very comforting dish, served with white rice.
This stew is particularly rich in local vegetables, both in terms of quantity and variety. So popular that Ticos (residents of Costa Rica) used to have it for dinner every day. Today, Costa Ricans consume it at least once a week for lunch or dinner on weekends.
Tortilla de Queso is a staple in Costa Rica for breakfast or coffee time. These are not the regular tortillas that you eat with tacos; in these ones we add cheese to the dough. You can eat it by themselves or with a bit of sour cream on top. They are a filling breakfast option and gluten free!
Costa Rican carne en salsa is a braised flank steak mixed with a sweet and tangy tomato sauce and served with white rice or as part of a Costa Rican casado.
This carne en salsa recipe (along with estofado, olla de carne, arroz con pollo, and homemade tortillas) is sold by the ton becuase it’s the best eating of the year.
You can imagine how popular this soup was on those cold nights. The original version, as my mom and grandma use to make it, has a lot more meat, but I like to incorporate more veggies and reduce the meat to the minimum possible to keep the original flavor without lots of meat.
Versatile and tasty, homemade tortillas have been a traditional staple in many a Latin America-based household. Like many other Latin Americans, Costa Ricans generally make tortillas with cornflour, water, and a bit of salt.
So long as your dough balls are sandwiched between parchment or plastic, you can flatten them with pie pans or textbooks or really anything.
Barbudos (string bean fritters) have been helping Costa Ricans mothers feed their kids green vegetables for decades. Crispy, light and refreshing, string bean fritters make a great entrée for a vegetarian dish or a side when paired with a pork chop or steak tenderloin.
It’s a typical Costa Rican foods dish offering a variety of tastes piled up on one over-flowing plate of bright colors and delicious flavors. This authentic plate generally has a good sized portion of white rice, black beans, and salad.
Hearty, flavorful, and full of different variations, the casado is one of Costa Rica’s most beloved signature dishes.
In Costa Rica, these adaptable bowls are often enjoyed with tortilla chips and an Imperial beer and provide a delicious way to reinvent leftovers.
Chifrijo is often enjoyed with a drizzle of Salsa Lizano, which is best described as a very mild yet flavorful hot sauce. Long grain white rice and kidney beans are traditional. But, Cheese is not typical of these bowls.
These fried green plantains known as Patacones or Tostones depending on where you are in the world, are one of our favorite appetizers or snacks!
The delicious salty, savory, crunchy fried plantains are perfect for scooping up beans or dipping in sauce or topping with pico de gallo, guacamole, or all kinds of shredded pork, beef, chicken, or garlic shrimp.
There are a lot of coconut balls recipes worldwide but the bolitas de coco combine two interesting ingredients: condensed milk and biscuits. The biscuits traditionally used for bolitas de coco are galletas Maria. Graham crackers are also often used as a substitute for this recipe.
Tres leches cake is a favorite Costa Rican foods recipe- and the most delicious dessert. It’s a sponge cake baked from scratch with sugar, flour, eggs and vanilla. Add three types of milk- evaporated milk, heavy cream and sweetened condensed milk and top with whipped topping for an incredibly rich flavor.
Traditional Costa Rican Foods
Costa Rican dishes are nutritionally well rounded, and nearly always cooked from scratch from fresh ingredients. Most meals in Costa Rica (and the rest of Central America) are served with fresh fruits and vegetables, rice and beans, green plantains or fried plantains, corn tortillas and chimichurri or pico de gallo. Owing to the location of the country, tropical fruits and vegetables are readily available and included in Costa Rican cuisine. Locals use corn to make cookies, tamales, and tortillas, among other things.
The plantain, a larger member of the banana family, is another commonly used fruit and can be served in a variety of ways. Ripe plantains (maduro) have a sweet flavor and can be fried in oil, baked in a honey or a sugar-based sauce, or put in soups. Green (unripe) plantains can be boiled in soups or can be sliced, fried, smashed and then refried to make patacones. These are often served with a bean dip or guacamole.
Frequently Asked Questions About Costa Rican Foods
1. What Are Popular Foods in Costa Rica?
As a whole, the three most famous dishes of the country are Casado, Gallo Pinto and Arroz con Pollo.
2. What is Casado?
A casado, meaning marriage, is just that. It is a typical dish offering a variety of tastes piled up on one over-flowing plate of bright colors and delicious flavors. This authentic plate generally has a good sized portion of white rice, black beans, and salad.
3. What Do Costa Ricans Have For Breakfast?
A typical Costa Rican breakfast is a plate of gallo pinto (rice and beans), eggs, home-made corn tortillas or fresh bread from the bakery, sweet plantains and natilla (sour cream) or local cheese, such as queso turrialba.
4. What Is The Most Important Meal Of The Day In Costa Rica?
Costa Rican’s, locally called Ticos, never eat excessively. Limiting their portions is one way they stay so healthy. Also, lunch is the most important meal of their day.
5. What Do Costa Ricans Eat For Dinner?
One typical main dish in Costa Rica is arroz con pollo (rice with chicken) which can be served with different vegetables from the area. Seafood is also common thanks to the country’s proximity to both the Pacific and Caribbean.
6. What Are Popular Costa Rican Desserts?
Tres leches cake is a favorite Costa Rican recipe- and the most delicious dessert. It’s a sponge cake baked from scratch with sugar, flour, eggs and vanilla. Add three types of milk- evaporated milk, heavy cream and sweetened condensed milk and top with whipped topping for an incredibly rich flavor.
7. What Vegetables Do Costa Ricans Eat?
A traditional Costa Rican dish is a beef stew of bone-in meat and a variety of cut vegetables; typically: corn, potatoes, sweet potatoes, pumpkin, cassava, chayote (type of squash), yam, to name a few.
8. Do Costa Ricans Eat Tacos?
Costa Rican tacos are not like Mexican tacos at all! They roll the tortilla with the filling and deep fry it. They put shredded cabbage with ketchup and mayonnaise on top and it’s usually filled with beef or chicken.
9. Do Costa Ricans Like Spicy Food?
Most Costa Ricans don’t like very spicy food, which is why hot sauce is always offered separately. In general, the Costa Rican fillings may look the same as Mexican ones, but they tend to be more garlicky and less spicy.
10. Are There Spicy Dishes in Costa Rica?
One of the most important ingredients of Costa Rican cuisine is ‘la chilera’. Some call it a hot sauce in Costa Rica but it really is not. El chilera is really nothing more than spicy pickled vegetables. A chilera is one of the most important ingredients of a casado. The chilera will give the food the final touches.
The History of Food From Costa Rica
Traditional Costa Rican food is noted for being mild and for relying heavily on fruits and vegetables. Most typical Costa Rican meals include rice and black beans, which are eaten three times a day.
From the north and south, Costa Rica fell between presiding cultural groups before Spanish colonization. The region’s current indigenous communities represent this overlap. The public has adopted most popular foods, such as pancake-like chorreadas and tortillas while taking porridge and beverage from purple corn, or maz pujagua is more isolated. Boruca and Bribri people live off the land in the southern Talamanca region, preserve a wide range of ancestral ingredients while cultivating cacao on a large scale.
Colonialization roared through the country, tampering with most Costa Rica’s traditional foodways and introducing European agriculture and livestock. To raise cattle and pigs, the Spanish cleared forests and cultivated rice and wheat. Most national dishes, such as olla de Carne and many sweets, have their roots in Spain and have been modified to include regional components.
Although Afro-Costa Ricans are descendants of the enslaved Africans during the colonial era, most English-speaking Jamaican refugee offspring who arrived on the Caribbean coast in the 19th century added some spice to the traditional Costa Rican food. The most popular ingredient here is coconut milk, and people used it in seafood stews such as rondon and to cook beans and rice and root vegetables.
As a result of European invasion and colonization, Costa Rica’s real and genuine culture has been affected. Because of the vast impact colonizers and invaders left on Costa Rican cuisine, there are various and diverse options today.
Old Style Costa Rican Foods And Cooking
Gallo pinto meaning “spotted rooster,” is Costa Rica’s national dish, consisting of mixed beans and rice fried in a pan for a speckled appearance. The food is served with cheese or sour cream and fried or scrambled eggs during breakfast. Gallo pinto is also the national dish of Nicaragua, a neighboring country. The ideal combination of spices, rice, and beans in this dish is a source of debate in both countries and their regions. As the locals call it, Pinto is a cheap and delicious dish, and you can find it worldwide.
The typical lunch meal is known as a Casado. Casado is a Spanish word that means “married man.” It got its name from wives packing their husbands a lunch in a banana leaf before working in the fields. Instead of being mixed, rice and beans are served side by side. There will normally be some meat (fish, chicken, beef, or pork chops) and a salad to round out the meal. Extras such as fried plantain (Maduro or patacones), a slice of white cheese, or corn tortillas can be served as an accompaniment.
Modern Costa Rican Foods And Cooking
As mentioned earlier, maize was a major part of the diet of Costa Rica’s indigenous peoples, including the Chorotega, during the pre-Columbian period. Even though the Spanish conquest of the region heavily influences modern Costa Rican cuisine, corn remains a common ingredient in many dishes. Tamales, which were first brought to Central America by the Aztecs, are served at nearly every celebratory event, especially during Christmas.
Residents of Costa Rica make the tamales using cornmeal, lard, and spice dough that is filled with assorted meat, rice, and vegetable mixtures before being wrapped and steamed in plantain or banana leaf. The Chorotega people prefer pumpkin seeds, turkey or deer meat, sweet peppers, and onions to be stuffed into their tamales.
What To Drink When Enjoying Your Traditional Costa Rican Foods
When you think of drinking in Costa Rica, coffee is probably the first thing that comes to mind, and with good reason. For more than a century, coffee production has been primarily based on quantity. However, distinct coffees can be found in new-wave coffee cafes and roasters in San José and the occasional beach area, thanks to greater traceability and micro-lots.
Pinolillo and tiste, made from rice and cacao or cornandell as agua de Sapo, a refreshing concoction made from ginger, lime, and panel, are available in Indigenous areas of the world. Chichas are also available, which are low-proof beverages made from fermented corn or fruits such as pejibaye.
A Few Costa Rican Dishes That Are Popular
Gallo Pinto: Gallo Pinto is the traditional Costa Rican breakfast food that consists of rice and beans served with egg, sausage and slathered with the local favorite, Lizano sauce.
Tamales: In Costa Rica, they do tamales a little bit differently. Tamales are made of a starchy corn-based dough called masa, wrapped in a banana leaf. The dough is mixed with vegetables, meats or cheese and then steamed or boiled in the prepared leaves. The most popular food in Costa Rica during Christmas and not seen as a roadside snack.
Casado: One of the most popular foods in Costa Rica. The dish consists of a medley of rice, beans, meat/fish and a simple salad. It is typically eaten for lunch or at dinner.
Chifrijo: Chifrijo is one of the most famous appetizers in Costa Rica but can also be eaten as a main meal. Besides pork and beans, the dish includes chef’s choice of pico de gallo, chillies, tortillas, and vegetables like avocado and cabbage.
Ceviche: Costa Rican style ceviche is best, in part, due to its secret ingredients: ginger ale and club soda. It gives the dish a certain sweetness you won’t find elsewhere. Ceviche is usually made with raw white fish. Typically served with crackers or tortillas and is one of those Costa Rica food dishes that can be eaten as a meal but also falls under the Costa Rican appetizers category.
Patacones (fried plantains): These can only be made from very young green plantains. Patacones can be served on their own topped with meat, pico de gallo, vegetables or as an accompaniment to many Costa Rican meals. They are especially good alongside ceviche.
Arroz Con Pollo (chicken and rice): A dish that’s usually served for lunch or dinner. It’s a simple dish and Costa Rican comfort food whose two ingredients are obviously rice and chicken and with roots going back to Spanish paella. Other spices and vegetables are added to taste.
Empanada: Today, you will find empanada’s with a variety of fillings. Some contain meat, others are filled with cheese and are suitable for vegetarians. Also, some are vegan friendly and filled with potato. They are a super flexible and versatile Costa Rican food staple and delicious to boot.
Picadillo: A potato dish served with a medley of vegetables and meat. However, what sets a Costa Rican picadillo apart from other Latin American picadillos is the inclusion of Costa Rican squash known as chayote.
Yuca Fries: Yuca potatoes are high in fibre, protein and are one of the primary sources of carbohydrates for people living in Central America (besides rice and beans!). They are one of the traditional Costa Rican recipes which are super easy to cook at home.
Popular Desserts In Costa Rica
Costa Rica is no exception to having a sweet-tooth. The variety of locally grown fresh fruits and the abundance of sugar cane means sweet treats are plentiful. There is no shortage of amazing dessert recipes.
★ Coconut Flan: Custard tarts are popular across Latin America, and one of Costa Rica’s most famous flan flavors is coconut. Coconut is used in a lot of desserts, including cookies, cakes and pies.
★ Tres Leches: A Latin American favorite and one that Costa Ricans are well-known for. Tres leches, meaning ‘three milks’, is a cake made with full-fat milk, condensed milk and evaporated milk
★ Arroz con Leche (rice pudding): While rice is often considered a primarily savory ingredient, it takes on a dreamy new quality when baked with milk, cloves, nutmeg, cinnamon and raisins.
★ Fruit-filled Empanadas: Dessert empanadas are either fried or baked, and stuffed with different types of fruit jam. Pineapple and guava are two common fillings.
★ Bolitas de Coco: Bolitas de coco are small soft Costa Rican coconut balls. There are a lot of coconut balls recipes worldwide but the bolitas de coco combine two interesting ingredients: condensed milk and biscuits. The biscuits traditionally used for bolitas de coco are galletas Maria (Marie biscuits). Graham crackers are also often used as a substitute for this recipe.
★ Galletas Maria: Costa Rican Coconut-Peanut Cookies. Nutty and textured, easy, kid-friendly, delicious and perfect for any time. A great, not-super-sweet cookie to add to a cookie assortment. Bake these on parchment paper and you won’t have a burning problem. Use Spanish peanuts, smaller than regular peanuts, so the dough had a finer texture to it. Their flavor really complements the coconut better than regular peanuts.
★ Capirotada: (Costa Rican Chocolate Bread Pudding) This dessert is incredibly decadent and so delicious! The pudding itself is silky smooth, while the bread turns into ooey-gooey-chewy chocolate custard pieces. It’s just warm and delicious and wonderful.
★ Tamal de Masa: This Costa Rican tamal de masa dessert is slightly sweet with a unique texture. Traditionally served during Holy Week and at Christmas, it’s the perfect complement to a steaming hot cup of coffee or agua dulce!
★ Melchochas de Natilla: Melcochas de natilla are literally translated as sour cream candies. Don’t be fooled, however, they are super super sweet. There are many types- some are hard, some are semi-hard, and some are super soft like taffy. All are made with sugar cane, or the traditional Costa Rican tapa de dulce. They are handcrafted candies sold in very tiny batches all around Costa Rica.
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