Discover the authentic flavors of Costa Rican cuisine. You can only truly experience some traditional foods while you’re in Costa Rica.
Traditional Costa Rican Dishes
Plantains (Plátanos)
Plantains look similar to bananas but serve as a staple of Costa Rican cooking. Locals use green plantains in savory soups for their starchy, fibrous texture. Cooks also use plantains to make Patacones—they boil, flatten, and deep-fry the plantains into crispy snacks, often serving them with various dips.
Ripe plantains turn yellow or black and become naturally sweet. Frying them in butter with a touch of brown sugar creates a delicious local treat.
Gallo Pinto
Gallo Pinto is the quintessential Costa Rican breakfast. It features rice and beans sautéed with onions, green peppers, and garlic. The secret ingredient, Salsa Lizano, provides a slightly sweet and tangy flavor that defines the dish.
“While Gallo Pinto is the national breakfast, it varies by region. In the Guanacaste area, it’s often prepared with black beans, whereas in the Caribbean, you might find it cooked with coconut milk and habanero peppers for a spicy kick. It’s not just a meal; it’s a symbol of ‘Pura Vida’ that fuels locals for a long day of work or adventure.”
Natilla (Costa Rican Sour Cream)
Locals often serve Costa Rican sour cream, or Natilla, as a topping for Gallo Pinto. It has a thinner, creamier consistency than American sour cream. Many people buy a fresh loaf of bread from a bakery and enjoy it with a drizzle of Natilla.
Queso Blanco (White Cheese)
Producers make this mild white cheese using lime juice or vinegar to curdle the milk before pressing it into a mold. It has a slightly spongy texture and a fresh taste. Restaurants commonly fry it and serve it as a side dish with breakfast.
Handmade Tortillas & Tamales
When eating out, always ask for tortillas frescas. Cooks make these by hand, and they taste much better than store-bought versions. You should also look for Tamales in small local stores called pulperías. Locals hand-make these with corn dough, meat, and vegetables, then wrap them in banana leaves and boil them.
Chicharrones
Chicharrones are fried pork skins with succulent meat attached. Most restaurants and bars prepare them for you, and they pair perfectly with a cold Imperial beer.
Coconut Fish Soup
This Caribbean-style soup is a must-try. It features fresh fish and sometimes shrimp simmering in a rich coconut milk sauce with vegetables and green plantains.
“Sopa de Pejibaye (Peach Palm Fruit Soup)
Pejibaye is a fruit from a species of palm tree and is a beloved snack in Costa Rica. When blended into a thick, creamy soup, it offers a savory, nutty flavor similar to pumpkin or sweet potato. It is often garnished with a dollop of Natilla and is a must-try for any foodie looking for unique tropical flavors.”
Ceviche
Ceviche is a fish or shrimp cut into pieces with onions and spices cooked in a Fresh lime .
“Costa Rican ceviche is unique because the fish is marinated in lime juice for several hours, which ‘cooks’ the protein without heat. It is typically served with saltine crackers or ‘patacones.’ For a truly local experience, try it at a beachside ‘soda’ (a small family-run restaurant) where the catch of the day is as fresh as it gets.”
Chicharrones
Chicharrones is cooked pulled pork with some spices. Photo coming tomorrow, having it for dinner tonight. Ok, here is the photo. This is a very hearty, good-feeling food
“Exploring Costa Rican food is about more than just the ingredients; it’s about the culture of sharing and the freshness of the land. Whether you are eating at a high-end restaurant in San José or a small soda on the Osa Peninsula, the traditional flavors will leave you with a deeper appreciation for the ‘Pura Vida’ lifestyle.”
Sodas
Sodas are family-owned restaurants. They are easy to spot, and the ones that have the best food are always busy. You will find all of the above dishes in a Soda, if it is in the afternoon, ask for the Casado.
“The Casado (The Married Man’s Plate)
The Casado is the most common lunch dish in Costa Rica. It is a hearty platter consisting of rice, beans, a protein (like fish, chicken, or beef), a side of cabbage salad, and sweet fried plantains. The name ‘Casado’ implies a meal that a ‘married man’ would eat at home—nutritious, filling, and made with love.”
Mamas in the kitchen
When you see a crowd eating at a soda, you know that Mama is in the kitchen, cooking traditional food she learned from her mother and recipes handed down for generations. Sodas in Puerto Jiménez
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