Top Traditional Costa Rican Dishes You Must Try

Wondering what to eat in Costa Rica? The traditional plates of Costa Rica are often criticized for being wholly uninspired, bland, and repetitive. A simple plate of rice and beans is served at most meals. While most Costa Ricans appreciate this meal for being affordable and filling, foreigners might find the repetition challenging.

Take breakfast, for instance; most small restaurants, known here as sodas, quickly insist on gallo pinto, which is a mixture of rice and black beans. Gallo pinto (pronounced gaiyo peen-toe) translates literally to ‘spotted rooster’ and is a national dish in both Nicaragua and Costa Rica. Food historians believe the dish got its name to conceal the lack of chicken. Although meats are staples in most meals, many families simply can’t afford them. The mound of rice, beans, onions, and peppers in gallo pinto is often accompanied by eggs, toast, fried plantains, and, of course, coffee.

For lunch, the typical dish is a casado, named for the ‘marriage’ of foods on a single plate. A large serving of food, bordering on too much, the casado often includes flank steak or chicken breast, always accompanied by rice and beans.

This brings us to a key consideration: rice and beans are served multiple times daily, often three times for dinner. For locals, this diet is repeated day in and day out.

Foods to Try

Before you tire of eating the same staple items and resort to a fast-food option, consider this list of typical foods and snacks that many Costa Ricans might forget to mention:

• Chorreadas – Corn pancakes served with natilla cream. Made by mixing mashed kernels of corn, milk, and spices, and pouring the mixture over a griddle, these pancakes make an excellent breakfast or mid-afternoon snack.
• Guanábana – This fruit, known as Soursop, is a favorite for smoothies. It is widely popular in Latin America and is often included in the batido section of menus. Always ask your waiter about available smoothies, as they may not always be displayed. At a fruit market, vendors can often point out the elongated watermelon-like fruit.
• Guayaba – Guayaba jam is perfect for spreading on morning toast and is commonly found in restaurants. Due to its high pectin levels, guayaba, or guava, is used in a variety of candies and jams. If you can’t find the jam, look for guayaba candies at small kiosks. This exotic fruit is sure to provide a quick burst of energy, no matter how you consume it.
• Ceviche – If you enjoy sushi or seafood, you will love this raw fish dish. Ceviche is raw fish marinated in lime juice, mixed with minced onions, cilantro, and peppers, and sometimes even enhanced with a splash of Fresca.
• Patacones – These fried and smashed plantains are popular appetizers in Costa Rica. Often compared to thick potato chips, patacones are served with cheese, guacamole, and bean dips.
• Olla de Carne – Beef enthusiasts will appreciate this national dish, translating to ‘Pot of Beef.’ It includes substantial chunks of beef, potatoes, yucca, corn, chayote (Costa Rican squash), and carrots. Yucca is a starchy root akin to potatoes. Even if you miss the stew, be on the lookout for fried yucca, which is commonly available in restaurants.
• Rundon Soup – This regional favorite from the Caribbean coast of Costa Rica features a variety of ingredients based on whatever the cook can ‘run down.’ It generally includes coconut milk, fish, and yams, reminiscent of a Latin version of clam chowder.
• Arroz con Palmito – If you can’t get enough rice, this dish offers a delicious alternative. Combining rice with palmito (heart of palm), mozzarella cheese, minced onions, and spices, it’s a delightful choice.

All these dishes are commonly available, but you might need to ask for them specifically, as they may not always appear on the menus. Most Costa Ricans will enthusiastically share about their beloved gallo pinto and casados, but don’t hesitate to inquire about these other local specialties. Locals will likely be impressed by your knowledge and eager to help you find them.