Typical food in Costa Rica is not only delicious but easy to make. the main ingredients are usually grains such as rice, beans and chickpeas and some vegetables that are tradiotionally from the area such as camote, yuca and guineo.
As in every country worldwide...Costa Rica has it is traditional foods, the ones that form the Tico diet. The products purchased monthly that make up this diet is known as the "canasta basica".
Five O'clock in the morning and the aroma of breakfast cooking permenates the air in the barrio (neighborhood). One does not need to ask what is cooking...cause it is most certainly the official Tico breakfast "Gallo Pinto" (literally translated as Painted Rooster) which is made by frying a mixture of day old rice & spiced beans. It is interpreted differently by each person who makes it but will most likely have some onions, green peppers, garlic and fresh culantro.
Then for lunch the most famous lunch plate in the Tico diet is the "CASADO" (literally translated as "marriage") and is the "plato del dia" (plate of the day) everywhere. It is contents can vary quite a bit from house to house or region to region...but it will always contain RICE (arroz) and BEANS (frijoles), and will normally contains some sort of MEAT (carne) and COOKED VEGETABLES (picadillo). Frequently it will have some FRIED PLANTAIN (platano) too.Lets not forget the CORN TORTILLAS, as they are the perfect "go-withs" for Latin meals.
Wherever you travel, cultural and socio-economic factors influence the foods people consume. Same goes for Costa Rica...but less so I believe. No matter the social status or banking statement, Tico's love the same foods. In fact, Tico's living abroad often comment on the lack of "familiar" food or the ingredients to make it !Here are a few of the most common Costa Rican plates. You won't travel far in Costa Rica without having the opportunity to try these.
Here are a few of the ones you will want to try while touring around the country:
· EMPANADAS...this little half round fried pies have a corn shell and their filling can be most anything, but some common types are, FRIJOLES (beans) -VEGETALES (vegetables) - QUESO (cheese) - CARNE (meat) - PAPAS (potatoes) etc.
· TACOS...the traditional Tico Taco is quite different than it is Mexican counterpart. It's tubular shape and roast beef-like filling is unique to Costa Rica. Topped with shredded cabbage and a mix of catsup and mayonnaise.
· GALLOS...simply put, a gallo is a corn tortilla with something on it! It could be Picadillo or a prepared meat (beef-pork-chicken). Gallos are very popular and accompany beer in taverns as well as a quick snack in a road side SODA (a cafe of sorts)
· Frescos —natural fruit drinks made from fruit, water or milk, and sugar. In water, try tamarindo (tamarind), maracuya (passion fruit), carambola (star fruit), or cas (sour guava). In milk, papaya, mora (blackberry) and guanabana (sour sop) are delicious.
· Tamales—traditional Christmas food but also available year round. Costa Rican tamales are made from ground corn, seasoned with small pieces of pork, olive, cooked rice and other stuffings. They are cooked and often served wrapped in banana leaves.
· Homemade tortillas accompany every traditional Costa Rican meal, and if you’re lucky enough to be offered thick, warm corn tortillas made by hand, don’t pass them up.
· Picadillos—A uniquely Costa Rican way to prepare vegetables. Water squash, potatoes, carrots or other veggies are chopped into small cubes and combined with onions, garlic and a small bit of ground beef for seasoning.
· Casado-a typical, inexpensive lunch or dinner plate (“casado” means married). Rice, beans, picadillo, salad and your choice of chicken, beef or fish are served with tortillas and a fresco. A casado will fill you up.
As in every country worldwide...Costa Rica has it is traditional foods, the ones that form the Tico diet. The products purchased monthly that make up this diet is known as the "canasta basica".
Five O'clock in the morning and the aroma of breakfast cooking permenates the air in the barrio (neighborhood). One does not need to ask what is cooking...cause it is most certainly the official Tico breakfast "Gallo Pinto" (literally translated as Painted Rooster) which is made by frying a mixture of day old rice & spiced beans. It is interpreted differently by each person who makes it but will most likely have some onions, green peppers, garlic and fresh culantro.
Then for lunch the most famous lunch plate in the Tico diet is the "CASADO" (literally translated as "marriage") and is the "plato del dia" (plate of the day) everywhere. It is contents can vary quite a bit from house to house or region to region...but it will always contain RICE (arroz) and BEANS (frijoles), and will normally contains some sort of MEAT (carne) and COOKED VEGETABLES (picadillo). Frequently it will have some FRIED PLANTAIN (platano) too.Lets not forget the CORN TORTILLAS, as they are the perfect "go-withs" for Latin meals.
Wherever you travel, cultural and socio-economic factors influence the foods people consume. Same goes for Costa Rica...but less so I believe. No matter the social status or banking statement, Tico's love the same foods. In fact, Tico's living abroad often comment on the lack of "familiar" food or the ingredients to make it !Here are a few of the most common Costa Rican plates. You won't travel far in Costa Rica without having the opportunity to try these.
Here are a few of the ones you will want to try while touring around the country:
· EMPANADAS...this little half round fried pies have a corn shell and their filling can be most anything, but some common types are, FRIJOLES (beans) -VEGETALES (vegetables) - QUESO (cheese) - CARNE (meat) - PAPAS (potatoes) etc.
· TACOS...the traditional Tico Taco is quite different than it is Mexican counterpart. It's tubular shape and roast beef-like filling is unique to Costa Rica. Topped with shredded cabbage and a mix of catsup and mayonnaise.
· GALLOS...simply put, a gallo is a corn tortilla with something on it! It could be Picadillo or a prepared meat (beef-pork-chicken). Gallos are very popular and accompany beer in taverns as well as a quick snack in a road side SODA (a cafe of sorts)
· Frescos —natural fruit drinks made from fruit, water or milk, and sugar. In water, try tamarindo (tamarind), maracuya (passion fruit), carambola (star fruit), or cas (sour guava). In milk, papaya, mora (blackberry) and guanabana (sour sop) are delicious.
· Tamales—traditional Christmas food but also available year round. Costa Rican tamales are made from ground corn, seasoned with small pieces of pork, olive, cooked rice and other stuffings. They are cooked and often served wrapped in banana leaves.
· Homemade tortillas accompany every traditional Costa Rican meal, and if you’re lucky enough to be offered thick, warm corn tortillas made by hand, don’t pass them up.
· Picadillos—A uniquely Costa Rican way to prepare vegetables. Water squash, potatoes, carrots or other veggies are chopped into small cubes and combined with onions, garlic and a small bit of ground beef for seasoning.
· Casado-a typical, inexpensive lunch or dinner plate (“casado” means married). Rice, beans, picadillo, salad and your choice of chicken, beef or fish are served with tortillas and a fresco. A casado will fill you up.
