Destinations
Programs
Intensive Spanish Programs
Official Exam Preparation
Specialized Spanish Programs
- 5 Private One-to-One Classes
- 10 Private One-to-One Classes
- 20 Private One-to-One Classes
- Semi-Private Classes
- Premium 25
- Premium 30
- Spanish for 50+
- Gap Year Program
- Internship Program
- Volunteer Program
- Family Program
- Spanish Teachers' Training Lab
- Winter Break
- Customized Group Program
- Extracurricular Activities
- Junior Program
Online Spanish Classes
Summer Camps
View all courses
Student Services
About Us
Costa Rican Food
Costa Rican food is a blend of Native American, Spanish, and African cuisines known for being simple, wholesome, flavorful, and fairly mild.
"Comida tipica" or native dishes rely heavily on rice and beans, the basis of many Costa Rican meals. Gallo pinto is Costa Rica's national dish and consists of fried rice and black beans mainly served as a breakfast meal.
Many Costa Rican recipes are derivatives of Gallo pinto, for example, "arroz con pollo" or "arroz con atún." Indeed, at lunch, Gallo pinto becomes casado, which is rice and beans served side by side instead of mixed, usually with the addition of meat, fried plantains, or a salad.
Salsa Lizano is a ubiquitous condiment in Costa Rica. It is slightly sweet with a hint of spiciness and considered particularly delicious with eggs, rice, beans, cheese, and as a marinade for meat. Other dishes that are considered very traditional include “olla de carne,” a soup made of vegetables like chayote (a type of squash), yucca, potatoes, and meat.
Coffee and bananas are the two main agricultural exports of the country and also form a large part of Costa Rican cuisine. Despite vast coastlines, seafood like shrimp or lobster is expensive because Costa Rica exports most of its seafood. However, freshwater fish are often a staple part of Costa Rican recipes.
Bocas are another fundamental part of Costa Rican food. They are a cultural item as much as a food item. The small to medium-sized snacks are often complimentary when you purchase a drink at a bar and usually consist of ceviche, chicken wings, or bean soup. If you are lucky and the bocas are large (or you drink a lot), you can make an excellent meal out of them.
Many Costa Rican recipes are derivatives of Gallo pinto, for example, "arroz con pollo" or "arroz con atún." Indeed, at lunch, Gallo pinto becomes casado, which is rice and beans served side by side instead of mixed, usually with the addition of meat, fried plantains, or a salad.
Salsa Lizano is a ubiquitous condiment in Costa Rica. It is slightly sweet with a hint of spiciness and considered particularly delicious with eggs, rice, beans, cheese, and as a marinade for meat. Other dishes that are considered very traditional include “olla de carne,” a soup made of vegetables like chayote (a type of squash), yucca, potatoes, and meat.
Coffee and bananas are the two main agricultural exports of the country and also form a large part of Costa Rican cuisine. Despite vast coastlines, seafood like shrimp or lobster is expensive because Costa Rica exports most of its seafood. However, freshwater fish are often a staple part of Costa Rican recipes.
Bocas are another fundamental part of Costa Rican food. They are a cultural item as much as a food item. The small to medium-sized snacks are often complimentary when you purchase a drink at a bar and usually consist of ceviche, chicken wings, or bean soup. If you are lucky and the bocas are large (or you drink a lot), you can make an excellent meal out of them.
Always active
