Costa Rican food is a fusion cuisine. It combines elements of culinary
traditions from Africa, Italy, France, China, and Spain, flavored by
traditional grains (rice, corn, and beans), roots (cassava, taro roots,
sweet potatoes), spices (coriander, garlic, annatto, saffron, parsley,
oregano, thyme, nutmeg, salt, and pepper), oils (olive oil, vegetable
oil, and lard), sauces (Lizano, Soy, and Worcestershire), fresh fruit,
and vegetables. The food is mild to slightly seasoned.
The most
common dishes that reflect the rural culture and are typically served
in traditional restaurants are Gallo Pinto (flavorful mix of rice and beans) and Casados (also known as Plate of the day).
Gallo Pinto
consists of rice and beans seasoned with coriander, onions and
Worcestershire sauce usually served for breakfast with scrambled or
fried eggs and a cup of Agua Dulce (pure sugar cane diluted in hot
water) or coffee. Sour cream is a popular accompaniment to gallo pinto.
A casado consists of white rice, black or red beans served with
pork, steak, or chicken, a small portion of cabbage/lettuce &
tomato salad, and fried plantains. All is served in one dish for lunch
or dinner with a fresh fruit drink or coffee.
Traditional food
goes beyond Gallo Pinto and Casados. You can delight yourself with more
main dishes, drinks, tapas, and desserts. Popular main dishes are Arroz
Guacho (sticky rice), higado en salsa (beef liver in salsa,) escaveche
(chicken escaveche), pozole, ceviche, arroz con pollo (chicken and rice),
papas con chorizo (chorizo sausage with potatoes), frito (Pork Stew),
olla de carne, barbudos (String bean omelet) and mondongo (beef
stomach soup).
Common refreshments are horchata (ground rice
& cinnamon drink), pinolillo (corn cocoa drink,) or resbaladera
(rice & barley drink).
Common tapas are platanos maduros
(fried ripe plantains), platanos asados (baked ripe plantains),
pejibayes (peach palm), picadillo de chayote con elote (minced
vegetable pear with corn), picadillo de papaya verde (minced green
papaya), and picadillo de vainicas (minced string beans with beef.)
Common
desserts are queque seco (orange pound cake), torta chilena, miel de
chiverre (sweet white spaghetti squash), tres leches, arroz con leche
(rice pudding), dulce de leche, and suspiros (maringues).
We give you the largest online Costa Rican Recipes
collection free so you can prepare them at home to surprise your loved
ones or to enjoy yourself. The recipes have not yet been fully tested,
but the ingredients and methods described are as close as possible to
how the webmaster’s mother cooks, and her food always is delicious.
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Costa Ricans Eating Schedules:
Costa Ricans usually have breakfast, lunch, dinner, and two coffee breaks. The serving size of each meal is moderate.
A breakfast of coffee or agua dulce (pure sugar cane
diluted in hot water), accompanied by rice and beans, known as gallo pinto, toast or tortillas, fried cheese, and eggs is common. Cereal is popular too
(usually corn flakes with milk and sugar to taste.)
People typically have coffee with French bread and butter for a morning coffee break.
For
lunch or dinner, Ticos enjoy casados, a serving of picadillo with rice, beans, and
fried plantain, olla de carne, papas con chorizo, steak, or any other
main dish listed in our recipes with a refreshment (fresh fruit drink,
soda or coffee)
Coffee and a pastry or small empanada (a pastry filled with anything from meat and potatoes, to fruit filling or chicken) is norm for an afternoon coffee break.
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