Food is certainly among our favorite parts of the travel experience. While we’re just beginning to dip our toes back into the world, anyone can experience a different country’s cuisine from their own kitchen! Since several post-pandemic student groups are currently in Costa Rica, now is the perfect time to showcase the island’s best dishes.
Casado
“Casado” means “married” in Spanish. It’s thought that this dish got its name from restaurant-goers asking to be treated to a meal similar to that which a married couple might enjoy at home. Consisting of rice, plantains, black beans, a salad, and a tortilla, with an optional protein, this large portion of brightly colored foods offers a sampling of Costa Rican flavors. It’s no wonder this home-style dish is so popular!
Ceviche
This seafood entrée is typically made with sea bass or mahi-mahi in Costa Rica. Fresh fish is cut into bite-size pieces and marinated in lime juice, salt, black pepper, cilantro, onion, and chopped peppers. The acid in the citrus juice essentially “cooks” the fish by breaking down the amino acids in the protein, producing a firm, white texture, much like traditional cooking would. Ticos (what Costa Ricans call themselves) will often serve ceviche in a cocktail glass with crackers.
Gallo Pinto
Translated as the “spotted rooster,” gallo pinto is named for its color and texture. A base of white rice and black beans is seasoned with cilantro, ginger, cumin, coriander, and Lizano sauce (Salsa Lizano), which adds a sweet, slightly spicy, and acidic tone to the dish. Gallo pinto is often served for breakfast with eggs.
Patacones
This simple side dish of fried plantains is a delicious Costa Rican staple. Green plantains are twice-fried in olive or vegetable oil and seasoned with salt. The trick is to slightly crush the plantains after their first round in the pan, before frying them again. To the Tico, patacones are treated as potato chips or crackers are in the U.S.
Olla de Carne
Like many beloved Costa Rican dishes, olla de carne is a vegetable beef stew made with many colorful and flavorful ingredients. This “pot of meat” consists of poached beef that’s slow-cooked with root vegetables, such as potatoes, sweet potatoes, cassava, carrots, taro roots, and chayotes, as well as plantains and ears of corn. Considered a comfort food, many Ticos eat this dish often—as in once a week.
Chifrijo
Chifrijo is a Costa Rican-version of the U.S. barbeque favorite, pork and beans. Chi is short for “chicharron” (fried pork) and frijo references “frijoles” (beans). The pork and beans are served atop white rice and take on some familiar island flavors, including pico de gallo, cilantro, cumin, lime juice, and more.
Arroz con Leche
Saving the sweetest for last, arroz con leche is Costa Rican rice pudding. Made with sweetened condensed milk, evaporated milk, whole milk, rice, cinnamon, and vanilla, this classic dessert is simple to make and served warm. Recipe variations can include lemon zest, nutmeg, raisins, and more!
