Costa Rica Food Guide
Content Information
Recently updated🔥Current Food Trends 2025
What's happening in Costa Rica's culinary scene right now
Costa Rica's 2025 culinary landscape embraces farm-to-table sustainability as a national identity. San Jose's Barrio Escalante emerges as the country's gastronomic hub with innovative restaurants like Silvestre and Sikwa leading indigenous ingredient revival. ARBOL Restaurant in Manuel Antonio sets new standards for sustainable coastal dining, sourcing exclusively from local fishermen and organic farms. Food trucks transform street food culture offering gourmet takes on casados and chifrijos. The 'Pura Vida' philosophy extends to zero-waste restaurants and regenerative agriculture partnerships. Coffee tourism reaches unprecedented levels with specialty roasters in Tarrazu and Central Valley offering bean-to-cup experiences. Caribbean coast (Limon) sees Afro-Caribbean cuisine gaining international recognition with coconut-infused rice and beans, rondon stew, and pati. Chef Pablo Bonillo's Sikwa celebrates indigenous Bribri and Cabecar culinary traditions. Culinary tours connect travelers with organic farms, chocolate makers, and traditional sodas. November 2025 marks the expansion of craft beer scene with microbreweries in every major tourist destination.
Food Safety Tips
Essential food safety information to help you enjoy Costa Rica's cuisine safely and confidently.
Check food hygiene standards in Costa Rica
While Costa Rica generally has good food hygiene standards, it's always wise to choose restaurants that appear clean and well-maintained.
Drink bottled water in Costa Rica
In Costa Rica, it's recommended to drink bottled water, especially in rural areas where water quality may vary.
Be cautious with street food in Costa Rica
Street food in Costa Rica can be delicious and safe, but choose vendors with high turnover and good hygiene practices.
Dietary Options
vegetarian
MEDIUM AVAILABILITYVegetarian options are increasingly available in Costa Rica, particularly in urban areas and tourist destinations.
vegan
LOW AVAILABILITYVegan options can be limited in Costa Rica, as many traditional dishes include animal products. However, major cities may have specialized restaurants.
gluten-free
LOW AVAILABILITYFinding gluten-free options in Costa Rica can be challenging. Consider learning key phrases to explain your dietary needs.
Common Allergens
Nuts
MEDIUM PREVALENCEVarious nuts are common in Costa Rica's cuisine, particularly in desserts and some savory dishes.
COMMONLY FOUND IN:
Dairy
HIGH PREVALENCEDairy products are widely used in Costa Rica, featuring in many traditional dishes.
COMMONLY FOUND IN:
Wheat
HIGH PREVALENCEWheat is a staple in Costa Rica's cuisine, used in bread, pastries, and many other foods.
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Costa Rica's food culture for travelers.
Gallo Pinto (Spotted Rooster)
Costa Rica's national dish and breakfast staple combining rice and black beans spiced with onions, celery, red peppers, and cilantro. The name 'spotted rooster' refers to the black and white speckling. Traditionally served with eggs, tortillas, fried plantains, and natilla (sour cream). Salsa Lizano, Costa Rica's beloved condiment, is the essential finishing touch. The Valle Central style uses moist black beans while Guanacaste uses red beans for richer taste. Served daily in every home and soda throughout Costa Rica.
Casado (Married Man)
Costa Rica's second most famous dish - a balanced lunch plate featuring rice, beans, cabbage salad, tortillas, sweet fried plantains, and choice of protein (beef, chicken, or fish). The name 'married man' references days when men working fields brought mixed lunches prepared by wives. Typically costs $8-10 and embodies Tico home cooking philosophy. Found at every soda throughout Costa Rica. The ultimate comfort food representing Costa Rican culinary identity.
Chifrijo (Chicharron y Frijoles)
Over three decades, chifrijo has taken Costa Rica by storm. Invented in the 1990s by Miguel Cordero at Cordero's I bar in Tibas (San Jose suburb), the name combines chicharron (fried pork) and frijoles (beans). Layers of rice, beans, crispy pork, pico de gallo, and avocado or jalapenos create perfect bar snack. Best at La Esquina del Chifrijo or Restaurante Silvestre with inventive twists. Essential drinking food at bars throughout Costa Rica.
Ceviche Tico (Costa Rican Ceviche)
Fresh raw fish marinated in lime juice with cilantro, finely chopped onions, and sweet peppers. With Pacific and Caribbean coastlines, seafood is exceptionally fresh. The lime acid 'cooks' and tenderizes the fish creating delicate flavor. Best enjoyed at Pacific Coast beachside restaurants like Leda in Puntarenas with cold beer and chips. Some of the freshest ceviche in Central America.
Arroz con Pollo (Chicken with Rice)
Classic one-pot dish of chicken and rice cooked with vegetables, saffron or achiote, and spices. The rice absorbs chicken flavors while cooking together. Comfort food found at sodas and home kitchens throughout Costa Rica. Often includes peas, carrots, and bell peppers.
Rondon (Caribbean Stew)
Limon province's signature dish featuring seafood or meat stewed in rich coconut milk broth with yuca, plantains, and Caribbean spices. African-Caribbean in origin, brought by Jamaican railway workers. 'Run down' refers to coconut milk reducing during cooking. Best on the Caribbean coast where Afro-Caribbean cuisine thrives. Represents Costa Rica's multicultural culinary heritage.
Pati (Spicy Meat Patties)
Caribbean coast specialty of flaky pastry filled with spicy ground beef and Caribbean spices. Introduced by Jamaican immigrants to Limon province. The golden, crispy exterior contrasts with spicy meat filling. Found at Caribbean coast bakeries and street vendors. A taste of Jamaica in Costa Rica.
Arroz con Leche y Coco (Rice with Milk and Coconut)
Caribbean version of rice pudding made with coconut milk instead of regular milk. Limon province specialty showcasing Afro-Caribbean influence. Served with sweet plantains. The coconut milk creates richer, more tropical flavor than traditional rice pudding.
Olla de Carne (Beef Stew)
Hearty, soul-warming stew made with beef, potatoes, carrots, yucca, chayote, corn, and plantains. Slow-cooked for hours creating rich broth. Enjoyed during colder months (Costa Rican winter) or special family occasions. Represents Costa Rican comfort food tradition. Often served at Restaurante Tournon or La Fortuna.
Sopa Negra (Black Bean Soup)
Rich black bean soup cooked with onions, bell peppers, cilantro, and served with a poached egg on top. The runny yolk enriches the soup when broken. Vegetarian-friendly without the egg. A home-style Costa Rican soup found at traditional sodas. Simple yet deeply flavorful comfort food.
Patacones (Fried Green Plantains)
Twice-fried green plantains, similar to Cuban tostones. Can be topped with beans, cheese, pico de gallo, or served plain as side dish. The double-frying creates perfect crispy texture. Essential accompaniment to most Costa Rican meals. Street vendors throughout San Jose serve them fresh.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Costa Rica's diverse culinary traditions.
Tamales Ticos (Costa Rican Tamales)
Traditional Christmas dish of corn masa filled with pork or chicken, rice, vegetables, and spices, wrapped in banana leaves and steamed. Families gather for tamaladas (tamale-making parties). Different from Mexican tamales with moister filling. Essential holiday food representing family traditions.
Picadillo
Chopped vegetable hash that can feature chayote, potatoes, green beans, or other vegetables sauteed with meat or served vegetarian. Part of traditional casado plates. Shows Costa Rican resourcefulness using whatever vegetables are available. Comfort food with endless variations.
Tortillas de Queso (Cheese Tortillas)
Thick corn tortillas filled with cheese and cooked on a griddle. The cheese melts inside creating gooey center. Popular snack or breakfast item. Found at sodas and street vendors. Simple yet satisfying Costa Rican comfort food.
Allergens:
Vigoron
Guanacaste specialty of boiled yuca topped with chicharron (fried pork rinds) and curtido (cabbage slaw). Served on banana leaf. The combination of soft yuca, crispy pork, and tangy slaw creates perfect balance. Regional dish gaining popularity nationwide.
Arroz con Maiz (Corn Rice)
Guanacaste regional specialty of rice cooked with corn, onions, and spices. Reflects the province's corn-based culinary heritage. Sweeter than regular rice due to corn. Traditional accompaniment to regional dishes.
Chorreadas (Corn Pancakes)
Sweet corn pancakes made from fresh ground corn, served with natilla (sour cream). Popular breakfast or snack. The fresh corn creates naturally sweet flavor. Found at sodas and breakfast restaurants throughout Costa Rica.
Allergens:
Empanadas de Chiverre (Candied Squash Empanadas)
Sweet empanadas filled with chiverre (Costa Rican squash) candied with tapa de dulce (raw cane sugar). Traditional dessert or snack. The squash creates jam-like filling. Often served during holidays and special occasions.
Allergens:
Pozol (Corn Drink)
Traditional drink from Guanacaste made from fermented corn, creating slightly sour, refreshing beverage. Dates back to pre-Columbian times. Served cold, especially popular in hot weather. Represents indigenous culinary heritage.
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Costa Rica.
Guanacaste
Northwestern province known for corn-based dishes, hearty stews, and use of local ingredients like pipian and ayote squash. The region's agricultural heritage and traditional cowboy (sabanero) culture influence the cuisine. Drier climate produces different ingredients than rainforest regions.
Cultural Significance:
Reflects the region's agricultural heritage, traditional cooking methods, and cowboy culture passed down through generations.
Signature Dishes:
- Arroz de Maiz (corn rice)
- Sopa de Albondigas (meatball soup)
- Vigoron (yuca with pork rinds)
Key Ingredients:
Limon (Caribbean Coast)
Caribbean province influenced by Afro-Caribbean traditions brought by Jamaican railway workers. Features coconut milk, Caribbean spices, and seafood in dishes completely different from Central Valley cuisine. The region's distinct cultural identity creates unique food culture.
Cultural Significance:
Showcases the region's unique Afro-Caribbean cultural blend and culinary heritage separate from mainland Costa Rica.
Signature Dishes:
- Rice and Beans with Coconut Milk
- Rondon stew
- Pati (spicy meat patties)
Key Ingredients:
Central Valley (San Jose)
Heart of Costa Rica including capital San Jose and surrounding towns. Home to most traditional Tico dishes emphasizing fresh ingredients and simple preparations. The valley's moderate climate and fertile soil produce excellent coffee and vegetables. Modern culinary innovation happens here while maintaining traditions.
Cultural Significance:
Represents the heart of Costa Rican cuisine and Tico identity with focus on fresh, local ingredients and family recipes.
Signature Dishes:
- Gallo Pinto
- Casado
- Olla de Carne
Key Ingredients:
Sweet Delights & Desserts
Indulge in Costa Rica's traditional sweet treats and desserts.
Tres Leches (Three Milks Cake)
Sponge cake soaked in three types of milk - evaporated, condensed, and heavy cream - creating rich, moist dessert. Topped with whipped cream. Essential at celebrations and birthdays. Though found throughout Latin America, Costa Rican version is particularly beloved. Indulgent and unforgettable.
Cajeta de Coco (Coconut Fudge)
Sweet, chewy fudge made with coconut milk, sugar, and spices like cinnamon and vanilla. Traditional holiday treat especially during Christmas. The slow cooking caramelizes the coconut. Wrapped in corn husks for gift-giving. Family recipe passed down generations.
Arroz con Leche (Rice Pudding)
Creamy rice pudding flavored with cinnamon, cloves, and sometimes raisins. Served warm or cold. Comfort dessert found at sodas and home kitchens. The cinnamon stick infuses the milk while cooking. Simple yet deeply satisfying Costa Rican sweet.
Prestiños (Fried Sweet Dough)
Traditional fried pastry dusted with sugar and cinnamon. Popular during Easter and Christmas. The dough puffs up when fried creating light texture. Often flavored with anise or vanilla. Served warm with coffee or hot chocolate.
Dulce de Leche (Milk Caramel)
Rich caramel spread made by slow-cooking sweetened milk until thick and golden. Used as filling for desserts, spread on bread, or eaten by the spoonful. Essential in Costa Rican baking. The long cooking caramelizes milk sugars creating deep flavor.
Traditional Beverages
Discover Costa Rica's traditional drinks, from locally produced spirits to regional wines.
Guaro Cacique
Costa Rica's national spirit - a clear sugarcane-based liquor produced since 1980. At 30% alcohol, it's smooth and slightly sweet. Consumed neat, on rocks, or in cocktails. The base for Costa Rica's beloved Guaro Sour (guaro, lime, sugar, soda water). Every Tico gathering includes Guaro.
Imperial (Cerveza Imperial)
Costa Rica's most popular beer, brewed since 1924. Light lager with refreshing taste perfect for tropical climate. The iconic toucan logo represents Costa Rican identity. At 4.6% alcohol, it's enjoyed ice-cold at beaches, bars, and family gatherings. 'Una Imperial' is essential Costa Rican phrase.
Soft Beverages
Discover Costa Rica's traditional non-alcoholic drinks, from local teas to refreshing juices.
Refresco Natural (Fresh Fruit Juice)
Freshly made juices from tropical fruits like cas (sour guava), mora (blackberry), tamarindo, mango, pineapple, and watermelon. Often mixed with water and sugar. Served chilled at sodas and restaurants. Essential part of every casado meal. The cas and mora are uniquely Costa Rican flavors.
Cafe Chorreado (Costa Rican Coffee)
Traditional Costa Rican coffee brewed using chorreador - cloth filter suspended on wooden stand. The slow drip method creates smooth, rich coffee. Costa Rica's volcanic soil produces world-class arabica beans. Coffee culture is essential to Tico identity. Tarrazu and Central Valley regions are famous for exceptional beans.
Agua Dulce (Sweet Water)
Refreshing drink made with water and tapa de dulce (unrefined cane sugar block). Sometimes flavored with fruits, lemon, or ginger. Traditional rural drink. The tapa de dulce gives it distinctive molasses flavor. Often served warm in mornings or cold in afternoons.
Horchata Tica
Costa Rican version made from rice, cinnamon, and vanilla (unlike Mexican version made from rice milk). Sweet, refreshing, milky-white drink. Popular at sodas and juice stands. The cinnamon gives it warming spice. Served ice-cold.