Costa Rica
Ask what Costa Rica eats and the answer starts with this: fresh, mild ‘pura vida’ fare of gallo pinto, casado lunch plates, and Caribbean coconut rondón. Look for Gallo pinto (rice and black beans with Lizano sauce; the daily start), Casado (lunch plate of rice, beans, plantain, salad, and a protein) and Olla de carne (beef and root-vegetable soup simmered all day). Rice and beans fried together and seasoned with Salsa Lizano; Costa Rica and Nicaragua dispute its origin and both treat it as breakfast. This atlas has 38 Costa Rica dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Picadillo
Minced vegetable-and-meat hash scooped up with tortillas. Ready in 30 min prep and 30 min cooking. 6 servings. A salad…
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Prestiños
Thin fried dough sheets folded and drenched in panela syrup. Ready in 40 min prep and 40 min cooking. 30…
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Queso Turrialba
Fresh white cow’s cheese, mild and springy, eaten with tortillas. Ready in 30 min prep and 20 min cooking. Makes…
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Queso palmito
Mild string cheese wound into a ball and pulled apart in strands. A cheese & dairy recipe from Costa Rica.
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Rondón
Limón coconut stew of fish and ground provisions. Ready in 40 min prep and 1 hour 15 min cooking. 6…
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Salsa Lizano
Thin tangy brown sauce splashed on gallo pinto and casados. Ready in 20 min prep and 30 min cooking. Notes…
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Sopa negra
Black bean soup with a soft-poached egg. Ready in 15 minutes prep and 2 hours cooking. Serves 6. A soup…
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Tamal
Christmas pork tamales steamed in banana leaves. Ready in 3 hr prep and 1 hr 30 min cooking. About 20…