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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Tamal asado
Baked sweet corn cake with cheese and cream, cut in squares. Ready in 25 minutes prep and 1 hour cooking.…
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Tarrazú coffee
Bright high-altitude arabica from the Los Santos mountains. Ready in 5 min prep and 5 min cooking. 2 cups. A…
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Torta chilena
Many thin pastry layers stacked with dulce de leche between them. Ready in 1 hour prep and 1 hour cooking.…
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Vino de coyol
Sap tapped from the felled coyol palm, fermented in the trunk and drunk cloudy. A wine & spirit recipe from…
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Ceviche
Sea bass cured in lime with coriander and onion. Ready in 20 min prep and 10 min curing cooking. 4…