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Food
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).
