CULTURE & CUISINE
Diving into Costa Rican Food Culture
“The thing I absolutely love about food is it’s a common thread that connects us no matter what culture we come from.” — Poh Ling Yeow
The attitudes, values, and behaviors that accompany the making and consumption of food are referred to as food culture. Food culture reflects our cultural heritage, as well as serving as a bridge to those outside of our immediate society.
If you want to completely immerse yourself in a different culture, diving in its culinary tradition is a great way to start!
Costa Rican Culinary Influences
Costa Rican Culinary heritage is a vibrant blend of indigenous culture and Spanish colonial flavors.
Prior to their colonization, most of the local food influence was from what is now considered their indigenous groups.
Many of their cuisines, such as tortillas and pancake-like chorreadas, are very popular, while porridges and drinks made from maiz pujagua, or purple corn, are more localized.
Like most Central American countries, the Spanish colonization swept through like a hurricane throughout the caribbean coast. From there, the Spaniards cut down forests and grew traditional spanish crops. Coffee was also first introduced to Costa Rica around this time as well.
Many of the modern cultural dishes of today are actually Spanish cuisines that use locally sourced ingredients, making it stand out from other cultures in Central America.
Costa Rican Coffee
Yes, coffee isn’t really considered food, but it’s an insult to talk about the Costa Rican culinary culture without ever mentioning their coffee.
Costa Rica is one of the world’s biggest producers of coffee, accounting to about 1% of coffee production. For a country that’s smaller than most American states, that says a lot.
Costa Rica is also the only coffee-producing country in the world that has passed legislation requiring only Arabica coffee to be produced — arguably the best coffee variety. This is to allow farmers to focus on quality rather than quantity when it comes to crop yields. In other words, bad coffee is against the rules.
While it is harder to grow Arabica beans, the result is a mature and rich flavor.
From seedling to a fresh brew in your cup, the process can take up to 4 years. From planting to picking the coffee cherries, everything is done by hand.
Although the coffee production techniques have been modernized, Costa Rican producers prefer the traditional processes as this hands-on approach allows for better quality control.
Iconic Cuisines
Some dishes in Costa Rica are similar to other latin american cuisines, this is due to their relatively similar influences. However, Costa Rica is characterized by utilizing fresh locally sourced fresh produce.
- Gallo Pinto
Gallo pinto is a regional variety of rice and beans that is commonly flavored with bell peppers, cilantro, and onions, and is claimed by both Costa Rica and Nicaragua.
The name, which means “spotted rooster,” refers to the spots of beans that contrast against the white rice, though it’s also known as pinto. It’s sometimes served with a fried egg and sweet fried plantains for breakfast, and as a side dish with meat or fish for lunch and dinner.
There are however subtle variations to the dish across the country as some crops also vary in terms of availability. As we have mentioned, Costa Rican food uses fresh produce so they tend to use the crops that are readily available.
- Casado
The casado, which means “married man,” is a traditional Costa Rican lunch plate. Similar to a Full English Breakfast, there isn’t a specific recipe, only a general mix of clearly prepared vegetables and a protein.
Grilled salmon, stewed beef, pork chops, or fried chicken can be eaten with white rice, beans, coleslaw, or an iceberg lettuce and tomato salad.
Depending on the area and the season, people may add fried plantain, avocado slices, tortillas, or a fried egg.
- Ceviche
Costa Rican ceviche, unlike its Peruvian equivalent, uses fish that has been marinated in lime juice for at least an hour in the fridge, rather than just seconds, resulting in a more opaque, milder taste of raw fish.
It’s typically made with peeled shrimp or firm white fish like sea bass, but chuchecas (blood clams) and a combination of finely chopped or minced onions, tomatoes, garlic, and cilantro are also used. Many residents swear by a squirt of ketchup or tabasco.
- Picadillos
These basic mixes of chopped vegetables sauteed in fat with onions, stock, herbs, and other seasonings are a true representation of Costa Rica’s agricultural bounty.
Picadillo de zapallo (squash), vainitas (green beans), chayote, arracache (arracacha), papa (potato), and even fruits like papaya are all named after the primary vegetable used.
When served over white rice with ground beef or chorizo, or on corn tortillas to make gallos (Costa Rica’s version of a taco), a picadillo becomes a complete meal.
- Copo (Shaved Ice)
Kiosks and roving carts sell copos or granizados, a local variety of shaved ice, on plazas and beaches across Costa Rica.
Anything from milk powder and flavored syrups to fresh fruit and marshmallows are sprinkled on top of the cups or cones.
The Churchill is the most popular version of this Costa Rican dessert, named after a man in Puntarenas who resembled Winston Churchill and who often preferred his copo with bright red kola syrup and condensed milk.
Where should you eat?
It is best to dine where the locals dine to get the full experience of the culinary community. This ensures that the dishes are both clean and tasty, as well as giving you a once-in-a-lifetime opportunity to immerse yourself in the culture.
Sodás will be your go to place to try out traditional Costa Rican cuisines. They are the local version of diners or lunch counters. Most of the time they offer regional favorites and more common set meals like Casados.
Fresh fruits can be found in abundance at roadside fruit stands. You’ll often come across popular fruits such as mangoes and bananas, but on a lucky day, you could come across much rarer fruits such as the Manzana de Agua, Guanabana, Carambola, and others.
The Future of the Costa Rican food culture
The revitalized culinary scene is still in its early stages, but it’s slowly spreading to the jungles and beaches, where pop-ups, surf cafes, and imaginative street-food vendors are showing that they’d rather work with the country’s natural bounty than cater to tourists’ unsustainable demands.
