Costa Rican Cuisine

Although the Costa Rica's native language is Spanish the food of Costa Rica does not reflect a traditional Spanish influence but rather the opposite. Traditional Costa Rican cuisine is very healthy, based on local fresh ingredients and very light spices, unlike the typical Mexican foods which travelers expect.

Gallo Pinto is the most common food in Costa Rica, consisting primarily of rice and black beans and can be served for any meal throughout the day. Most often it is served for breakfast with peppers and onions accompanied by an egg and tortillas. Different variations of Gallo Pinto can be served for lunch and dinner.

Fruit grows abundant in Costa Rica and is found in the majority of true Costa Rican cuisine. Mango, papaya, banana, guava, passion fruit and so on are picked straight from the source and served shortly after harvesting in the central markets and in many local restaurants.

The plantain, or plótano, is very traditional food in Costa Rica and has recently been making appearances in American cuisine as well. The plantain has the appearance of a large banana, but cannot be eaten raw. It is sweet and delicious when fried or baked, and will often accompany most meals in a Costa Rica Restaurant. When sliced thinly and deep fried, the plantain becomes a crunchy snack like the potato chip. Patacones, fried mashed plantains with a sprinkle of salt, is also a very popular food in Costa Rica.

Of course, one could not forget the fresh seafood, which is a staple in Costa Rican cuisine although it is more readily available near the coasts. The fish of choice for a standard Costa Rica restaurant is locally caught sea bass or mahi-mahi.