Costa Rica Gastronomy - Simple but Tasty!

Other food staples include beef, chicken and fish. Beef and steaks are relatively inexpensive, but in general steaks do not match North American standards, as meats are generally fried (not grilled) and beef is very lean as cattle is grass-fed resulting in a less flavorful dish. Despite 750 miles of coastline, seafood (especially shrimp and lobster) is quite expensive because Costa Rica exports most of its seafood. Travelers on low budgets should stick with the traditional casado found on lunch menus or “plato del dia” (special plate of the day) which is just a variation of the casodo with a low price and varied ingredients. Definitely try the Salsa Lizano found on restaurant tables throughout the country - the Costa Rican equivalent of ketchup or steak sauce. It is slightly sweet with a hint of spiciness lent by black pepper and cumin.

Considerable wealth has been derived from the country's banana and coffee exports, and for good reason. Bananas in Costa Rica are extremely flavorful, and none of the other abundant tropical fruits are likely to disappoint. The plantain, or plántano, is the quintessential Tico snack. It 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. When sliced thinly and deep fried, the plantain becomes a crunchy snack like the potato chip. Mangoes are one of the most popular foods in Costa Rica, along with pineapples, papayas and a variety of melons. Common tapas (small bites) are Platanos Maduros (Fried Ripe Plantains), Platanos asados (Baked Ripe Plantains), Pejibayes (Peach Palm), Picadillo de Chayote con Elote (Minced Vegetable Pear with Corn) and Picadillo de Papaya Verde (Minced Green Papaya).

Coffee is usually served at breakfast and during traditional coffee breaks in the afternoon, usually around 3:00pm. The coffee, however, is served extremely haphazardly throughout the country. Since the highest quality coffee is usually set aside for export, this beverage can be unpredictable in terms of taste and preparation. The best drink to accompany Costa Rica foods is called Horchata, a rice drink mixed with cinnamon and sugar, with emphasis on the cinnamon. Another traditional drink for lunch is the refrescos (or frescos for short) which consists of liquefied fruits blended in either water or milk and sweetened to taste.

Cheese and other dairy products are rarely utilized. Often served with a good portion of fruits or vegetables or both, meals are very well rounded and generally high in fiber. Other factors in the Tico's healthy mealtime experience are their eating habits. Firstly, Ticos do not eat in excess. Their modest proportions are much like the Europeans and smaller than that of the U.S. Secondly, Ticos make lunch the main meal of the day. Dining in Costa Rica is a leisurely experience, befitting the relaxed pace of a laid-back vacation. Restaurants normally open 11 a.m.- 2 p.m and 6 p.m.- 11 p.m. or midnight. Some restaurants stay open 24 hours.

In San Jose City, many fine restaurants serve the gamut of international cuisines at reasonable prices. And though culinary excellence in general declines with distance from the capital city, a growing number of hotels and gourmet chefs are opening restaurants worthy of note in even the most secluded areas.

Many bars in Costa Rica serve bocas - savory tidbits ranging from ceviche to tortillas con queso (tortillas with cheese)—with the drinks. Some bars provide them free, so long as you're drinking. Others apply a small charge. Either way, it’s a great way to check out some tasty local fare. Additionally, visitors will find good local beer brands, and Costa Rica produces an excellent rum.

Eating in Costa Rica generally doesn't present the health problems that plague travelers elsewhere in Central and Latin America. However, normal precautionary measures are recommended. Remember, too, it’s always safest to eat where the locals eat. Usually that means tasty and trustworthy food.