No traveler should leave Costa Rica without trying these quintessentially tico dishes:
● Casado
The classic Costa Rican dish, casado is often served at the soda and consists of rice; beans; avocado and your choice of fish, chicken or beef.
● Gallo Pinto
The classic Costa Rican breakfast, this one is made of (you guessed it) rice and beans. Mixed together and usually served with sour cream, avocado and a strong cup of coffee, it makes for a great start to your day!
● Fried Plantains
A cousin of the banana that grows in South and Central America, plantains are an essential part of the Costa Rican diet. Tostones or patacones are green plantains smashed, fried and seasoned with garlic to make a savory treat, while maduros are also fried but left to ripen beforehand for a sweet flavor. Make sure to try both versions!
● Tamale
A tamale, which is usually wrapped in plantain leaves, consists of ground cornmeal and a filling of chicken, beef or pork. You can find them premade at little shops and roadside stands, or if you’re lucky, you can find a friendly tico who’ll make you some. Ordered too many? Don’t worry. They’re easy to reheat. Just drop them still wrapped into boiling water, and they make for a great snack.
● Sopa Negra
This Costa Rican soup is made of black beans, cilantro, onion and egg. While most of the country is warm, it can get a little chilly in San José, and sopa negra is a great way to warm up!
● Olla de Carne
Another soup, this one is heartier and consists of beef, carrots, potatoes, plantains and yuca (a starchy root vegetable native to the area).
● Arroz con Leche
This classic Costa Rican dessert is the tico version of rice pudding. It’s made by cooking rice in a mixture of milk, sugar, cinnamon and raisins. (From the main course to dessert, one thing remains clear: Costa Ricans love their rice!)
Backroads Pro Tip
A staple of tico cuisine is salsa lizano, the Costa Rican version of English brown sauce. It tastes like Worcestershire and goes great with gallo pinto, casado or just about any other dish. Costa Ricans use it liberally, and it’s more common than hot sauce at most restaurants!
