Food & Drink

Costa Rican cuisine is a combination of Spanish, Mexican, American, Caribbean and Southern American influences. This style of cuisine is shared by most of Central America, although local variations have appeared in each of the country. The north-western part of the country has a strong tendency towards corn products and is famous for large, cheese filled tortillas, corn snacks and other dishes.

The closest thing to a national dish is 'Gallo Pinto' ('spotted rooster'), which consists of a combination of black beans and white rice (usually from the day before), and spiced with coriander, onions, garlic, salt and a local condiment known as Salsa Lizano. It is typically eaten at breakfast with eggs, meat and/or natilla (sour cream).

Casado is also a typical dish; this is a one-plate meal, which includes black beans, rice, a meat and one or more side dishes. The meat can include chicken, beef, fish, tongue, liver, or hamburger patties. The side dishes may be pasta salads, vegetable salads, fried eggs, potatoes, spaghetti or 'barbudos' (green beans wrapped in egg batter). Most casados also include fried plantains.

Other local dishes include:

• arroz con pollo (bite size chicken chunks mixed with rice and diced vegetables such as carrots, peas, corn and chickpeas)
• olla de carne (a broth soup prepared by boiling water, meat and whole-to large sized vegetable pieces, with spices)
• picadillo (vegetable and meat stew)
• sopa negra (black beans with a poached egg)

Snacks, often sold at street stalls, are very popular, especially gallos (filled tortillas).

A common type of fruit drink is known as refresco (also fresco, naturale or batido). They are made with either water or milk and come in an endless range of varieties: melon, strawberry, tamarind, mango, papaya, lemon, blackberry, guanabana, and a local favorite, cas.