La Comida Tipica

Chicharones…carnitas…ceviche . . . and chop suey?! Costa Rican fare is a unique and delicious medley of fresh tropical foods and international flavors. This one-of-a-kind cuisine blends Latin American and Caribbean with European-style cooking techniques.

The earliest chefs were the indigenous tribes. Farmers and hunters, they lived off the land. They cultivated maize, manioc, and beans and gathered loads of wild fruit. They fished and crabbed and hunted game such as boar, wild turkey, and even crocodile.

The Spanish arrived at the turn of the 16th century, bringing with them not only their language and religion, but also a whole new host of flavors and foods. Flour, rice, dairy, and beef were introduced along with new spices and citrus fruits. Fast-forward several hundred years and the diet expanded again.

In the mid-1800s, Chinese immigrants moved to Costa Rica to help build the railroads. The workers brought their carpentry expertise and their culinary tastes. The dishes of chinos (Costa Ricans of Chinese descent) are deeply rooted in the Tico menu. Most major cities and towns have at least one good Chinese restaurant, not to mention that it’s really fun enjoying traditional ceviche with chopsticks.

TODAY’S TICO TABLE

Costa Rica is famous not only for its robust coffee, but also for two popular rice and bean dishes. First, there’s the “spotted rooster,” otherwise known as gallo pinto. It’s made with white rice and black beans, topped with chopped onions, peppers, and aromatic spices. Kick it up a notch, and you get casado. Similar to gallo pinto, the foundation is rice and beans. Then it’s loaded with grilled chicken or pork, topped with a cabbage salad, and served with a side of sweet fried plantains. Both dishes are staples in any soda—a local restaurant—and in every home. In fact, they’re enjoyed for lunch, dinner, and yes, breakfast. There’s even an Asian spin called arroz cantones, which is fried rice mixed with egg, chicken, and sausage.