5. Chifrijo

Who likes to snack with a beer? Chifrijo is a famous bar dish, when you want something more satisfying than a just a small bite. The name Chifrijo refers to the ingredients that make up the dish. “Chi” stands for both chicharron (fried pork rinds or fried pork belly) and chimichurri and “fri” stands for ‘frijoles’ (sp. for beans). Chifrijo is served in a medium-size bowl with bean broth as the base, followed by white rice on top, chicharron is spread over the rice and the chimichurri is placed on the very top at the end. It is served with corn chips surrounding the bowl and optionally with avocado cubes.

The perfect dish as the last garnish of our Top 5 Foods in Costa Rica.

4. Casado

You want to eat the most local food in Costa Rica? There are two must knows for your Tico vocabulary: ‘Casado’ & ‘Soda’. No, we are not talking about sparkling water… These two words define our lunches probably the best as you eat a typical lunch (Casado) in a local place (Soda), right?

At every Soda you will find a menu for Casados. So, how can you define it? It is very filling, as it comes with two or three side dishes that vary from place to place. The base of the dish is white rice, beans (unlike Gallo Pinto, they are served separately) and meat (either beef, pork, fish or chicken). Nowadays, you’ll also find vegetarian options.

As stated before, the side dishes vary, but common options include: salad (such as green or pasta), picadillo (vegetable mix), fried yellow plantains, french fries, eggs, avocado, or tortillas. Now, go and find the next Soda!

3. Ceviche

The Costa Rican ceviche – this dish is actually originated in Peru – made of fresh fish marinated in lime, red bell pepper, cilantro and onion is a favorite throughout the country- and belong in our Top 5 Foods in Costa Rica. The best is: It is easy to replicate at home!

Ceviche is usually a no-cook seafood appetizer. Therefore, you’ll find it to be also a popular Costa Rican street food, which you can find all over the country. Just make sure the dish is fresh and on ice before you buy it. Many food lovers – including us – have had a stomach ache or food poisoning after some bad Ceviche on the street!

2. Patacones

Anyone who loves fries around? ‘Patacones’ are your call!

It’s a very popular snack in Costa Rica and all over Central America. They are sliced fried green plantains, crunchy on the outside and fleshy on the inside. These starchy green banana used for cooking is topped with salt and served with either guacamole, mashed beans, chimichurri (chopped tomatoes, onion, cilantro, and lemon juice),  shredded or ground beef, chicken or pork, tomato sauce or pink sauce (a mix of tomato sauce and mayonnaise). It’s as variable as Canadians handle their poutines nowadays!

What’s the difference between yellow plantains and green plantains?

It’s not just about the color, it’s a completely different dish! Known for its very sweet taste when baked or cooked, yellow plantain is unlike green plantain. The green unripe plantain doesn’t have sweet taste; it’s more like a potato. They have greater starch and lesser sugar content compared to yellow plantains.

1. Gallo Pinto

If there’s one dish, that we’ve taken home from our travels, it is this one. As most Ticos (ref. ‘colloquial for Costa Ricans’) refuse to start the morning without this signature breakfast, we simply can’t either nowadays. Gallo Pinto, or also referred to as “Pinto”, is a mix of rice and beans, garlic, onion, cilantro, sometimes tomato or bell pepper and most importantly the ‘Lizano sauce‘.

The sauce is what makes this Pinto so rich; the name was given by the company introducing this vegetable-based tangy sauce in 1920. The end product is a more or less dry dish composed of savory rice and beans (red or black). If you ask at a soda for a “desayuno tipico”, you will get a serving of Gallo Pinto with scrumbled eggs, fried local sausages, sweet plantains and mixed fruit (most likely watermelon or pineapple). This dish belongs without doubt in this position of our Top 5 Foods in Costa Rica.
Chef’s Tip: Don’t use canned beans, but prepare hard beans from the scratch!

How to make the best homemade Gallo Pinto?