Culture of Costa Rica - Cuisine

Cuisine

Costa Rican cuisine is a combination of Spanish, American, Caribbean, and South American influences. This style of cuisine is shared by most of Central America, although local variations have appeared in each of the countries.

One national dish is gallo pinto ("spotted rooster"), although the name has no relation to the ingredients. It is a combination of black beans and white rice, spiced with cilantro, onions, garlic, salt, and a local condiment called Salsa Lizano. It is typically eaten at breakfast with eggs, and sometimes natilla (sour cream). Fried plantains and either corn tortillas or bread are also common. Gallo pinto is a common and typical dish in both Costa Rica and Nicaragua.

Other typical dishes are arroz con pollo, olla de carne, tamales, and casado. Arroz con pollo (rice with chicken) consists of bite size chicken chunks mixed with rice and diced vegetables that include carrots, peas, corn, and garbanzo beans. Olla de carne is mainly prepared on weekends. It is a broth of corn prepared by boiling water, meat, and whole-to large sized vegetable pieces with spices. The soup is eaten in a bowl with the broth and separate plates for the vegetables and rice. A casado is a one-plate meal that includes black beans, rice, meat, fried plantains, and one or more side dishes. The meat can vary from chicken, beef, or fish. Some examples of side dishes are pasta salad, vegetable salad, fried eggs, potatoes, spaghetti, or barbudos (green beans wrapped in egg batter).

There are some regional differences. For example, the Caribbean side of the country, because of its roots, has gallo pinto with coconut milk, while the north-western part of the country has a strong tendency towards corn products and for large, cheese filled tortillas, corn snacks, and other dishes.