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BlogWHAT TO EAT AND DRINK IN COSTA RICA: DISHES, SIDES, APPETIZERS, AND SNACKS

19 September, 2017by Billy Johnson

WHAT TO EAT AND DRINK IN COSTA RICA: DISHES, SIDES, APPETIZERS, AND SNACKS

*B = typical breakfast item
*L = typical lunch item
*D = typical dinner item
*SD = typical side dish
*SK = typical snack item

  • Arroz (ah-rose) – rice (typically white, long-grain) [L/D]
  • Arroz Con “X” (ah-rose cahn “X”…) – rice with “X” (“X” referring to a type of “Carne” – meat, “Pescado” – fish, “Vegetal” – vegetable, etc.) [L/D]
  • Casado (cah-sah-doh) – rice and beans (typically black, although sometimes red) served separately and not mixed (related: “Gallo Pinto”) [L/D]
  • Ceviche (say-vee-chay) – raw fish dish, comprised of fish marinated in lemon with spices and vegetables [L/D]
  • Chorreada (chor-ee-ah-dah) – sweet corn pancake [B]
  • Empanada (ehm-pah-nah-dah) – hard corn patty, baked or fried, stuffed with cheese, meat, vegetables, and/or beans (or sweet and syrupy fruit blends, if served as a dessert) [L/D/SK]
  • Ensalada Rusa (ehn-sah-lah-dah roo-sa) – beat salad, often accompanied by mayonnaise, potato, and egg [L/D/SD]
  • Ensalada Verde (ehn-sah-lah-dah vair-day) – green salad, typically comprised of lettuce, tomato, and carrot (similar to a garden salad in the USA and Canada) [L/D/SD]
  • Enyucado (ehn-yoo-cah-doh) – fried yuca roll stuffed with ground beef (related: “Yuca” and “Cassava”) [SK]
  • Gallo Pinto (guy-yoh-peen-toh) – rice and beans (typically black, although sometimes red) served mixed together (related: “Casado”) [B] *pictured above*
  • Olla De Carne (oh-jah day car-nay) – soup comprised of a mild, watery broth, bone-in meat, and vegetables [L/D]
  • Pan (pah-n) – bread (including “Pan Blanco” – white bread, and “Pan Integral” – multigrain) [B/SK]
  • Patacone (pah-tah-cone-ay) – unripe (green) plantain cut into pieces, flattened to resemble discs, and fried (served hard) [SK]
  • Platano Frito (plah-tah-no free-to) – ripe (yellow, with black freckles) plantain fried in oil; slightly sweet (served soft) [L/D/SD] *pictured below*
  • Pozol (poh-zohl) – white corn and pork soup (typically including onions and peppers) [L/D]
  • Rondon (rohn-dohn) – coconut milk soup; most often comprised of fish, vegetables, and spices [L/D]
  • Sopa Negra (soh-pah nay-grah) – soup comprised of a black bean broth and egg (typically cracked in the soup, as to cook in the broth) [L/D]
  • Taco (tah-coh) – fried, meat-stuffed, rolled tortilla (related: “Taquito”) [L/D/SK]
  • Tamale (tah-mah-lay) – soft masa patty, cooked in a banana leaf, stuffed with cheese, meat, vegetables, and/or beans (typically served at Christmas) [L/D] *pictured at the top of this blog post*
  • Taquito (tah-kee-toh) – Costa Rican nickname for the word “Taco” (related: “Taco”) [L/D/SK]
  • Tortilla de Harina (tor-tee-yah day ahr-ee-nah) – soft (often white), wheat flour tortilla [B/L/D/SD/SK]
  • Tortilla de Maiz (tor-tee-yah day my-eez) – soft (often yellow), corn flour tortilla [B/L/D/SD/SK]

Billy Johnson

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WHAT TO EAT AND DRINK IN COSTA RICA: DISHES, SIDES, APPETIZERS, AND SNACKS

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