Plates you will see everywhere
| Dish | What it is | Good to know |
|---|---|---|
| Casado | A plate of rice, beans, salad, fried plantain and a main (chicken, beef, fish or pork) | The standard lunch at a “soda”, a small local restaurant |
| Gallo pinto | Rice and black beans stir-fried with onion, sweet pepper and cilantro | Breakfast staple, often with eggs, cheese and fried plantain |
| Olla de carne | Beef and vegetable soup with cassava, corn, plantain and squash | A traditional weekend dish |
| Sopa negra | Black bean soup, often served with an egg | A filling, simple starter |
| Chifrijo | Fried pork, beans, rice and pico de gallo | A classic bar snack |
| Ceviche | Raw fish or seafood “cooked” in lime juice, with onion, sweet pepper and cilantro | Eat it where fish is clearly fresh; see our recipe for notes |
| Tamales | Corn dough wrapped in banana leaf with a filling | Most associated with December, but you may find them at other times |
| Patacones | Twice-fried green plantain discs | Served as a side or with beans and avocado |
Fruit worth seeking out
Pineapple, mango, papaya and banana are the easy ones. Look also for starfruit (carambola), guanábana (soursop), mamón chino (rambutan) and pejibaye (peach palm, usually sold boiled). Ask a vendor to cut it for you; most are happy to.
Coffee, the way locals order
Ask for “un café” and you will usually get a black or milky coffee; ask for “café chorreado” to see coffee dripped through a cloth filter on a wooden stand. Costa Rican coffee is grown in the highlands, and many farms offer visits: see Food Experiences.
Drinks
Fresh “refrescos naturales” (blended fruit drinks with water or milk) are everywhere. For adults, see Drinks (18+).
Paying and tipping
Restaurant bills in Costa Rica normally include sales tax and a 10% service charge, and the menu or bill usually says so. Additional tipping is optional.