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Food in
Costa Rica
Qué comer en Costa Rica
La gastronomía costarricense surge de la confluencia y los aportes de 3 culturas muy distintas: la de los pueblos nativos americanos, la española y la africana. Se trata por tanto la criolla de una cocina mestiza donde los alimentos que se utilizaban en la época precolombina se combinan con la influencia mediterránea española y que acaba de tomar forma con los aportes de los pueblos africanos que arribaron a suelo costarricense como resultado del tráfico de esclavos en siglos pasados.
Como curiosidad, si a mediodía nos ofrecen un “casado” para comer, no hay que alarmarse, puesto que se trata muchas veces del menú del día. Habitualmente es un plato combinado con arroz, frijoles, carne, ensalada y plátano frito.
Al viajar hacia la costa del Pacífico es más común encontrase con langostas y camarones como parte del menú. Si éste es un plato de su agrado, aprovecha, ya que los precios acostumbran a ser ajustados.
El capítulo de las frutas típicas de Costa Rica merece mención aparte, puesto que el clima provoca una increíble variedad de productos: piña, mango, plátano, aguacate, sandía, papaya, naranja… Todas son dulces y en muchas ocasiones se presentan en forma de ensalada.
En cuanto a las bebidas, Costa Rica presume de cultivar uno de los mejores cafés del mundo. Para demostrarlo, basta saber que hasta el año 1990 fue su mayor fuente de ingresos. Llevarse de recuerdo algún paquete de las variedades arábigas o robusta no es mala idea, si bien el amante del expreso a la italiana se sentirá decepcionado, ya que la forma en que se prepara el café en Costa Rica es a la americana, muy largo o en infusión.
La unión de los 3 mundos tan distintos que comentábamos al principio, ha dado lugar con el paso del tiempo al nacimiento de una gastronomía de Costa Rica única, de la cual, estos platos representan sus señas de identidad.
Beef Stew
In a mixture of the prehispanic and the Iberian, this meat dish is considered the quintessential Creole dish of Costa Rican national cuisine. It has its origins in a Spanish stew from the Middle Ages known as olla podrida, with a special tradition in Extremadura and Castilla. Generally accompanied by white rice it is made from native beef and vegetables, among other ingredients such as chayote, corn, pumpkin, carrot, onion, banana, cassava, potatoes, ñampí (taro), tiquizque and celery.
Casado
The Casado, whose name means ‘married’, is another of the most typical dishes of Costa Rica. It is a combined dish that presents a selection of regional foods cooked in different ways, in which, as is to be expected, rice, beans and fried plantains are included. Peppers and tomatoes cut into small chunks and accompanied with onion or a salad of cabbage, tomato and carrot are the 2 side dishes that together with a pork chop, a chicken fillet or a piece of fish will complete this family dish that over time It has become commonplace in a number of restaurants and gastronomic businesses throughout the country.
Ceviche
Ceviche is another dish of great tradition in several South American countries of the Pacific coast that consists of raw fish marinated with several citrus dressings. The lemon and the lime acid are the most often used to marinate the fish in the ceviche although orange juice was used traditionally. The seasoning also includes a variety of pepper, chili, mustard and sometimes cilantro. The fish most commonly used in ceviches are croaker and a freshwater fish called tilapia, and it is served cold, usually accompanied by pieces of avocado or mango cut into small pieces. It is one of the dishes that is perfect for the hot tropical climate.
Chan
It is a drink prepared from the seeds of Chan or Hyptis a well-known and abundant plant in the region. Very popular in the prehispanic era, its use was limited in the past by the Spaniards, who related its consumption to pagan rites. However, tradition has managed to survive until today and now chan is the base of several soft drinks and ice creams in Costa Rica. Chan's seed is small and has an aroma similar to lavender. The drink of chan, slightly sweet and viscous is prepared from the addition of water to some of these seeds.
Chorreadas
Chorreadas are simple tortillas prepared with tender corn, flour, milk, eggs and sugar, which are seasoned and cooked in a comal, a traditional cooking vessel made of baked clay or ceramics heated in the fire. Accompanied with custard, it is usually served as a sweet, although it can be turned into a salty dish omitting the sugar of the recipe and replacing it with grated cheese.
Gallo Pinto
Also known simply as pinto, one of the most representative dishes of the country is gallo pinto. It is traditional Costa Rican dish. Made with a base of rice and beans and usually dressed with onion, sweet pepper and cilantro, this mixed dish of great African influence can be served at any time of the day. It is often found as part of breakfast and is usually consumed during all 3 meals of the day. It can be accompanied with a variety of ingredients and it is sometimes seasoned with Lizano sauce.
Guaro
As regards to liquors, the most traditional is guaro, a kind of cane liquor produced in Costa Rica since the 19th century with which several cocktails are prepared, such as "guaro sour" prepared with lemon juice, sugar, cola syrup and a lot of ice. Another very popular variant is the "chiliguaro", a mixture of this brandy with tomato juice, tabasco pepper, lemon and salt.
Lizano Sauce
Lizano sauce is a liquid mixture of spices and vegetables similar to English Worcestershire sauce. Made with criollo ingredients, it is the Costa Rican sauce par excellence. It has an aftertaste flavour that sits somewhere between sweet and acid, a colour similar to that of coffee, and a strong spice. It is used in many meals in Costa Rica, either in the preparation of the dishes or directly on the food. It is also custom in the country put this sauce on all kinds of fruits: mango and apple especially.
Rondon
A dish of Afro-Antillean heritage is the rondón. Its origin in the Caribbean can be traced back to the beginning of African influence in the region. It is a soup of fish or seafood, seasoned with green plantain, coconut milk, vegetables, peppers, and spices.
Tamale
The tamale is a dish of Native American origin is consumed in a large part of Central America. The tamales, usually made from a mass of corn flour, can be filled with different combinations of meat and vegetables, chillies or fruits, which are later wrapped in banana leaves and steamed. The most popular Costa Rican variant consists of a mixture of corn flour, hulled corn, rice, carrot, chickpeas, peas, pork, sweet peppers and coriander.
