Food & Drink

How to eat well in Costa Rica — customs, dishes and where to go.

Must-Try Dishes (Comida Típica)

• Gallo Pinto — The national breakfast of rice and beans stir-fried together, usually served with eggs, fried plantain, and a corn tortilla. It's flavored with Salsa Lizano, a tangy vegetable sauce found on nearly every table. Order it at a soda for an authentic, cheap start to the day.
• Casado — The classic lunch plate: rice, beans, a protein (chicken, beef, fish, or pork), salad, and fried plantain. The name means 'married,' referring to the reliable pairing of ingredients. It's filling, balanced, and rarely costs more than a few dollars at a soda.
• Olla de Carne — A hearty beef and vegetable soup packed with yuca, plantain, corn, and chayote. It's traditional weekend and family food, often served with rice on the side. Look for it at rural sodas rather than tourist restaurants.
• Ceviche — Fresh white fish (often tilapia or corvina) cured in lime juice with onion, cilantro, and sweet pepper. Costa Rican ceviche is milder than Peruvian versions and often eaten with soda crackers or plantain chips. Best enjoyed near the coast where fish is freshest.
• Chifrijo — A popular bar snack layering rice, beans, fried pork (chicharrón), pico de gallo, and avocado, served with tortilla chips. It pairs perfectly with a cold beer. It's the go-to shared plate at casual cantinas.
• Arroz con Pollo — Seasoned rice with shredded chicken and vegetables, a staple at celebrations and family gatherings. It's often served with fries, salad, or a slice of pizza-style ketchup drizzle. Comforting and widely available.

Coffee & Café Culture (Cafecito)

• Café Chorreado — Traditional Costa Rican coffee is brewed using a chorreador, a wooden stand holding a cloth sock filter. The result is clean and aromatic without bitterness. Many rural homes and traditional cafés still brew this way.
• Take a Coffee Tour — The Central Valley and areas like Monteverde and Naranjo offer plantation tours explaining growing, picking, and roasting. Doka Estate and Britt are popular, though smaller family farms can feel more genuine. It's one of the most rewarding day activities.
• Cafecito Break — Ticos take an afternoon coffee break, often with a sweet bread or pastry. Joining this ritual is a friendly, low-key way to slow down. Coffee is typically served black or with milk on the side.
• Skip Airport Coffee — Bags sold in airports and tourist shops are often overpriced and lower grade. Buy directly from a plantation or a supermarket like Automercado for better quality and price. Look for 'puro' on the label to avoid pre-sweetened blends.

Where to Eat (Sodas & Beyond)

• Sodas — These small, family-run diners serve the best-value authentic food in the country. Expect casados, gallo pinto, and fresh juices for a fraction of restaurant prices. If locals are eating there, it's a good sign.
• Mercado Central — The central markets in San José and other towns have humble food stalls serving traditional plates to working locals. It's cheap, fast, and authentic, though busy at lunch. A great spot to sample olla de carne or fresh ceviche.
• Beachfront Tourist Traps — In hotspots like Tamarindo, Manuel Antonio, and Jacó, prices near the sand can be double what you'd pay a few blocks inland. Menus in English with photos and no local customers are a warning sign. Walk one or two streets back for better food and prices.
• Ferias (Farmers Markets) — Weekend farmers markets sell tropical fruit, vegetables, and cheese directly from producers. It's the best way to try fruits like mamón chino, guanábana, and cas. Bring small cash and go early for the best selection.

Drinks (Bebidas)

• Fresco Natural — Fresh fruit juices blended with water (con agua) or milk (con leche). Try cas, tamarindo, mora (blackberry), or maracuyá (passion fruit). Ask for less sugar (poco azúcar) since they're often sweetened heavily.
• Imperial & Pilsen — Imperial, with its iconic black eagle logo, is the beloved national lager. Pilsen is the other big local brand, and craft breweries are growing in San José. A cold cerveza is standard at any casual meal or beach.
• Guaro (Cacique) — A sugarcane-based spirit that's the national liquor, often mixed with lime and soda as a chiliguaro shot. It's strong and cheap, and a staple at parties. Sip carefully, as it goes down deceptively easy.
• Agua Dulce — A traditional hot drink made from tapa de dulce (unrefined cane sugar) dissolved in water, sometimes with milk. It's a comforting rural staple, especially in cooler highland areas. Often served at breakfast alongside coffee.
• Tap Water — Tap water is generally safe to drink in most of Costa Rica, including San José and major towns. In remote coastal or rural areas, ask locally or stick to bottled water. It's cleaner than most of Central America.

Reading a Menu (El Menú)

• Key Words — Learn 'pollo' (chicken), 'res' (beef), 'cerdo' (pork), 'pescado' (fish), and 'camarones' (shrimp). 'Frito' means fried and 'a la plancha' means grilled. Vegetarians can ask for casado 'sin carne' with extra beans or egg.
• Service Charge & Tax — By law, menus should list prices, but a 13% sales tax and 10% service charge are often added to the final bill. Confirm whether prices are 'impuestos incluidos' (taxes included). This is why the total can feel higher than expected.
• Bocas — These are small appetizer plates, similar to tapas, traditionally served free with drinks at old-school bars. Modern places usually charge for them but portions are generous. Great for sampling several dishes.
• Watch for Import Prices — Imported items like beef cuts, wine, and certain seafood can be pricey due to import taxes. Sticking to local staples, chicken, and tropical produce keeps costs down. Fancy 'international' menus are usually the most expensive.

Dining Customs & Etiquette (Costumbres)

• Tipping — The 10% service charge is legally included, so extra tipping isn't required. For excellent service you can round up or add a little more in cash. Never feel pressured to tip on top at ordinary sodas.
• Pura Vida Pace — Meals are relaxed and unhurried, and rushing is considered rude. Your bill won't arrive until you ask for it ('la cuenta, por favor'). Embrace the slow rhythm rather than fighting it.
• Greetings Matter — Say 'buenas' or 'buenos días' when entering a soda or small restaurant. A polite greeting goes a long way and reflects the friendly Tico culture. Politeness earns warmer service.
• Lunch is the Main Meal — The largest meal is traditionally eaten at midday, which is why casados are lunch fare. Dinner can be lighter, and many sodas close by early evening. Plan your big meal around lunch to eat like a local.
• Cash for Small Spots — While cards are widely accepted in cities and tourist areas, small sodas, markets, and rural stands often prefer cash. Carry small colón bills for these places. US dollars are accepted many places but you'll get change in colones at poor rates.