A FOOD TRADITION
Costa Rican Cuisine
A mestizo cooking tradition centered on rice, beans, corn, vegetables, meats, tropical produce, and simple home-style preparations.
Dishes linked to this cuisine
1–12 of 39
Arroz con Leche
A sweet rice pudding made by simmering rice with cow’s milk and sugar, usually flavored with cinnamon and served warm or chilled.
Arroz con Palmito
A Costa Rican rice dish combining cooked rice with tender hearts of palm in a creamy, savory mixture often finished with cheese.
Arroz con Pollo
A Cuban one-pot dish of rice cooked with chicken, sofrito, tomato, stock, and warm spices until tender and savory.
Arroz de Maíz
A traditional Costa Rican rice preparation in which rice is cooked with corn, aromatics, and sometimes pork for a savory regional dish.
Cajeta
Costa Rican cajeta is a thick milk caramel made by slowly reducing milk with sugar and commonly flavored with vanilla.
Carne en Salsa
Beef simmered in a savory tomato-based sauce with onion, bell pepper, garlic, and herbs.
Casado
A Costa Rican plate combining rice, black beans, fried plantain, salad, and a choice of meat or fish.
Ceviche de Pescado
A Costa Rican preparation of raw fish cured in lime juice and mixed with onion, cilantro, salt, and sometimes fresh chili.
Chicharrones
Pork and pork skin seasoned with salt and fried until crisp and richly browned.
Chifrijo
A Costa Rican layered bowl of rice and beans topped with pork cracklings and fresh tomato, onion, and cilantro.
Chorreadas
A traditional Costa Rican corn pancake made from fresh corn batter cooked on a griddle and often served with dairy accompaniments.
Churchill
A Costa Rican shaved-ice dessert layered with kola-flavored syrup, sweetened condensed milk, powdered milk, and sometimes ice cream.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.