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
25–36 of 39
Picadillo de Plátano Verde
A traditional Costa Rican picadillo made from chopped green plantain cooked with onion, garlic, sweet pepper, and cilantro.
Picadillo de Vainica
A traditional Costa Rican vegetable picadillo of chopped green beans sautéed with onion, garlic, sweet pepper, and cilantro.
Pollo Achiotado
Chicken marinated and cooked with achiote, garlic, onion, and savory seasonings until richly colored and flavorful.
Pozol
A traditional Costa Rican soup or stew combining corn, pork, and aromatics in a savory broth.
Queque Seco
A Costa Rican dry cake made from flour, sugar, butter, eggs, milk, and leavening, typically baked until firm and lightly crumbed.
Rosquillas
Costa Rican rosquillas are baked or fried corn-based rings or cookies, commonly enriched with cheese and sometimes egg or butter.
Sopa de Albóndigas
A Costa Rican meatball soup served in a savory broth with vegetables and herbs.
Sopa de Mondongo
A Costa Rican tripe soup slowly cooked with beef broth, vegetables, and aromatic herbs until the ingredients are tender.
Sopa de Queso
A Costa Rican cheese soup made with cheese, a savory broth or milk base, and often corn-based dumplings or dough.
Sopa Negra
A Costa Rican black bean soup typically simmered with aromatics and often served with hard-boiled egg as a garnish.
Tamal Asado
A traditional Costa Rican baked corn dish with a soft, cake-like texture, commonly prepared with corn flour, dairy, sugar, butter, and eggs.
Tamales
Costa Rican tamales are seasoned corn-masa parcels filled with ingredients such as pork, rice, and vegetables, wrapped in banana leaves and steamed.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.