Costa Rican Recipes

A typical meal is the "casado", the name referring to the marriage of its components. Consists of rice and beans, meat or fish, fried plantains and a carrot, tomato and cabbage salad, this basic and well-rounded meal strikes a good nutritional balance.

The plantain, or plántano, is probably the quintenencial Tico snack. It has the appearance of a large banana, but cannot be eaten raw. It is sweet and delicious when fried or baked, and will often accompany most meals. When sliced thinly and deep fried, the plantain becomes a crunchy snack like the potato chip.

Arroz is a dish of fried rice which may be offered with chicken (pollo) or shrimp (gambas). For breakfast, it is common to be served a hearty dish of black beans and rice (gallo pinto) seasoned with onions and peppers, accompanied by fried eggs, sour cream, and corn tortillas.

 Here are some common Costa Rican recipes:

Enyucados

 Ingredients

• 1 lb. Yuca, fresh or frozen
• 2 eggs
• 1 Tablespoon butter
• 2 Tablespoons flour
• salt and coriander to taste
• oil

Directions

1. Peel the yuca and boil it in salted water.
2. Once cooked, remove from heat and drain.
3. Make a puree and add eggs, butter, flour, cilantro and salt.
4. Form little cakes and fry in hot oil.

 

Gallo Pinto

Beans and rice
 

Ingredients

• 1 lb (450 g) black beans (fresh are best but most likely you’ll find them dried)
• 8 – 10 sprigs cilantro (coriander leaf) fresh or frozen, not dried!
• 1 small or medium onion
• ½ small red or yellow sweet pepper (optional)
• 3 cups (700 ml) chicken broth or water
• 2 cups (350 ml) white rice
• ½ teaspoon (2.5 ml) salt
• 1 tablespoon (15 ml) vegetable oil
• 1 – 3 tablespoons oil to fry the Gallo Pinto

Directions

1. If beans are dried, cover with water and soak overnight, if they are fresh, just rise them off. Drain the beans and add fresh water to an inch (2.5 cm) above the top of the beans, salt, and bring to a boil. Cover the pan and reduce heat to very low simmer until beans are soft (~3 hours).
2. Chop cilantro, Onion, and sweet pepper very fine.
3. Add 1 Tablespoon oil to a large pan and sauté the dry rice for 2 minutes over medium high flame then add half of the chopped Onion, sweet pepper and cilantro and sauté another 2 minutes. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20 – 35 minutes). This is also the recipe for Tico rice used in other favorites like tamales.
4. Once the rice and beans are cooked you can refrigerate or freeze them. Keep a significant amount of the “black water” with the beans (½ – 1 cup 120 – 240 ml). This is what gives the rice its color and some of its flavor. Sauté the rice, beans reserved chopped Onion, sweet pepper and cilantro together in vegetable oil for a few minutes. Sprinkle with a little fresh chopped cilantro just before serving.
5. Once the rice and beans are cooked you can also refrigerate or freeze them. Make up small batches of Gallo Pinto when you want it by simply sautéing them together.
6. In Guanacaste they sometimes use small very hot red peppers instead of or in addition to the sweet. Some people add a tablespoon or so of Salsa Lizano or Chilera to the beans while they're cooking. Our friend Mercedes always simmered the beans very slowly all-day and preheated the water or chicken broth for the rice.

 

Ceviche Costa Rica

Ingredients

• 1 lb (450 gr) firm white fish ^[1]
• 1 small onion
• 1 clove garlic
• 4 or 5 sprigs of cilantro (coriander leaf)
• 1 small (¾", 2 cm) hot chile
• about 8 limes (enough for at least ¾ cup of juice)
• ¼ teaspoon salt, and pepper to taste

Directions

1. Cut fish into ½" (1 cm) cubes.
2. Mince the onion, garlic, and chile coarsely.
3. Chop the cilantro very finely.
4. Juice the limes and strain to remove the pulp and seeds.
5. Mix all of the ingredients and refrigerate tightly covered for at least 3 hours.
6. Serve with corn tortillas, tortilla chips, or crackers.

Notes

1. Shrimp (or for the very daring clams) can be substituted for the fish.

 

 

 

 
Stuffed Chayotes

Ingredients

• 3 Chayotes, peeled halved
• salt and pepper
• 3 ½ Cups soft breadcrumbs
• 2 Cups Munster Cheese, grated
• 2 eggs beaten
• 3 Tablespoon Parmesan cheese, grated
• butter

Directions

1. Parboil the chayotes in salted water for 10 minutes.
2. Drain and carefully scoop out the pulp, leaving at least at ¼ inch shell.
3. Chop pulp and add 3 cups of breadcrumbs, Cheese, salt, pepper and eggs.
4. Fill chayotes shell with this mixture.
5. Mix the rest of breadcrumbs with Parmesan cheese and sprinkle over the stuffed cayotes.
6. Dot with butter. Bake in a 450 oven for 15–20 minutes or until browned.

  

Tamales Costa Rica

Ingredients

• 2 lbs instant corn masa mix
• 3 lbs (1.4 kg) pork shoulder roast or beef roast or boneless chicken
• ¼ lb (110 gr) pork lard (or vegetable shortening)
• 1 cup (240 ml) corn oil
• batch (~5 cups cooked Tico-style rice, see ingredient list and recipe below)
• 2 ¼ lbs (1 kg) potatoes
• 8 cloves of garlic
• ½ lb (225 gr) sweet or hot peppers to taste
• 1 large onion (optional)
• 2 ¼ lbs (1 kg) banana leaves (corn husks can be substituted, or if desperate aluminum foil)
• coriander leaves (cilantro), salt, black pepper, cumin, oregano, achiote (annato)

Tico-style rice

• 3 – 5 sprigs cilantro (coriander leaf)
• 1 small or half a medium onion
• ½ small red or yellow sweet pepper (optional)
• 3 cups (700 ml) chicken broth or water
• 2 cups (350 ml) white rice
• ½ teaspoon (2.5 ml) salt
• 1 tablespoon (15 ml) vegetable oil

Directions

1. If you are adventurous and demand complete authenticity, you must start from raw corn ground for tamales (3 lbs, 1.4 kg maíz cascado, malido crudo).
2. Soak the flour in water then rinse it well, cook with a tablespoon of achiote, and a little of the garlic and peppers in salted water to just cover until tender then stand overnight.
3. The next day, knead it into dough.
4. You should probably have a demonstration first if you're going to try this method.
5. For first timers we'd suggest the masa version described below.
6. Chop the meat into large (2", 5 cm) chunks then brown on high heat in the ½ cup lard or vegetable oil.
7. Add the chopped garlic, peppers, onion, 1 teaspoon salt, 1teaspoon cumin, ½ teaspoon black pepper, and 1 teaspoon salt for the last minute or two of browning, then cover with water and simmer until very tender (2–3 hours).
8. Remove the meat from the broth and reserve the broth.
9. When the meat is cool shred it finely.
10. While the meat is simmering prepare the potatoes and rice.
11. Peel the potatoes and boil with salt, cilantro, and oregano to taste until soft.
12. Cool and cut into ½ inch (1 cm) cubes.

Tico-style rice

1. Chop cilantro, onion, and sweet pepper very fine.
2. Add 1 tablespoon oil to a large pan and sauté the dry rice for 2 minutes over medium high flame then add the chopped onion, sweet pepper and cilantro and sauté another 2 minutes.
3. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20–35 minutes).

Masa

1. Allow the meat broth to cool until it is just warm.
2. To the dry masa add 1 tablespoon salt, 1 teaspoon ground cumin, and 1 teaspoon ground achiote, and mix dry.
3. Then add the vegetable oil, mix with your hands while adding the warm broth.
4. It should take about 2½ cups to make a paste the consistency of mashed potatoes.
5. Mix and add slowly, and if you over shoot on the broth and get it too thin, add a little more masa.

Tamales

1. Wash the banana leaves then cut them into ~15 inch (38 cm) squares. Spread 2 tablespoons of masa paste in the center, add 1 tablespoon each of potatoes, rice and meat. Fold and cook the tamales in gently boiling water for about one hour.
2. If you substitute corn husks, you will need to make slightly smaller tamales, pack the pot full and steam them rather than boiling them, because the husks won't hold together while floating around.

    

 

 

 

Arroz

 Serves 10. Unlike a rice pilaf, this good rice dish is moist rather than dry and fluffy.

Ingredients

• 3 cups long grain white rice
• 1/4 Onion, chopped
• 1 garlic clove, chopped
• 2 ripe tomatoes (1/2 lb.), peeled, seeded and chopped
• 7 cups chicken stock
• 1/3 cup corn oil
• salt to taste

Directions

1. Wash rice, drain and set aside in a colander.
2. Combine chopped Onion, garlic and tomatoes in a food processor and process to a smooth purée.
3. Add cold chicken stock. Strain.
4. Heat the corn oil in a heavy-based saucepan over medium heat and sauté the rice until it starts to turn golden, 5–7 minutes.
5. Stir in the onion-tomato-chicken stock mixture.
6. Bring to a simmer, cover pan and reduce heat to low.
7. Cook until almost all the liquid is absorbed and the rice is tender, about 25 minutes.
8. Add salt to taste.

 

Barbudos - String Bean Fritters

Ingredients

1/2 lb string beans, trimmed
1 teaspoon all purpose flour
2 teaspoons vegetable oil
2 eggs
Salt to taste

Directions

1. Bring salted water to a boil in a saucepan. Add trimmed string beans and cook over moderate heat until crisp-tender, about 5 minutes; drain and transfer them to a plate.
2. Beat two egg whites in a bowl or a beater until stiff peaks form. Add egg yolks, flour, and salt. Beat for a few minutes.
3. Heat vegetable oil in a skillet over medium high. Take a hand full of string beans; dip it into egg mixture, and place it in skillet in a single layer until lightly brown, about three minutes. Turn fritter over to lightly brown the other side.
4. Drain on a paper towel. Serve with rice and fried plantains.



 

Arepas - Costa Rican Crepes

Ingredients

1 1/2 cups all-purpose flour
1 cup milk
1 teaspoon vanilla extract
1 egg
2 teaspoons butter or vegetable oil
Sugar to taste
Honey or syrup to taste

Directions

Batter: Beat flour, milk, vanilla, egg and sugar in a bowl or electric mixer at medium speed until mixture is smooth.

Crepes: Drop spoonfuls of the batter on a lightly oiled or buttered skillet or crepe pan. Spread the batter from the center in a circular fashion to acquire the desired thickness, using the underside of the spoon. Cook until the bottom side of the crepes is golden brown. Turn them over to lightly brown the other side. Remove crepes from skillet or pan, stacking them on a plate. Serve with honey or syrup on top.

 

 



 

 



Ensalada Rusa - Beet & Potato Salad

Ingredients

2 cups sugar beets
3 cups potatoes
1/2 cup carrots
3 eggs
1/2 cup cilantro leaves, chopped
1 medium size rib celery
2 tablespoon mayonnaise
1 teaspoon salt
2 teaspoons sugar cane natural vinegar
1 1/2 tablespoon lime juice, fresh squeezed

Directions

1. Boil potatoes, carrots, and eggs in a saucepan over high medium heat for 20 minutes or until vegetables and eggs are done. Refresh under running water. Drain and transfer to a cutting board.
2. Boil beats in a separate saucepan over high medium heat for 60 minutes. Refresh under running water. Drain and transfer to a cutting board.
3. Cut potatoes and beats into small 1/4 inch cubes, and carrots in thin circles.
4. Shell eggs and cut them in thin circles.
5. Combine cilantro, and all vegetables in a bowl. Add mayonnaise, eggs, vinegar, lime juice, and salt. Serve cold.

 



 

Arroz con Leche

Rice pudding

Ingredients

• 2 cups (470 ml) rice
• 4 cups (950 ml) milk
• 4 cups (950 ml) sugar
• 1 tablespoon (15 ml) vanilla
• ½ teaspoon (2.5 ml) ground cinnamon
• ½ teaspoon (2.5 ml) ground cloves or 6 whole cloves
• ½ teaspoon (2.5 ml) grated fresh nutmeg
• 4 oz (110 gr) butter
• 1 cup (235 ml) raisins

Directions

1. Cook rice uncovered in 8 cups of water for 45 minutes or until rice is quite soft.
2. Stir in other ingredients and simmer for ½ hour.
3. Serve warm, or refrigerate at least four hours to serve cold

 

 

Tres Leches Costa Rica

Milk cake

Ingredients

• baked cake*

Filling

• 1 cups milk
• 1 cans of condensed milk
• 1 cans of evaporated milk
• 1 cup of half'n'half
• vanilla
• 1 cup of Sugar

Directions

1. For the * :Mix Sugar and butter cream until fluffy, add 4 eggs and vanilla blend all together with the2 cups of flour with baking powder. Pour into a greased rectangularpyrex and bake for 30 minutes.
2. Once the cake is ready and steaming, add the filling (milk, condensed milk, evaporated milk) combine the 3 milks and soak the cake with it.
3. If you want, you can add whipped cream (Sugar and half & half) and spread on top of the cake.

keep it on the refrigerator for about 1 hour.

1. You can use fresh fruits on top of the cake (strawberrys or cherries).

 

 

Sopa Negra

black bean Soup

Ingredients

• 1 lb (450 gr.) black beans. Fresh are best but most likely you’ll find them dried.
• 8 cups (700 ml) chicken broth or water or a mix
• ½ teaspoon (2.5 ml) salt
• 1 Tablespoon (15 ml) vegetable oil
• salt and black pepper to taste
• 6 eggs

Finely chop

• 10-12 sprigs cilantro (coriander leaf) fresh or frozen, not dried!
• 1 small or medium Onion
• 5 cloves garlic
• 1 small green, red, or yellow sweet pepper

Directions

1. If beans are dried, cover with water and soak overnight, if they are fresh, just rise them off.
2. Drain the beans and add water or chicken broth, salt, and half of the chopped ingredients.
3. Bring to a boil.
4. Cover the pan and reduce heat to very low simmer until beans are nearly soft (~ 2½ hours).
5. Add the rest of the chopped ingredients, and vegetable oil, and cook an additional ½ hour.
6. Add eggs for the final 2–4 minutes (depending on how you like your eggs cooked).
7. Remove about half the beans and reserve for gallo pinto or to mash and refry (you can leave all the beans in but typically some are removed).

 

 

Sopa de Pejibaye

Palm Fruit Soup

Ingredients

• 10-12 pejibayes
• 3 cups chicken stock
• 1 Tablespoon vegetable oil
• 3 cups milk
• 1 Onion chopped
• 3 cloves garlic chopped or pressed
• 1 red, yellow or green sweet pepper.
• salt and fresh ground black pepper to taste

Directions

1. Wash and boil the pejibayes until soft (about 45 minutes). Remove from the water, and when cool enough to handle, peel and core them. Puree the pejibayes with the chicken stock.
2. Sauté the Onion, garlic, and pepper in the oil until the onions are clear, then combine all the ingredients in a stock pot and simmer for another 5–10 minutes.
3. Pejibayes are also often served cold with Mayonnaise as a snack (see recipe). Boil as above, then cool completely. #They are usually peeled and cored individually as you eat them

 

 

 

Costa Rican Marinade

Ingredients

• 1/2 ts Grated lime peel
• 1/3 c lime juice
• 1/4 c tomato juice
• 1 tb Chopped fresh cilantro
• Or parsley
• 2 ts vegetable oil
• 1/4 ts salt
• 1/8 ts red pepper sauce
• 2 Cloves garlic, minced

Directions

1. Mix all ingredients in shallow nonmetal dish or resealable plastic bag.
2. Add up to 3 pounds Chicken, Pork or Beef, turning to coat with marinade.
3. Cover dish or seal bag and refrigerate, turning meat occasionally, at least 8 hours but no longer than 24 hours. #Remove meat from marinade; discard.

 

 

 

 

Costa Rican Culture of Food and Drink

To generalize a Costa Rican meal, one would certainly have to talk about black beans and rice (gallo pinto). This simple, standard dish, often referred to as comida tipica, is the backbone of Costa Rican cuisine. While many of the dishes are still prepared with oils high in saturated fats, Costa Rican food is generally quite healthy when coupled with an active lifestyle. Cheese and other dairy products are rarely utilized. Often served with a good portion of fruits or vegetables or both, the meals are very well rounded and generally high in fiber.

 

Other factors in the Tico's healthy mealtime experience are their eating habits. Firstly, Ticos do not eat in excess. Their modest proportions are much like the Europeans and smaller than that of the U.S. Secondly, Ticos make lunch the main meal of the day. In fact, many employers will give an additional hour off for a post-lunch casado. This convention will provide more energy during the day when people need it, and less energy at night when it will likely be wasted and converted to fat reserves.

Staples

As mentioned above, beans and rice is the basic variable in almost all Costa Rican cuisine. A typical meal is the casado, the name referring to the eternal "marriage" of its components. Consisting of rice and beans, meat or fish, fried plantains, and a carrot, tomato, and cabbage salad, this basic and well-rounded meal strikes a good nutritional balance.
The plantain, or plántano, is probably the quintenencial Tico snack. It has the appearance of a large banana, but cannot be eaten raw. It is sweet and delicious when fried or baked, and will often accompany most meals. When sliced thinly and deep fried, the plantain becomes a crunchy snack like the potato chip.
Arroz is a dish of fried rice which may be offered with chicken (pollo) or shrimp (gambas). For breakfast, it is common to be served a hearty dish of black beans and rice (gallo pinto) seasoned with onions and peppers, accompanied by fried eggs, sour cream, and corn tortillas.

Soups and Stews

Olla de carne is a delicious stew made with beef, potatoes, carrots, chayote (vegetable pear), plantains and yucca. Sopa negra is a simple soup made with black beans. The hearty Sopa de mondongo is made with tripe and vegetables. Guiso de maíz is a corn stew.

Vegetables and Fruit

Vegetables are utilized mostly in soups and stews, or, as a side dish of a casado meal, fresh cabbage, tomatoes, and carrots make up the typical salad. Corn is one of the most favored vegetables, and it is usually prepared in the form of tortillas and corn pancakes. Corn on the cob is sometimes roasted, elote esado, or boiled, elote cocinado. Empanadas are corn turnovers filled with beans, cheese, and maybe potatoes and meat. And Patacones are fried mashed plantains with a liberal sprinkling of salt.
Fruits found in Costa Rica include papaya, mango, piña (pineapple), sandía (watermelon), melón (cantaloupe), moras (blackberries), limones (lemons), guayaba (guava), granadilla (passion fruit), and aguacates (avocados). Many of these are served plain or as a refresco, a blended drink with ice.
Marañon is a curious fruit whose seed is the cashew. The skin of the fruit is bitter, but the flesh delicious. Cashews must be roasted before they are consumed; a raw cashew is poisonous.
Zapotes are a brown fruit resembling an oversized avocado in appearance and texture. Unlike the avocado their pulp is very sweet and bright red-orange in color.
Guanábanas (soursop) are textured, green football-sized fruits with white fibrous flesh. Some eat the fruit plain, but most prefer it as a juice or with milk.
Pipas (green coconuts) are extremely popular among Ticos. By chopping the top with a machete and tapping the hollow core with a straw, you have a refreshing drink.
The pejibaye, a relative of the coconut, is a bizarre fruit. It's flesh is thick and fibrous, and resembles the taste of chestnut or pumpkin. They are usually boiled in salt water, peeled, halved, pitted, then eaten.
The manzana de agua is a dark red, pear-shaped fruit that is full of juice and quite refreshing.
The palmito (palm heart) is the inner core of a small palm tree and makes a great delicacy as a cocktail.
Carambola (starfruit) is a yellow-green tender fruit that when cut across makes slices that look like five-pointed stars. The taste is lightly sweet and juicy.

Meats and Fish

Roast pork is the chief meat staple. Pork and chicken are often roasted over coffee wood for a savory, smokey flavor. Steaks can be found at many restaurants, and chewy is desirable. Ultra-fresh seafood is more readily available near the coasts, though shrimp and lobster are offered throughout most of the country. San José's fish of choice is sea bass, or corvina; however, dorado, swordfish, and myriad others are available at the coastal resorts. As a common appetizer, Ceviche is a dish of raw fish marinated in lemon juice with cilantro and onions.

Common Dishes and Condiments

Tortilla - name for either a small, thin corn tortilla, or an omellete
Tortilla de queso - a thick tortilla with cheese in the dough
Arreglados - greasy puff pastries made with meat
Tortas - sandwiches on buns
Arroz con polo - rice with chicken and vegetables
Gallos - meat, beans, or cheese between two tortillas
Masamorra - corn pudding
Natilla - sour cream of a relatively thin consistency
Palomitas de maíz - popcorn
Picadillo - sautéed vegetables sometimes with meat, served as a side dish
Tacos - meat and cabbage salad tucked into a tortilla
Tamal de elote - sweet corn tamales wrapped in corn husks
Tamales - cornmeal, often stuffed with pork or chicken, wrapped in banana leaves and boiled

Deserts and Sweets

Cajeta de coco - a fudge made of coconut, tapa dulce, and orange peel Cono capuchino - an ice cream cone dipped in chocolate
Melcochas - candies made from raw sugar
Milanes and tapitas - small, delicious, pure-chocolate candies
Tapa dulce - brown sugar, native to Costa Rica, sold in a solid form
Dulce de leche - a thick syrup made of sugar and milk
Tres leches - a three-layered custard flan, and the national desert

Breads and Baked Goods

Pan bon - a dark, sweet bread of Limon.
Pan de maíz - a thick, sweet bread made with corn.
Queque seco - pound cake
Tamal asado - sweet cornmeal cake
Torta chilena - a multi-layered pastry filled with dulce de leche

Drinks

Refrescos, made of blended fruit and ice, are very popular refreshments, and are available at most corner stores and restaurants. A sweet and spicy drink, horchata is made of roasted ground rice and cinnamon.
Beer is also a common drink among Ticos. Two local breweries, Bavaria and Imperial, make light and crisp lager-style beers, perfect thirst-quencher for the balmy, tropical climate. Wine is not very popular and is usually imported and expensive. The working man's drink is guaro, a clear white spirit that doesn't always appeal to visitors.
Coffee is also an extremely popular and nationally-revered drink. For more information on the beverage and the industry, check out our section on Coffee.    

Caribbean Flavors

The Caribbean coast has its own unique cuisine, distinctive of the rest of the nation. The dishes usually include coconut milk and more characteristic spices, like ginger and curry. Roadside stalls sell a vast array of fruits: apples, papayas, mangoes, bananas, pineapples, apricots, and melons. Coconuts are widely used in the Caribbean. Grated coconut is used in many deserts and cakes. Coconut milk is a staple used to bind other ingredients in recipes. Milk is used in cheeses, such as the soft white queso blanco, which frequently finds its way into deserts. The akee is a spongy yellow fruit native to Africa and brought to the Caribbean by the English. It is boiled to produce something that resembles scrambled eggs, then sautéed with salted cod. The patí is a spicy meat pie resembling a turnover. Rondon ("rundown") consists of fish or meat with yams, plantains, breadfruit, peppers and spices.