 Costa
Rican cuisine is simple and spices tend to be shunned. Comida
tipica, or native dishes rely heavily on rice and beans, the basis
of many Costa Rican meals, and home-style cooking predominates.
Meals are generally wholesome and reasonably priced. Gallo Pinto,
the national dish of fried rice and black bean, is ubiquitous,
particularly as a breakfast staple. Many other meals are derivatives
such as arroz con pollo (rice and chicken) or arroz con tuna.
 Food
staples include beef, chicken, and fish. Costa Rica exports most
of its seafood. As a result seafood such as shrimp or lobster
is relatively expensive. Travelers with low budget should stick
with the casado on lunch time menus, or 'plato del dia'. Eating
in Costa Rica doesn't present the health problems that plague
the unwary traveler elsewhere in Central America.
Costa Rica has no national
drink, but very popular in the cultural tradition of drinks are
Horchata, a cinnamon flavored cornmeal drink, Chan, a slimy drink
made of seeds, Linaza, which is popularly used to cure indigestion,
and Fresco de Frutas, which is basically a fruit salad floating
on a base of kola and water, delicious!! And, of course, guaro,
the campesino’s nearly-tasteless yet potent alcoholic drink
of choice. And coffee of course, Costa Rica’s grain of gold.
Most of the best coffee is exported, so don't expect the best
coffee everywhere you go. Coffee is traditionally served very
strong and mixed with hot milk.
 Many
bars in Costa Rica have the now disappearing habit of serving
bocas with each drink , bocas are different types of food in small
amounts, usually ceviche or chicken wings or bean soup, to have
a better time with your drinks. Some bars provide them free but
others may apply a small charge. Turtle eggs which may have been
taken in a special legal season are a very popular dish in many
bars for its special taste, but are best avoided because of the
possibility of having been poached illegally.
Imported drinks may be expensive
so you might be better of trying with the local Costa Rican drinks.
The beer is a very popular drink and the ones of most sale are
Bavaria and Imperial. Even the poorest campesino can afford the
native red-eye, guaro, a harsh , clear spirit distilled from fermented
sugarcane. In rural areas you might find Vino de Coyol, which
is a wine distilled from liquid that is collected on holes on
the trunk of a very spiny palm, drink with caution, intoxication
goes away, but many say if you go out in the sun with a Coyol
hangover, you might find yourself drunk again.
Much
of the information on our site as it relates to Costa Rica is:
 Courtesy
of Christopher P. Baker and Avalon Travel Publishing.
© 2004 Christopher P. Baker. All Rights Reserved.
Spanish Abroad, Inc. highly
recommends Christopher P. Baker's book: Moon
Handbooks Costa Rica. Click on the image to visit
his website where you can purchase this book or find out more
about the author.
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