This article was originally published in 2023 and most recently updated on September 23, 2026, with current information.
In Costa Rica, simplicity and freshness reign supreme in nearly every dish, thanks to the country’s incredible biodiversity—and an ecosystem that boasts two oceans, lush forests, volcanic soil, and cool mountains. That means fresh seafood, an assortment of native fruits and vegetables—guava, mangoes, cassava, and cacao beans—and some of the world’s best coffee, just beyond a Tico’s backdoor.
Those fresh ingredients show up in Costa Rica’s best dishes, from ceviche to casado (a mixed savory plate) and Caribbean rondón (seafood stew).
Dive into creative reinterpretations of traditional ingredients at chef Santiago Fernández’s slow-food urban oasis Silvestre, where an inventive eight-course tasting menu features seasonal delicacies, beverage pairings, and presentations infused with cultural significance.
You can also find playful twists at Hacienda AltaGracia, an Auberge resort in the country’s interior. Here, chef Carlos Caballero draws inspiration from the Blue Zone, creating daily menus that reinvigorate the classics using locally-sourced ingredients like blue corn, cacao, and Mariola honey.
And definitely do a back-of-the-house tour at beachfront Arenas Del Mar resort, in Manuel Antonio on the central Pacific coast, to see real sustainable zero-kilometer sourcing in action.
1. Ceviche
Although ceviche originated in Peru over 2,000 years ago, Costa Rica’s version offers a superbly zingy and refreshing take on the seafood salad. Traditional Costa Rican ceviche is prepared with white sea bass, bell pepper, onion, lime juice, and cilantro.
Where to try it
Ceviche is ideal alongside a cold beer and chips at the beach, and some of the best in the country is along the Pacific Coast, such as at Leda in the port town of Puntarenas.
2. Gallo pinto
Gallo pinto is often served for breakfast with a side of avocados and fried plantains.
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You won’t make it a day in Costa Rica without gallo pinto, the national dish of rice and beans, seasoned with spices, peppers, onions, and lots of cilantro. Tico-style gallo pinto is part of a literally “typical breakfast” dish called desayuno típico. It’s served with fried or scrambled eggs, fried plantains—another Costa Rica must-eat—and avocado (don’t forget Salsa Lizano tamarind sauce). It’s also eaten throughout the day as a staple side dish.
Where to try it
Each region of Costa Rica has its own variation; the Guanacaste province is known for serving some of the best (try Caballo Blanco, Palenque Garabito, or La Choza de Laurel).
3. Patacones
At their best, patacones exhibit the oft-coveted texture of any fried delicacy—a soft, chewy inside enveloped in a golden crispy outside—dusted with salt and served fresh and hot.
Only unripe green plantains can achieve the desired consistency and flavor, as the softer yellow fruit is not able to withstand the rigorous process of slicing, frying, flattening, then frying once more to finish. Also referred to as tostones in neighboring Latin American countries, Costa Rican-style patacones are often served alongside guacamole, saucy black beans, or zesty pico de gallo but are elevated to new heights when topped with spoonfuls of cold citrus ceviche.
Where to try it
Enjoy them with a trio of dips at Travesía or between bites of roasted chicken at Restaurante Fortuneño in La Fortuna.
4. Heart of palm salad
The fruit from peach palm trees is best as a salad with a mayo-mustard dressing.
Photo by STOCKEROcr/Shutterstock
Pay a visit to the finca and you could observe a machete-wielding farmer setting to work on a small peach palm, hacking off the slim trunk with expert precision before peeling the tough outer layers down to the soft white center. Heart of palm, or palmito, is a traditional ingredient that is available fresh in produce markets throughout Costa Rica, one of the top exporters of this mild tropical vegetable. The ensalada de palmito is a simple recipe—tender hearts of palm are chopped and tossed with tomato, sweet pepper, and cilantro, then dressed with fresh lime, olive oil, salt, and pepper. Each preparation has its own flair, and possible additions include crisp celery, cool chunks of cucumber, or a mayo-mustard dressing.
Where to try it
Palmito is not ubiquitous but it can show up on any menu, from an upscale dining experience to a casual meal in a soda. You can find ensalada de palmito on the menu at Restaurant Tapirus Paradise Rio Celeste, right down the street from the entrance to Tenorio National Park.
5. Batidos
Pair your casado with a batido, a ridiculously colorful drink of fresh fruit blended with ice. The Costa Rican smoothie is typically blended with one or more fruits, including guava, pineapple, papaya, mango, blackberries, and strawberries.
Where to try it
In San José, pick up a batido at the Central Market.
6. Rice and beans
There’s a strong Caribbean influence on Costa Rican food in places like Limón and Puerto Viejo on the east coast, where you’ll come across dishes you won’t get anywhere else in the country. Rather than gallo pinto found in the rest of the country, a similar dish here is known simply as “rice and beans.” It’s made with coconut milk (or a hot tomato version) and red beans—not black—then served with chicken or fish and fried green plantains.
Where to try it
Give it a whirl in Puerto Viejo, either as a means for sopping up the saucy curries at Cocomar Comida Caribeña or at Lidia’s Place, where you should also try pan bon (a sweet Caribbean bread made with coconut milk and dried fruit) and slow-cooked rondón seafood stew. For the ultimate Caribbean snack, get your hands on a couple of spiced meat pies cooked with onion and chili powder.
7. Casado
The casado meal appears on menus across Costa Rica.
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Another dish accompanied by gallo pinto, the traditional meal of casado is served with either fish, chicken, or a pork chop, and a variety of sides like fried plantains, picadillo (vegetable hash), salad, and sometimes corn tortillas.
Where to try it
You’ll find casado on many lunchtime menus, especially at Costa Rica’s small and casual open-air cafés known as “sodas.”
8. Chorreadas
A chorreada is a traditional corn pancake made with salt, sugar, and water, typically served at breakfast but also as an afternoon snack with coffee. The corn base lends the dish a sweet taste, along with a moist and spongy consistency.
Where to try it
You’ll find it served with a sweet-sour cream called natilla, but also uniquely prepared at places like Hacienda AltaGracia, where the menu offers savory toppings like shiitake mushrooms and pickled red onion or shrimp drizzled in Caribbean tartar sauce. Try it also at La Fiesta Del Maíz and La Choza del Maiz.
9. Lionfish
Lionfish has no natural predators in this part of the Caribbean and threatens other aquatic populations.
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OK, lionfish at the table is by no means a traditional Costa Rican affair, but this non-native fish has been overtaking the waters of the Caribbean. It’s on many menus in a creative and sustainable effort to reduce numbers.
Where to try it
Partake in the movement at Monly Bar Restaurant Grill in Puerto Viejo, where you’ll discover a fish with a white flaky texture similar to grouper or mahi-mahi, plus a touch of butteriness.
10. Pejibaye
Found along the coast, pejibaye is the fruit of the peach palm. It grows in huge clusters high in the tree. Naturally, getting it down isn’t an easy process, but once collected, it’s typically cooked in salted water for a couple hours before the skin and seeds are removed. The result is a sweet potato-like texture with floral notes, often enjoyed with mayonnaise.
Where to try it
Find it prepped at the weekly farmers’ markets in virtually any Costa Rican town.
11. Chifrijo
Chifrijo: a taco salad, Costa Rican style.
Photo by AS Foodstudio/Shutterstock
Craving bar food? Order chifrijo, which is basically a taco salad with a distinct Costa Rican spin. The dish typically combines rice, beans, a fried protein (typically pork), and a regional version of pico de gallo in a bowl with tortilla chips and sliced avocado. Be sure to top it with more Salsa Lizano.
Where to try it
Find it in San José at Chicharronera Don Yayo, Bar Río de Janeiro Escazú, or Restaurante Las Vegas in Cartago.
12. Tres leches
It’s a funny thing that Costa Rica’s national desert originated in Mexico, because tres leches is so very Costa Rican—and a foodie obsession for those with a sweet palette. This spongy cake is always made from scratch with sugar, flour, eggs, and vanilla, plus three types of milk (evaporated, heavy cream, and sweetened condensed) then topped with whipped cream.
Where to try it
You’ll find it everywhere, but dig in with abandon at Choco Café in Monteverde or at Emilio’s Cafe in Manuel Antonio, where you can devour its extra-creamy slice in front of a spectacular ocean view.
