Cultural Sidebar #5 - Eating in Costa Rica

Costa Rica has a lot of amazing qualities. Its nature and eco-tourism are world-renowned. Its democracy is the strongest in Central America. The weather is perfect. I could go on and on. But, if I’m being completely honest, (as I’m trying to do with this blog) gastronomy is not one of the stronger aspects of Costa Rican culture in my opinion. (Others’ opinions may differ).

The staples here largely consist of rice and beans. In fact, Costa Rica’s national dish is known as Gallo Pinto, which is based on rice and beans. Some other volunteers purport to eat Gallo Pinto every day. McDonald’s in Costa Rica even carries a “McPinto”. I, more often than not, receive rice and beans as a side to a protein-centered dish. Vegetables don’t seem to be as common in the Costa Rican diet; however, tropical fruits are ubiquitous. Every morning, I get fresh mango, pineapple, and papaya and it’s a great table-setter for the rest of my day. Other Costa Rican favorites include Picadillo (ground beef and vegetables), Chifrijo (a bowl with chips, rice, beans, pico de gallo, avocado, chicharron), and a Casado (A protein served with rice, beans, and a salad) among others. On the Caribbean coast, the cuisine more closely resembles common Jamaican classics with more spice. Ticos follow a similar dining schedule to Americans, eating three meals a day: breakfast, lunch, and dinner, with the occasional snack during a coffee break. 

Although I personally have not been blown away by Costa Rica’s culinary scene, I certainly don’t dislike the food here either. In general, I feel like I eat much healthier in Costa Rica than I do back home. Even if I do eat a lot of rice and beans, I’m not relying on processed or artificial foods nearly as much as I would in the States. The fresh tropical fruit here is also something I will miss when it’s time to leave. So, even if I wouldn’t necessarily put Costa Rica’s cuisine up there with countries like Italy or France, I am more than content with the diet I’m receiving. But, rather than solely taking my word for it, I’d encourage anyone willing to visit to come down to Costa Rica and try a Gallo Pinto for themselves.




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