Traditional Costa Rican Food You Have to Try, According to a Private Chef
When you read about Costa Rica or hear travelers talking about their experiences, there’s one thing you usually don’t hear a lot about: traditional Costa Rican food. While the beautiful landscapes, exotic wildlife, and adrenaline-centric activities are all worthy of attention, the food is not to be missed. The key is getting your culinary tips from a local expert!
So, we sat down with Chef Marlon Fernandez, our preferred private chef for the villa from WOW Chef Services, to see what he would recommend travelers try when visiting Costa Rica.
Traditional Costa Rican Food & Blue Zones
But before we get into the tips, there’s something important we want to touch upon: Blue Zones.
Now, despite Costa Rican food not getting a ton of attention in the travel space historically, the rise of media surrounding the world’s Blue Zones has brought Costa Rican cuisine to the global stage in the past few years – and for good reason.
A Blue Zone is a region of the world where people live significantly longer and healthier lives compared to the global average, often attributed to their lifestyle, diet, and social practices. As such, it’s no surprise that the Nicoya Peninsula is one of only five official Blue Zones worldwide.
Why is that?
Well, traditional Costa Rican food is based on simple, wholesome ingredients that reflect the country’s agricultural abundance. The cuisine heavily relies on staples such as rice and beans, which form the foundation of many meals. Fresh vegetables, fruits, and locally grown produce are integral components that come from around the corner or your own backyard, rather than thousands of miles away. Many local farmers focus on organic farming to decrease the use of pesticides and chemicals in food, as well. All of these factors lend to the longevity of Costa Ricans – and can be experienced by you as a traveler.
Travelers and guests love this because you typically don’t leave feeling like you’ve overindulged. Everything in Costa Rica is fresh, often farmed organically, and uber-local.
Staples of Traditional Costa Rican Food
Since traditional Costa Rican cuisine emphasizes balanced meals with a mix of proteins, carbohydrates, and fresh produce, it lends to dishes that are both nutritious and flavorful—and often, gluten-free!
Here’s what you can expect to taste in Costa Rican dishes you try at the villa, out in town, on your excursions, or even if you grab takeout.
- Fruits: Costa Rica is known for its abundance of tropical fruits. You can find the world’s freshest mangos, guava, guayaba, uchuvas (golden berries), passion fruit, starfruit, banana, coconut, and bananas, along with tons of exotic fruit you can try for the first time at the villa. Plus, we’ve been told by villa guests many times that we have the best pineapples in the world!
- Vegetables: Our diverse climate and fertile soil make it ideal for growing a wide variety of vegetables like chayote (squash), peppers, corn, carrots, yuca, potatoes, green beans, cabbage, and more.
- Rice and Beans: A fundamental combination, often served together as gallo pinto for breakfast or separately in dishes like casado for lunch and dinner.
- Plantains: Yes, plantains could go under the fruit category. But they’re a staple in themselves that deserve their own category. Both ripe (maduro) and green (verde) plantains are used in various dishes, from fried snacks to side dishes.
- Corn: Used in tortillas, tamales, and other traditional foods.
- Fresh Fish and Seafood: Especially in coastal regions, fresh fish and seafood feature prominently in dishes like ceviche.
- Meat: Chicken, pork, and beef are commonly used, often grilled or stewed with local spices.
Traditional Costa Rican Food You Have to Taste
Here are a few favorites according to Chef Marlon that you must try when visiting us at the villa:
Casados
You’ll find a casado on pretty much every menu in Costa Rica. While what’s on the plate may differ from region to region, the staples are standard: rice, beans, salad, platanos maduros (sweet plantains), a fresh salad, and a form of protein, typically beef, pork, chicken, or fish depending on the region.
On the Caribbean coast you may find the rice is infused with coconut and heavier spices are used. On the Pacific coast, you may find shrimp or unique pescetarian options based on the local catch of the day. Whereas in the Northern region of the country, you’ll likely find more hearty stews featuring beef or pork as the region boasts a strong cattle ranching culture.
A fun fact about Costa Rica is you can actually drink the tap water in most regions. This means you don’t have to be afraid to indulge in fresh fruits and veggies that were washed in the local water sources like you may be in other Latin American countries. Eat the salad when it comes with the casado – it’s all super fresh!
Arroz con Pollo
Chef Marlon shared, “Arroz con pollo is a big party dish. Birthdays, baby showers, weddings – whatever you’re celebrating – people are going to serve arroz con pollo.” And who doesn’t want to try a traditional party dish?
Directly translated to chicken and rice, it’s a lot more vibrant than a simple chicken and rice dish you’d find in the U.S. or Europe.
The rice is usually seasoned with a mixture of herbs and spices and often incorporates Salsa Lizano, a tangy and slightly sweet sauce that’s popular in Costa Rican cuisine. The chicken is typically cooked and shredded or chopped before being mixed into the seasoned rice. Finally, they’ll add veggies like bell peppers, onions, carrots, peas, or corn, for extra flavor and nutrients.
WOW Chef Services serves theirs with shredded carrots, green chickpeas, red onion, and cilantro. It’s a colorful and hearty dish that’s the center of many nostalgic memories!
Chifrijo
Costa Rican chifrijo is a popular and flavorful dish that combines elements of two beloved Costa Rican dishes: chicharrón and frijoles (beans).
It typically consists of crispy pork chicharrón (fried pork belly or pork rinds) served on a bed of white rice and black beans. The dish is often topped with pico de gallo (a fresh salsa made with tomatoes, onions, cilantro, and lime juice) and sometimes includes avocado slices or a drizzle of Salsa Lizano for added flavor.
It’s either a hearty appetizer, called bocas in Costa Rica, or a casual meal. Pair it with an ice-cold Imperial, the national beer, by the pool for an excellent afternoon snack.
Ceviche
Chef Marlon emphasized how lucky they are to be based in an area like Manuel Antonio with so much fresh seafood.
The perk of being in a location so close to the coast is the incredible seafood options. Fresh tuna is the star of guest favorite – tuna tartare, but you can also find fresh local red snapper (pargo), sea bass (corvina), and mahi-mahi (dorado).
These types of fish that Chef uses in ceviche are favored for their firm texture and mild flavor, which hold up well to the acidic marinade of lime juice. The fish is usually combined with diced onions, cilantro, bell peppers, and sometimes tomatoes, creating a refreshing and tangy dish that’s perfectly complemented by plantain chips by the pool!
Fresh Fish Filet Papillote
One of the dishes that Chef Marlon always recommends for guests at the villa is a fish papillote. This features fresh fish of the day that’s marinated in coconut milk and ginger stock and then wrapped in a banana leaf to cook which infuses the fish with a subtle, earthy flavor while keeping it moist and tender during cooking. It’s then paired with veggies and served with a plantain puree for a more Caribbean-style meal!
A guest favorite!
Tres Leches
While you may have tried tres leches at your local Mexican restaurant at home, it likely won’t even begin to compare to fresh tres leches in Costa Rica.
It begins with a light and airy sponge cake, typically made with flour, sugar, eggs, and a hint of vanilla. Once baked to a delicate golden hue, the cake is pierced all over with holes to allow it to absorb a mixture of three milks: evaporated milk, sweetened condensed milk, and heavy cream.
This soaking process transforms the cake into a moist and creamy delight, where each bite is infused with the rich flavors of the milks. Topped with a fluffy layer of whipped cream and sometimes garnished with fresh fruit like mango or strawberries. It’s often served chilled, which makes it extremely refreshing!
Dulce de Chiverre
Chiverre is the Costa Rican equivalent of spaghetti squash. Similar in texture yet a bit firmer, this unique squash is turned into a sweet treat typically indulged in around Easter but can be made year-round. Using warm spices like cinnamon and plenty of sweet sugarcane it’s transformed into a jam-like substance that is packed with festive flavors.
Dulce de chiverre can be served atop rice pudding, inside an empanada, or solo.
Get a Taste of Costa Rica at Villa Punto de Vista Estate
When you stay at Villa Punto de Vista Estate, you’re able to be comfortably adventurous with the traditional Costa Rican food you taste while traveling. Don’t want bones in your chicken? Chef and his team can sub chicken breast. Have dietary restrictions or aversions? No problem. That’s the perk of having a private chef who knows local cuisine, was the first in the region to start a private chef service, and has the best local vendors for fresh, local fare. He can create any local dish you want to try, catered to your unique preferences.
Beyond this, our team can recommend the best local spots, Chef Marlon can share his modern twist on traditional favorites, or we can help you snag the best takeout in the area. The choice is yours!
Ready to get a taste of this beautiful place? Check villa availability and chat with our team today.
