![]() You can have a gallo with chicharron, or frijolito molido (re-fried black beans), aguacate (avocado), a “picadillo” with potato or arracache, as well as many other things.Ĩ. They consist of a corn tortilla topped with an infinite variety of choices. Gallos Tipicos – these are bocas, or small dishes (like appetizers) that are often served in bars. Pretty good, in Colombia they do something similar called sancocho, but there it is always cooked over an open fire.ħ. Olla de Carne – this is a tipico beef stew that consists of lean beef, short ribs, potatoes, cassava, carrots, corn, green plantain and perhaps sweet potato. A salad featuring heart of palm, or ensalada palmito, is one of the more healthy Costa Rican treats on my list.Ħ. Costa Rica happens to be one of the primary exporters of this delicacy. Ensalada de Palmito – palmito, or heart of palm, is a vegetable harvested from the inner core and growing bud of certain palm trees, notably the coconut palm. A great option for good and cheap comida tipica Costarricense.ĥ. It is the signature dish of the countless mom and pop restaurants known as “sodas” that can be found everywhere in Costa Rica. Because in sickness or in health, till death do them part, the casado will feature a meat (chicken, beef or fish), beans (usually black), rice, usually some type of vegetable casserole (like potato or yucca) and a small salad. ![]() Casado – in Spanish the word means marriage and that is exactly what a casado is, a marriage of food. Chifrijo – a variation of chicharrones, but the dish also adds (in layers) rice, red beans, pork rinds, freshly chopped tomato and/or pico de gallo (fresh vegetables with a dash of hot sauce), and served with a fried tortilla chip.Ĥ. Great with an ice cold Imperial (or Silver).ģ. Chicharrones – these are fried pork medallions. Ask for a slice of queso frito (fried cheese) on the side and maybe chorrizo (spiced pork sausage), to bring the whole concoction to its peak of artery blocking power.Ģ. It is usually eaten with eggs, either scrambled (revueltos) or fried (fritos) and a big dollop of sweet sour cream (natilla) is recommended. It basically consists of rice, beans (usually black), with onions, cilantro and lots of salsa lizano. While it exists in other countries (Nicaragua, for instance), it is ubiquitous at the Tico breakfast table. Gallo Pinto – this is the signature Costa Rican dish. But, hey, we gotta eat too, right? So, this article will focus on 10 common Costa Rican foods that will have you eating like a Tico on your Costa Rica vacation. My last guest article on The Costa Rica Star was about what to drink in Costa Rica.
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