Learn more about the typical dishes of Costa Rican gastronomy.

Gallo Pinto

It is one of the most representative dishes of the country, prepared with rice, beans and some condiments such as onion, sweet chili and cilantro. It is considered a breakfast, but can be eaten at any time of day and can be accompanied with eggs, sausages, ripe banana and tortillas.


This dish is made from rice, beans, accompanied by a meat either pork, beef, chicken or fish, plus fried banana. A side dish of salad and mince is usually included.


The chifrijo is one of the favorite dishes of the ticos, very common in both restaurants and bars throughout Costa Rica.
Its name comes from a play on words with its main ingredients: CHIcharrones and FRIJOles, contains beans and cooked rice that are mixed with fried pork cracklings and culminates with the famous pico de gallo sauce. It is also decorated with tortilla ship pieces and sometimes avocado slices.

Olla de Carne

This is a traditional stew based on pieces of meat, potatoes, carrots, chayote, bananas, yucca and sweet potatoes among other vegetables. It is customary to accompany it with white rice, which is usually served in a separate dish.


The "chorreadas" are similar to pancakes, traditional Costa Rican pancakes made from fresh corn. Chorreadas are usually sweet, but they also have a salty version. Generally, they are accompanied by custard or fresh cheese.


The pozol is a popular dish made with corn and pork, especially preferred in festive celebrations.


It is a typical dish where you boil banana leaves stuffed with a mixture of corn flour with rice, pork and a variety of vegetables. This dish is popularly eaten during Christmas.