Costa Rican Typical Food

To generalize a Costa Rican meal, one would certainly have to talk about black beans and rice (gallo pinto). This simple, standard dish, often referred to as comida tipica, is the backbone of Costa Rican cuisine. While many of the dishes are still prepared with oils high in saturated fats, Costa Rican food is generally quite healthy when coupled with an active lifestyle. Cheese and other dairy products are rarely utilized. Often served with a good portion of fruits or vegetables or both, the meals are very well rounded and generally high in fiber. Other factors in the Tico's healthy mealtime experience are their eating habits. Firstly, Ticos do not eat in excess. Their modest proportions are much like the Europeans and smaller than that of the U.S. Secondly, Ticos make lunch the main meal of the day. In fact, many employers will give an additional hour off for a post-lunch casado. This convention will provide more energy during the day when people need it, and less energy at night when it will likely be wasted and converted to fat reserves. San José possesses a broad spectrum of fare. On one hand, it is the center of fine dining and international cuisine in Costa Rica; on the other, its streets and markets are filled with sodas, or small restaurants that serve light meals and snacks. Away from the big city, Ticos are less adventurous eaters, so the food becomes more grounded in peasant culture and less varied. Share your typical recipes with us on the blog!