Costa Rican cuisine
20 entries in the Costa Rican Cuisine compendium.
Costa Rican cuisineCosta Rican cuisine relies on rice, beans, and fresh tropical produce.Beer in Costa RicaCosta Rican beer history blends industrial lagers with a growing craft scene.ChorreadorA Costa Rican drip coffee maker using a cloth filter.Corn tortillaPre-Columbian unleavened flatbread made from nixtamalized maize.EnchiladaA Mexican rolled tortilla dish with savory sauce.Fried cheeseFried cheese is a global dish of cheese fried in oil.Gallo pintoA disputed national dish of rice and beans.Irazu Costa Rican RestaurantCosta Rican restaurant in Chicago since 1990.Lizano sauceCosta Rican condiment developed around 1920.Mesoamerican cuisineStaples of maize, beans, squash, and chili shaped Mesoamerican cuisine.NatillasA diverse family of custard desserts across the Spanish-speaking world.Palmito cheeseA knotted string cheese from Costa Rica, light and salty.PicadilloA minced meat dish with regional variations across the Americas and Asia.Pico de galloA fresh, chopped salsa used in Mexican cuisine.PinolilloTraditional Nicaraguan and Costa Rican cornmeal-cacao drink.Scotch bonnetA chili pepper cultivar named for its bonnet-like shape.Torta del ChavoA ham sandwich popularized by a Mexican sitcom character.Tortilla chipsFried or baked corn snack from Mexican cuisine, with disputed origins of large-scale production.TostonesTwice-fried plantain slices staple in Latin American and Caribbean cuisine.Tres leches cakeA Latin American sponge cake soaked in three milks.
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