Best restaurants and what to eat
Costa Rica
San José is Costa Rica’s capital and culinary crossroads, where the country’s rural staples meet urban café culture. The city is especially known for hearty rice-and-beans plates, tropical fruits, fresh coffee, and simple, comforting home-style cooking that reflects the central valley’s ingredients and rhythms.
A signature Costa Rican plate built around rice, beans, salad, plantains, and a choice of meat or fish. In San José it is the everyday benchmark of home cooking: generous, balanced, and deeply satisfying, with bright accompaniments that keep the plate lively.
The beloved rice-and-black-bean staple, often finished with cilantro, onion, and a splash of Salsa Lizano for a savory tang. In the capital it is eaten from breakfast onward, prized for its soft, cohesive texture and comforting, gently smoky flavor.
Costa Rica’s iconic condiment, tangy and lightly sweet with vegetable and spice notes, somewhere between Worcestershire sauce and a mild brown seasoning sauce. In San José it is the all-purpose table companion for gallo pinto, soups, grilled meats, and fried foods.
Creamy rice pudding scented with cinnamon and citrus peel, served warm or chilled. In San José it is a classic family dessert, nostalgic and soothing, with a delicate sweetness and a soft, spoonable texture.
A dense milk-based sweet, traditionally cooked down with sugar to a fudge-like consistency. Around San José it appears as a confection with caramel depth, mellow dairy richness, and a firm but yielding bite.
Costa Rican tamales are typically wrapped in banana leaves and filled with masa, pork, rice, and vegetables, then steamed until fragrant. In the capital, they are especially associated with holidays and family gatherings, offering a tender, aromatic, savory package.
San José is the country’s coffee capital, and its coffees are known for clean acidity, bright aromatics, and balanced sweetness. Typically served black or with a small amount of milk, it showcases the high-grown beans of the central valley.
A traditional hot drink made by dissolving tapa de dulce in water, creating a mellow caramel-like sweetness. In San José it is a humble, warming beverage often enjoyed at breakfast or in cool weather.
A tart, refreshing juice made from cas fruit, a Costa Rican guava relative. In the capital it is typically served iced, with a lively acidity and fragrant tropical aroma that pairs well with savory meals.
A classic tamarind drink with sweet-sour intensity and a deep brown hue. In San José it is a favored accompaniment to lunch, especially when its bright tang helps cut through rich or fried foods.
A grain-based drink made with rice, spices, and sometimes sesame or cinnamon, resulting in a creamy, lightly sweet profile. In San José it is a cooling companion to spicy or savory dishes, served well chilled.
A traditional sugarcane-and-ginger drink with a brisk, rustic character and a citrusy finish. In the capital it is appreciated for its earthy sweetness and invigorating bite, especially when served over ice.
The emblematic Costa Rican lunch plate, assembling rice, beans, salad, plantains, and a protein into one balanced meal. In San José it represents everyday culinary identity: simple ingredients, generous portions, and clean, home-style flavors.
Rice and beans cooked together with aromatics until each grain is seasoned and slightly glossy. In San José it is the breakfast cornerstone, often paired with eggs, cheese, or tortillas for a deeply satisfying start to the day.
A hearty beef soup loaded with chunks of root vegetables, corn, and squash in a savory broth. In the capital it is a lunch staple that feels both rustic and restorative, with natural sweetness from the vegetables.
A potato hash simmered with onions, peppers, spices, and often a little meat. In San José it is a comforting, thick-textured dish that works equally well as a main course or a filling for tortillas.
Chayote cooked with aromatic seasonings into a tender, lightly sweet vegetable dish, sometimes enriched with meat or cheese. It is a central valley favorite in San José, known for its delicate texture and home-cooked warmth.
A festive rice-and-chicken preparation colored with achiote and dotted with vegetables. In San José it is a celebratory dish with savory depth, fluffy grains, and a familiar, crowd-pleasing flavor.
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