Costa Rica is primarily known for its ecotourism and adventure travel activities, but its cuisine is something that hasn’t left that much of a lasting memory for many international travelers.

Dig in Genuine Local Cuisine in Costa Rica

Many travelers are of the view that Costa Rican cuisine isn’t that extraordinary, yet people who have tasted a hearty meal from restos that are now focused on dishing up local cuisine have noticed that this primarily includes savory fares, most of which is comprised of fresh vegetables and fruits as well as black beans and rice.

NY Times Travel writer Joe Stange found out that a rising number of chefs and restos are now starting to increase the serving and menu inclusion of local dishes and ingredients (“Costa Rica Goes Locavore”).

Below is a quick snippet from his travel article:

Another restaurant that embraces local ingredients is the Doris Metropolitan, which is an urban-American-style chophouse in Santa Ana, west of San José (behind the church; 506-2282-2221; Since cutting through typical Costa Rican beef can be a feat of strength, many high-end restaurants buy from the United States or Argentina instead. Doris takes a different tack, contracting with a farm in Costa Rica’s south to raise fatter, pineapple-fed cattle according to its specifications. The result has considerably more marbling and is better suited for dry-aging — itself virtually unheard of in Costa Rica.

So contact us now for more info on your next culinary adventures in Costa Rica!

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