Almost 95% of the Costa Rican population are of Spanish or Mestizo (mixed) heritage, heavily influencing the country's cooking style. Costa Rica's traditionally mild, not over-spiced cuisine usually features rice and beans, which are also the main ingredients in the national recipe, gallo pinto.
Costa Rica lies just north of Panama, with coasts on both the Atlantic and Pacific Oceans. Coffee and bananas have been major exports over the years, though neither are native. What distinguishes the cuisine of Costa Rica from it's neighbors is its simplicity: the national dish is gallo pinto (literally "spotted rooster"), or fried rice and beans. Join us as we travel the country and learn the Costa Rican version of many typical Central American foods.
Research for Costa Rica provided by Moon Publications, Inc. And other sources. For more information on Moon Publications, visit their website at http://www.moon.com.
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This page modified January 2007
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