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From the Costa Rica World / Stories
Costa Rican Food Across the Regions
Rice and beans anchor many familiar meals, but what joins them changes by region: coconut on the Caribbean coast, corn preparations in Guanacaste, and varied accompaniments across the country.
Why go
This overview helps you read a Costa Rican menu beyond a single national dish. Compare breakfast gallo pinto with a plated casado, then look for the coconut-based rice and beans of the Caribbean coast or the corn tortillas and snacks associated with the northwest.
What to look for
Gallo pinto combines rice and beans with aromatics and is commonly served at breakfast.
A casado sets rice and beans beside a choice of meat or fish and other sides.
The Caribbean coast uses coconut milk in rice and beans; Guanacaste has a strong corn tradition.
Photo gallery 2
Original World content and translations, shown as supplied. Practical information may need updating.
Costa Rica / Tours & Travel
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