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Food of Costa Rica

Nixtamalised corn is the whole foundation — masa for tortillas, tamales and pupusas. Above it sit the mole pastes of Oaxaca, cochinita pibil from the pib pit, and a chile vocabulary hundreds of words deep.

Gallo PintoCasadoOlla de CarneChifrijo
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Articles

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Further reading

Open-access scholarship on the food of Costa Rica. Every one is free to read.

  1. Edible Flowers, Old Tradition or New Gastronomic Trend: A First Look at Consumption in Portugal versus Costa Rica

    Guiné et al. 2020 Foods

  2. Lácteos bovinos y percepción de la leche caprina entre estudiantes de la Universidad de Costa Rica

    Aguilar et al. 2006 Agronomía Mesoamericana

  3. Café tostado de Costa Rica

    Porras et al. 2024 Política Económica para el Desarrollo Sostenible

  4. La fabrique circulatoire d’un patrimoine national ou la coproduction de la nature au Costa Rica

    Boukhris 2017 Autrepart

  5. El gusto por comer moluscos: preferencias y orígenes precolombinos en la Bahía de Culebra, Costa Rica

    Villalobos & Vecchio 2011 Revista Vínculos

Indexed by OpenAlex 76 open-access works in all Metadata under CC0 1.0