Costa Rica

🇬🇵Guadeloupe

Guanábana (Soursop)

Guanábana

A Panamanian tropical soursop fruit, eaten fresh or in juices and desserts

🇨🇴Colombia

Guarapo

A sugarcane drink served fresh or lightly fermented across tropical Latin America, with Colombia and Costa Rica among its established forms.

🇨🇷Costa Rica

Guaro

Guaro (Cacique)

National liquor distilled from sugarcane, clear with 30% alcohol, Cacique is the official brand, smooth and versatile for mixing.

🇨🇷Costa Rica

Heart of Palm

Palmito

Heart of palm from pejibaye palm, tender and crisp similar to bamboo shoots, a Costa Rican specialty ingredient, fresh and delicate.

🇨🇷Costa Rica

Horchata

Horchata de morro

Drink made from ground morro seeds and rice with cinnamon, smooth and creamy, a traditional Costa Rican refreshing beverage.

🇨🇷Costa Rica

Imperial Beer

Cerveza Imperial

Costa Rica's pale lager beer since 1924, clean and refreshing with proper carbonation, a national icon.

🇨🇷Costa Rica

Natilla

Costa Rican sour cream, thinner and less sour than American sour cream, served with gallo pinto and many dishes, a daily staple.

🇨🇷Costa Rica

Olla de Carne

Hearty beef stew with potatoes, yuca, sweet potatoes, corn, chayote, carrots, and plantains slow-cooked in aromatic broth, a weekend tradition.

🇨🇷Limón, Costa Rica

Pan Bonito

Sweet bread from Caribbean coast with coconut, spices, and dried fruit, a Limón province specialty, moist and aromatic.

🇨🇷Limón, Costa Rica

Patí

Caribbean meat pastry with turmeric-infused dough and spiced meat filling, a Limón province Afro-Caribbean specialty, flaky and spicy.

🇨🇷Costa Rica

Pilsen Beer

Cerveza Pilsen

Costa Rican pilsner style beer since 1888, slightly more bitter with good body, a national beer, crisp and clean.

🇨🇷Guanacaste, Costa Rica

Pinol

Finely ground toasted white corn drink from Guanacaste, traditional and ancient, smooth and nutty, a Costa Rican indigenous specialty.

🇨🇷Guanacaste, Costa Rica

Pinolillo

Pinol Blanco

Corn and cocoa drink from Guanacaste, traditional and rustic, good balance of corn and cocoa, a Costa Rican beverage.

🇨🇷Guanacaste, Costa Rica

Pisque

Corn and bean dish from Guanacaste, traditional and rustic, good balance of corn and beans, a distinctive Costa Rican indigenous specialty.

🇨🇷Central Valley, Costa Rica

Potato Hash

Picadillo de papa

Potato hash with ground beef, onions, peppers, and cilantro, popular in Cartago highlands, a comforting casado component.

🇨🇷Costa Rica

Rambutan

Mamón chino

Rambutan, red hairy fruit with sweet translucent flesh, slightly acidic, season July-October, a popular Costa Rican tropical fruit

🇨🇷Guanacaste, Costa Rica

Resbaladera

Barley and rice drink with milk, cinnamon, cloves, and vanilla, creamy texture from Guanacaste, a traditional Costa Rican beverage.

🇦🇷Argentina

Rice Pudding

Arroz con leche

Argentine rice pudding of rice, milk, sugar, cinnamon, and sometimes lemon zest or vanilla. A classic home dessert, served warm or chilled with a dusting of cinnamon.

🇨🇷Costa Rica

Rompope

Eggnog

A Nicaraguan eggnog with milk, eggs, sugar, and rum, a festive and daily classic

🇨🇷Limón, Costa Rica

Rondón

Caribbean coconut stew with fish, seafood, root vegetables, and Scotch bonnet peppers, a Limón province Afro-Caribbean specialty.

🇨🇷Costa Rica

Salsa Lizano

National condiment since 1920, tangy, slightly sweet vegetable sauce with mild spice, used on gallo pinto, eggs, rice, and beans.

🇨🇴Colombia

Seafood Soup

Asopao de mariscos

A Dominican soupy rice stew of mixed seafood (fish, shrimp, squid, mussels), rice, coconut milk, and sofrito. A coastal celebration dish, rich and aromatic.

🇨🇷Costa Rica

Squash Jam

Miel de chiverre

Easter squash jam made from chiverre squash, panela, cinnamon, and cloves, takes days to make, a Holy Week tradition, sweet and spiced.

🇨🇷Costa Rica

String Cheese

Queso palmito

String cheese resembling knotted ball, similar to mozzarella, made with pasta filata technique, a Costa Rican specialty.

🇨🇷Costa Rica

Sweet Passion Fruit

Granadilla

Sweet passion fruit variety, milder flavor than maracuyá, sweet orange pulp, aromatic, a Costa Rican tropical delicacy.

🇨🇷Costa Rica

Tamal Mudo

A Costa Rican tamal of sweet, unseasoned corn masa without filling, often served with sour cream or cheese at breakfast.

🇨🇷Guanacaste, Costa Rica

Tanelas

Corn tortillas from Guanacaste, large and thin, traditional and rustic, a distinctive Costa Rican corn preparation, pliable and authentic.

🇨🇷Costa Rica

Tayuyas

A Costa Rican street snack of a thick griddle corn tortilla split open and stuffed with beans, cheese, and often chicharrón.

🇨🇷Costa Rica

Tiquisque

Xanthosoma (malanga) tuber similar to taro, white or purple varieties, a traditional Costa Rican root vegetable, starchy and versatile.

🇨🇴Colombia

Tostones

Patacones

A Cuban fried green plantain slices, flattened and double-fried, a daily and essential side In Antioquia the thick-cut rounds are served as "tostadas" alongside bandeja paisa.

🇨🇷Costa Rica

Tripe Soup

Sopa de mondongo

Tripe soup with beef tripe, vegetables, potatoes, and yuca in a flavorful broth with cumin and oregano, hearty and adventurous.

🇨🇷Central Valley, Costa Rica

Turrialba Cheese

Queso Turrialba

Traditional fresh cheese from Turrialba region, soft and mild with clean milky flavor, a regional Costa Rican specialty.

🇨🇷Puntarenas, Costa Rica

Vigorón

Plate of boiled yuca, cabbage salad, and chicharrones served on banana leaves, popular street food in Puntarenas, coastal and crispy.