All About Monteverde Dining

Nectandra

Farm to Table in Monteverde | A talk with Ocotea Boutique Hotel´s Chef Roberto Cruz

What Kind of Cuisine Can You Find in Monteverde?

Exploring the New Wave of Craft Cuisine in Costa Rica

The Best Restaurants of Monteverde

Craft Beer in Monteverde

Typical Costa Rican Cuisine

The Flavors of Costa Rica-  Simple, Sweet, and Savory

A Guide to Costa Rican Produce

What on Earth is THAT?

The Fruits of Costa Rica

The Veggies You Know

The Insanely Wide World of Peppers

Costa Rican Vegetables

A Taste of Costa Rica

We can all agree that one of the key ingredients to the perfect vacation is great food. Food is life, certainly, but truly great food can transcend simple necessity and bring us both comfort and joy. 

Perhaps it has something to do with the connection between scent and memories… like how one sniff of gingerbread can take you right back to Christmas morning at your grandmother’s house. There are foods that have great cultural importance and foods that quite literally trigger our happy hormones (like chocolate). 

Food brings people together, and when we share the dishes that we grew up with, we give away a piece of ourselves and create connections with others. That’s why this post is dedicated to the amazing variety of culinary options that you can explore- and share- while you visit Monteverde!

Nectandra

The first stop we are going to make on our food tour is close to home and dear to our hearts, Ocotea’s Nectandra Restaurant. This is where each and every meal shares a little bit of who we are, as a culture, and as a group of people who are proud of our home and the many resources that it can provide.

Farm to Table in Monteverde | A talk with Ocotea Boutique Hotel´s Chef Roberto Cruz

(This interview was done with the help of our guest writer Olga Saenz)

One of the most beautiful things about a boutique hotel is the personalization you find behind every detail.

All the things you see in Ocotea Boutique Hotel have been thought to match a sense of general comfort immersed in beauty. And food, of course, is not an exception to the rule. Food in Monteverde means the freshest ingredients, and "farm to table" is the day-to-day reality instead of an exceptional feature.

Ocotea’s restaurant is called Nectandra, named after one of the most important trees in the region of Monteverde, as it is a primary feeder for several species, including our iconic Resplendent Quetzal and the Three Wattled Bellbird.

It holds a beautiful space next to our garden, and excellent breakfasts and lunches are served daily. Each one is designed personally by our chef, Roberto Cruz, the artist behind all taste experiences in our hotel.

This is a story of passion, sensibility, unique flavors, and delicious aromas. This is also a tale of perseverance, creativity, and innovation. A permanent search for taste and what’s behind it.

Getting to Know Chef Roberto Cruz

Roberto is a typical young Costa Rican man: quick to smile, easy-going, witty, and personable. However, as I got into the conversation with him, I also found deep thought and a breathtaking passion for flavors and aromas. A savvy and sophisticated observer of new possibilities and original combinations,

Roberto was born and raised quite close to the region of Monteverde. His roots belong to the cloud forests and the windy afternoons, although his wings go far beyond.

Monteverde has a resident population of around 6000 people, and as we all know, it’s located amid an exuberant natural environment and breathtaking beauty. The types of guests we receive in Monteverde, in their majority, are sophisticated and worldly. True nature lovers are birdwatchers, scientists, artists, or travelers who look for the easy feeling of resting in silence and not being surrounded by noisy cities.

Monteverde is about respect for Mother Nature. A sustainable, uncomplicated yet comfortable lifestyle is what the people who live here have achieved and are willing to share with the world.

Roberto, as a local, had learned the respect of the Monteverde ways since he was a baby.

He’s also talked to people from all over the world from infancy. And the more interested he was in international cuisine, the more he became interested in talking to chefs from all countries and cooking traditions.

He has this rare combination that the region gives its fortunate inhabitants: an open and curious mind, contact with cultivated people from all over the world, and sensitivity that allows creativity to flow and thrive.

A Chat with Chef Roberto Cruz

(This interview was held on July 1, 2022, on the beautiful rooftop of the Ocotea Boutique Hotel.)

Please tell me your name and a bit about yourself.

My name is Roberto Cruz. I was born in Altos de Cebadilla de Abangares. I am 33 years old, and I am a Chef in the process. I am thrilled to be working with Ocotea Boutique Hotel because they are looking to be different. They want their children to find that extra spark in everything, which makes all the difference.

Why did you decide to become a chef?

When I was a kid, someone asked me in school what I wanted to be as I grew up. My answer was "chef," mainly because I thought they traveled a lot and I could get a job on a cruise ship.

I have discovered, though, that I did not need to go abroad to get the world at the point of my fingers. I do a lot of research and constantly talk with chefs from different countries about the need to try different possibilities with autochthonous flavors and foreign concepts.

What is food for you?

Something that requires respect. It is our inheritance. It has to be treated with delicacy, as precious as it is.

My grandmother was a great cook. She was not a "chef" because she didn’t study in any school, but she had a magnificent "sazon" *** in all she cooked, a different way to do things that achieved great flavors and aromas.

And she treated each ingredient with the utmost respect. And I learned that from her.

Because you can take a "guayaba" (guava) and make a jam or a sauce for some sort of steak, but not for all. We have to recognize flavors and take into consideration all their possibilities. 

How do they convert and change when combined?

Getting off the beaten track in cuisine has to be thought out and measured, as flavors and aromas may not combine spontaneously. It is an art, but it is also a science.

***Sazon in Costa Rica means the added flavor a person puts in their dishes just by cooking them. It is not a physical ingredient but personal magic that brings good flavors to the cooking.

"Ella tiene muy buen sazon" (She has a very good "sazon"), meaning her cooking will always be good.

I liked this answer very much, as it shows the depth of your vision and the inspiration behind your creations. It goes beyond people-pleasing, even though it will satisfy visitors who try whatever you cook.

When we talk about creative endeavors, there is an inspiration that the artist gets. The muse is the part that cannot be faked.

However, in your art, it has to do with something so temporary (yet the recipe is to be long-lasting) and directed personally to someone’s palate, I have to wonder: what’s your creative process regarding cooking as an art?

That is a good question, and the answer can be complex.

I think the magic comes with you. Many chefs can be great managers, fantastic team leaders, charismatic, and wonderful marketers, but their "sazon" is not the best. Sometimes they even depend on other people to get the perfect flavor in a recipe.

I don’t know what it is, maybe the body heat, the hands' size or shape, the way we move, but some people have good "sazon" and some don’t.

I am a perfectionist. Sometimes everyone tries a dish and says that it tastes wonderful, but I don’t see "it." I need more than what others find with the same ingredients. A continuous search for the perfect taste: It is quite hard to understand that "perfection is the enemy of the best."

We create experiences based on food. It is not only about the flavors; it is also about the aromas, the way things look, and a harmonious balance of colors and space on the plate.

We create instantaneous memories in our senses. We all have fond memories of food; the perfect steak, the fantastic lobster, the wonderful tacos. It was not only about the recipe, which is a big part of it, but the "sazon," the way it was presented, where you were sitting (or standing), the colors, and the aromas.

Interesting. Cuisine is an art that stays in the memory. However, if I think about it, so is all art: an encounter with someone else's creation that moves our senses to wake us up to the instant we are living. And in this case, a call to be "here and now" to enjoy the glorious experience of a perfect dish.

Can you tell us about the breakfast menu at Ocotea Boutique Hotel? Which is your favorite?

I like all the breakfast options on Ocotea. The management has tested each recipe, and they are collaborative creations of different people and myself.

For instance, Eggs Benedict is some of the best I cook, and the recipe is entirely exclusive to the hotel.

As per the suggestion of one of the owners, we use Bernaise sauce, a spicy variety of the original Hollandaise sauce, mainly because of salmon.

But the secrets of Nectandra's Eggs Benedict go beyond the sauce.

As with everything in Ocotea Boutique Hotel, each breakfast dish is created to the last detail to be a feast for the senses, a magnificent gift from the Monteverde fertile soils, sustainable farming, and the creativity and hard work of all the people involved.

From planting the seeds in the Monteverde fields to the food on the table, in Nectandra, what gets to the table is beautiful and delicious, with the right subtle aromas and perfect balance in the mouth. As I said, I am a perfectionist.

Where do you see yourself in the future?

We all dream. I dream of having my own series of restaurants with selective and efficient processes that can achieve unique experiences for all customers.

However, that is a dream. I don't know if I will ever get it, but it's on my mind daily.

Sometimes we dream about some things, and once we get them, they are very different from what we believed they would be. But what I want in life, I already have. Love, community, learning, and sharing.

What do you think about the "Slow Food" movement?

I think we all see different things depending on what we are living at the moment. If it is excellent, it is worth the wait, yes. But do I have the time for that if I am visiting Monteverde?

In the kitchen, we must find a balance to achieve the best quality in the least amount of time possible. That is a goal for all cooking processes.

But we all know that some dishes take time, and, from where I see it, we should take the time to taste and enjoy food as much as we enjoy walking in the forest.

What turns a dish into a memorable experience?

I don't think we can do it intentionally. It is in the essence of everything.

The perfect scenario is a beautiful restaurant with joyful people passionate about fantastic flavors and excellent customer service. However, as with "sazon," the magic of a place or a dish is beyond our control.

Like the "sazon" in the kitchen of my grandmother. My aunts and mother are great cooks, but they don't get close to my "abuela." When she passed away, her "sazon" died with her.

We can teach some of that and turn it into a process to be made over and over, but the soul of that recipe is in the person who creates the dish.

I think in a restaurant, it is in the soul of the place and the team that makes it. It is hard to describe, but we've all experienced it.

What would you do if you had everything you needed to create an authentic gastronomic experience for your customers?

I would love to create a space to share the process of creating a dish with the customers.

Not the usual "chop this vegetable" instruction, but genuinely teaching people why we cook a particular vegetable in a specific way or how we grill the meat to achieve a perfect point.

I think a gastronomical experience is all about sharing the soul.

We have all visited a place where someone is very happy and easy; a waitress, a cook, or a bartender whose vibe is contagious.

We all want to be like that every day. Sometimes we take our problems to the kitchen, but I strive to allow cooking to soothe and guide me out of my bitter moods.

For me, the kitchen is my safe place. I know what to do there. I feel at ease when I am there. And I would love to share the love, calmness, and joy of cooking with my customers.

What did the pandemic teach you?

To be happy with whatever I have. It doesn't mean not being ambitious, but enjoying right here and now is the most important thing. We don't need as much to be happy.

We have to appreciate what we have and what we don't have. There are good and bad days, but we are the ones to enjoy everything.

If you could, what would you tell your 18-year-old boy about life?

I would tell him to follow his heart. His instinct, not the mind, because it's complicated. The mind always wants safety.

Sometimes all we think we want is economic stability, and we sacrifice everything else for that.

When we are young, we want to have everything flashy, never mind the price. Because you are young, you cannot see the consequences. You don't see that you are growing old and are willing to sacrifice your time for material things.

Every day, we turn to martyrdom for comfort, fleeting pleasures, or material stuff that will rot within a few years. I believe it's better to earn a little money building a fence on a farm than to have a big salary that you might have to spend on a psychologist if you're not happy.

I believe in doing what you love, or at least something you don't hate, even if it is a small thing.

The essential thing in life is peace of mind. For me, this is a contradiction with being a perfectionist. I lost a lot on the way just by striving to be perfect.

Now, what is important to me is to do a good job. I will be honest in every endeavor I do. with my customers and myself.

What do you strive for?

I think the kitchen is always stressful. But it is an exciting way of life. An exciting aspiration to get everything right. I want to become an Executive Chef. 

An executive chef is a true expert, like an orchestra director. He has to know every single ingredient and part of his kitchen; he has to know about teamwork and how to be a leader, but also how to make it affordable and create profit, and to make it all work in an environment of joy and camaraderie.

I am way too young to be called a "chef." I am a cook with a chef's spirit simply because it takes a long time to know everything. You have to walk for decades to know all you have to know.

We all need to understand that there is a process to achieve everything, and I know I am on the way to getting there.

A friend of mine who is a professional violinist says that when he studied music, he lost some of the spontaneous pleasure of hearing music. Did you go through the same with food?

Yes, indeed. But I also believe that we all have to adapt and enjoy everything.

You cannot get to a hot dog stall and ask for the standards of a luxurious restaurant. It will always be up to you to adapt to and enjoy the different flavors, aromas, styles, and traditions.

For me, the best thing is to adapt to what it is and dare to find joy and pleasure in its flavors or move to a place where I find what I like, but to complain and mistreat a restaurant and its staff because I was not too fond of the food is not correct. We have to show respect for the work of other people.

Three indispensable tools?

A good knife, fire, and "sazon."

The indispensable ingredients?

Salt and water.

That simple?

Cooking is about the essence. I don't believe in molecular cuisine. In the end, we are eating plastic.

Flavors, aromas, and textures come from natural processes and make authentic soul gastronomy. We have evolved into a technological world, but by doing so, we may forget what makes us humans in the first place. Food goes to the basics, to the instinct, and our real delight in food is the pleasure of the senses in every bite. 

For me, the best gastronomy comes from the soil and my soul. It is a magical process that evolves in a controlled process, and yes, it is simple. 

To conclude, I’d like to thank Roberto for taking the time to do this interview and for his joyful and creative attitude toward life and cooking. And beyond that, I’d like to take a brief moment to show my own appreciation for the flavors of the magnificent Nectandra flavors and aromas. 

Each dish is a gift for all senses, and the hard choice is to find a favorite among all of them. They all carry the joyful soul of Monteverde. And Roberto and his grandmother are also there somehow, smiling, and sharing the essence of the splendid  Ocotea Boutique Hotel.

What Kind of Cuisine Can You Find in Monteverde?

Exploring the New Wave of Craft Cuisine in Costa Rica

What is Craft Cuisine?

The concept of “craft cuisine” is an interesting one. In part because the craft cuisine movement involves creating food by hand, using intention, expertise, and experience. Craft foods are artisanal in nature, meaning the creator has a level of skill that is beyond the average, making the food, in essence, an art form.

In some ways, it is taking a step back in time to when family recipes were passed down with a certain amount of reverence because of their history and the care that went into them. These recipes evolved and improved through generations of cooks until the result was a blend of perfect flavors, scents, and textures.

Not so very long ago, this was the norm. The family dynamic was different, the pace of life somehow slower and more reverent, and what resulted was home-cooked meals carefully crafted with love and time-honored traditions.

And then the pace of life increased, and inflation made it difficult to survive on one income. Managing our time, and our kitchens, involved sacrificing a certain amount of time and individuality — and often flavor — in exchange for convenience.

So, what is craft cuisine? Simply put, it is an intentional return to grandma’s kitchen, but with a modern twist. It is about creating artisanal foods, meaning those that are exceptional in both flavor and design, but it is also about finding new methods, new flavor combinations, and with a focus on healthy, sustainable ingredients.

It is the answer to a conscious desire in many of us, to slow down, enjoy the special moments in our lives, return to a sense of community, and enjoy gastronomical delights and beverages made with fresh, locally-sourced ingredients. And to savor them gathered around the table with friends and family.

Craft Cuisine in Costa Rica

Costa Rica is a land of abundance. With its warm climate, plentiful rainfall, and sunshine, it is the perfect environment for agricultural growth. Perhaps this abundance has drawn those with culinary aspirations like nectar attracts a bee, or perhaps being surrounded by a vast variety of quality ingredients inspires people to embrace the craft cuisine movement. 

Whatever the case, it is perfect for chefs and foodies alike, for nature lovers and environmentalists, for the health-conscious, or for those whose health requires a more organic existence.  The selection of fruits and vegetables is mind-boggling, animals are free-range and cared for, so their meat is sweet and tender, and the slower pace of life draws people together where they can explore, create, and dine on the bounty all around them.

The craft cuisine movement in Costa Rica has resulted in a trend toward small craft breweries, boutique coffee houses that roast and blend some of the best beans in the world (locally sourced, of course), and an amazing variety of restaurants offering farm-to-table meals.

The influx of culinary experts from around the globe has led to the fusion of traditional ingredients and flavors with taste sensations from across the globe… and the results are delicious!

Regardless of where you travel, you will find original craft cuisine in the form of traditional family recipes served in open-air sodas nestled beside more modern spaces offering everything from Peruvian fusion to Argentinian grills and everything in between. 

Here are just a few examples of extraordinary cuisine created with care, and attention, inspired by the flavors all around us.

The Best Restaurants of Monteverde

Nectandra

As you read in the interview with Roberto Cruz, the chef at Ocotea’s Nectandra Restaurant, he quite literally embodies the essence of the craft cuisine movement. A breakfast created by Roberto and his staff is a piece of art. Every morsel is prepared with care, every flavor combination is designed for the perfect taste experience.

Nestled high on a hill overlooking some of the most beautiful scenery around, the Ocotea Boutique Hotel is dedicated to providing its guests with a unique experience that immerses them in nature, so they can leave refreshed. Thanks to Roberto’s skill in the kitchen, they can also leave knowing they have tasted the very best ingredients that Monteverde has to offer in flavorful combinations that appeal to all of your senses before taking your tastebuds to heaven.

Bon Appetit!

A popular menu item that easily fits into the craft cuisine trend is wood-fired pizza. The fantastic variety of flavor combinations makes it the perfect choice for vegetarians and meat lovers alike. Whether you’re a traditionalist who enjoys your pie with fresh soft mozzarella, basil leaves fresh from the garden, and delicious tomato sauce. 

Or maybe you like to go out on a limb and experiment with toppings like asparagus, mushrooms, gorgonzola, and mozzarella, Bon Appetit! in Monteverde has got you covered. Ingredients like artichokes, German sausage, salmon, and arugula grace this extensive menu, so if you’re looking for some unique wood-fired pizza options, this is the place… although rumor has it that the filet mignon is dangerously addictive.

Our guest writer Joy Gillard recently did an interview with Josue, the owner of Bon Apetit that might interest you…

Josue has an open smile and an amiable attitude. He is one of those people who make you feel at home at all times. He is generous, creative, and has the permanent air of someone who is always discovering the world anew.

Interview with The Owner of Bon Apetit

Josue, thank you so much for receiving us. I have had lunch and dinner in your restaurants and I know, first hand, that they are the best in town. Let's talk about your pizzas first. I love all your options, but you must have a specialized oven, Could you tell me about the difference it makes in the cooking?  

I learned about oven construction more than ten years ago, with a friend. However, the oven you see there is brand new. It is only 9 months old.

The restaurant grew up so much in the last year, we were forced to build the oven out of the kitchen. The one we had before was in perfect condition but we had to demolish it to be able to open more space for clients to come.

Why is it that we feel flavors improve when the pizza is made in a wood oven?

For me, nothing replaces a wood oven! The bricks reflect the heat keeping it not only uniform but also quite high.  And then, of course, there is the wood flavor!

We use only certain woods for this oven as it affects the flavor without a doubt.

Really? What do you mean?

We use guava tree wood and coffee wood. And they give a perfect smoky flavor to the pizzas, but in trying different sorts, we have discovered that some of the best construction woods are terrible in flavor and can completely spoil a pizza. Either because they burn really fast or because their sap aroma is sour or too sweet.

Do you think that you have to have a special palate to do your job?

That alone is a long conversation! Yes. But it goes beyond my own sense of taste as clients may have a different way of seeing flavors and aromas, and what I like, they may not like.

We have to have powerful yet selective senses. But also having an open mind is very important, as sometimes comfort zones catch us without us even noticing. For me, listening to customers when they don’t like something is very important. A client’s complaint can teach us so much!

We must be very strict, from the tomato sauce to the house wines. We have been growing, learning, and evolving. Wines are a great challenge. 

For years I tried different possibilities. I wanted my clients to learn to drink wine. I wanted them to say “That wine was really good” instead of “That wine gave me a headache”.

We improve every day, and I feel very positive about the future. The pandemic was a “before and after”.

I know that the pandemic was a “before and after” for you. Can you tell me a bit about it?

I have lived in Monteverde for 19 years. It’s my home. The travel industry in Costa Rica has grown and so has my restaurant. Before the pandemic I saw the World in another way, everything was very accelerated, and as weird as it may sound, thank God for what happened in 2020.

I lost a lot as did everyone else in the community. Don’t get me wrong!

But, we learned to value the important things: Family, my children. We learned to value every single client.

Think about this: We had our storage areas full to the brim, with grains, meat, and vegetables. We were in the middle of a really good season! And then everything stopped.

We had to close for three months when the first clients finally showed up, debts were already at the door. And so! If before the pandemic we had good customer service, after the pandemic we valued every single person that went across those doors.

Local tourism started to travel through Costa Rica. And they saved us. Not only the restaurant but all of the tourist regions of Costa Rica!

Interestingly and maybe because of this evident improvement in customer service, we have had a recent increase of over 150% from 2019.

We are always trying to get to different sorts of people. Nowadays we are offering gluten-free pizzas, and they are the latest success. We also have several options for vegetarians and vegans. And right now I am researching the de-lactosed products to offer that too in the near future.

Let’s talk about your other adventure: Wine and Grill, what are the differences between both restaurants and why do we want to go to both?

Wine and Grill is a quaint place, more personal, and romantic. It’s smaller and it has an amazing view. We are specializing in different sorts of meat. While in Bon Appetit our strongest are the pizzas, the best for families and groups.

The quality of meats in Costa Rica has increased and the wine card in Wine and Grill is high-end. And there are great choices for a glass of house wines.

In Wine and Grill we also serve great pizzas, and pasta, although the flavors are stronger.

The Wine List is more focused on the menu. From a Malbec from Argentina to a Chardonnay from Napa, California.

And while Bon Appetit is for a client that comes from one activity to the next, Wine and Grill is for people to stay and enjoy their time in the restaurant.

 I know that you have a great relationship with the Ocotea Boutique Hotel, can you tell me about it?

Besides the personal side, we provide them with private transportation from the hotel to any of the restaurants and back. Plus a 10% discount.

Thanks to Josue for taking the time to share with us!

Cabure

If you enjoy a bit of culinary fusion, then you might want to try out the Cabure Cafe in Monteverde. While this popular cafe is famous for its delicious handmade chocolates and locally-sourced coffee, it's also a great place to sample a delicious curry! Try fish curry with coconut milk and a mix of vegetables, shrimp curry, or even eggplant! 

If curry isn’t your thing, don’t worry, there are lots of interesting choices on the menu, just be sure to save room for some of that chocolate and a rich cup of Costa Rican java!

Wine & Grill by Bon Appetit

One of the beautiful things about a place like Monteverde is that artisans abound here. Not just the kind that creates jewelry or wood carvings, although you can find those too… but the kind that creates delicacies that make your mouth water.

Savory, taste bud-tingling cheeses, spicy handmade salamis, sweet jam and chutneys, and so much more. You can spend your day driving around and exploring the quaint little shops and touring the cheese factory, or you can head to the Wine & Grill and get yourself one of these…

Just look at that mouth-watering spread! Add some fresh warm bread and a bottle of wine from their extensive collection and it’s almost… heaven. Right?

Then maybe follow it up with something you may not see at home. Something a little daring.

Pulpo is the Spanish word for octopus and it’s a favorite ingredient here, fished from the Golfo de Nicoya and cooked in a variety of ways… or uncooked in the form of ceviche.

Tramonti Pizzeria E Ristorante

This one made it to the list because of the sheer size and selection of delectable items on the menu and the gorgeous expanse of glass windows. Eating in an authentic Italian eatery with a view of the wondrous Monteverde Cloud Forest is appealing for so many reasons. Plus… it’s wood-fired pizza, and the smell of woodsmoke is, for whatever reason, inherently soothing to many people.

Here is an image to prove the point…how gorgeous is that? If you need more persuasion, here it is at night…

The restaurant opened in 1983 and is run by Gianna from Italy and Adriana from Costa Rica. The menu is a wondrous collection of offerings that will make your mouth water and set your heart racing. Real authentic cuisine that has complex and luscious flavors. Ingredients that have been picked fresh or pulled from the ocean less than two hours away make it so much better.

Imagine a plate of steaming mussels fresh from the Pacific simmered in a spicy Neapolitan sauce, or tuna caught fresh and served in a delectable parsley sauce! 

The only problem may be narrowing down which tasty tidbits to nibble.

For the next place though we made a conscious effort to step away from the Italian influence and head out on a limb. Adventure is the name of the culinary game, right? So The Monteverde Gastroclub looks like the perfect place to explore…

The Monteverde Gastroclub

They describe themselves as providing Japanese, Peruvian, and seafood. 

Most of the items seem centered around sushi, and while that’s an acquired taste for many, you can’t get fish any more fresh or delicious than what comes out of the Pacific not far away.

On a clear day, you can almost see the tuna boats fishing. So, if you’re going to try sushi, this is the place to do it! And you can wash them down with some spring rolls and pork gyoza!

What’s really interesting is that there is a sushi roll on the menu rolled in plantain… or rolled in tortilla powder. You can’t get more of a culinary fusion than that!

This doesn’t look like the average California roll, and it, therefore, seems like something that you should probably try. 

Celajes Restaurant 

Restaurante Celajes is located inside the Belmar Hotel, which gives it one distinct advantage that beer lovers will appreciate: they brew their own craft beers! There is even an in-house tap room where they serve some of their home-crafted selections and a juice bar for those of you who prefer something fruitier.

In terms of food, Restaurante Celajes is dedicated to sharing the traditional flavors of Costa Rica with its guests. Meals here are created using a wide variety of farm-fresh ingredients, and emphasize the wide variety of unique vegetables and fruits that can be found in very few places on Earth!

Dining here feels like tasting the best of the cloud forest and beyond. Chilotes, chayote, chimichurri, cassava, creole radish, and chard — some flavors are familiar, some are entirely new, and all are worth a try, so pull up a chair and take an adventure!

One of the menu items most mentioned by our guests is the Madre Tierra Cheese platter as described by our guest Louise,

“I am addicted to cheese, I really am, so when I saw that they offered a selection of artisanal cheeses made locally, I was sold. It came with a delicious pesto and tomato jelly. I could have eaten just that and been happy, but they made me share. Definitely recommend it!”

El Sapo Restaurant 

Located inside the Senda Monteverde Hotel, the culinary team behind El Sapo Restaurant believes in making as much as possible from scratch. And the attention to detail and freshness shine through. Artisanal bread, dressings, sauces, and even the spiced chutney is all made in-house from fresh ingredients.

One of the things people love most about Monteverde is everyone's commitment to sharing what it means to live Pura Vida, and that starts with garden fresh ingredients. It’s a common theme that runs through all of the restaurants on this list and shines brightly on El Sapo’s menu. 

For example, one of our team’s favorites when visiting is the Pejibaye gnocchi, which is tossed in garlic cream with nuts or in a tomato red wine sauce and served with trout, crunchy bacon, and basil. And if you don't know what a pejibaye is, just keep reading, we will cover some of the amazing fruits and veggies of Costa Rica a bit later.

El Sapo Restaurant also got plaudits from our members for their handling of special dietary needs, whether that was for breakfast, lunch, or dinner. And the dishes do not suffer. 

Here are a few delightful pics to tempt your tastebuds… 

One guest had this to say,

“I’m often a little nervous when we go to a nice restaurant as a family, but the menu had some really nice vegan options for my sister-in-law and my kids (who can be really picky) enjoyed their cute little burgers. I had the catch of the day, which was snapper and I was really pleased by the mashed sweet potato. I loved trying the dill and spearmint pesto and the pickled coyote! I felt really daring and it was delicious, and having the family happy was huge!”

El Jardin Restaurant 

Located at the Monteverde Lodge and Gardens, gardens are the operative word. El Jardín Restaurant specializes in plant-based and vegetarian dishes sourced directly from the on-site gardens. If you want to experience a true farm-to-table vegan or vegetarian meal cultivated just steps away from your table, here’s your chance!

If you’re a meat eater, don’t worry, there are lots of options for you too — though you might find yourself tempted by options like the pumpkin risotto. The emphasis, whether you get excited over a good cut of local meat or you want to try fish sourced from fishermen right down in the Nicoya Peninsula, is on sustainability and freshness.

You just need to look at a few of their beautiful dishes to see what has our visitors so excited about El Jardín Restaurant! Choosing just two was hard, everything looks like a piece of artwork.

Like this amazing dish resplendent with fresh avocado and mangos that could easily have been picked right before it was created.

Matthew, a plant-based eater, was a big fan and had this to say about El Jardin: 

“Thanks so much for recommending El Jardin. These days most restaurants only have a few things on the menu for vegans, but they literally had an entire menu that was at least 7 or 8 pages long. I felt like I had died and gone to heaven with that many choices, and all so fresh! We are going back tomorrow to try the roasted cabbage steak… I’ve never seen anything like it.”

And This is Just a Sample

It’s fantastic that you can try so many different types of cuisine in such a relatively small area, and with breathtaking views while you enjoy your dinner. Depending on how far up you are and which way you’re facing, you could nibble pizza, while watching the sunset over the Nicoya Gulf, or snuggle your steak overlooking the verdant green canopy of the Monteverde Cloud Forest Reserve.

How cool is that? Isn’t it amazing how much this community has to offer? It is easy to be impressed by the effort the local business community has put into welcoming travelers from all around the world, and sharing the beauty… and the flavor of their home with them.

I truly hope you come and see for yourself, and that you leave shaking your head in awe and muttering “How cool is that?”

Exploring the Craft Cuisine Trend

There is no doubt that this trend is opening up a world of taste sensations that will continue to inspire us to try new things and think of new ways to combine our favorite flavors. Because once you open that door and realize that there are no rules, there is only creativity, inspiration, and adventure… anything is possible.

Life is an adventure, and part of that is learning to be open-minded, both in, and out, of the kitchen. How can you possibly go wrong with so many amazing chefs and hundreds of fresh local ingredients?

The first step, of course, is to head to Monteverde and see for yourself.

Craft Beer in Monteverde

Before we leave the world of craft cuisine, let's touch on another popular part of the trend- craft beer. There are actually a surprising number of craft breweries operating here in Monteverde. Small boutique breweries use local ingredients and a lot of ingenuity to come up with a plethora of extraordinary flavors.

One such place is the Monteverde Brewing Company. Established in 2017, it has grown and thrived. That’s because their brews are made in small batches, with no additives or preservatives, and using only the freshest ingredients to create pale ales, red ales, or stout.

Head to the Brew Pub to try a pint, and pair it with one of their house burgers, a blend of beef and pork marinated in… you guessed it! Beer! Because if you’re going to do something, you really should do it right. Right?

Typical Costa Rican Cuisine

Of course, many visitors to Costa Rica are excited to try some of the local cuisines, so here is a little information on what you can expect.

The Flavors of Costa Rica-  Simple, Sweet, and Savory

A common question from guests who have never visited Costa Rica deals with the food.

I know that sounds like a weird thing to worry about when there is so much to get excited about, but some of us are wimpy when it comes to spices. And if those people have ever been to Mexico, Jamaica, or the Dominican Republic, they may have learned to be leery of heavily spiced foods.

It is common for many cultures in hot climates to eat spicy foods, and many assume that it might be hard for them to enjoy the local cuisine. Well, rest assured! Costa Rican food is not spicy, and it’s fantastic! 

What Does A Typical Costa Rican Diet Look Like?

The standard diet is fairly simple and really quite healthy. 

The staples are rice and beans (mixed together and known as Gallo Pinto), fruits and veggies, fish, and meats. Where at home we tend towards a lot of wheat bread, here they lean more towards corn-based bread like tortillas. 

Authentic Costa Rican food is uncomplicated, uses whatever fresh ingredients are near to hand, and is meant to be shared. Meals are social occasions, often prepared as a group and savored slowly with much laughter and probably music.

If you wander into any local restaurant (referred to as a “soda”) you will generally find a buffet-type set up. To go truly authentic you would order what’s called a casado. Depending on the size you order, you will be able to choose from a variety of side dishes including the standard gallo pinto, grilled veggies, and meats, cold salads, grilled plantain, and pico de gallo.

The flavors are relatively simple. Meats are usually grilled but also appear in rich sauces. I was surprised to find that grilled plantains are served with almost everything and that they (known as maduros) are really sweet. Cilantro is extremely common.

A wide variety of fish and seafood are available everywhere. Costa Rica has some of the best deep-sea fishing anywhere, so in many cases, the fish is caught and served on the same day. Octopus (known in Spanish as Pulpo) is a really common dish, but not one that I’ve tried here. (I’m working up to it!)

Traditional Costa Rican Dishes

Here are some of the most common local dishes. We’ve added links so you can check read the recipe and try it for yourself.

Gallo Pinto

One of the most common dishes people mention is rice and beans. While it is understandable to think they are talking about two separate items (and you can buy separate rice and beans) normally when they say “rice and beans”, they are talking about Gallo Pinto.

Those of you who know Spanish will realize that this translates to “spotted rooster”. WHY? Who knows! Gallo pinto is a vegetarian dish and is often served with a side of eggs, some fruit, and soft cheese as part of a traditional breakfast. In fact, the term used to describe a standard breakfast here IS “gallo pinto.” 

While gallo pinto is a standard menu item in many Latin American countries, I’m told true Costa Rican gallo pinto must include Salsa Lizano. As a reference, it’s kind of like Worcestershire sauce with a touch of cumin.

A typical recipe includes rice, beans, lizano, red peppers, onion, garlic, and cilantro.

***Guests of The Ocotea Hotel can enjoy a complimentary breakfast of gallo pinto in the Nectandra Restaurant. It’s made with love, and it’s fantastic!

Pico de Gallo

Most people are probably familiar with this dish. In North America, it’s served as a side with tortillas or nachos. Here it’s served with many meals and eaten as we would coleslaw (although coleslaw is also a common side).

Plantains

Plantains are as much a part of Costa Rican cuisine as corn. They are served in lots of different ways but the most common seems to be as patacones or as maduros. 

Patacones are made from green plantains which are savory and starchy. They are served with guacamole, refried beans, pico de gallo, or natilla (the local version of sour cream).

Maduros are made by frying ripe plantains and are sweet and sticky.

And both are tasty!

Ceviche

This dish is found absolutely everywhere and with good reason. Served by itself in a cup or with tortilla chips, it can be made from many different types of fish and seafood. The raw fish is diced and marinated in lime juice rather than cooked over heat.

Caldosas

This is a brand-new dish that is taking the country by storm. It starts with a bag of seasoned corn chips, so it’s a handy stack for picnics and road trips.

You cut the top of the bag, drop in some of your favorite ceviche, and top it off with salsas (sauces) or hot sauce. The topping of choice for most ticos is ketchup and mayonnaise (which also goes on french fries).

To be truly authentic Picaritas, Ranchitas, or Jalapeños brand chips should be used.

The term “caldosa” means “having broth”, so the ceviche used for this tasty treat is juicier than usual, so the chips soak up all the extra flavor from the ceviche.

Mango Salsa

If you are not a fan of spice, you will be excited to discover mango salsa! It’s absolutely delicious and when made with mangoes fresh off the tree (a favorite native Costa Rican fruit), it’s hard to beat. 

Mango salsa is most commonly served as a side with various white fish dishes, but many are just as happy scooping it up with a tortilla and eating it solo. We highly recommend pairing this with a frozen mango daiquiri!

Arroz Con Pollo (And a Whole Lot More!)

This dish is actually available in a wide variety of options. I generally choose “Con Pollo” because, for whatever reason, the chicken you buy here is sweet and juicy, and huge, so I know it’s going to be delicious. Arroz con Camarones (shrimp)  would be my next choice.  

The chicken or fish, etc. is boiled to create a broth and the broth is then used to cook the rice, resulting in a tasty, hearty meal full of flavor. Seeing a theme?

Picadillo

Picadillo is a dish that can be made in a wide variety of ways and every cook seems to have their own special recipe, which makes it hard to describe accurately.

The best comparison I can use is that picadillo is like a North American hash, which makes sense because “picar” means  “to chop or mince” in Spanish.

Some versions have bits of shrimp and chicken, rice, and lots of veggies including one that you may not recognize. It is white and almost clear and tastes a lot like yucca. This is chayote.

The recipe that I have linked is made with chayote too, but it is more common to use ground beef. 

Chorreadas

This dish most closely resembles a corn pancake, and that’s just about what it is!  But unlike pancakes, it is eaten for breakfast or as an afternoon snack, and is usually more savory — often coming with a dollop of natilla (sour cream)on top. They are similar to potato pancakes or latkes, and they’re such a fun snack!

Tamales

Tamales are basically little bundles of love steamed inside banana leaves or corn husks. (Mexicans traditionally use corn husks but Ticos use banana leaves. The leaves are then used as plates) 

Just like in other countries that have this tasty treat, making tamales is generally a family affair and the recipes vary widely depending on what’s available and the individual family recipe. The link takes you to a recipe but there is also a video on the page that shows the process behind making them if you’re interested.

What’s really cool is that they’re also a Costa Rican Christmas Tradition! Keep an eye out for a post about that very thing down the line!

Enjoy Them While You’re Here!

To summarize, authentic, typical Costa Rican staples aren't fancy, but staples shouldn’t be! Authentic Costa Rican food is prepared simply and unhurriedly, usually over a wood fire in an outdoor kitchen. It’s made with fresh ingredients, simple spices, and lots of love.

And while sometimes it’s scary to try new things, we highly recommend that you dive in while you’re here! You may be pleasantly surprised.

Seriously, wherever you are, we hope you get the chance to come to Costa Rica and try some of them yourself. Preferably while sitting in an authentic little soda on the side of a hill overlooking a vista of green trees and soft mist, Monteverde-style. It’s an experience like none other.

Some Local Eateries to Explore

Cafe de Monteverde

This is one of the most traditional cafeterias in town. A great place to have good coffee, great pastries, and very good internet. 

Café de Monteverde is right next to Vitosi, in front of Super Compro Supermarket. With contemporary decor, Café Monteverde is our local Starbucks. Excellent coffee (Try the different cappuccinos).

As a side note, there are also two Cafeterías de Monteverde that deserve an honorable mention. Cafetería Santa Elena opens every day from 8 am to 7 pm, and Cafetería Monteverde opens every day from 8 am to 7 pm.

TreeHouse Restaurant & Cafe

The Tree House Restaurant in Monteverde is one of the most popular places in the region since its inauguration in 2004. Firstly and mostly because it was built around a tree, and up until today the tree gives a natural and sort of surreal touch to the place. 

It is right in front of the Catholic church and it is on a second floor with some tables looking out, but mostly around the tree.

It’s open from 11 am to 10 pm, every day of the week. 

A favorite dish here is the Tablita Premium, a great variety of meats with grilled vegetables and fried cassava (yuca). This is big! Excellent for two or three people, and maybe even four!

Bar Amigos

That is a great tradition for the Monteverde people and for repeat visitors! It is the official “cantina” of Monteverde, and the place where everyone goes for a couple of beers, to enjoy the “bocas” (affordable snacks that accompany the beers or drinks), and to see friends and workmates. 

It is quite big and the best place to watch a soccer game if you are into that. Costa Ricans are boisterous about it and the place gets noisy and chaotic when Costa Rica plays somewhere. It is always a lot of fun!

It’s located at an entrance in front of the Catholic Church. And they are open every day from 11:45 am to 02:00 am.

Villa Burger

This is a window restaurant. Well! It has some stools on the inside, but it is mainly a great burger stop to pick up and enjoy on your balcony at the hotel or in the square. 

Their burgers are really good. Tasty and quite thick. And they make them with all sorts of different ingredients. 

We recommend the Villa Burguer, however, the Angus Burger is also pretty good. The French fries are pretty regular. 

It is located right next to Super Compro. 

La Cocina de Doña Mayra

La Cocina de Doña Mayra is a great typical food restaurant. It is downtown Santa Elena on the way to the shopping center. 

Doña Mayra is the actual owner and she and her son are the cooks of this restaurant and they offer great food.  

Casado is, as we mentioned earlier, the typical dish of Costa Rica, which consists basically of the same sort of ingredients in different combinations: Rice, beans, plantains, salad, chopped vegetables (It can be potatoes, squash, zucchini, or arracache to name some options) and some sort of meat, either pork, beef, or fish. 

And when it comes to casados, it’s hard to beat Doña Mayra!

Manolos 

In the area of Los Llanos, you will also find a small place on the left-hand side (if you are getting out of Monteverde). It has some tables outside and there are more inside, but ultimately you’re looking right next to the road. 

Manolos is seafood in Monteverde. Despite the fact that we’re up in the mountains, we are quite close to the ocean in Monteverde, and fish is brought fresh almost every day from Puntarenas. 

They have delicious ceviches and you will love their rice and shrimp. However, their fish filets are also very good. They also offer the typical Casados with beef or pork meat just in case someone doesn’t like seafood. 

Another interesting difference in Manolos is that mostly all dishes come in sizes: Small, medium, and big. 

Manolos are open every day from 11 am to 9 pm. 

Centro Comercial Monteverde

In the “shopping mall” of Monteverde you will find a second floor with a sort of Foodmart. It has some excellent restaurants to explore!

Tico y Rico

This is the one in the corner. Typical Costa Rican food. Very well-cooked, with great flavors. Sometimes it can be a bit crowded and it is a bit more expensive than the restaurants I’ve mentioned up till now. 

However, it has the best “Caribbean Rice and Beans” outside of the Caribbean coast (Caribbean rice and beans are cooked in coconut milk). Though that doesn’t mean that’s all they have! Try the “casado with meat in sauce,” which is absolutely delicious. 

Stella's Monteverde

Stella’s is a favorite for both locals and visitors. Their breakfasts are great — tasty with big portions! Their atmosphere is also very nice, with open areas where birds and sometimes coatimundis and monkeys like to pass through. 

It is a family-owned restaurant, and it’s also a fantastic spot to enjoy a light lunch or a good coffee with great pastries. 

They are open from 6 a.m. to 6 p.m. 

Restaurante Caburé: 

Another Monteverde tradition.  Very close to Stella’s, you can also find this great chocolatier and a great menu for lunch and dinner. Don’t miss their hot chocolate! It's the best!

La Cuchara de la Abuela

In this area of Monteverde, and also close to Stella’s, you can find the CASEM Co-op store. CASEM is a cooperative of ladies in Monteverde that are dedicated to making crafts as souvenirs. 

They have some very original beautiful things in their store, and at the very end of the store, you will find a small and quaint restaurant with great Costa Rican food made with a traditional wood stove, La Cuchara de la Abuela. The taste is delicious and the service is great — a local classic!

They are open from 8 a.m. to 6 p.m. 

And There Are Other Local Favorites!

There are many options that are delicious in Monteverde, but these are just some of the most local tasting experiences in Monteverde. They are not considered gourmet, a foodie's adventure, or luxurious in any sense. But they are fantastic, local family businesses that have thrived to be some of the most popular among locals and visitors that get to know about them. They’re all great places to get immersed in the culture, the flavors, and the people of Monteverde. 

And since many of the sodas are small family-owned businesses without websites, the best way to find the nearest soda is to do a Google search which will take you to a map of Monteverde’s Sodas. If you’re in the neighborhood (and we highly, highly, highly recommend coming by), give them a chance!

**For more information about where to find all of these amazing restaurants and much, much more, follow this link to our free guide Where is Everything in Monteverde.

A Guide to Costa Rican Produce

**This series was written by guest writer Joy Gillard.

What on Earth is THAT? 

If you’ve never wandered through a Costa Rican feria (which is a market) on market day, you likely have no idea the sheer volume of fruits and veggies that this country produces.

There are things for sale that look like they were dropped from alien planets. The sights, sounds, and smells, of this beautiful place and its fruits, are so completely overwhelming that even now after almost 3 years I still have no idea what some of them are.

I decided that it’s time to change that, so I’m going on a mission… and I’m going to drag you along for the ride… are you ready?

The Fruits of Costa Rica

There are a lot of these, so this could take a while, but the possibilities are rather exciting. I’m going to leave the ones we are more familiar with to the end and go right to the good stuff.

Let's start with the one I think of as the alien fruit. You will understand why in a second when you look at the picture.

Mamón Chino or Rambutan

Season: July-October

Description: A bright red casing covered in soft yellow-green spikes, with an inside that looks like a peeled grape. It has a hard pit in the center

Flavor: This is hard to describe, it’s slick, sweet, and tart at the same time, like a tangy grape, with a soft sweet smell

Use: This is a snack food, people tend to buy them by the bag and eat them while they drive. You will find casings dropped all along the highway. 

To eat a Mamón chino, the casing is peeled with fingers or teeth and the flesh is sucked from the pit. You will quite often find trucks parked on highways or close to the onramps full of bags of this funky-looking fruit. It’s a favorite snack of the local truckers and deliverymen.

Fun Fact: The seeds are used in both dyes and the production of soap.

Mamón

Season: July-October

Description: Smooth and green on the outside,

Flavor: Similar to the Mamón chino

Use: snack food, canned, used in the making of soft drinks and alcoholic beverages

The Mamón is a close cousin to the Mamón Chino, so the flavor is really close but for whatever reason the alien fruit version is much more popular. It’s interesting to note that the pits can also be roasted and eaten, similar to cashew. The fruit is rich in iron and phosphorus and has mild laxative properties… maybe I just answered my own question as to why they aren’t as popular… hmmm…

Caimito or Star Apple 

Season: late January-April

Description: usually purple on the outside (but can also be greenish brown) with a creamy white center

Flavor: the flavor of star apple has been described as a cross between a persimmon, apple, and mango

Use: delicious fresh fruit

The caimito earned its name by virtue of the fact that it has a star in the center when it's cut open, and by the fact that it is about the size of an apple. It has a soft creamy consistency, which is often described as similar to soft-serve ice cream. The skin isn’t edible, so the flesh is scooped out and eaten.

Guanábana or Soursop 

Season: almost year-round (as a drink)

Description: green and lumpy, almost cactus-like with an irregular shape with a white center naturally sectioned off like a pineapple *The seeds are NOT edible

Flavor: imagine a slightly sour pineapple ice cream with a dash of strawberry thrown in and you’ll come close

Use: served as a sweet juice in water or milk, smoothies, candies, and ice cream flavoring

Fun fact: The leaves of the Guanábana are often used as an herbal medicine in Indonesia where they use it to make a tea with anti-inflammatory properties, and as an alternative treatment for cancer, although there is no clear medical evidence to support that particular effect.

Cas or Sour Guava

Season: December-February, June-August

Description: a rather ugly-looking green ball

Flavor: a combination of lemon and grapefruit

Use: for drinking, either as a blended drink or in a lemonade-like form

As an interesting aside, sour guava is often used in the production of certain types of alcohol and craft beers!

Carambola or Star Fruit

Season: July-August

Description: This fun fruit looks exactly the way it sounds, bright yellow and shaped like a star!

Flavor: It can be sweet, but most commonly has the texture and dry-mouth tartness of a really sour apple. The consistency is like that of a grape.

Use: Commonly used as decoration on the side of a smoothie or adult beverage, but can also be cut up and put into a salad or blended into juice!

These fruits are used all around the world! In Southeast Asia, starfruits are stewed with sugar and cloves. In Australia, it is commonly mixed with chopped spices and made into relishes and preserves.

*** Note: It’s best not to eat or drink starfruit if you suffer from kidney problems

Pina or Pineapple

Season: year-round

Description: tubular fruit ranging from green-yellow with naturally sectioned pieces, each with a small spike protruding from it, with a large collection of flat green leaves growing in a cluster from the top of the fruit.

Flavor: very sweet and juicy with a mild ‘dry-mouth’ effect on the tongue

Use: extremely versatile, used as fresh fruit, in desserts, smoothies, and juices as well as in cocktails

Fun Fact According to Wikipedia, pineapple is the third most important tropical fruit in the world. It is also Costa Rica’s second-largest export. In 2017, nearly 65% of the world’s pineapples came from Costa Rica where sustainable practices are being implemented to maintain healthy pineapple production for the years to come!

Manga or Mango

Season: March-June

Description: Manga tommy mangoes have an orangey-red flesh, and the more common manga mora (my favorite) has bright orange. But in different stages of ripeness, the skin ranges in color from green/yellow to reddish/purple

Flavor: manga tommy are tangy, whereas manga mora are sweet.

Use: mangoes are really versatile, they are used as fresh fruit, in drinks and smoothies, baked into desserts (in much the same way we use peaches), diced and mixed into salads, or my favorite… mango salsa which is often served with fish (click the link for a fabulous mango salsa recipe). Ticos also like to slice up the green, unripened mangoes and sprinkle them with salt and a squeeze of lime. In fact, you can often find street vendors selling bags of mango verde on the beaches as a snack.

You may think you know mango, but I can tell you from experience, the fruit that arrives in North America two weeks after it was picked green and allowed to ripen in the hold of a ship is NOTHING like a mango that ripens on the tree and is picked right before you eat it. These mangoes are so full of juice you need a bib to eat them, and they are absolutely delicious!

Papaya

Season: year-round

Description: large fruit that has a yellow/green shell with rich orange-red colored flesh. Filled with a center of black seeds in a pulp (similar to cantaloupe)

Flavor: the creamy flesh of papaya has a taste like a cross between a cantaloupe and a mango, while the seeds can also be eaten and have a spicy, sharp flavor

Use: Another fruit that can be used for almost anything, it is cubed and stewed in savory dishes as well as eaten fresh, mixed into salads, and made into juice and smoothies.

Papaya is high in vitamins A, B, and C, so it is a common ingredient in healthy fruit smoothies around the world. One great example is in Indonesia, where unripe green fruits and young leaves are boiled to make lalab salad.

Lima or Limes

Season: Year-round

Description: Small round fruit with a thin green peel and yellow-green flesh

Flavor: Very tart, and similar to a lemon

Use: Juice, marinade, and...

Lemons, for whatever reason, are quite hard to find here, limes take their place for use in limeade, a tart but refreshing drink. And more often than not, these limes are different from what you’re used to, with orange flesh and a sweeter (but still tangy) flavor. 

The most common use for lime juice here is to be made into the marinade in ceviche, an extremely popular dish. The acid in the juice ‘cooks’ the raw fish without heat. Click the link to find a recipe for this typical Costa Rican delicacy.

Maracuya or Passionfruit

Season: Found all year but best between May-March and August-December

Description: Yellow to yellow-green round fruit filled with a whitish-yellow goo and lots of seeds

Flavor: Similar to guaba, which is technically a legume, if you aren’t familiar with that it's a sweet musty citrus flavor

Use: Eaten fresh, used in juices and smoothies, made into jams, preserves, or dessert toppings, in Cambodia it is used to make wine or liquor

Thanks to my research, I now know you are supposed to scoop out the delicious inside of the passionfruit,  and then spit out the seeds. However, the seeds are often left in when used for things like cheesecake or cocktails!

From the same family as the maracuya, you have the granadilla. It has different types of seeds and a very different flavor. Very simple to open up and very easy to eat (all you need is a small spoon).

Naranja or Oranges

Season: July-August

Description: Unlike what I was used to back in North America, oranges here are harvested when they are green, perhaps because the majority of them are exported and will ripen during transit.

Flavor: These green oranges aren’t as juicy or as sweet as what I was used to back home, but the flavor remains essentially the same

Use: 40% of all oranges worldwide are used to make juice! They are also eaten fresh, added to salads and made into jams and marmalades.

Fun Fact! Costa Rica has almost 5 Million orange trees, and yet they are still picked by hand! You can take tours of the orange groves, the majority of which are located in the Central Valley, not far from the coffee plantations that I told you about in a previous post.

Manzana de Agua or Water Apple

Season: March-May

Description: They look very similar to apples except for their elongated, almost pear-like shape. They have one large pit in the center

Flavor: Water apples taste exactly how they sound, similar to the apples you’re used to in North American but with a slightly gentler flavor

Use: As a fresh fruit snack!

Fun Fact: Everything on the water apple tree is useful. The wood is hard and used to make tools, the bark is collected and used in herbal medicine (as an astringent for thrush), and the leaves are edible and used in many cultures to wrap food. Great all around!

Zapote/Mamey-Sapota 

Season: May-July

Description: Technically a berry, the zapote is oblong with rough brown skin and flesh that ranges in color from pink/orange/red

Flavor: The flesh is creamy and tastes like a blend of cantaloupe, peach, and sweet potato, if you can imagine that

Use: Used to make milkshakes and ice cream, eaten raw, made into marmalade or jam.

Fun Fact: You can actually slice zapote and fry it like bacon… definitely adding that to my list! The oil from this fruit is also used in some beauty products.

Pejibaye or Peach Palm Fruit

Season: Year-round

Description: Small and round with a skin that ranges from yellow to red, when raw, usually found in a cluster still attached to the branch

Flavor: Pejibaye is typically stewed for thirty minutes in salt water before it is eaten. In this case, the peeled fruit has a texture like a firm sweet potato and the taste is a cross between cooked squash and roasted chestnuts

Use: Eaten cooked, sometimes with mayonnaise, made into a creamy soup, preserved or dried into meal and used in place of corn.

I see pejibayes all the time at the local market! They are usually floating in water and I first assumed they were little stewed tomatoes, but they’re actually far more interesting! 

The peach palm is an important plant in Latin and Central America, and another one with quite a variety of uses! The fruit is tasty, the oil from the palm is a valuable export, the timber is used for making tools, and the roots are used as medicine. Even the spines are used as needles and the leaves are used to create thatch and weave baskets. 

Nothing on the peach palm gets wasted!

Jocote or Red Mombin

Season: August-December

Description: Small round fruits about the size of a large cherry tomato. They can range in color from green to red-yellow or yellow depending on the variety and usually have a strange protuberance on one end, like a little knob. The ripe flesh is yellow in color and contains a large pit.

Flavor: Sweet and juicy, similar to a plum

Use: Eaten raw (usually with salt), mashed and made into a beverage with water and sweetener, or boiled in water to make a honey-like syrup or preserves.

The unripened jocote fruit can also be eaten but they’re much more bitter. More often they are made into a sauce or pickled with vinegar/ lime, then eaten with chili peppers and salt. 

Guaba/Pacay or Ice Cream Beans 

Season: January-June

Description: Long pods full of creamy beans

Flavor: Sweet and creamy — there’s a reason these beans have earned the nickname “ice cream beans”! (sign me up!)

Use: Eaten raw as a snack, boiled and eaten as a vegetable, or roasted and eaten as a nut.

In Costa Rica, the guaba plant is associated with luck, perhaps the trees are dependable, and provide abundant food at times when other crops may not. They are resistant to fire and disease and grow on or near riverbanks where they always have enough water. Plus, they’re tasty!

Anona or Bullocks Heart or Sugar Apple

Season: Year-round in hot regions, in the fall in more temperate regions

Description: Lumpy (kind of like a pinecone) heart-shaped fruit ranging from green to reddish brown with a white pulp and black seeds

Flavor: Very sweet and creamy with a nice fragrance

Use: Typically eaten fresh by scooping the creamy middle out with a spoon, or used for smoothies and ice cream.

 I found this juicy tidbit on Wikipedia… although I have no idea how to pronounce that word!

Fun Fact:

Paleoethnobotanical studies have dated Annona exploitation and cultivation in the Yautepec River region of Medicoto to approximately 1000 BC. (Warrington, Ian J. Warrington (2003). "Annonaceae". Apples: Botany, Production and Uses. CABI Publishing. ISBN 0-85199-592-6. Retrieved 2008-04-20.)

And So Many More To Discover!

I haven’t even scratched the surface when it comes to all the tropical fruits available here!

Every time I think I’m getting close, I find another list of tropical fruits. But, I’m going to stop here anyhow. The best way to learn this, it seems, is to come on down and stroll the feria yourself.

Then you can touch, smell, and taste all of these fruits in person, and get to know the wonderful people that farm them! That’s certainly my plan, especially now that I have a better idea of what to look for and which ones I think I will like. 

The Veggies You Know

If, like me, you’re originally from North America, I’ve got good news — pretty much everything that you can find in North America is also available here. 

The only thing, produce-wise that I haven’t been able to get my hands on is pumpkin. I assume the climate isn’t ideal, or that because it’s not a staple of the local diet no one grows them. Maybe I should plant a few seeds and see what happens!

But apart from that, you can find everything here! Carrots, broccoli, potatoes, cauliflower, cucumber, green beans, cabbage, tomatoes, black beans, beets, eggplant, various types of onions, mushrooms, celery, spinach, radish, and squash are all grown and sold at the local markets, and fruit and veggie stands. 

There are slight differences, as you’d expect from growing food in a different climate! One example I noticed immediately is that the corn here is a little different than what I used to get at home thanks to the dry climate. It’s closer to what we would call ‘cattle corn’ back in Canada, and ticos tend to cook it in things, or grind it up rather than eating it off the cob.

The Insanely Wide World of Peppers

Peppers are a big deal in Costa Rica. And while they also fit into the category of “Veggies You Know”, you probably have no idea the sheer variety of flavors and spices to discover. In fact, as I started digging, I found so many wonderful different peppers, that I decided to dedicate the first part of this veggie post exclusively to peppers.

It’s something you recognize but with a vibrant Central American twist. A great start before we get into some of the truly strange and wonderful Costa Rican veggies!

Anyway, back to peppers. They are used in a lot of the various local dishes, and there are a lot of different varieties available. I honestly had no idea there were so many kinds when I started my research.

The varieties traditionally grown here are jalapeños, cayennes, tabascos, and bells, but thanks to the Habanero Project near Turrialba, along with a small growing culture of local pepper farmers, you can actually get your hands on 600 varieties of pepper. Who knew??

Here is a little info about the most common types of pepper you can find here (the number in brackets is the rating on the Scoville Heat Units for those of you who like it hot):

Bell Peppers 

Can be eaten raw or cooked, come in green, yellow, and red varieties, are generally considered to be ‘sweet’, and can be dried up and ground into paprika… that part I did not know! (0 SHC)

Shishito

These are long tubular peppers, usually light green in color, usually eaten charred or blistered and then drizzled with olive oil as an appetizer. They are considered to be ‘tame’ heat-wise, but occasionally you get a hot one, so beware! (50-100 SHU)

Banana Peppers

Also considered sweet, these are the ones you find in jars of antipasto. They are often used on pizzas or in salads(0-500 SHU)

Sweet Italian Pepper (pepperoncini)

These look and taste very similar to a banana pepper, but have a bit more zing. (100-500 SHU)

Pimento Pepper (cherry pepper)

These aren’t considered spicy and are used in Pimento cheese and olives. Since they are small and round, they are also great for stuffing and can be served as an appetizer. (100-500 SHU)

Piquillo/Chile Marron

These were described as ‘not too spicy’ which seems a little vague to me. They are usually peeled before being jarred or canned and are found in specialty grocery stores rather than markets. They are pureed and added to sauces, or sometimes stuffed with cheese and baked for an appetizer. (500-1000 SHU)

Cuban Pepper (cubanelle)

Sweet with a mild heat, these are often used instead of bell peppers in many of the same types of dishes. (1000 SHU)

Poblano

Now we’re getting a little spicier. These dark green pointed peppers are considered to have a ‘mild to medium’ heat, more heat than banana peppers and pimentos. They are usually roasted and eaten fresh, or used in chile relleno. When dried they are known as ‘ancho chiles.’ (1000-1500 SHU)

Anaheim

These long green peppers are between a poblano and a habanero on the heat scale, and most often sold canned. You won’t likely see these in the market. (500-2500 SHU)

Pasilla

These are actually dried peppers, before they are dried, they are known as chilaca. They fall below jalapenos when it comes to heat and they are most commonly used in mole sauce. (1000-2500 SHU) ***For those of you who aren’t aware of this- mole sauce is actually made with chocolate and then poured over stewed meats or enchiladas!

Jalapeno

Most people are familiar with jalapeno peppers since they are used for everything from pizza to sauces to soups and salads. These little green peppers would kill me, but for pepper lovers, they’re a middle-of-the-road level of heat. Smoked jalapenos are known as chipotle peppers (2500-8000 SHU)

Fresno

Similar to jalapenos but a bright red in color, and a little sweeter these are great fire-roasted or in sauces and stews. (2500-10000 SHU) *** Can I just say… 10,000 SHU??? How do you people eat that??? OUCH!

Yellow Chile

As the name suggests, these little guys are bright yellow, smooth, and pointy. They are sweet and can be eaten raw, grilled, stuffed, pickled, or in sauces and stews. (100-15,000 SHU)

Cayenne

Cayenne peppers are pretty warm, about 10 times hotter than jalapeño, which means they will never-ever be on my diet. I have, however, used cayenne powder on my devilled eggs when paprika wasn’t available. I had no idea the peppers themselves were so hot. The main ingredient in the popular Franks Red Hot sauce is cayenne, (30,000-50,000 SHU)

The Rest of the Chili Family

With over 600 varieties available in Costa Rica, it makes sense that we’d have to group some of these options up!

Peppers in the chili family have a huge range when it comes to temperature and is both versatile and popular, not just in Central America but also throughout Africa and Asia as well. They also have lots of different names depending on where you find them. The Cayenne pepper we mentioned above is one, but the chili family also has some truly exotic peppers, like the African bird’s eye, pedi peri/pili pili, and African Devil to name just a few. All are long, thin, and very bright red, while they are used for many types of cooking, people like me (who know little about peppers) will recognize the name mostly for the dried seeds that pizzerias offer as a sprinkle on pizza. (100,000-350,000 SHU)

Habanero

They say habaneros have some sweetness under the heat, but as one of the hottest peppers widely available, I’m not sure anyone can taste the sweetness. Not while their tongues are on fire and flames are coming out of their ears! They are used mainly for sauces, and I highly recommend having a big glass of milk nearby if you plan to use them. (100,000-350,000 SHU)

Understanding Peppers

Now, I personally don’t understand the appeal, but then again, I’m the wimpiest person I know when it comes to spice. This is why I got a quote from a friend of mine, Ryan, who’s an artisan pepper farmer. 

“Now I’ll be honest — it can take a little while to get used to the spicier peppers. But once you do, you’re opening yourself to an entire world of subtle, delicious flavors that lie underneath the capsaicin (which causes the spice). Like a well-grown wine grape, a thoughtfully grown pepper captures the minerals of soil, the climate of the region, and the care of the farmer to create something unique and delicious!”

So those of you who do enjoy a bit of heat in your cooking will be happy with the selection of peppers available!

It’s important to note, however, that on the whole, Costa Rican cuisine tends towards mild and sweet rather than spicy. There are lots of hot sauces (like the ones Ryan tends to make) available to spice it up though.

Costa Rican Vegetables

If you’ve been following along and learning all about the amazingly varied selection of fruit available at your typical Costa Rican market, it won’t surprise you to find out that the vegetable selection here is just as exciting.

There is also a really good selection of fresh herbs in most places. Costa Rica really is a foodie's dream come true. Maybe that’s why it attracts so many amazing chefs!

And with the ferias so full of cool things to try, I wanted to share a little bit about them with you. This is going to take more than one post, so hang onto your sombrero.

Now that I have typed my fingers raw talking about peppers, we can move on to all the other fun veggies that aren’t necessarily available in North America, some of which will really make you say “What on Earth is That?!”

Let’s talk about some of the more unusual, iconic Costa Rican veggies that you might come across in the local market. It really is quite an adventure visiting your local feria, walking through the stalls, and seeing all the strangely shaped produce. 

If your Spanish is up to the task, you can spend hours exploring and asking questions. In some cases, the vendors will even give you tasters, so you can try things out, which is always fun!

So without further ado, let’s explore some of the colorful and delicious Costa Rican vegetables!

Plantain

Description: looks just like a banana, but can get quite a bit larger

Flavor: tastes quite a bit like a banana as well, except when eaten green they are not as sweet

Use: deep-fried, mashed, baked, dried, and eaten as chips

Plantains are a staple of the Costa Rican diet. They are more savory than the bananas I’m more used to, so they are often used as a side dish here, or as the basis for many recipes.  In fact, you can head over to our Flavors of Costa Rica post for some great recipes! 

One very common recipe for plantains uses them when they are ripe/ They are fried until soft and caramelized, which naturally produces a rich syrup. They are then known as maduros.

Chayote (merliton or choko)

Description: A green lumpy gourd, usually pear-shaped, with sections running lengthwise. They are easily identifiable by the strange pucker on one end that looks like a frog’s mouth.

The inner flesh is white with one large flat pit, the texture is a cross between a potato and a cucumber. 

Flavor: chayote has a rather mild flavor when cooked. Raw chayote is tough and a bit bitter, so it is generally marinated with lemon or lime juice

Use: raw (marinated) in salads or salsas, or cooked and used much like summer squash would be

I have mentioned chayote before. In that case, it was used in picadillo and was delicious as a sweet, savory addition to a Costa Rican classic. 

It’s interesting to note that all of the chayote plant is edible, not just the vegetable itself. The tubers are used as a root vegetable in soups and stews, and the stems and leaves can be used as salad greens.

Ayote (calabaza)

Description: oblong and dark green, it will get spotty, lighter-colored stripes as it ripens

Flavor: a pleasant, mild flavor, much like the squash found in North America

Use: cooked and used as a side dish or diced and added to picadillo

Ayote is a form of winter squash that is called ayote tierno when unripe and ayote sazon when ripe. And if you’ve got a sharp eye, you’ll notice that it looks a bit like the pumpkins found in North America and Europe. 

That’s why ayote is sometimes called calabaza (which means pumpkin), but this sweet, tender vegetable is a delicious treat all its own! Click the link above to find some interesting recipes you can try yourself!

Camote (Costa Rican sweet potato)

Description: a long tuber in shades of orangey-brown

Flavor: camotes are large, starchy, and sweet-tasting, similar to yams, sweet potatoes, and pumpkin back home

Use: cooked and eaten in a variety of side dishes

Camote are the Costa Rican variety of sweet potatoes, which are also found throughout much of Central America. Not to be confused with camote de oro, which are more popular in Nicaragua, these sweet starchy treats are a staple of Costa Rican cuisine.

Fun Fact: Camote plants can be identified by the flowers that grow on the plants, a pretty purple and white flower much like morning glory. In fact, this vegetable actually belongs to the morning glory family or convolvulaceae. The leaves and shoots are also edible.

Yucca (Cassava)

Description: large tuber with rough brown skin and white flesh

Flavor: very much like a potato, with a slightly starchier texture

Use: used in the same way we use potatoes, it is boiled and eaten as a side dish, added to stews, or sliced thin and dried or deep-fried and used as a chip

Yucca can be used pretty much any time you might think to use a potato, and if they’re cooked right they’re very, very tasty! One of my favorite recipes for yucca is yucca fries, which people have all sorts of fun with. The slightly starchier texture is definitely a difference, but over time I think I might learn to like them more than potatoes!

Yucca is also the source of tapioca powder which is used for many different things including as a thickener, in animal feed, and as an industrial ingredient.

Eddoes and Malanga

** Both of these plants are from the same family (Araceae), which is closely related to, and often confused with Taro. According to my research, the main differences have to do with their origin because in many cases they are accepted as being interchangeable for many recipes. Taro is native to Southeast Asia and Southern India, Malanga is native to South America (mostly lowland areas), and Eddoes is native to China and Japan.

Malanga

Description: a stubby brown tuber with a hairy texture and starchy flesh which can be white, yellow, pink, or purplish with small dots or stripes visible

Flavor: has a mild, starchy, and nutty taste when cooked, which makes it closer in taste to taro. Raw it is described as ‘acrid’ (not the best!)

Use: these root vegetables are used in much the same way we use potatoes. Malanga are often used to make chips instead of potatoes.

I have read articles that say you can’t eat this raw as it will create kidney stones, while others that say you can. So definitely a debate there, but almost everyone agrees that it’s best cooked.  

Eddoe/Tiquizque

Description: also a stubby brown tuber but generally smaller and rounder, closer in appearance to a hairy striped potato. The flesh is slippery and white.

Flavor: has a mild, starchy flavor when cooked, a bit more acrid and bitter than the malanga or taro

Use: they are boiled, baked, grilled, or fried

Eddoe as it is known here is very low in salt and cholesterol, but high in nutrients, carbohydrates, and protein, so it is great for a healthy diet. 

Zapallo/Zapollito (Zucchini family)

Description: Long green vegetables that can grow up to 3 feet in length, sometimes with white spotty stripes and a light green or yellow-green flesh. Picked while small, zapolittos have soft seeds which can be eaten as well. Larger zapallos have thick waxy skin that must be peeled and large mature seeds which must be removed

Flavor: mild, like a cross between a squash and a cucumber

Use: served cooked in a variety of ways, such as steamed, boiled, stuffed, baked, marinated and grilled, breaded, and deep-fried.  They are extremely versatile, and can also be used for zucchini bread which tastes much like banana bread.

Zapallo is a term that covers a variety of vegetables in the squash family, but for my purposes, it is the closest word I could find. This veggie is closest to what I usually call zucchini, and it’s used in a lot of the same ways, providing a little bit of texture, crunch, and sweetness to meals.

For fun, I went and found a fabulous recipe for stuffed zappallo for you! Hope you enjoy it!

A Taste of Costa Rica

As you can see, there is a huge variety of vegetables available from the various ferias and roadside stands in Costa Rica, and I haven’t even gotten into some of the even stranger regional variants. Some are completely alien and unusual if you’re coming from North America, and some are familiar but known by very different names (with some interesting differences too).

There is something here for every taste, diet, and lifestyle, and that means that eating delicious and healthy meals is easy, and relatively inexpensive compared to what I was used to in North America.

I was quite lucky to have grown up in a house where my parents loved to garden and fresh produce was readily available. It was a real culture shock when I moved out and discovered how much it costs to eat healthily. Luckily, as I said, that’s not a problem here in Costa Rica! If you pick local options and embrace the different flavors, you can always eat delicious food on a budget.

All I need to do now is decide what kind of delicious recipe to try first. I can definitely vouch for picadillo which can be made with chayote or ayote, and a variety of different meats. The word picadillo roughly translates to “hash”, so you can really mix and match.

I found a great recipe for it in the post I mentioned earlier, and I hope you give it a try. You can also find recipes for things like mango salsa and patacones which are deep-fried plantain dishes if you want to experiment along with me.

Whether you dive right in and try out all of the local fruits and veggies, or you prefer to explore the many amazing culinary options that Monteverde has to offer, one thing is certain. You can be sure that whatever you eat will be prepared- not only with the freshest local ingredients- but with care and attention. 

In this culture, where community and family are prioritized above all else, the art of cooking contains just that extra little soupçon of love, the kind of love you would have found in your grandmother’s kitchen growing up… and when it’s cooked with love, how can it possibly go wrong?