Cooking in Costa Rica: A “Soda” and “Blue Zone”

Costa Rica is known for their incredible wildlife, beautiful beaches and lush nature. That’s why so many people visit Costa Rica — to see and experience 6% of the world’s biodiversity.

To be honest, people don’t really think much about gastronomy when they come to Costa Rica. As someone that loves to discover new foods, I wanted to go deeper and see what this country has to offer. You may not find abundant culinary creations in the resorts or very touristic areas, but hidden in the small and local towns are mom-and-pop shops known as “sodas”, which have authentic and delicious Costa Rican dishes. At an amazing price too.

Did you know that Costa Rica is also 1 out of 5 “Blue Zones”? More specifically, the Nicoya Peninsula is. In general, however, a lot of traditional dishes in Costa Rican cuisine is made up of whole foods, fruits, vegetables and plenty of beans, which contribute to their “Blue Zone” title.

I recently went to Huacas, Costa Rica, a small yet bustling town near the beach coasts of the country. I visited Donde Saby, a little soda in the town that serves a variety of Costa Rican food, and other dishes as well. I sat down with Yeri, the owner of the restaurant to cook and try some of her best dishes!

Recipes

Ceviche
Makes 6 servings
3 tilapia filets, cut into small chunks
3 tbs lemon juice
3 tbs orange juice
3 tbs Ginger Ale
Pinch of salt and pepper
1/2 red bell pepper, diced
1 small white onion, diced
1 small red onion, diced
Cilantro, chopped

1. Combine all of the ingredients and stir. Let it rest in the fridge for at least 15 minutes, or until the fish turns white. Serve with corn chips.

Arroz con Pollo
Makes 1 serving
1/2 tb butter or oil
1 small onion, diced
1/4 cup red bell pepper, diced
1/4 cup shredded carrots
1/4 cup cooked chicken, shredded
2 tbs of Lizano Salsa or Worcestershire sauce
2 tbs ketchup
1 tsp chicken bouillon powder
Pinch of pepper
1 cup of cooked white rice
1 tb annatto paste, or paprika

1. In a pan over high heat, saute the vegetables with the butter or oil for about 1 minute.

2. Add in the chicken, and then the Lizano Salsa/Worcestershire sauce and ketchup. Add in the chicken bouillon powder and pepper. Let everything cook for about 1-2 minutes, until a sauce is formed.

3. Add in the rice and “stir-fry” everything. Add in the annatto paste or paprika until combined and the rice is slightly red in colour. Serve with fries and salad.

Gallo Pinto
Makes 1 serving
1/2 tb butter or oil
1 small onion, diced
1/4 cup red bell pepper, diced
1/2 cup of black or red beans (pre-cooked or from a can (rinsed)
1 cup of cooked white rice
2 tbs Lizano Salsa or Worcestershire sauce
1 tb chopped cilantro

1. In a pan over high heat, saute the butter or oil with the onion and red bell pepper for about 1 minute. Add in the beans and let it cook for about 1-2 minutes.

2. Incorporate the white rice and mix well. Add in the Lizano Salsa/Worcestershire sauce and stir. Garnish with cilantro. Serve with eggs and sour cream.