Caribbean Cuisine — A World of Its Own

On the Caribbean coast, cooking is completely different from the rest of Costa Rica. The Afro-Caribbean cuisine is based on coconut milk, Scotch Bonnet chilis, ginger, curry, and tropical fruits — influences from Jamaica, Barbados, and Trinidad, brought by the railroad workers of the 19th century.

★★★ Rice and Beans (not Gallo Pinto!)

At first glance similar to Gallo Pinto, but fundamentally different: The beans are cooked together with the rice in coconut milk, seasoned with thyme, garlic, and a hint of Scotch Bonnet. The result is creamier, more aromatic, and richer than the Gallo Pinto of the Pacific side.

★★ Rondon

The king dish of the Caribbean coast: a rich stew of fish, shrimp, clams, crabs, plantains, yuca, breadfruit, and whatever the sea and garden provide — all cooked in coconut milk. "Rondon" comes from "run down" — everything is cooked together until the coconut milk is reduced. Every family has its own recipe.

★★ Patí

Caribbean empanadas: crescent-shaped pastries filled with seasoned minced meat or chicken, spicy with Scotch Bonnet. On the Caribbean coast, Patís are available at every street stall for 500–1,000 CRC. The perfect snack between the beaches.

★ Pan Bon

Dark, sweet bread, spiced with cinnamon, ginger, and nutmeg, interspersed with candied fruits. A legacy of the Jamaican baking tradition. Available in bakeries in Limón and Puerto Viejo.

★ Agua de Sapo

Literally "Frog Water" — a refreshing drink made from brown sugar (Tapa de Dulce), ginger, and lime juice. Sounds strange, tastes fantastic. Available everywhere on the Caribbean coast.