Developed by the Afro-Caribbean population inhabiting the Costa Rican province of Limón, rice n’ beans is the fundamental dish of the Caribbean. It is by far the most...
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“One of the worst things you’ve ever smelled, but one of the best things you’ll ever taste.” This is how durian is described in Thailand, and I must say that it lives up to the statement.
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One of the only sweet edibles to come from a cactus, the pitaya (or Hylocereus undatus) blooms in Costa Rica and Nicaragua between June and November.
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This foul tasting fruit is so rich in health benefits, we'll still convince you to try it!
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At the heart of an unripe, green-shelled coconut – locally known as a pipa – hides water from a veritable fountain of youth.
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Close your eyes and imagine the flavor explosion of a warm, baked sweet potato laced with granules of brown sugar and honey. This is the essence of the mamey sapote.
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Costa Rica frequently receives praise for its natural riches and tropical diversity. Our tropical climate yields a variety of vegetables, fruits and lesser-known delicacies.
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When the weather starts to change mid- November in Costa Rica, it is a sure sign that the holidays are coming. Ticos begin to get ready for the massive preparation of the quintessential Costa Rican holiday dish: the tamale.
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