Costa Rican cuisine

Costa Rican cooking is mild by the standards of the region: rice, black beans, vegetables and almost no heat.

Rice and black beans are eaten twice a day: as gallo pinto in the morning and as part of a casado at lunch. The base does not change; everything around it does.

Sodas — small family-run diners — feed the country its lunch, and the menu is nearly the same from coast to coast.