Pick the airport first. San José opens the Central Valley, Arenal, Monteverde and the central Pacific. Liberia opens Guanacaste and the Nicoya beaches. The standard ten days runs La Fortuna for the volcano and hot springs, Monteverde for cloud forest, then Manuel Antonio or Uvita for the coast. Fourteen adds the Osa Peninsula and Corcovado, or the Caribbean at Tortuguero and Puerto Viejo. Do not try both coasts in a week: the mountain roads are slow.
1 Costa Rica city guide
Fun fact
Costa Rica has had no standing army since 1 December 1948, when José Figueres Ferrer took a mallet to a wall of the Bellavista barracks in San José. The barracks became the National Museum in 1950, and the bullet marks from the 1948 civil war are still in its turrets.
Stereotypes, sorted out
The realityIt holds at least a dozen life zones that behave nothing alike. Guanacaste is tropical dry forest, brown for half the year. Monteverde is cloud forest, cool enough for a fleece. Corcovado is lowland rainforest. Cerro Chirripó climbs to 3,820 metres and freezes at night. Pick between them.
The realityIt is smaller than West Virginia and slower to cross than that suggests. The mountains sit in the middle, the roads over them are single carriageway, and a 150 kilometre transfer is routinely four hours. A week is two places, well seen.
The realityIt rains hard, usually in the afternoon, and mornings are often clear. Waterfalls run, the forest is loud, wildlife is easier to find and rates drop. September and October are hard going on the Pacific and the two best months on the Caribbean. The rest of the green season is a good trade.
The realityIt is the most expensive country in the region. Park entry, guides, private transfers and coastal hotels all price at what international visitors will pay. The country is affordable if you eat in sodas and take public buses, and it is not if you book the itinerary a brochure sells.
The realityYou will see a great deal if someone shows you, and much less if nobody does. A sloth is a grey mass 20 metres up a tree, and the guides at Manuel Antonio, Corcovado and Monteverde carry the scope that turns it into an animal. Hiring one for a first walk changes what the whole trip looks like.
Cultural notes worth knowing
- The soda is the institution to learn. A soda is a small family restaurant serving a casado at lunch for a fraction of a tourist menu, and it is where the food is best. Look for a plastic-chair place full of people at noon.
- Ticos are indirect, and a flat "no" is rare. A vague "quizás" or a long explanation often is the no. Pressing for a firmer answer reads as rude.
- Addresses are given from a landmark, not a street number. Directions come as "200 metres north of the church, house with the green gate", and 100 metres means one block whether or not it measures one.
- Greet people before you ask for anything. A "buenas" as you walk into a shop or approach a counter is expected, and going straight to the question lands badly.
- The Caribbean coast stands apart. Limón province is Afro-Caribbean, English Creole is spoken alongside Spanish, the food is coconut-based, and the rhythm is slower again. Treat it as its own destination.
- Do not photograph indigenous people or their homes without asking. The Bribri, Cabécar, Boruca and other territories receive visitors on their own terms, and the good visits are the ones booked through the community.
- Sunday is family day and Semana Santa is close to total. Buses thin out, offices shut, and in Holy Week the coast fills with Costa Ricans. Book that week early or avoid it.
Famous Costa Rican faces

Óscar Arias Sánchez

Keylor Navas

Christiana Figueres

Laura Chinchilla

Carmen Naranjo

Juan Santamaría

Juan Rafael Mora Porras

Bryan Ruiz

Joel Campbell

Debi Nova

Maribel Guardia

Yolanda Oreamuno
Franklin Chang Díaz
Chavela Vargas
Claudia Poll
José Figueres Ferrer
Sylvia Poll
Paulo Wanchope
Nery Brenes
Clodomiro Picado Twight
Sandra Cauffman
Editus
Malpaís
Carlos Luis Fallas
Joaquín Gutiérrez
Francisco Amighetti
Must-try Costa Rican food

Gallo pinto
Rice and beans fried with onion and coriander, for breakfast. Nicaragua claims it too.

Olla de carne
Beef simmered with yuca, chayote, plantain and corn. A Sunday soup and plate in one.

Tamal
Corn masa and pork steamed in banana leaf, made by the hundred at Christmas.

Chifrijo
Rice, beans, chicharrón and pico de gallo with chips. A 1990s San José bar invention.

Chicharrones
Pork belly fried in its own fat, sold by weight at roadside stalls with cassava and lime.

Ceviche
Sea bass cured in lime with onion, coriander and pepper, with soda crackers. No chilli.

Rice and beans
Limón’s version, cooked in coconut milk with thyme and a whole panameño chilli.

Arroz con leche
Rice pudding with cinnamon and lemon peel, served cold in a plastic cup at markets.

Cajeta
Milk fudge boiled with sugar and cut into squares, often in coconut or lemon.
Casado
Rice, black beans, salad, fried plantain and a protein. The soda lunch, and great value.
Sopa negra
Black bean soup with a poached egg dropped in and a hard tortilla on the side.
Arroz con pollo
Achiote-tinted chicken rice with vegetables, at every birthday and school fundraiser.
Picadillo
A hash of diced chayote, arracache or green papaya with a little meat, eaten in tortillas.
Patacones
Green plantain fried, smashed, fried again and salted, with black bean dip.
Gallos
A tortilla folded around picadillo, beef or cheese. The milder Costa Rican taco.
Pejibaye
Peach palm fruit boiled for hours and eaten with mayonnaise. Starchy, orange, local.
Rondón
Caribbean coconut-milk stew of fish, tubers and plantain. Order it ahead.
Pati
Limón’s folded pastry of spiced beef, sold from baskets along the coast road.
Pan bon
Dark Caribbean sweet bread with fruit and cheese, baked for Easter, eaten all year.
Tres leches
Sponge soaked in three milks until it barely holds. Every bakery counter leads with it.
Café chorreado
Coffee dripped through a cloth sock on a wooden chorreador. The home method.
Agua dulce
Raw cane sugar dissolved in hot water or milk. The farm breakfast drink.
Resbaladera
Rice and barley blended cold with milk, cinnamon and vanilla. Guanacaste’s horchata.


