Many people ask me, “What is the food like in Costa Rica?” or “What are some traditional Costa Rican specialties?” Almost inevitably, the next question follows: “Is Costa Rican food like Mexican food?”
The answer is no, not really, even though both cuisines share indigenous roots and some common ingredients such as corn, beans, and rice. Costa Rican food is generally much less spicy than Mexican food. We do not use a wide variety of hot peppers, nor do we rely heavily on chili-based sauces. Instead, Costa Rican cooking emphasizes fresh ingredients, simplicity, and balance, with garlic playing a starring role. And yes—we eat a lot of garlic.
One of the best ways to understand Costa Rican food culture is through one of its most beloved and meaningful dishes: the tamale. Tamales are not just food here; they are memories, traditions, family gatherings, and love wrapped in banana leaves.
Tamales: Similar Roots, Different Traditions
The tamale originated in Mexico with the Aztec civilization, long before the Spanish arrived in the New World. Over centuries, the tamale traveled throughout Central and South America, evolving along the way. Each region adapted the recipe to its climate, ingredients, and cultural identity.
In Mexico, tamales are traditionally wrapped in corn husks. In Costa Rica, however, we use banana leaves, which give our tamales a unique aroma, texture, and flavor. The banana leaf does not get eaten, of course, but it infuses the masa with a subtle, earthy fragrance that instantly says Christmas to any Costa Rican.
If you were to place a Mexican tamale wrapped in a corn husk next to a Costa Rican tamale wrapped in a glossy green banana leaf, you would immediately see—and smell—the difference.
My First Costa Rican Christmas and Tamale Memories
I still remember my first Christmas in Costa Rica as a new bride. I was filled with excitement—not just for the holiday itself, but for the experience of participating in a tradition I had heard so much about: making tamales.
Tamales are most closely associated with Christmas, although they can be eaten year-round. In December, however, they become the heart of family life. Making tamales is never a solo activity. It is a family affair, usually beginning around December 15th, and sometimes even earlier.
The process starts days in advance:
- Cleaning and cutting large banana leaves
- Cooking chicken and pork
- Preparing carrots, potatoes, and fresh green beans
- Mixing the corn masa
This is not fast food. This is slow, deliberate, communal cooking.
A Social Event Filled with Warmth
On tamale-making day, the kitchen becomes the center of the universe. Laughter, conversation, gossip, and storytelling fill the air. Children run in and out, curious and hungry. Someone is always in charge of tasting the masa to make sure the seasoning is just right.
I remember the warmth—not just from the boiling pots and open fire, but from the sense of togetherness. Tamales are about connection. They are about grandparents teaching grandchildren, sisters working side by side, and neighbors stopping by “just to see how it’s going.”
These are the kinds of memories that stay with you for life and are later passed on to children and grandchildren.
The Ingredients: Simple but Meaningful
Costa Rican tamales are hearty and satisfying. While recipes vary slightly from family to family, the traditional filling usually includes:
- Pork
- Chicken
- Carrots
- Potatoes
- Fresh green beans
- Green olives
Some families also add rice, chickpeas, or red bell peppers. The filling is surrounded by masa, a dough made from corn, seasoned with garlic, salt, and sometimes a bit of achiote for color.
The ingredients reflect Costa Rican values: fresh, local, and nourishing.
The Five Basic Steps of Making Tamales
Making tamales is a process, and each step has its own rhythm and importance.
1. A Trip to the Local Feria
Everything begins with a visit to the local feria, or farmers’ market. This is where families buy fresh vegetables, herbs, meat, and—most importantly—banana leaves. (See my article on Costa Rica’s colorful ferias for a deeper look into this tradition.)
2. Cooking the Filling
The pork and chicken are cooked ahead of time, often seasoned simply with garlic, salt, and onions. Vegetables are prepared separately so that everything is ready to assemble.
3. Preparing the Masa
The masa is mixed according to the instructions on the bag, usually with water or broth and a bit of oil or lard. Getting the texture right is crucial—not too dry, not too wet.
4. Assembling the Tamales
Small portions of masa are formed into round balls and flattened. The filling is pressed gently into the center. Everything is placed onto a banana leaf, folded carefully, and tied with string.
5. Cooking
The wrapped tamales are placed in a large pot of boiling water and cooked for several hours. Many Costa Rican families still cook them outdoors over an open fire, which adds to the festive atmosphere—and the fun.
Hands-On Learning: My Tamale Lesson
To truly learn how to make tamales the Costa Rican way, I asked my Costa Rican sister-in-law, along with her two daughters, if I could join them for a full hands-on experience.
Ten days before Christmas, I went to her home, and we spent the entire day making tamales—from early morning until well after sunset. My hands smelled like banana leaves and garlic for days afterward, and I loved it.
By the end of the day, I understood something important: tamales are not about perfection. They are about participation.
How and When Tamales Are Eaten
Tamales are a meal unto themselves. They are filling, rich, and satisfying. Most commonly, they are eaten:
- On Christmas Eve
- On Christmas Day
- Throughout the holiday season
They are often reheated by placing them back into boiling water. Tamales can also be frozen, which is why families make dozens at a time.
Sometimes, tamales are eaten for breakfast, served with refried black beans. This may sound unusual, but trust me—it is absolutely delicious.
A Brief History of the Tamale
The tamale dates back to 500 B.C., making it one of the oldest prepared foods in the Americas. For the Aztecs, Mayans, and Incas, tamales were portable, nutritious meals—perfect for warriors, travelers, and hunters.
When the Spanish arrived, they quickly developed a taste for tamales and brought the idea back to Europe. Over time, tamales spread throughout:
- Mexico
- Central America
- South America
Each region developed its own version. In Nicaragua, for example, pink-colored sugar is sometimes added to the masa, along with raisins or dried fruit, making their tamales sweeter and more festive.
More Than Food: A Cultural Symbol
In Costa Rica, tamales symbolize:
- Family unity
- Generational knowledge
- Celebration
- Love and generosity
To receive tamales as a gift is a sign of friendship and respect. To help make them is to be welcomed into the family.
Final Thoughts
Costa Rican food may not be spicy, but it is rich in tradition and meaning. And no dish represents this better than the tamale. Wrapped in banana leaves, cooked slowly, and shared generously, tamales carry stories from the past into the present.
If you want to understand Costa Rica—not just visit it—sit down with a family, unwrap a tamale, and listen to the stories that come with it.
If you have a great tamale story, I would love to hear it. Please send it to me by clicking “Comment” at the end of this article or “Reply”. I’d be delighted to share it with my readers.