Cooking & Food Tours

A tica grandmother shows you the two-pan rhythm of gallo pinto and casado in her own kitchen, palm tortillas go straight from a wood fire to your hands at a working finca, and in Limón a pot of rondón simmers for hours in coconut milk with whatever the coast gave up that morning. Add a walk through San José's Mercado Central — fifty stalls of spices, fruit, and vendors who've been there for decades — and you'll fly home with a suitcase of recipes instead of souvenirs.