The Christmas season is a time when families gather around the table to share a meal that is Gastronomy is undoubtedly one of the most deeply rooted manifestations of a society’s intangible cultural heritage, as dishes are used to pass on customs, traditions, and ancestral practices inherited through generations.
Costa Rica is no exception, and what better time to adorn the Costa Rican table than Christmas, a time when families still gather around the kitchen to prepare recipes that have been passed down from generation to generation.
But what are the dishes or foods that Costa Ricans eat during the Christmas season? Below, we will take a look at some of the recipes that have stood the test of time.
Tamales continue to occupy an important place on Costa Rican tables.
Paola Salazar, an anthropologist at the Center for Research and Conservation of Cultural Heritage, said, “One of the traditional foods of the one of the most popular dishes among Costa Ricans is the famous tamale. Made from seasoned white corn dough, various ingredients are added that can vary depending on the region or even each family, including the following: rice, carrots, cilantro, sweet chili peppers, pork or chicken (or both), olives, prunes (the latter ingredients have been incorporated in recent years as part of a process of reinterpretation and adaptation to the sociocultural change of this dish). olives, and prunes (the latter ingredients have been incorporated in recent years as part of a process of reinterpretation and adaptation to the sociocultural change of this dish). All of the above is wrapped in banana leaves that are tied in pairs with string (each pair forms a bundle of tamales) and boiled (in rural areas, in pots with boiling water over a wood fire) for several hours.
Tamales continue to consolidate their position as one of the most traditional foods in Costa Rican cuisine, where families gather to collaborate in the preparation and cooking of this recipe, which is an art form in itself. In this regard, Patricia Sedó Masís, a nutritionist and specialist in Costa Rican traditions at the University of Costa Rica (UCR), explains how this dish has prevailed over time and how it has diversified over the years.
Tamales definitely occupy a central place in Costa Rican Christmas cuisine during the holiday season. Their presence on the table not only reminds us of our ancestral heritage, but also of interculturalism and dietary change. The Hispanic contribution is also evident in the incorporation of lard and pork, as well as rice, chickpeas, and peas. In the past, it was common to make tamales on December 8, 24, and 31, which is why it is a food with great symbolism that is not only linked to the holidays during this season, but also brings people together, gathering them around its preparation or consumption, and preserving family recipes passed down from generation to generation,” said Patricia Sedó Masís, nutritionist and specialist in Costa Rican traditions at the University of Costa Rica (UCR).
Rosquillas, chicheme, and rompope… are part of the Costa Rican table
In other regions of the country and some areas of Guanacaste, products such as rosquillas, chicheme, and rompope, a drink, are present traditional Costa Rican cuisine.
“In certain towns in Guanacaste, the preparation of rosquillas, chicheme, alfajores, and gallina henchida is a tradition. In towns in the Central Valley, rompope (a Hispanic influence) and special picadillos such as arracache are a must. In San Ramón de Alajuela, the tradition of making melcochitas for distribution on the eve of the feast of the Immaculate Virgin Mary is revived, while in towns in the southern zone, rice tamales are made. In Heredia, sweet rice tamales are prepared, and in many places, the tradition of making corn chicha and chinchiví or the so-called “compuestos” is still preserved, although it is declining,” explained Sedó Masís.
In addition to the above, over the years, foreign dishes and recipes have been adopted into Costa Rican cuisine and have become part of the typical Costa Rican diet: “Stuffed turkey, baked pork, Christmas cakes, gingerbread cookies, and many other dishes have appeared that people have adopted as part of their meals, although this is not the norm,” said Sedó.
Dayana Morales González, an archaeologist at the Center for Research and Conservation of Cultural Heritage (CICPC), said: “It is common to eat traditional rice dishes, such as rice with chicken and rice with pork, not to mention dishes such as rice and beans, a Caribbean tradition that has gained followers in the rest of the country. Fruit preserves are also present, which are consumed on their own, as well as in dressings or other dishes or desserts. On the other hand, drinks such as corn chicha and other fruits, chinchiví, chicheme, tiste, hiel, and rompope continue to be present in these end-of-year celebrations.”
What has changed and what has remained the same in Costa Rican cuisine?
According to Sedó: “The custom of exchanging food between neighbors has been lost, as part of the trend toward social individualism and urban forms of organization, a social phenomenon that has led to less interaction and solidarity than was common decades ago. This has been exacerbated by the fear of losing privacy or the risk of insecurity. However, dishes inherited from ancestors, such as tamales, still prevail and continue to be present in one form or another in Costa Rican families.”
For her part, archaeologist Morales noted: “One gastronomic custom that remains strong and that Costa Ricans would be unlikely to abandon is the ‘family tamaleada,’ a logistically complex activity that brings together all members of the family, assigning roles in the preparation and cooking of the tamales. This custom has its roots in the pre-Columbian period, and since then, Costa Ricans have continued to practice it, incorporating some products that, over time and with the arrival of mestizaje, have been added without losing their essence and preserving the practices of transferring the knowledge and expertise of family recipes and their consumption.
The logistics of preparing tamales involve both the oldest and youngest members of the household, with everyone playing an active role. This makes it a very meaningful tradition that is cherished by Costa Ricans. Large quantities of tamales are usually prepared, making it a dish that is consumed during both Christmas and New Year’s celebrations as an essential part of the festivities.
Currently, there are many varied and creative recipes for tamales of all kinds. Although the base of the dough remains the same, creativity and cultural diversity have led to recipes for tamales with pork, beans, chicken, and even vegetarian fillings: “Thus, we find recipes for tamales with ‘colada’ dough, ‘mudos’ or unfilled tamales, tamales filled with chopped mustard greens, beans, sardines, chicken, and pork, pipián (dough colored with achiote), or verduritas (chopped green beans and carrots).” (“Reflections on the culinary traditions of the Christmas season in Costa Rica,” Patricia Sedó, School of Nutrition, UCR, 2020)
Morales also explained that over the years, other new dishes have been incorporated into Costa Rican cuisine, such as roast pork leg, roast pork, chicken, or turkey, pork rinds often served in vigorón, and the social practice of carne asada, which brings families together around skewers of different meats prepared on the barbecue. “As for beverages, the consumption of beer, wine, and other liquors is notable, as well as beverages such as sangria,” Morales noted.
The archaeologist concluded with the following reflection: “The end-of-year festivities allow us to showcase and practice these traditional Costa Rican recipes which, through gathering and enjoyment, promote conviviality and the transmission of knowledge and expertise surrounding recipes. Consuming foods typical of our communities and practicing these recipes allows us to perpetuate the preservation of Costa Rica’s rich food tradition and, with it, our intangible cultural heritage.”
Christmas Sweets
There are desserts that are commonly enjoyed during the Christmas season, whether at dinners or family gatherings that take place around this time of year: “For example, papín de arroz (rice pudding), mazamorra (corn pudding), chiricaya (a type of sweet bread), torta de arroz (rice cake), arroz con leche (rice pudding), tamal asado (roasted tamale), bizcocho (sponge cake), toronja cristalizada (candied grapefruit), and higos azucarados (sugared figs). It was also common to prepare alfajores made from toasted corn flour and sugar or honey, sweet breads with anise seeds, sweet doughnuts, and puff pastries filled with pineapple or guava jam, or fried products covered in honey, such as churros, buñuelos, and prestiños,” said Sedó Masís.
