The gastronomy of Costa Rica, known as Creole cuisine, has influences from three main cultures: the aboriginal, the Spanish and the African. The indigenous gastronomy contributed tamales, potatoes, corn, cassava, and squash. The Spanish introduced beef and wheat, thus creating a mestizo cuisine. Spices and aromatic herbs such as coriander, cumin, and achiote are used in Costa Rican cooking. As for the desserts, they are made with ingredients such as milk, sugar cane, eggs and some fruits and vegetables such as cassava, chiverre and squash.

Due to its geographical position, Costa Rica has been a source of biodiversity and cultural diversity between South and North America. Numerous food products have been created by various species of flora and fauna that enrich all the coasts, especially the fruits of the sea thanks to the climate of those areas.
At the time of the Spanish conquest, the natives contributed tortillas, tamales, beans, corn, potatoes, cassava, squash, and other products. The Spanish quickly adapted to these sugar ingredients and began raising cattle, producing custard, milk, butter, beef, fat, sugar cane, cocoa, and other exports for everyday consumption.

Among the typical Costa Rican dishes are the Casado; made with boiled rice, beans, and fried sweet plantain, accompanied by beef, pork or chicken and a garnish of coleslaw or cabbage salad with tomato and carrot. Ceviche is an appetizer of raw fish marinated in citrus juices such as lemon and herbs, made with local tilapia or sea bass. Gallo pinto, influenced by African culture, is a dish made from rice, beans, onion, sweet chili, and coriander, which is considered a breakfast, but can also be eaten at any time of the day, accompanied by eggs, sausages, or corn tortillas. Olla de carne, which is also known as Costa Rican beef stew, a traditional nutrient-dense stew, is made from chunks of meat, potatoes, carrots, chayote, plantains, cassava, and sweet potatoes, and is served with white rice on a separate plate. The tamale, another typical dish, is prepared by boiling banana leaves stuffed with a mixture of cornmeal, rice, pork, beans, and vegetables. Carnitas are pieces of meat cooked on the grill that are eaten in corn tortillas. 

At Hotel Alma de Luna we offer, without a doubt, the best breakfast in the area. Rosi, the cooker, prepares the traditional gallo pinto with the best ingredients, homemade tortillas that it is served with natural and freshly squeezed orange juice, as well as free-range eggs that are also from the Orosi area.