Gastronomy

Tradition that is savored

Upala’s gastronomy is a feast that tells stories in every bite. In this fertile land of northern Costa Rica, cuisine is much more than food: it is memory, identity, and celebration.

Here, beans are king. Carefully cultivated on Upala farms, they are always on every table, whether in a classic gallo pinto or accompanied by rice and plantain. But they don’t come alone: ​​grilled meat, crispy chicharrones, and freshly palm-pressed tortillas complete a menu that smells like home.

Nicaraguan influences are also strongly felt, giving the region delicacies such as nacatamal—wrapped in banana leaves and filled with meat, rice, and vegetables—or yuca con chicharrón (a type of yuca with pork rinds), perfect for an afternoon of sharing. And if you’re craving something special, the rosquillones (a type of bread made with rosquillos), pinolillo (a type of bread made with rosquillos), and homemade bread baked over a wood fire are essential to accompany a good cup of coffee.

The best part is that at Upala, eating is synonymous with gathering. Every recipe, no matter how simple it may seem, contains the soul of a grandmother, the love of a mother, or the creativity of a neighbor. It’s food that embraces, nourishes, and leaves the heart happy.

At Upala, the flavor isn’t just in the ingredients, but in the people who prepare them with love and in the story each dish tells.