Sopa de camarones puerto rico: Asopao de camarones – Recetas de Puerto Rico

Asopao de camarones (Puerto Rican Shrimp Stew)

Shrimp stew, known as asopao de camarones in the Latino community is a thick and hearty shrimp and rice soup that is typically served on rainy days.

Puerto rican soup recipes are a favorite on Latina Mom Meals. Our sancocho soup, sopa de salchichon (salami soup), and our sopa de fideo are all excellent Spanish soup recipes that your family will enjoy.

What is asopao?

Asopao de camarones (shrimp gumbo) is a thick Puerto Rican shrimp stew made with shrimp and rice. This Puerto Rican soup has all of the flavors you’ve come to love from the Puerto Rican cuisine. Homemade sofrito, shrimp, peppers, onions, spices, and a shocking small amount of rice, with a rich seafood broth creates an almost creamy shrimp gumbo recipe.

How To Say Asopao in english

The pronunciation of asopao in English is “ah-so-pow”. Say that five times!

How To Make Shrimp Gumbo | How To Make Asopao de camarones

To make this asopao de camarones, you need to remove the shell and tails from the shrimp. DO NOT DISCARD SHRIMP TAILS. Unless you want to use seafood bullion, this step is crucial for that authentic seafood broth.

Also, you may want to soak the rice in water for a few hours for a softer asopao and a quicker cooking time. COMPLETELY OPTIONAL.

How To Make Shrimp Broth

To make the shrimp broth, add about a tablespoon of olive oil to a large pot over medium high heat. Once it’s warm, add in some chopped onions and red peppers. Let it cook for a minute before adding in the shrimp tails, chopped garlic, homemade sofrito, salt, a few sprigs of cilantro and a few sprigs of thyme (thyme is optional, but I love it). Let it cook an additional 30-60 seconds before adding in about 10 cups of water. 

Bring the water to a boil for a minute before reducing to a simmer. Let it simmer for about 10-15 minutes. 

Once the shrimp broth has cooled slightly, drain the pot in a colander over a VERY LARGE bowl or another pot to RESERVE THE SHRIMP BROTH. You do not want to discard the broth, just the shrimp tails, and anything that stays behind in the colander. If you find that the pot is too heavy or are concerned you may burn yourself, use a soup ladle or a mug and empty out the broth by hand.

If you just realized that the shrimp you bought is already cooked and does not have tails, you can skip this step of making shrimp broth and use shrimp or seafood bullion in it’s place. 

Now that the broth has been reserved and put to the side, we’re going to use the pot that is now empty and place it back on the stove over medium high heat. 

Warm oil and we’ll build the sofrito sauce by adding in chopped onions, chopped peppers, garlic and sofrito. Allow this to cook for about a minute or until fragrant (stirring frequently to keep it from burning). Next, add in salt, pepper, oregano, sazon, and a pinch of cumin. After twenty seconds, add in the tomato sauce and about a quarter cup of the raw shrimp and set the rest of the shrimp to the side until the end. Allow the sofrito sauce to infuse with the shrimp for about thirty seconds before gently adding in the shrimp broth.

Optional ingredients for asopao de camarones: You can add in chopped green olives, a few sprigs of thyme, and pimentos to the sofrito sauce.

Higher heat and bring shrimp broth to a boil; add in rice. Lower heat to medium or until the shrimp broth is at a steady and gentle simmer. Allow the rice to cook, stirring it occasionally. Check for water level when you stir. If it’s too low, add some water to the pot. Remember, asopao de camarones is meant to be a stew, so you want there to be enough shrimp broth. Also, keep in mind that the shrimp gumbo thickens when cool.

After about 20ish minutes, your rice should be tender. At this point, add the remaining uncooked shrimp and cilantro, continue to cook until the shrimp is pink and no longer gray -about an additional 5-7 minutes.

When the asopao de camarones is cooked, taste for seasonings. Adjust the salt and pepper to your liking. Also, keep lemon or lime wedges near, I love to spritz my asopao de camarones with a squirt of fresh lemon juice.

What to serve with asopao de camarones

The #1 recipe that is served with asopao de camarones is tostones (twice fried plantains) that have been brushed with olive oil, crushed garlic, and salt. Dip the plantains into the shrimp gumbo before adding a spoonful of the asopao into your mouth. It is divine together! Hot sauce over it always is a hit too!

This asopao de camarones is a one pot dinner recipe. A side salad or sauteed green beans and 2-3 tostones is plenty to serve dinner and know that your family is full. 

Once your stomach has digested, be sure to serve our creamy pumpkin flan to your family! That’s it mi gente, buen provecho! Let me know in the comments how you like your asopao to be made or to include.

Shrimp Broth Ingredients

• 2 tablespoons of olive oil divided
• ½ large onion chopped and divided
• ¼ red bell pepper chopped and divided
• ¼ cup of homemade sofrito
• 1 pound of shrimp tails removed and set aside
• 4 cloves of garlic roughly chopped
• 1 tablespoons of salt or to taste
• A few sprigs of cilantro
• 2 sprigs of thyme
• 8-10 cups of water

Asopao Ingredients

• 1 ½ tablespoons of olive oil
• ¾ of red pepper chopped
• ½ onion finely chopped
• 2 cloves of garlic minced
• 1 teaspoon of oregano
• 1 packet of sazon
• ½ teaspoon of cumin
• 4 oz of tomato sauce
• ½ cup of sofrito
• 1 cup of long grain rice soaked in water
• ¼ cup of cilantro chopped
• 1 pound of raw shrimp

Shrimp Broth

• Warm oil in a large stockpot over medium high heat and add onions and peppers. Cook for 3 minutes, or until vegetables soften.

• Add in sofrito, shrimp tails, garlic, salt, cilantro, and thyme. Saute for another 3-4 minutes. Add in water and simmer water for about 10-15 minutes.

• Turn off heat to allow shrimp broth to cool.

Asopao

• Once the shrimp broth has cooled slightly, drain the pot in a colander over a VERY LARGE bowl or another pot to RESERVE THE SHRIMP BROTH.

• In the same pot warm oil and we’ll build the sofrito sauce by adding in chopped onions, chopped peppers, garlic and sofrito.

• Allow this to cook for about a minute or until fragrant (stirring frequently to keep it from burning). Next, add in salt, pepper, oregano, sazon, and a pinch of cumin.

• After twenty seconds, add in the tomato sauce and about a quarter cup of the raw shrimp and set the rest of the shrimp to the side until the end. Allow the sofrito sauce to infuse with the shrimp for about thirty seconds before gently adding in the shrimp broth.

• Higher heat and bring shrimp broth to a boil; add in rice. Lower heat to medium or until the shrimp broth is at a steady and gentle simmer.

• Allow the rice to cook, stirring it occasionally.

• Once rice is tender and cooked through, add in the remaining raw shrimp and chopped cilantro. Cook an additional five minutes, or until shrimp is pink and cooked through.

• Taste for seasoning.

If you want the asopao thinner, you can add more water. Asopao will thicken as it cools.

Asopao de Camarones y Gandules (Puerto Rican Shrimp Stew) Recipe

This hearty, filing Puerto Rican stew is full of pigeon peas, shrimp, and rice. It’s satisfying soul food for cold days—or any day you need some TLC. Soaking the rice ahead of time speeds up the cooking.

By

Marta Rivera

Marta Rivera

Marta has 25 years of experience in the food service industry and has been developing recipes for 3 years. She is the author of Taste & See Cooks: Recipes to Inspire, Equip and Enjoy.

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Updated July 26, 2022

5 ratings

Marta Rivera

Most cultures have some version of a comforting, hearty rice stew in their diets. The Chinese have congee, West Africans have jollof, and U.S. Southerners have gumbo. Puerto Ricans have their very own version, which we call asopao.

Much like its international counterparts, asopao’s consumption isn’t relegated to the winter months—there really isn’t a “winter” in Puerto Rico, so asopao is a dish that is enjoyed year-round. That said, this asopao can be particularly comforting in the colder months.

Marta Rivera

What Is Asopao?

Asopao is rice stew—it’s basically a savory porridge. It can be prepared using most meats, poultry, or seafood. This version combines my two favorite asopaos ingredients into one, substantial meal: shrimp and pigeon peas.

Sofrito, a common Spanish mixture made from tomatoes, onion, peppers, and garlic forms the flavor base, giving the stew a bold flavor without imparting any spiciness. Adding shrimp and pigeon peas gives the asopao an earthiness that balances the sofrito.

The peeled and deveined shrimp, as well as canned pigeon peas, are the co-stars to this thick, porridge-like rice. Ham is also used to create this base, which will flavor the rest of the stew.

What Are Pigeon Peas?

Pigeon peas—or gandules, as they’re called in most Spanish-speaking Caribbean islands—are not as common in diets in the States as they are in the rest of the world. Much like the well-known green pea, pigeon peas grow in pods that need to be split open before extracting the small, brown peas.

Pigeon peas have an earthy, unique flavor that holds their own in many dishes and plays well with other flavors, too.

You should be able find them easily in most supermarkets where the Hispanic foods are sold (look for the Conchita brand). Most stores sell them canned, although larger stores (or those in predominately Hispanic, Indian, or African communities) may also sell them frozen. Both forms can be used without any adjustments to the recipe. Dried gandules take way too long to cook, if you can even find them in stores.

Recaito and Sazón Seasoning Blends

Recaito is an herb-based paste that’s popular in most Caribbean cooking. It’s used to add a punch of aromatic flavor to stews, beans, or meat dishes. The main ingredient is culantro, or Mexican coriander, along with white onion, garlic, and sweet peppers. While it can be made from scratch, I’ve found that jarred recaito is a great stand-in.

• FIND IT! Try making your own recaito following this recipe, or look for it online from places like this one.

Sazón is a flavor-enhancer used in many dishes in the Hispanic kitchen. It’s an MSG blend of seasonings that impart color and flavor at the same time. The sazón I like has culantro, which gives food a flavor that’s similar to cilantro, but more potent. It also contains annatto (achiote), a seed that imparts color when added to foods.

• FIND IT! Try making your own sazón following this recipe from my site, or online.

Marta Rivera

What Kind of Rice to Use?

The main ingredient of any asopao is, you guessed it—rice! Long grain rice is what I use because I always have it on hand. Medium or short grain rice will work as well.

Rinsing rice may seem like an odd step, but it does a great job of removing excess starch, which can make the stew too thick.

Soaking the Rice Makes a Difference

After rinsing, soak your rice in a mix of water and the pigeon pea liquid for 45 minutes prior to cooking. This gives it time to soften and achieve the proper texture in the relatively short cooking time for this stew. Without the soaking, the rice needs to cook longer to become tender, but that longer cooking time can also turn it to mush quickly.

To make things efficient, I recommend starting your rice soaking prior to cutting and measuring your other ingredients.

Also, save the water from the soaked rice, as you’ll need it to later to add more flavor and body to the stew!

Marta Rivera

What to Serve With Asapao?

Because this is such a rich stew, the only accompaniments you’ll need are a few slices of ripe avocado and a slice of toasted, buttered French bread. Serve immediately, because the rice will continue to absorb the liquid as it sits.

The longer the asopao cooks, the more liquid you will need to add to maintain that stew consistency. Stir in a cup of hot water (or chicken broth if you want more flavor) and add more, as needed, to thin out any leftover asopao.

How to Store and Freeze Asapao

Leftovers will last for three days under refrigeration—just pack them into an airtight food container. The asopao can also be frozen for up to two months, and thawed for 24 hours prior to reheating. The rice will have broken down more after thawing, but it will still taste as wonderful as when it was first made.

Try These Other Puerto Rican Dishes!

• Puerto Rican Salmorejo (Stewed Crab and Tomatoes with Rice)
• Pastelón (Puerto Rican Plantain “Lasagna”)
• Arroz con Tocino (Puerto Rican Rice with Salt Cod)
• Spicy Chicken Nuggets (Chiccarones con Pollo)
• Coquito (Puerto Rican Coconut Eggnog)

Prep Time
45 mins

Cook Time
45 mins

Total Time
90 mins

Servings
8 servings

Any kind of rice can be used for this dish—long grain, medium grain, or short grain. Use what you have on hand.

• 1 (15-ounce) can pigeon peas (gandules), drained and liquid reserved

• 6 1/2 cups water, for soaking the rice

• 1 1/2 cups rice

• 1 tablespoon olive oil

• 4 ounces ham, diced

• 1 cup medium white onion, diced (about 1 cup)

• 1/2 large green bell pepper, diced (about 3/4 cup)

• 1/2 large yellow bell pepper, diced (about 3/4 cup)

• 1 medium Roma tomato, diced (about 3/4 cup)

• 3 cloves garlic, minced

• 2 tablespoons recaito flavor base, store-bought or homemade

• 1/4 cup tomato sauce

• 6 stuffed Spanish olives

• 1/2 teaspoon capers

• 1 1/2 teaspoons sazon seasoning, store-bought or homemade, optional

• 1/2 teaspoon oregano

• 1 tablespoon kosher salt

• 1/2 teaspoon black pepper

• 1 pound peeled and deveined shrimp, tails removed

1. Rinse and soak the rice:

   Rinse the rise in a strainer under running water to remove the excess starch from the outside. In a large bowl, mix the reserved liquid from the pigeon peas with the water for soaking. Add the rice to the bowl and soak for 45 minutes.

   When the rice has finished soaking, drain the water into a large pot on the stovetop, and turn the heat to medium-low. Keep it at a low simmer; you’ll add this liquid to the asopao later.

   Marta Rivera

2. Cook the ham and the veggies:

   In a 3-quart Dutch oven or similar large pot, heat the olive oil over medium-high heat. Add the ham and brown it, about 3 minutes.

   Reduce the heat to medium. Add the onion, peppers, tomato, garlic, and recaito to the pot and simmer, stirring occasionally, for 6 to 8 minutes; or until the vegetables have softened and begin to form a thick, chunky paste.

   Stir the tomato sauce, olives, capers, sazón, oregano, salt, and pepper into the paste, and cook for 2 minutes.

   Marta Rivera

   Marta Rivera

   Marta Rivera

3. Add the rice to the pot:

   Add the rice into the pot and stir to thoroughly coat the grains in the sauce. Add the pigeon peas and the warmed, reserved soaking water.

   Marta Rivera

   Marta Rivera

4. Simmer the stew:

   Bring the stew to a gentle simmer and continue to cook, uncovered, for 15 minutes.

   After 15 minutes, stir the shrimp into the asopao and continue cooking, uncovered, for an additional 5 minutes.

   Marta Rivera

5. Serve the stew:

   Serve promptly, as the stew will thicken the longer it’s left to sit. Thin the stew as needed with hot water or with chicken stock to maintain consistency and flavor, especially when reheating leftovers.

Costa Rica – recreation, weather, reviews of tourists, photos

Costa Rica is a real tropical reserve, whose inhabitants are many exotic birds and butterflies, as well as rare animals. In addition, there are about 120 volcanoes on the territory of Costa Rica, the gentle slopes of which are covered with tropical vegetation of the so-called “ sky-high forests “.

Costa Rica got its name due to a misunderstanding: having sailed here for the first time, Columbus saw a lot of gold jewelry on local Indians and decided that this land is rich in gold. That is why he gave her such a name – “ Rich Island “, or Costa Rica. Unfortunately, there was no gold, but the resourceful Spaniards decided to grow coffee, bananas and cocoa here. Moreover, this idea turned out to be so successful that gradually Costa Rica turned into a rich and prosperous country, with numerous duty-free zones.

Costa Rica attracts tourists with magnificent sandy beaches and tropical reserves, as well as the opportunity to tour the wild jungle, climb one of the majestic volcanoes or just enjoy water sports

Climate and weather

Costa Rica has a subequatorial climate, but the rugged terrain of this country creates some variety in weather conditions. So, on the plateau, the average annual air temperature is kept at +23 ° C, and in mountainous areas it often drops to +10 ° C (in the winter season, slight frosts occur at night). On the Caribbean coast and in the south of the Pacific coast, as well as in the lowlands, the air temperature is +27…+33 °C all year round.

The annual rainfall here is quite high. Rains fall from May to November, with their peak in September, and the period from December to April is considered to be almost completely dry season. In the central regions of Costa Rica, the amount of precipitation is not so high, and their nature depends on the direction of the wind. The north Pacific coast is considered the driest part of the country.

The most favorable and comfortable time for a trip to Costa Rica is the period from December to July.

Nature

Costa Rica is a small mountainous country that lies in the narrowest part of the isthmus that connects the continents of North and South America. Costa Rica borders Panama to the south and Nicaragua to the north. The country is washed by two oceans: the Pacific – in the west and the Atlantic (Caribbean Sea) – in the east. The coast of the Pacific Ocean includes several bays, which are surrounded by large peninsulas. In the east of the country’s capital, the Reventazon and Pacuare rivers flow.

Attractions

The main attractions of Costa Rica are its numerous tropical parks, mountain and underwater caves, archaeological sites (ancient Indian settlements), as well as picturesque natural sites: volcanoes, waterfalls, river and mountain valleys.

The most popular tourist sites of this country are its active volcanoes (Poas , Irazu, Arenal , etc. ), which are available for inspection. Of these, the most widely known was the conical volcano Arenal . It has not operated for more than 300 years, but at present, hot lava flows and ejections of red-hot rocks can be observed at night.

No less interesting are the uninhabited islands Cocos, Cano, Los Pajaros and Negritos , which have been turned into reserves. They delight tourists with huge bird colonies, tropical forests, palm groves and a peaceful atmosphere. Another important tourist attraction in Costa Rica is the Barra Honda Caves , which are an extensive system of underground passages and halls with stalactites, stalagmites, cave pearls and other mineral formations.

In general, Costa Rica looks like one huge national park, as there are more than 70 reserves, including both the most picturesque objects and unique representatives of flora and fauna. The most visited park in Costa Rica is Manuel Antonio , where you can see jumping monkeys, giant iguanas, tropical birds and yellow spiders. Another famous park in Costa Rica is Tortuguero , where the famous beaches are located, which have become one of the few places on Earth where giant sea green turtles lay their eggs.

Among the cultural attractions of the country, it is worth highlighting: Catedral Cathedral, the Basilica of Nuestra Senora de los Angeles, the tower of the Aurora Hotel, the old Spanish fortress in Heredia, the craft center in Sarchi, the center for the study and cultivation of tropical cultures CATIE , as well as numerous museums ( National Museum, Coffee Museum, Museum of Art, Museum of Insects and others).

Dining

The national cuisine of Costa Rica, which the locals call “ comida tipica “, is a mixture of Indian and Spanish traditions. Most dishes are based on rice, legumes, meat, vegetables and seafood, which are then richly flavored with sauces.

First of all, tourists will simply be amazed by the variety of meat dishes: beef soup olla de carne , stew with vegetables picadillo , rice with beef arros con carne , chicken with rice arros con polo and more. Also worth trying are pies arreglados , rice with meat in a banana leaf tamales and black bean soup sopa negra .

Due to the proximity of the ocean, a variety of fish and seafood dishes are popular here. Local chefs most often offer baked fish a la plancha , shells conchas and ceviche (fish boiled in lemon juice). It is also recommended to try rice and crab pilaf arroz con camarones , sea bass corvina and traditional seafood paella. Well, as a side dish, they serve such original delights as banana cakes platano , fried plantain stalks patacones , rice and vegetable mixture casados ​​ , maize porridge and rice cooked in coconut milk.

Desserts in Costa Rica are no less varied than the main menu: cakes, buns and pastries. However, the most delicious and popular delicacy here are exotic fruits: mango, papaya, passion fruit, mamones, annona, maranona, etc. In addition, fruits serve as the basis for various soft drinks and cocktails. Although the main drink of the country, without a doubt, is coffee, which is recognized as one of the best in the world. And they drink it here after every meal and in fairly large quantities.

As far as alcohol is concerned, local rums ( Centenario , Cacique Abuelo and Platino ) dominate. You should also pay attention to beer and sweet liquors (“ Kachike ” and “ Cafe Rica “).

Accommodation

Costa Rica has a wide range of accommodation options, from upscale four- and five-star hotels that fully meet international standards, to small hotels and bungalows. Luxury hotels are mainly located in the capital city of San José and resort centers along the coast. Among them, it is worth highlighting Nayara Hotel, Spa & Gardens (from $240) and Zephyr Palace (from $259). In addition, hotels of the world famous hotel chains are presented in Costa Rica – Hilton, Holiday Inn and InterContinental Hotels Group.

Well, for those who want to save on accommodation, Costa Rica is ready to offer many hotels of the middle price category, as well as inexpensive hostels: Hostel Casa Colon (from $ 13), Pension de la Cuesta B&B (from $22), Hotel Santo Tomas (from $48) and others .

Entertainment and recreation

First of all, Costa Rica will appeal to beach lovers, as the Pacific coast of this country is completely covered with silver, snow-white, golden and even black sand. Among the most popular beaches it is worth noting:

• Playa Conchal white sand;
• Playa Grande where sea turtles live;
• Playa del Coco , which is famous for its beautiful underwater world;
• Playa Flamingo attracts fishing enthusiasts.

Some beaches located in resort areas can boast of an active nightlife – for example, Jaco and Punta Leona .

Costa Rica is no less attractive for outdoor enthusiasts: surfing, diving, windsurfing, rafting, underwater fishing, as well as hiking and excursions. For new experiences, go to the most beautiful parks and reserves La Amistad, Barra Honda, Cano Negro, Isla del Cano, Corcovado and many others). In addition, horseback riding, mountain biking, extreme jumping from a bridge into an abyss and hot air ballooning are popular here.

But lovers of a more traditional holiday are waiting for noisy nightclubs, entertainment centers, theaters and museums.

We should also mention the festivals and holidays of Costa Rica, which are very magnificent here. The main ones are the Alajuetilla Festival, the Fiesta Del Fin del Aco, the festivities on the eve of the Day of Repentance, the Dance Festival, the Feast of the Body of the Lord, the carnival in honor of St. Mary and the Grand Regatta.

Shopping

Costa Rica does not boast a large number of fashion boutiques and luxury shops, but here you can find many interesting souvenirs at very attractive prices.

The main shopping malls and department stores of the country are located in the capital San Jose . There are also a variety of specialized shops and colorful markets. Many interesting shops and markets can be found in Limone, Cartago and Orosi .

The most popular souvenirs of Costa Rica are a variety of handicrafts: hammocks, T-shirts, bags, ceramics, vases, bijouterie, as well as jewelry made of wood, corals and semi-precious stones. In addition, you should pay attention to unusual stamps depicting flowers, birds and butterflies.

Among the gastronomic souvenirs, it is necessary to note the local coffee, which is recognized as one of the best in the world. Also, coffee and nut liqueurs, aromatic herbs and spices, local tea and wine, which here has a tart taste and rich aroma, can be pleasant purchases. You should not buy items made from turtle shells, fur and skins of jaguars, as well as raw corals, as their export outside the country is prohibited. It should also be noted that there is no VAT refund procedure in Costa Rica, so all goods are subject to a 15% tax.

Most shops and malls in Costa Rica are open from 09:00 to 20:00.

Transport

There are more than 10 airports in Costa Rica, but there is no direct connection between them and Russia. Therefore, when flying, a transfer is required in Europe, the USA or Cuba. In addition, Costa Rica has bus service to all neighboring countries and ferry service to Nicaragua.

Since there is practically no railway communication here, the movement between the settlements of the country is carried out by buses. Also, despite the small size of the country, planes are a popular mode of transportation ( airline SANSA ).

Urban public transport in Costa Rica is represented by buses ($0.5 per fare). In large cities there are taxi services, whose cars are equipped with meters.

Renting a car is quite simple: you need to have a driving experience of at least two years, an international driver’s license and a credit card. The quality of the main roads is not bad, but almost everywhere there is no marking.

Telecommunications

Costa Rica has one of the most modern and advanced telephone systems in Central America. In all cities and towns of the country there are street pay phones that work with plastic cards (marked with the inscription “ Chip “) or small coins (5 columns). In addition, most grocers have public telephones installed. You can also call from any hotel, bank or shop where telephones with access to international lines are installed. The cost of a minute of an international call on weekdays will be approximately $2.2, and on holidays and weekends – $1.4.

Mobile communication is carried out in the GSM 1800/3G standard, the network covers the entire territory of the country. The roaming service is available to subscribers of all major foreign operators.

Internet access is available in many hotels. In large cities, there are Internet cafes (about $ 1.5 per hour), and in rural areas there are post offices that offer Internet access with special cards, which are also sold there.

Security

Costa Rica is a safe country, so as long as you follow standard precautions, you’re safe here. It is only necessary to take into account that, first of all, you should be wary of pickpockets and scammers who can offer dubious services.

Most of Costa Rica’s provincial towns have pits and gutters that are often uncovered and can be a serious hazard.

For medical purposes, no special vaccinations are required to visit Costa Rica.

Business climate

Costa Rica’s economy is based on international tourism and agricultural exports, which are the main source of foreign exchange earnings. And at the moment, in terms of growth and development, the economy of Costa Rica ranks second in the world. This is facilitated by a stable political environment and a reliable financial and credit system. Moreover, the banking system of Costa Rica is considered the most reliable after the Swiss. Despite the fact that Costa Rica is not an offshore zone, almost anyone can open an account here, even a short-term tourist.

The local taxation system also has a number of advantages: the level of taxes does not exceed 10-15%, and their payment is not controlled by anyone.

Real Estate

Despite the fact that the Costa Rica real estate market was seriously affected after the last financial crisis, analysts now see many signs of recovery in this industry. However, at the moment, prices for almost all residential and commercial properties are very far from the peak rates that were recorded in 2007. Moreover, today the real estate market of Costa Rica is considered one of the most reliable in Latin America. All transactions here are carried out in US dollars.

The most expensive and sought after real estate is located in the northwestern province of Guancaste. For example, apartments there cost about $1,300,000–$2,500,000, and houses cost about $4,000,000. More affordable properties are located in the provinces of San Jose, Heredia and Alajuela (from $50,000 to $250,000 per house).

Travel tips

Adults (over 18 years old) are allowed duty-free importation of cigarettes (400 pieces), tobacco (500 grams) or cigars (50 pieces), as well as strong alcohol (up to 3 liters). Import and export of currency is not limited in any way. It is forbidden to import vegetables, fruits, plants, flowers, meat products, medicines without a prescription, narcotic and psychotropic substances, pornography and weapons (without the permission of the country’s Ministry of Internal Affairs). The export of antiques, archaeological and cultural values, rare birds and animals, their stuffed animals and skins is prohibited.

It is worth considering that the restriction on entry into this country applies to persons whose appearance is similar to the definition of “hippie”.

It is also worth remembering that in this country there is a law according to which every person must have an identity card with him: he can be asked at any time.

Visa information

Citizens of Russia and the CIS for any trip to Costa Rica will need a visa, which is issued within 1-3 working days.