I just fell in love… with Ajillo. It is amazing that there is a special tree/ bush/grass in Costa Rica, the leaves of which taste of garlic with a touch of spiciness to it. Yes, I know how real garlic looks like and even how people grow it. It is a completely different plant. Costa Ricans even use it in cooking.
I am thinking is there any way of growing it or you can only find it in the wild in the jungle?
We tried yet another exotic fruit in Costa Rica. It is called caimito, but apparently it has many other names including cainito, star apple and estrella.
It is a round fruit with a purple skin and a few big seeds inside. It tastes delicious with a nice sweetness. You should eat only the middle part, the skin and the seeds are not edible.
Jocotes, which you can also call a Spanish Plum, is another exotic fruit of Costa Rica. These fruits are rather small (3-4 cm long) and green with a touch of redness. Costa Ricans eat them the way you could eat a plum (if they are ripe) or alternatively they also enjoy eating jocotes with salt or lime juice. Ripe jocotes are usually sweet but some may be a little acidic, especially not ripe ones.
Anther typical food of Costa Rica is rosquilla banada. We had a chance to enjoy it only once so far. It reminded me of something between a donut and a Russian Easter cake. The red fondant it was covered with was sweet and crispy.
The empanada is another typical Costa Rican food (and generally Latin American). 
The empanada is a stuffed pastry which is usually baked or fried. In Costa Rica they usually fry empanadas and use corn dough. The most popular fillings are meats (chicken, beef or pork), beans and cheese. Our Costa Rican teacher used to bring a new empanada with a different filling every day as she used to make them at home in the morning. Once she also brought an empanada made from wheat dough too but it felt somewhat drier than a regular empanada which was made with corn dough.
It is quite tasty and a very typical food for Costa Rica.
Guanabana ( Spanish for soursop) is a tree native to the Caribbean and some parts of Central and South America.
While in Costa Rica we could not go past the fruit in the supermarket as it was of a size of an American football ball. We decided to give it a try.
The flavor of guanabana is probably closest to a pine-apple with a combination of citrus and somewhat creamy flavors. While dark green on the outside, the white interior is full of big dark seeds. The fruit is quite juicy so were a bit messy.
We were told by locals that when you buy this fruit you should touch it and feel some sort of softness of the skin and it means that the fruit is ready to be consumed. The locals often blend a guanabana pulp with some milk and have it as a drink instead of eating it.
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Fast Food Nation: The Dark Side of the All-American Meal by Eric Schlosser