The traditional food practices of Costa Rica is a manifestation of interculturality. The heritage of knowledge  and practices associated with production, selection, preparation, conservation and consumption of food, and  the desire of innovation from ingredients that have a notorious cultural and nutritional value, show the process  of collective construction of a national cuisine comprising regional cuisines, differentiated, dynamic, diverse, rich  flavors, aromas and textures. It is evident in recent decades a negative change in eating patterns, leaving aside  the traditional diet, with an impact on the health of the Costa Rican population. There is interest in preserving  food traditions, but knowledge and skills are necessary to prepare food and drinks that are part of the food  heritage. Misinformation mainly by new generations, less access to certain ingredients, the feeling of nostalgy for  ancient cuisine that is in the collective memory and cookbooks, and changes in lifestyle linked to globalization,  food industrial and commercial development, new technologies and the value of the foreign makes that major  challenges in the preservation and revitalization of heritage cooking in this country face.