I'm a long time CR resident, a former restaurant owner and director of the National Restaurant Association, and a serious "foodie". Although I like Costa Rican food, the food here (comida tipica) is for the most part rather plain, simple and unimaginative. It's hard for me to imagine how you could operate a successful Costa Rican restaurant in the States. What would you put on the menu? There are only so many things you can do with gallo pinto and Salsa Lizano. That's why almost all the good restaurants in CR feature international cuisine - Italian, French, Asian, etc. Even Ticos don't eat Costa Rican food when they dine out. There are notable exceptions (for example, the Afro-Carribean food in Limon province) but, in my opinion, a Costa Rican restaurant in the US wouldn't be very successful.