Costa Rica, a country known for its lush rainforests, exotic wildlife, and stunning beaches, is also a culinary haven. The country’s cuisine is a delicious blend of Spanish, African, and indigenous influences, resulting in a unique flavor profile that is both bold and aromatic. From hearty stews to crispy fried treats, Costa Rican cooking has something for everyone. In this article, we’ll take you on a gastronomic journey through the country by sharing 18 authentic recipes that showcase the best of Costa Rican cuisine.
These mouthwatering dishes are sure to tantalize your taste buds and leave you craving more. From classic breakfast staples like gallo pinto with Lizano sauce, to comforting main courses like olla de carne beef stew, and sweet treats like tres leches cake, we’ve got you covered. Whether you’re a foodie looking to explore new flavors or a Costa Rican expat seeking a taste of home, these recipes are sure to become new favorites.
Stay tuned for the full list of 18 flavorful Costa Rican recipes, including some unexpected twists and surprises along the way!
Gallo Pinto with Lizano Sauce
Gallo pinto is a traditional Costa Rican dish made from fried rice and beans, often served with scrambled eggs and Lizano sauce. This recipe combines the flavors of gallo pinto with the tangy kick of Lizano sauce for a satisfying breakfast or brunch.
Ingredients:
– 1 cup cooked rice
– 1 cup cooked black beans, warmed
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 small onion, diced
– Salt and pepper to taste
– 2 eggs, beaten
– Lizano sauce (see below for recipe or store-bought)
Lizano Sauce:
– 1/2 cup mayonnaise
– 1/4 cup ketchup
– 1 tablespoon Worcestershire sauce
– 1 teaspoon cumin
Instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add garlic and onion; cook until softened, about 3 minutes.
3. Stir in cooked rice and beans; cook for 2-3 minutes.
4. Make wells in the gallo pinto mixture and pour in the beaten eggs; scramble to desired doneness.
5. Serve with Lizano sauce spooned over the top.
Cooking Time: 15-20 minutes
Casado with Fried Plantains
A classic Dominican dish, Casado is a hearty combination of rice, beans, and meat, served with crispy fried plantains and a side of fresh vegetables. This recipe brings together the comforting flavors of the Caribbean in one delicious plate.
Ingredients:
– 1 cup uncooked white rice
– 1 can black beans, drained and rinsed
– 1 pound cooked chicken or beef, sliced
– 2 ripe plantains
– Vegetable oil for frying
– Salt to taste
– Optional: chopped onions, tomatoes, and cilantro for garnish
Instructions:
1. Cook the rice according to package instructions.
2. Heat a large skillet over medium-high heat and add the chicken or beef. Cook until browned and cooked through.
3. Slice the plantains into 1-inch rounds and fry in hot oil until golden and crispy. Drain on paper towels.
4. In a separate pan, warm the black beans with a pinch of salt.
5. To assemble the Casado, place a scoop of rice alongside the meat and beans. Top with fried plantain slices and garnish with chopped vegetables if desired.
Cooking Time: 30-40 minutes
Olla de Carne Beef Stew
Olla de Carne is a traditional Mexican beef stew that’s perfect for a cold winter’s day. This recipe simmers tender chunks of beef, potatoes, and vegetables in a rich broth, filling your home with warm and comforting aromas.
Ingredients:
– 2 pounds beef chuck or shank, cut into 1-inch cubes
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– 1 teaspoon dried oregano
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the beef cubes on all sides, about 5 minutes. Remove from pot and set aside.
3. Add onions and garlic; cook until softened, about 3-4 minutes.
4. Add carrots, potatoes, diced tomatoes, beef broth, oregano, salt, and pepper. Stir to combine.
5. Return the browned beef to the pot, cover, and simmer for 2-1/2 hours or until the meat is tender.
Cooking Time: 2-1/2 hours
Chorreadas Corn Pancakes
Traditional Chorreadas are a beloved breakfast staple in many Latin American countries. These crispy and fluffy corn pancakes are perfect for a morning treat or as a snack with your favorite toppings.
Ingredients:
– 1 cup of fresh corn kernels
– 1/2 cup of all-purpose flour
– 1/4 teaspoon of salt
– 1/4 teaspoon of baking powder
– 1/4 cup of milk
– 1 large egg, beaten
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine the corn kernels, flour, salt, and baking powder.
2. Gradually add in the milk and beaten egg, stirring until a thick batter forms.
3. Heat about 1/4 inch of vegetable oil in a non-stick skillet over medium heat.
4. Using a spoon, drop small amounts of the batter into the oil, flattening slightly with a spatula.
5. Cook for 2-3 minutes on each side, or until golden brown and crispy.
6. Drain excess oil on paper towels and serve warm.
Cooking Time: About 10-12 minutes to cook all pancakes.
Arroz con Pollo Costa Rican Style
This hearty one-pot dish combines the flavors of Costa Rica with classic Latin American comfort food. Saffron-infused rice, tender chicken, and a medley of vegetables come together in a flavorful and aromatic dish that’s sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 2 tbsp saffron threads, soaked in 2 tbsp hot water
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried oregano
– Salt and pepper to taste
– 2 cups chicken broth
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken; cook until browned, about 5 minutes.
2. Add onions, garlic, bell pepper, and saffron mixture. Cook until vegetables are tender, about 3-4 minutes.
3. Add rice, diced tomatoes, oregano, salt, and pepper. Stir to combine.
4. Pour in chicken broth; bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
Cooking Time: 25-30 minutes
Sopa Negra Black Bean Soup
This hearty and flavorful soup is a staple of Mexican cuisine, made with tender black beans, aromatic spices, and a hint of smokiness. Perfect for a cozy night in or a comforting meal on-the-go.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes (14.5 oz)
– 4 cups vegetable broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper in a little water until tender.
2. Add the soaked black beans, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the beans are tender.
3. Use an immersion blender (or transfer soup to a blender in batches) to puree the soup until slightly thickened.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Picadillo de Papa Potato Hash
Get ready to revolutionize your breakfast or brunch game with this addictive potato hash recipe, infused with the bold flavors of picadillo, a traditional Latin American dish.
Ingredients:
– 2 large potatoes, peeled and diced
– 1/4 cup picadillo mixture (ground beef, onions, garlic, tomatoes, and spices)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced potatoes and cook until golden brown, about 5 minutes per side.
3. In a separate pan, warm the picadillo mixture over low heat.
4. To assemble the hash, place the cooked potatoes on a plate or serving dish. Top with warmed picadillo mixture.
5. Season with salt and pepper to taste.
6. Garnish with chopped cilantro if desired.
Cooking Time: 15-20 minutes
Tamales de Cerdo Pork Tamales
Tamales de Cerdo is a traditional Mexican dish that combines tender pork, flavorful spices, and soft corn dough. This recipe yields 8-10 tamales perfect for any occasion.
Ingredients:
– 2 lbs cooked pork shoulder, shredded
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 cups masa harina (corn flour)
– 1/4 cup lard or vegetable shortening
– 2 cups chicken broth
– 8-10 corn husks (fresh or dried)
Instructions:
1. In a large mixing bowl, combine pork, onion, garlic, cumin, paprika, salt, and pepper.
2. Mix well to combine.
3. In a separate bowl, mix together masa harina, lard or shortening, and chicken broth until smooth.
4. Assemble tamales by spreading a thin layer of dough on a corn husk, adding a spoonful of pork mixture, and folding the tamale as desired.
5. Steam tamales for 1-2 hours, or until the dough is soft and the filling is hot.
Cooking Time: 1-2 hours
Enchiladas Costarricenses
Experience the rich flavors of Costa Rica with these creamy enchiladas, filled with tender chicken and wrapped in crispy tortillas. This traditional recipe combines the best of Latin American cuisine with a hint of European flair.
Ingredients:
– 8 corn tortillas
– 1 lb boneless, skinless chicken breasts, cooked and shredded
– 1/2 cup grated queso fresco (or feta cheese)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons unsalted butter
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 can (14.5 oz) of condensed cream of chicken soup
– 1/2 cup heavy cream
– Vegetable oil for brushing tortillas
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add cumin and cook for 1 minute.
3. Add cooked chicken, queso fresco, and cilantro; stir until combined.
4. Dip each tortilla in hot water for 10 seconds, then brush with vegetable oil.
5. Roll each tortilla around the filling, placing seam-side down in a baking dish.
6. Pour cream of chicken soup mixture over enchiladas and top with heavy cream.
7. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 30 minutes
Patacones with Guacamole
Patacones are a popular Venezuelan snack that pairs perfectly with creamy guacamole. This recipe combines the crispy, twice-fried green plantains with a fresh and zesty avocado dip.
Ingredients:
– 2-3 green plantains
– Vegetable oil for frying
– Salt to taste
– 3 ripe avocados
– 1 lime, juiced
– 1/2 red onion, finely chopped
– 1 clove garlic, minced
– 1 tablespoon fresh cilantro, chopped
Instructions:
1. Peel the plantains and slice them into 1-inch rounds.
2. Fry the plantain slices in hot oil until golden brown, then remove and let cool.
3. Heat another tablespoon of oil and fry the cooled plantain slices again until crispy. Drain on paper towels.
4. In a bowl, mash the avocados with lime juice, onion, garlic, and cilantro.
5. Serve the patacones warm with guacamole for dipping.
Cooking Time: 20-25 minutes
Pescado Entero Whole Fried Fish
Experience the thrill of cooking a whole fish, Pescado Entero style! This recipe yields a crispy exterior and tender interior, perfect for any seafood lover.
Ingredients:
– 1 (1-2 pound) whole fish (such as tilapia or catfish), scaled and gutted
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 1 egg, beaten
– 1 cup panko breadcrumbs
– Vegetable oil for frying
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together flour, paprika, salt, black pepper, and garlic powder.
3. Dip the fish in the beaten egg, then coat evenly with the flour mixture.
4. Dredge the floured fish in panko breadcrumbs, pressing gently to adhere.
5. Heat about 1/2-inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
6. Fry the coated fish for 3-4 minutes on each side, or until golden brown and cooked through.
7. Remove from oil and place on paper towels to drain excess oil.
Cooking Time: 8-10 minutes
Chifrijo with Crispy Pork
Get ready to experience the bold flavors of Puerto Rico with this crispy pork chifrijo recipe, a twist on the classic Latin American dish. Crunchy pork rinds and savory black beans come together in perfect harmony.
Ingredients:
– 1 lb pork shoulder, cut into small pieces
– 1/4 cup all-purpose flour
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp garlic powder
– Vegetable oil for frying
– 1 can black beans, drained and rinsed
– 1/2 cup chopped onion
– 1 minced garlic clove
– Salt to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a shallow dish, mix flour, salt, pepper, and garlic powder.
3. Dip pork pieces into the flour mixture, shaking off excess.
4. Fry pork in hot oil until crispy and golden brown, about 5-7 minutes per batch. Drain on paper towels.
5. In a large skillet, heat oil over medium-high. Add onions and cook until softened, about 2-3 minutes. Add garlic and cook for an additional minute.
6. Stir in black beans and season with salt to taste.
7. Serve crispy pork rinds with black bean mixture and enjoy!
Cooking Time: About 25-30 minutes.
Pan de Maíz Costa Rican Cornbread
Pan de Maíz, or Costa Rican Cornbread, is a sweet and savory treat that’s perfect for any occasion. This traditional recipe combines the flavors of corn, cheese, and spices to create a moist and delicious bread.
Ingredients:
– 1 cup all-purpose flour
– 1 cup cornmeal
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 cup grated queso fresco (or feta cheese)
– 1 egg
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, cornmeal, sugar, and baking powder.
3. Add melted butter, queso fresco, egg, salt, cumin, and paprika. Mix until just combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 45-50 minutes
Carne en Salsa Beef in Tomato Sauce
A flavorful and hearty Latin-inspired dish, Carne en Salsa is a popular Mexican recipe that’s quick to make and packed with tender beef and rich tomato sauce.
Ingredients:
– 1 pound beef strips (flank steak or skirt steak work well)
– 2 tablespoons olive oil
– 1 onion, diced
– 3 garlic cloves, minced
– 1 can (14.5 oz) crushed tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the beef strips and cook until browned, about 3-4 minutes per side. Remove from heat and set aside.
3. In the same skillet, add the diced onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
4. Stir in the crushed tomatoes, cumin, paprika, salt, and pepper. Bring to a simmer.
5. Add the cooked beef back into the sauce and stir to combine.
6. Reduce heat to low and let cook for an additional 10-15 minutes or until the flavors have melded together.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Arroz con Leche Rice Pudding
This creamy rice pudding is a beloved dessert from Latin America, where rice and milk are combined with sweet spices to create a comforting treat. With just a few simple ingredients, you can recreate this traditional delight in no time!
Ingredients:
– 1 cup uncooked white rice
– 3 cups whole milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 tablespoons unsalted butter, melted
Instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. In a medium saucepan, combine the milk, sugar, salt, cinnamon, and nutmeg. Bring to a boil over high heat.
3. Add the rice to the milk mixture and stir gently to combine.
4. Reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and creamy.
5. Remove from heat and stir in the melted butter.
Cooking Time: 20 minutes
Tres Leches Cake Costa Rican Style
This traditional Costa Rican dessert is a twist on the classic tres leches cake, with the addition of sweetened condensed milk and a hint of cinnamon. The result is a moist, creamy, and utterly divine treat that’s perfect for special occasions or everyday indulgence.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 3 large eggs
– 1 cup whole milk
– 1/4 cup sweetened condensed milk
– 1/2 teaspoon ground cinnamon
– 1 cup heavy cream
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish and set aside.
2. Whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, eggs, milk, sweetened condensed milk, and cinnamon. Mix until smooth.
4. Pour batter into prepared baking dish and bake for 25-30 minutes or until a toothpick inserted comes out clean.
5. Remove from oven and let cool slightly.
6. Poke holes all over the top of the cake with a skewer or fork.
7. Pour heavy cream evenly over the top, allowing it to soak through the holes.
8. Refrigerate for at least 2 hours before serving.
Cooking Time: 25-30 minutes
Horchata with Cinnamon
This traditional Mexican drink is a sweet and creamy delight, perfect for hot summer days or cozying up on a chilly evening. By infusing cinnamon into the horchata, we add an extra layer of warmth and depth to this beloved beverage.
Ingredients:
– 2 cups long-grain rice
– 4 cups water
– 1/4 cup sugar
– 1/4 teaspoon active dry yeast
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon vanilla extract (optional)
Instructions:
1. Rinse the rice and soak it in water for at least 8 hours or overnight.
2. Drain and blend the rice with 4 cups of fresh water until smooth.
3. In a large bowl, combine the blended rice mixture, sugar, yeast, cinnamon, and vanilla extract (if using).
4. Let the mixture sit at room temperature for 1-2 hours to allow the flavors to meld.
5. Strain the horchata through a cheesecloth or fine-mesh sieve into a pitcher. Discard the solids.
6. Refrigerate the horchata until chilled, about 30 minutes.
Cooking Time: None
Yield: Serves 4-6 people
Enjoy your delicious and comforting Horchata with Cinnamon!
Refresco de Tamarindo Tamarind Drink
This refreshing drink is a staple in many Latin American countries, perfect for hot summer days or as a unique twist on traditional lemonade. With the tartness of tamarind balanced by sweet sugar and water, this refresco is sure to quench your thirst.
Ingredients:
– 2 cups water
– 1 cup granulated sugar
– 1/2 cup tamarind paste (see notes)
– 1/4 cup fresh lime juice
– Ice cubes
– Sliced lime wedges for garnish (optional)
Instructions:
1. In a medium saucepan, combine the water and sugar. Heat over medium heat, stirring until the sugar dissolves.
2. Remove from heat and stir in the tamarind paste and lime juice.
3. Let the mixture cool to room temperature.
4. Strain the liquid through a fine-mesh sieve into a large pitcher or jug.
5. Chill in the refrigerator for at least 30 minutes before serving.
6. Serve over ice with sliced lime wedges, if desired.
Cooking Time: 10-15 minutes (cooking time is minimal as it’s mostly just dissolving sugar and mixing ingredients)
Summary
Experience the rich flavors and vibrant culture of Costa Rica through these 18 authentic recipes. From hearty stews to sweet treats, discover the country’s culinary delights with dishes like Gallo Pinto with Lizano Sauce, Casado with Fried Plantains, Olla de Carne Beef Stew, and many more. Explore the use of local ingredients such as plantains, corn, and beef in traditional recipes like Chorreadas Corn Pancakes and Picadillo de Papa Potato Hash. With these recipes, you’ll be transported to the heart of Costa Rica’s culinary scene.
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