Roaming and eating our way through Columbus and beyond.

Costa Rican Recipe Roundup

{by alicia} I’ve been having mad cravings for Costa Rican food since we returned from our trip two months ago. Luckily, the internet and all its wonder is at my fingertips, and I’ve been going through a slew of recipes to satisfy this desire. Keep reading for my favorite Costa Rican recipes!

My go-to meal has been grilled meat, pico de gallo, guacamole, frijoles, and Tico-style rice served with warmed mini tortillas. I make different variations of this plate, but here are some of my favorite recipes:

Honey Grilled Chicken from 101 Cooking for Two

Credit to 101 Cooking for Two

Credit to 101 Cooking for Two

One night, we dined at a lovely restaurant on the beach of Tamarindo called Walter’s Place where I had the most delicious honey rotisserie chicken. I don’t usually have whole chicken on-hand, so this variation using chicken breasts is a very close second.

Black Bean Dip from Once Upon a Chef

Credit to Once Upon a Chef

Credit to Once Upon a Chef

Costa Ricans make theeee best beans, and I especially love the refried black beans and dips. This recipe from Once Upon a Chef is super flavorful and captures the taste that I so crave. If you don’t have time to make this dip on top of everything else, Ticos use a magical sauce called Salsa Lizano, and I’ve taken to drizzling it into refried black beans for an instant side to my dinner plate.

Costa Rican Rice from Oh Sweet Basil

Credit to Oh Sweet Basil

This rice has changed my life. That was a dramatic declaration, but seriously, this simple white rice packs a punch of flavors that melds deliciously with everything else on the plate. No longer is rice a bland accompaniment to dinner. I could weep tears over how good this is.

Pico de Gallo — I use my own recipe, and it’s so stupidly easy that there’s no point in reinventing the wheel. Simply chop a fresh tomato, onion to taste (I use half a small sweet onion), drizzle with lime juice, add a dash of salt, and chopped cilantro. Combine and serve.

Brocamole by Nigella Lawson

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Admittedly, I prefer traditional guac made from mashed avocado, lime juice, minced garlic, a dash of salt, cilantro, and minced onion, but this was an interesting way to use up a surplus of broccoli in my crisper. Bonus points for all the added fiber!

Serve all this jazz with warmed tortillas (I invested in one of these) or make your own chips by cutting up a tortilla into triangles with a pizza cutter, pop into a 400 degree oven, and KEEP AN EYE ON THESE until they’re golden and crisp. I like to use the chile onion flour tortillas from Trader Joe’s for extra delicousness.

Enjoy, and pura vida!

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Alicia

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