Arroz con pollo becomes a signature yellow color from sautéing onions, bell pepper, celery, garlic and fresh cilantro until soft and fragrant. White rice, shredded chicken and condiments like Salsa Lizano and achiote are mixed in to add the rich flavor.
The dishes of Costa Rica utilize simple ingredients that I can replicate back in the United States, so I’m very excited to practice what I’ve learned!
Costa Rica is one of the most biodiverse countries on the planet, meaning the food is highly connected to its natural resources. Sustainability has long been emphasized by the government, so large-scale agriculture does not rely on high-emission production, but rather on strategic, sustainable methods like shade-cropping and positive livestock fertilization. Around the country, there are many local producers who sell their products at local farmers’ markets for people to buy fresh ingredients.
Additionally, each province has various microclimates that dictate what type of crop can be grown there, so that diversifies the cuisine even more. Costa Rica’s food culture is part of what makes the country a leader in sustainability, and I’m excited to work with some of the grassroots leaders supporting this effort!
