Picadillo is a traditional spiced hash or stew made with minced or ground meat, tomatoes and regional vegetables. In Spanish, picar means “to cut or chop”, so that’s where the name comes from. Usually, it is served as part of a casado, a traditional plate consisting of rice, beans, protein, plantains and a side salad.
Lastly, arroz con pollo is a dish made with the simple ingredients of chicken and rice, but cooked with additional condiments and ingredients like yellow or white onion, garlic and bell peppers, as well as Salsa Lizano and chicken broth to amplify the flavor. It’s usually served with rusa ensalada (beet and potato salad).
Costa Rica has several famous dishes, and my goal is to learn how to make some of them while I’m here!
When I tried these dishes for the first time, I could immediately feel the effect of using locally grown ingredients. Even with simple ingredients, the flavors were very pleasant. I also really enjoyed the crunchy texture of the chifrijo when our program team introduced it to us during training. The dishes have been filling and nutritious.
So far, there hasn’t been a dish that I have disliked. It’s also a very healthy and well-balanced diet!
Chifrijo essentially relies on fresh black beans, rice and crispy pork belly. It is available at every Costa Rican restaurant.
Picadillo involves finely dicing vegetables of choice, like chayote squash, potatoes, green beans (vainicas) or carrots. Some versions include ground beef to add some extra protein.
