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Costa Rican Food Recipes

Find great Costa Rican Recipes @ 123easyaspie.com.

Q: What are some easy Costa Rican food recipes?
i have to cook a costa rican food for tomorrow, ( spanish class ) does anyone know any costa rican food that’s easy to make and a group of teens would like? i need recipe fast! veggie only or even desserts

thank you!

A: gallo pinto=black beans and rice

Gallo Pinto (beans and rice) Recipe
1 lb (450 gr.) Black beans. Fresh are best but most likely you’ll find them dried.
8-10 sprigs cilantro (coriander leaf) fresh or frozen, not dried!
1 small or medium onion
½ small red or yellow sweet pepper (optional)
3 cups (700 ml) chicken broth or water
2 cups (350 ml) white rice
½ teaspoon (2.5 ml) salt
1 Tablespoon (15 ml) vegetable oil
1-3 Tablespoon oil to fry the Gallo Pinto

If beans are dried, cover with water and soak overnight, if they are fresh, just rise them off. Drain the beans and add fresh water to an inch (2.5-cm) above the top of the beans, salt, and bring to a boil. Cover the pan and reduce heat to very low simmer until beans are soft (~3 hours).

Chop cilantro, onion, and sweet pepper very fine.

Add 1 Tablespoon oil to a large pan and sauté the dry rice for 2 minutes over medium high flame then add half of the chopped onion, sweet pepper and cilantro and sauté another 2 minutes. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes).

Q: Do you have any Costa rican food recipes ?
I am doing a school report on Costa Rica and need to make a dish for tommorrow, something fun, good tasting, and fast!! THANK YOU

A: Gallo Pinto (beans and rice) Recipe
1 lb (450 gr.) Black beans. Fresh are best but most likely you’ll find them dried.
8-10 sprigs cilantro (coriander leaf) fresh or frozen, not dried!
1 small or medium onion
½ small red or yellow sweet pepper (optional)
3 cups (700 ml) chicken broth or water
2 cups (350 ml) white rice
½ teaspoon (2.5 ml) salt
1 Tablespoon (15 ml) vegetable oil
1-3 Tablespoon oil to fry the Gallo Pinto

Chop cilantro, onion, and sweet pepper very fine.

Once the rice and beans are cooked you can refrigerate or freeze them. Keep a significant amount of the “black water” with the beans (½-1 cup 120-240 ml). This is what gives the rice its color and some of its flavor. Sauté the rice, beans reserved chopped onion, sweet pepper and cilantro together in vegetable oil for a few minutes. Sprinkle with a little fresh chopped cilantro just before serving.

Once the rice and beans are cooked you can also refrigerate or freeze them. Make up small batches of Gallo Pinto when you want it by simply sautéing them together.

In Guanacaste they sometimes use small very hot red peppers instead of or in addition to the sweet. Some people add a tablespoon or so of salsa Lizano or Chilera to the beans while they’re cooking. Our friend Mercedes always simmered the beans very slowly all-day and preheated the water or chicken broth for the rice.

Prestiños (Sweet Crepes)

Servings & Preparation Time
Makes 10 servings
Preparation Time: 30 minutes

Ingredients
2 cups all purpose flour
2 eggs yolks
2 tablespoon vegetable oil or lard
1/2 teaspoon salt
Honey or sugar cane honey

Method

Mix flour, 1 tablespoon oil and 1/4 teaspoon salt in a bowl or a beater. Add egg yolks and stir until dough forms and is smooth. Turn the dough out onto a floured board and knead for 15 minutes. Roll the dough 1/15 to 1/8 inch thick. Cut the dough into circles of 8 inch diameters.

Heat vegetable oil or lard in a saucepan over high heat. Add each dough circle and cook until light brown turning. Drain on paper towel.

Serve warm or at room temperature. Pour honey or sugar cane honey.

Empanadas de Piña (Pineapple Turnovers)

Servings & Preparation Time
Makes 20 Servings
Preparation Time: 1 hour

Ingredients

3 cups corn dough flour (“Maseca”)
1 teaspoon baking soda
1 teaspoon vegetable oil
1/2 cup white vinegar
1 cup warm milk
A pinch salt
1 cup melted lard
1/2 cup butter

For the Filling:
Pineapple Jam

For the Glaze:
1 egg, lightly beaten
1 teaspoon water

Method

Making the Dough

Combine corn dough flour and baking soda in a bowl. Add 1 cup warm milk, vegetable oil, vinegar, salt and lard stir until dough forms. Turn the dough out onto a floured board and knead for 1 minute.

Making the Glaze

Mix beaten egg and 1 teaspoon water in a bowl.

Making Turnovers

Preheat the oven to 482 F (250 C).

Roll dough out 1/8 to ¼ inch thick. Cut the dough into circles of 4 – 5 inch diameters. Brush rounds with water. Place 2 tablespoon pineapple jam filling on each round. Fold over and seal by crimping with a fork, making a narrow rim. Brush turnovers with the glaze.

Butter a banking sheet. Place turnovers on baking sheet. Bake turnovers for 12 minutes or until the tops are lightly brown.

Serve warm or cold.

Q: What are some easy & good Costa Rican recipes?

A: This IS the Costa Rican prototypical recipe and it’s easy…
Gallo Pinto

Ingredients
1 cup cooked white rice
1 cup cooked black beans, drained and rinsed
1/4 cup broth from black beans
1 onion, finely chopped
2 cloves garlic, finely chopped
1 red pepper chopped
2 spoonfuls Olive oil
2 Teaspoons Sesame oil
3 Tablespoons Salsa Lizano (or spicy vegetable sauce)
Fresh cilantro
Salt & fresh black pepper to taste

Steps
Heat olive and sesame oil in a large skillet over medium heat.

Add spices (onion, sweet pepper, garlic) and saute for about 5 minutes, until brown.

Add the black beans and broth. Then add the rice.

Combine the rice adn benas with the spices and simmer until broth is gone.

Finally, add cilantro, salsa Lizano, salt and pepper to taste.

Accompany the Gallo Pinto with eggs, cheese, or green salad

Preparation time: 30 mins

Serves: 4 – 6

Q: Does anyone know any easy Costa Rican Recipes?
I’m doing a school project in FACS and were doing a powerpoint well..on the rubric it says that we have to do class involvment, so my partner decided she wanted me to make something. Our project is about how we took a trip to Costa Rica..(not really) and now i have to make something for my whole entire class to eat while we are presenting our presentation. Now please make sure the recipe will be easy and fast I will be making one of your guy’s recipes for about 25 students

A: Go to Starbucks and get coffee for everyone, easy and very representative. Starbucks uses Tarrazu Coffee, one of the finest coffee of Costa Rica and the whole world, Tarrazu is a town. (Just add cookies and invite me ….well I can bring the cookies )

or spend hours and hours trying to cook something that even you don’t know how it tastes lol

Q: Good Costa Rican Recipes?
Do any of you know of any good Costa Rican Recipes or good sites which have lot of??

A: 1.

http://costa-rica-guide.com/Introduction/Recipes.htm

http://www.recipezaar.com/recipes/costa-rican

http://otnfinefood.com/page0001.html

Q: Any recipes for Costa Rican bread?

A: I can’t find any but here are some sites for you
http://www.globalgourmet.com/destinations/costarica/

http://www.play-costa-rica.com/costa-rica-recipes-food.html

Q: does anyone know a good site to find costa rican recipes…?

A: Hi
Costa Rican recipes.
…

Q: Anyone know of a good traditional Costa Rican dessert recipe?
something that is yummy and not hard to make please, but it has to be a traditional costa rican recipe.

Thanks all!! =D

A: ATOL DE NARANJA

atol de naranja/orange custard

6 big oranges
cinnamon sticks to taste
1/2 cup corn starch
2 cup sugar
1 tsp butter

wash the oranges, cut them in half and extract carefully the juice. keep
the skin halves and remove partitions.. mix the juice, the sugar and the
maicena and bring to a boil stirring constantly. when it starts boiling
remove from stove and add a teaspoon of butter. refill the skin halves
with the custard and refrigerate until it sets. decorate with mint leaves
or cherries.

note: the same recipe may be done with pineapples.

ENJOY, MAR ( I am costa rican.)

Q: whats a costa rican recipe easy to do for a school project?
i need something easy but not too easy and i need to have it by wednesday with ingrediants that is pretty much just laying around the house help me!

A: Picadillo de Platano

4 plantains, peeled and cut into 3 pieces
1/2 pound ground beef
2 cloves garlic, minced
2 tablespoons minced onion
2 teaspoons salt
1/2 teaspoon pepper
1 1/2 tablespoons chopped cilantro
1/2 teaspoon cummin
1/2 teaspoon oregano
1/2 cup tomato, chopped
2 teaspoons Worcestershire sauce
1 dash hot pepper sauce

Serves 8.

Simmer the plantain pieces in salted water over medium-high heat until tender. Once tender, drain, and allow to cool, then finely chop.
Heat oil in a large skillet over medium-high heat. Stir in the beef, garlic, and onion, season with cummin, salt and pepper. Cook until the beef is crumbly and the onion is soft. Stir in the chopped plantain, cilantro, oregano and tomato. Season with Worcestershire sauce and hot pepper sauce; cook for about 10 minutes until everything is hot.

^^^^^^^^^^^^^^^^

Q: I need a good Cuban or Costa Rican recipe?
It’s for my spanish class were having a fiesta on friday,
I need something easy to eat and that can be served at room temperature.
Can you find me a website that I can go to or with the recipe of a good dish..?

A: Cuban Eggs

8 hard-boiled eggs
1 cup shredded sharp cheddar cheese, divided (4 oz.)
3 tablespoons nonfat milk
1/2 teaspoon salt (optional)
1 dash pepper
1/2 cup chopped onion
1/2 cup chopped sweet green pepper
1 tablespoon butter

2 (8 ounce) cans no-salt-added tomato sauce
hot cooked rice (optional)
parsley sprig (optional)

Preheat oven to 350°F.
Cut eggs in half lengthwise.
Remove yolks and set whites aside.
In small bowl, mash yolks with fork.
Stir in 1/2 cup of cheese, milk, salt, and pepper until well blended.
Fill each half egg with one heaping Tablespoon yolk mixture.
Place in 8×8x2-inch baking dish.
In medium saucepan over medium heat, cook onion and pepper in butter until crisp-tender, about 3 minutes.
Stir in tomato sauce and bring to boiling.
Pour over eggs.
Sprinkle with remaining cheese.
Bake until hot and bubbly and cheese is melted, about 15 minutes.
Serve over rice and garnish with parsley, if desired.
—————————- ———————- ————————————
Easy Puerto Rican Arroz Con Pollo (Rice and Chicken)

1 red bell pepper
1 green bell pepper
1 bunch cilantro
1/2 medium onion
4 cups chicken stock
6 chicken thighs
1/2 teaspoon adobo seasoning
2 tablespoons oregano
2 cups white rice

Dice the peppers and onions into 1/8″ by 1/8″ pieces, or a little larger if you wish.
Coarsely chop the cilantro.
Set aside.
The Adobo seasoning this recipe mentions is not the one RecipeZaar thinks it is. It is the one you will find in the Mexican food area with the tacos and other Mexiocan inspired foods. For all reference of it in this recipe, season to taste as it is salty.

Season the chicken with Adobo seasoning and oregano.
Brown the chicken in the pan you will cook the dish in (large pot, tall enough to hold everything together when finished cooking).
Remove the chicken and add in your sofrito (the diced peppers, onions, and cilantro), some adobo seasoning to taste, and sautee until the onions become slightly translucent.

Stir the rice into the mixture.
Add the chicken stock.
Add the browned chicken.
Bring to a boil.
Once boiling, reduce heat to a simmer, put lid on the pan, and cook for 40 minutes. High altitude may need to add an additional 5 – 8 minutes cooking time.
DO NOT open the lid to check on it. Just be sure that you have it at a simmer when you put the lid on.
When the time is up, open to reveal the most incredible Puerto Rican Arroz Con Pollo!
You may also add 1lb of smoked sausage to give this an additional layer of flavor. Substitute 1c chicken stock for water if you do to cut down on the saltiness.

Q: good costa rican recipe needed! ?
for a spanish project i need to create a dish that originated in costa rica. it needs to be really tasty because we are graded on taste, not just originality, plating etc. Does anyone have any delicious costa rican recipes?

A: Fried plantains look disgusting but they are actually really tasty (if you close your eyes).
1) You should be able to buy plantains at a grocery story (they look like bananas, but bigger and not in bunches). Get yellow ones (the green ones can also be eaten but they are not sweet; they taste more like potatoes); the yellower the better, even some brown spots is good.
2) Peel them–they don’t peel easily like a banana. You have to start it with a knife, and even when they get going bits of peel will be left behind–trim these off. Also trim off any gross-looking spots.
3) Cut them in half or thirds, and then cut lengthwise slices about 1/2 inch thick.
4) You want to have oil already hot in a skillet at this point–I would have said it earlier but it depends on how long you take to cut them up. Plantains turn gray around the edges if they sit out–like potatoes do, only much faster–and while they’re still ok to eat this way, they look ugly. About 1/2 inch of vegetable oil is good.
5) Fry the plantains. Don’t make it too hot because then they’ll just burn on the outside before the inside gets nice and soft. Turn them over when they start to brown. When they start to look cooked (they should look VERY cooked before you take them out; they’re always dark brown on the crunchy parts, even at restaurants), take them out with a slotted spoon and put them on a paper towel.
6) They will come out looking more like fried slugs than anything else. But they’re actually really good.

Another good Costa Rican dish is flan. I don’t have a recepie but you can find one easily online–or get box-mix flan (find it near box-mix pudding and Jell-O) that is easy and still tastes pretty good. They do make it from a box in Costa Rica sometimes too (I’ve had it). And you can get it at fast-food places (also had that–and it was actually really good!).

Okay, one more I just thought of–empanadas. You will need masa–corn flour–which is not the same as cornmeal (I tried it with cornmeal and it is absolutely disgusting). You can find it in some grocery stores. It’s also sometimes called Maseca or Masarepa. It comes in a bag just like a flour bag and should have Spanish writing on it. Mix this with a little bit less than equal amount of water, you want a consistency like very soft play-dough. Soft enough to mold easily but not so watery it falls apart. Flatten balls of it into circles about 1/4 inch thick or a little thinner, put a spoonful of refried beans in the middle, and fold them over into turnovers. Press all along the edges to seal them. Then fry them in a good layer of oil (maybe 1/2); flip them over when they start to brown; let them drain on a paper towel when done. You can also fill empanadas with cheese (but the cheese there is different from ours so they won’t be authentic…a mozarella/monterey jack blend might come closest??), meat, or fruit. And you can make them with biscuit dough (and bake them) instead from corn flour.

Q: Is there a Costa Rican cheesecake recipe?
Im doing a project for my spanish class on costa rica and i’m trying to find a recipe. i’ve heard that there was a cheesecake recipe. any advice on my situation would be greatly appreciated.

A: Dulche de Leche Cheesecake Squares (Costa Rica):

http://smittenkitchen.com/2008/02/dulce-de-leche-cheesecake-squares/

COSTA RICAN CHEESECAKE:

Ingredients

8 ounces Cream Cheese
8 ounces Ricotta Cheese
1 cup Fresh Cream
4 Eggs (raw)
1 cup Sugar
3 cups Rice Flour
Butter

METHOD:

1. Cheese
First, mix the cheeses in a bowl. Add 8 ounces of the cream cheese to 8 ounces of ricotta cheese, and mix it all together.

2. Cream
Add 1 cup of fresh cream, and mix again.

3. Eggs
You need 4 eggs. Crack each egg and mix it into the cheesy mixture. You can use an eggbeater.

4. Flour and sugar
Measure 1 cup of sugar and 3 cups of rice flour. Add half the sugar and half the rice flour to the mixture, and mix well. It’s looking creamy! Now, add the last bit of flour and sugar, and mix.

5. Tray.
Grease the bottom of a baking tray with butter. Pour the mixture into the tray. Use your fingers—have fun! Flatten it out so it’s even. This is going to be perfect!

6. Bake
Put the tray in a hot oven at 350º F (180º C) and cook for 35 minutes.

Let cool, chill and serve.

Q: do you have a costa rican food recipe??
i need a simple but good costa rican food and it has to be authentic to the country

A: CHICKEN COSTA RICA

Olive oil 1/2 c.
2 onions
1 green pepper
1 tsp. oregano
1 tbsp. oregano
1/2 tsp. curry powder
2 chicken bouillon
6 sm. boneless chicken breasts
Rice
1/4 tsp. behol
1 tsp. sugar
1 c. white wine
2 cans of beer
2 bay leaves
4 cloves garlic

Clean and chop onions and green peppers. Brown chicken in olive oil until golden. Remove chicken and saute the onions and peppers until soft. Add all other ingredients together an simmer for 1/2 hour or until chicken is done. Serve over rice.

COSTA RICAN CREAM CAKE

1 (18.5 oz.) pkg. pudding included yellow cake mix
1 c. water
1/3 c. cooking oil
3 eggs

SAUCE:

1 c. whipping cream
1/3 c. rum (or 1 tsp. rum extract)
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) evaporated milk

TOPPING:

1 c. whipping cream
1/3 c. coconut, toasted
1/3 c. Macadamia nuts, chopped

Grease 13 x 9-inch baking dish. To make cake: In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Turn into greased baking dish. Bake in preheated 350 degree oven 25 to 35 minutes, or until toothpick inserted in center comes out clean.
To make sauce: In large bowl, combine all sauce ingredients; blend well. Remove cake from oven; cool 5 minutes. Using long tined fork, pierce hot cake in dish every 1 to 2 inches. Slowly pour sauce mixture over cake. Refrigerate cake at least 3 hours to chill. (Cake will absorb most of sauce mixture.)

To make topping: Before serving, in small bowl, beat 1 cup whipping cream until stiff peaks form. Spread over cold cake. Sprinkle with coconut and Macadamia nuts. Store in refrigerator. Makes 15 servings.

Q: Need some help with a Costa Rican sauce?
I just returned from a semester abroad, and I find myself longing for that Costa Rican chilli sauce. Its in a brown bottle and has green labelling. I really can’t remember it. I heard that it can be ordered on the internet, but I don’t remember the name. The recipe for the Costa Rican dish with the giant noodle is escaping me. If anyone can help, I would be very greatful.

A: The sauce that you are speaking of is called “Lizano Salsa” and yes you can order it online.

In reference to your giant noodle dish, there are a few noodle dishes in question. Can you be more specific? What other ingredients were in the dish. What part of Costa Rica did you eat it? That’ll help.

Q: easy Costa Rican recipe?
i need a recipe of a food from costa rica that is easy to make and can be made with foods lieing around……thank you.

A: Look at this website (;

Recipes From Another World

Good Recipes

Costa Rican Food Recipes

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