Good Costa Rican Recipes?

Inell Riesgo: How about picadillo de chayote? It's soo good. Start by sauting a little bit of chopped onion, clove or two of garlic, a bit of chopped red pepper and some chopped cilantro (a lot of Costa Rican recipes start out this way). Add about a pound of ground beef & cook til ground beef is done. Add one or two chopped chayotes (zucchini works too if you can't get chayote) about a cup of frozen corn and add maybe a cup of water. Don't forget the famous Salsa Lizano, salt, & maybe a wee bit of curry powder. Cover and cook on medium 'til water's absorbed and chayote is tender. Great with rice & beans. You can also substitute chopped potato for the chayote and leave out the corn for picadillo de papa. Also, simple fried bulk sausage and potatoes is a good Costa Rica dish (although they're sausage in CR is better than ours). We also had a lot of pan-fried steaks in Costa Rica, just thin steaks sauteed with onion and Salsa Lizano. Good luck and happy cooking!...Show more

Irving Jordahl: 1.http://costa-rica-guide.com/Introduction/Recipes.h...2.http://www.recipezaar.com/recipes/costa-rican3.http://otnfinefood.com/page0001.html...Show more

Maryland Gareau: lime chickenIngredientsFor the Chicken1/4 cup lime juice 1/8 teaspoon garlic powder 1/8 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon ground black pepper 2 boneless skinless chicken breast halves 1 tablespoon olive oil For the Pasta1 (8 ounce) package linguine 2 tablespoons olive oil 1/4 cup grated parmesan cheese 8 cherry tomatoes, quartered For the Zucchini1 large zucchini, quartered lengthwise 1 tablespoon olive oil For the Cilantro Lime Cream Sauce3 tablespoons butter 1/2 cup chopped fresh cilantro 3 garlic cloves, minced 1/4 cup white wine 1/4 cup chicken broth 2 tablespoons lime juice 1/2 cup heavy cream 1 bunch green onion, thinly sliced Directions1Whisk together 1/4 cup lime juice, garlic powder, cumin, salt, and pepper in a large bowl; add the chicken breasts. Cov! er and refrigerate 1 to 2 hours, turning the chicken occasiona! lly. 2Melt the butter in a saucepan over medium heat. Add the cilantro and garlic, cook and stir 1 minute. Pour in the wine, chicken broth, and 2 tablespoons lime juice, and return to a simmer. Transfer the mixture to a blender and blend until smooth. Return the mixture to the sauce pan and stir in the cream and green onions; bring to a boil and remove from heat. 3Preheat an oven to 425 degrees. 4Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. 5Drain well and transfer linguine to a large mixing bowl; add 2 tablespoons olive oil, the Parmesan cheese, and the quartered cherry tomatoes; toss until the pasta is evenly coated in oil. 6Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken breasts, turning once, until n! o longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). 7Meanwhile, lie the zucchini on a baking sheet and coat with 1 tablespoon olive oil with a pastry brush. Place zucchini on middle rack in the oven, and bake, turning every 5 minutes, until nicely browned, 15 to 20 minutes...Show more