I have made a Chicken Chili Verde recipe both ways. The long way is, totally from scratch where I make the tomatillo sauce base using fresh tomatillos, onions, garlic, and poblano peppers, and also soaking the beans overnight and cooking them for hours the next day. And I've made it using the shortcuts I'm sharing … Continue reading Chicken Chili Verde – with time savers!
Pozole comes in several varieties, and this version made with chicken and tomatillos is one of my favorites. The tomatillos give it a bright, fresh taste and the garnishes are key! What makes a pozole is the hominy. Hominy is made from dried kernels of corn that are treated with an alkali to dissolve the … Continue reading Chicken Pozole Verde
This is a simple yet tasty traditional Costa Rica dish. I've not put any sort of spin on it, it's the original version. In Costa Rica, there is a huge selection of canned tuna at the supermercados, and you simply can't find better canned tuna anywhere. The tuna is packed the same day it's caught, … Continue reading Tuna and Shells Salad a la Costa Rica
This guacamole recipe will get you rave reviews!
Nicaragua-style Creamy Jalapeño Chicken I first tried this dish at a little restaurant near our house, in Ostional. Don Tony, the owner and chef, serves this up super-spicy hot and it's really a great dish! My version dials down the heat a bit, but if you want the burn, just add more jalapeño. The recipes … Continue reading Nicaragua-style Creamy Jalapeno Chicken
Though there must be at least a thousand recipes for chicken in Costa Rica, this recipe for Costa Rica Chicken is OMG so good! I tried this dish at a restaurant that serves traditional Costa Rica food and I was blown away by the rich flavor and tender, juicy chicken. I couldn't stop gushing to … Continue reading Costa Rica Chicken – Super-savory, Super-simple
Super easy to make, patacones (pah-tah-coh'-nays) - also known as tostones - are a diet mainstay in Latin America. Before I ever actually tried one, I was hesitant to eat them figuring they'd be sweet. A sweet scoop for guacamole or ceviche? Ick. But they're not sweet at all because they're made with unripe, green … Continue reading Patacones – Fried Green Plantain Chips
Peruvian-style Ceviche con Camarones (Peruvian Ceviche with Shrimp) Shrimp selection and acid-cooking Although it seems anathema to the mantra of always cooking with fresh ingredients, it's best to used frozen shrimp. Unless you live in area with access to the day's catch, you can't be sure just how fresh the shrimp is. The lemon-lime acid … Continue reading Peruvian Ceviche with Shrimp