We hope you enjoy these Cut The Crap Costa Rica Kitchen Recipes and information on local fruits and vegetables. We have provided descriptions and nutrition information for produce that is common in Costa Rica and other Central American countries. These foods are generally grown in-country which reduces their costs.
Although we are not nutrition experts or doctors, we have consulted these experts and have used our own experience to form the basis for the health benefits of most dishes. The majority of recipes and foods are healthy choices; however, we have added a few "not so healthy" choices to satisfy those occasional cravings.
Costa Rica Kitchen Recipes, try something new. Remove things you don't need. Cook what is local. And, stay in budget.
Red Beans – Electric Pressure CookerBy Steve PageBlack beans are a staple in the Costa Rican diet. You will find black beans as a side of some Red beans are a staple in the Costa Rican diet. You will find red beans as a side of some casados and breakfast plates, as an alternative to black beans. Red beans can also be used in gallo pinto (read more...)Chile Lime Chayote – Instant PotBy Nikki PageIf you are looking for an affordable side for any dish, give this Chile Lime Chayote a try. Prepared in an instant pot, it is easy to make and tastes great. Since chayote is a local vegetable it is a cheap way to fill your family's stomachs. The chili spice gives a zesty flavor to the
(read more...)PineappleBy Steve PageCosta Rica has the sweetest and best-tasting pineapple that we have ever eaten! This amazing fruit is so juicy and delicious that it makes the perfect refreshing snack on a hot day. We make it a point to keep cut pineapple in our refrigerator, so we have it ready to eat. Pineapple is (read more...)Slaw SaladBy Nikki PageSlaw salad is another common food in Costa Rica. This nutrient-packed dish can either be the main course or a side to add color and crunch to your casado or other dinner plates. Aside from very few specific allergies, Slaw Salad is safe for almost all diets including Vegan and Gluten-free.
Tip: We enjoy adding a dash or two of hot sauce to add a bit of spice. We especially enjoy the Mango Hot Sauce from Jala-peños restaurant in Playa Negra, Costa Rica.Tostada with Refried BeansBy Steve PageThese tostadas are a favorite in our house and are made with many common ingredients found in Costa Rica and other Latin American countries. Tostada with Refried Beans makes a quick and easy lunch that gives you a boost of nutrients and tastes great. In addition to being easy to make, these tostadas are also very affordable. Although they are not a typical Costa Rican dish they are made with ingredients that are produced locally which reduces the cost. Whether you choose a standard flour tortilla or opt for a gluten-free corn tortilla, your taste buds will enjoy the satisfying flavors. Our version of the tostada includes pre-made rice and beans. You can find links to the rice and bean recipes below.
Tip: For Gluten-free version use corn tortillas.
Note: We enjoy adding a dash or two of hot sauce to add a bit of spice. The Mango Hot Sauce from Jalapeno's restaurant in Playa Negra is definitely our favorite!
Rice recipe: https://cutthecrapcostarica.com/recipes/rice-instant-pot/
Black Beans recipe:
https://cutthecrapcostarica.com/recipes/black-beans-instant-pot/
Red Beans recipe:
https://cutthecrapcostarica.com/recipes/instant-pot-red-beans/
Yuca Fries RecipeBy Steve PageHave you ever had Yuca Fries?
Making french fries in Costa Rica is challenging because most potatoes are small. Yuca is a great alternative to the potato. They are a common vegetable throughout Central America making them extremely affordable in Costa Rica. The yuca fries have a slightly different texture and taste than the standard potato variety and we prefer them with many dishes. Seasoned Chili Yuca Fries make a great snack or the perfect bar-b-que side.
These Seasoned Chili Yuca Fries bring a little spice to the standard fry. Since they are baked they use a fraction of the oil making them a healthier option than the traditional deep-fried version. A great side for grill night or a snack while watching the game. Your family is sure to love these savory treats.
Tip: We prefer our Seasoned Chili Yuca Fries to be very crispy so we leave them in the oven a bit longer. If you prefer softer fries add these additional steps:
1. PRIOR TO SEASONING, boil the cut yuca pieces in a pot of water for 10 minutes.
2. Adjust cook time to 15 minutes on each side.Tostada with Rice & BeansBy Steve PageTostada with Rice & Beans is a very quick and easy lunch that offers great taste and some needed nutrients. They are a favorite in our house and are made with many common ingredients found in Costa Rica and other Latin American countries. Tostadas are not only easy to make, but they are very affordable. Whether you choose the standard flour tortilla or the gluten-free corn tortilla, your taste buds will thank you for the satisfying flavors. Our version of the tostada includes precooked rice and beans. You can find links to the recipes below.
Tip: For a gluten-free version use corn tortillas.
We enjoy adding a dash or two of hot sauce to add a bit of spice. The Mango Hot Sauce from Jalapeno's restaurant in Playa Negra is definitely our favorite!
Rice recipe: https://cutthecrapcostarica.com/recipes/rice-instant-pot/
Black Beans recipe: https://cutthecrapcostarica.com/recipes/black-beans-instant-pot/
Red Beans recipe: https://cutthecrapcostarica.com/recipes/instant-pot-red-beans/
Quick Easy Beans and Rice with EggBy Nikki PageQuick Easy Beans and Rice with Egg is one of Nikki's favorite lunches. This simple recipe takes under 15 minutes to prepare and is another satiating option. One bowl of Quick Easy Beans and Rice with Egg and you will have the energy to power through your afternoon. The egg compliments the beans and rice nicely, giving it additional flavor and color. Nikki prefers her egg over easy with hot sauce, which adds a zesty flavor to the bowl.Gallo Pinto – Beans & RiceBy Steve PageWant to know the secret to Gallo Pinto?
Uses rice and beans that were cooked at least one day before. The locals will often make batches of beans and rice for sides to their Casado (typical Costa Rican dish) and use the leftovers to make Gallo Pinto for breakfast. It seems that the time allows the flavors of the beans to mature and the rice to firm up a bit. Although it takes a few days to prepare this dish, it is delicious.
