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Guanacaste Typical Recipes

 

  Campesino style lunch
 by Dora Hernández Pérez

 

  Beef Tenderloin

Ingredients:

1 Kilo of beef tenderloin
6 eggs
2 garlic cloves
1 medium onion
Manteca
Salt to taste

Preparation:

Grind garlic with salt to season and roast loin. Flake the loin roast. Putting heat the butter, add the meat and eggs, and onions, moving steadily to fry the eggs.
Once cooked wrapped in plantain leaf.
Serve with omelet creole wrapped in leaves.

 

 

  Chicken

Ingredients:

1 Creole hen
Butter ¼ Kilo
1 large onion
3 Garlic (cloves)
2 chiles middle
Pepper with cumin
2 rolls cilantro
Salt to taste achiote

Preparation:

Grind the garlic with salt to marinate the chicken. Put to put butter and achiote chicken to cook over medium heat with ½ cup water add the pepper and cumin, cover the pan to steam cook, turning until tender, to add the seasonings, onion slices, peppers into strips and chopped cilantro.

Serve with Creole tortillas

 

 

  Smoked bone soup

Ingredients:

1 Kilo smoked pork bone
2 packages of Chilotes. (not fully grown corn)
1 large Pepper.
2 Rolls of coyote coriander
4 garlic
             Salt to taste
             Vegetables to taste

Preparation:

SMOKED BONE PREPARATION:

The day before preparing the bone soup, flavor the bone with crushed garlic and salt to be smoked.

PREPARATION FOR THE SOUP:

Boil the bone in enough water to make soup. Add the vegetables you want, with seasonings (chile and coriander and achiote to taste).

 

 

  Marinated Chicken

Ingredients:

1 Creole hen
¼ Kilo of lard
1 large onion
3 Garlic (cloves)
2 Medium sweet peppers
Pepper with cumin
2 rolls cilantro
Salt and annatto to taste

Preparation:

Grind the garlic with salt to marinate the chicken. Heat butter and annatto to cook the chicken in medium heat with ½ cup water and add the pepper and cumin, cover the pan to steam cook, and turn it until it is tender, then add seasonings, sliced onion, chiles strips and chopped cilantro.

Serve with creole tortillas

 

 

  Chilote hash

 

Ingredients:

2 dozen of soft chilotes (not fully grown corn)
¼ Kilo of pork post
1 roll of coriander coyote
1 medium onion
1 pepper
1 tbsp butter
1 tsp pepper and cumin
salt to taste achiote

Preparation:

Put to cook and chop the chilotes finely. Cook the mince with beef broth (cast) on low heat until smooth. Dissolve one ounce of dough into water and pour the mince until it boils. Add some minced meat and seasoning, chiles into strips, chopped onion and coriander with cumin and pepper. Then it's ready to serve.

 

 

  Rice with corn

 

Ingredients:

1 Kilo of maize
1 large onion
1 large tomato
1 chile dulce
½ teaspoon pepper and cumin
4 garlic
1 creole chiken
2 rolls of coyote coriander
4 ounces butter
achiote to taste
salt to taste

Preparation:

Wash the corn, grind corn (leave it as grain of rice). Pour the grits into a container with enough water. Strain the grain of corn several times. Use the same water and not throw it, put the chicken to parboil in 4 bottles of water with salt and garlic. When you go down soft and crumbly. Cook the corn with the strained broth, and pour in the tomato and butter. Move steadily for an hour and a half until grain smooth. If the grain is still hard to add the water.

Once the corn is cooked add the meat and other seasonings, chopped onion, chili strips, coriander and annatto. When cooked it is ready to serve.

 

 

  Pork Soup with stuffed meatballs
by Rosa Zuniga Aguilar

 

Ingredients:

1 Kilo of spine
¾ Kilo of pork meat
1 head garlic
1 Roll coyote coriander
½ Kilo of cassava
½ Kilo of cocoyam
1 Banana Green
1 medium onion
1 Chile sweet
3 balls of dough

Preparation:

In a clay pot we cook the backbone and the pork meat (wood stove or fireside).

Once they are soft, add the vegetables. Then we took a piece of meat which we will chop and season with pepper, onion, garlic and coriander; when it is ready, mix with the masses trying to stay with a smooth texture. After that we are going to form small tortillas in which we will place a tablespoon of minced meat in the center of these and form the balls. Where have all the balls formed, incorporated into the soup, taking care to not undone them. BON APPETIT!

 

 

  Stewed creole chicken
by Daisy Alvarez Abarca

 

Preparation:

1 Wash the chicken the day before.
2 Marinate with cumin, garlic and oregano.
3 Store in the refrigerator to retain it.
4 The following day. Cook it with the ingredients.

Celery, cilantro, coyote, new grass, bay leaves, red pepper, onion, tomato, ginger and above all great care in preparation.

All this is done, cover and cook over low heat in the wood stove.

 

 

  Marquesotes Ilustrados
by Angela Canales Jimenez

 

Ingredients:

2 dozen of eggs
2 pounds of pinol
2 pounds of sugar
Vanilla to taste
Lemon peel

Preparation:

First whip the egg white, then added the yolk, 10 minutes later, add the sugar gradually waggling it, the same way will pinol and vainol. Is applied to mold butter. Once are baked and put to roast.

Luster

Ingredients:

5 eggs
4 pounds of sugar
Cola essense

Preparation:

Set 4 bottles of water to boil, add 4 pounds of sugar. When you see thick, grip a tablespoon of the honey and put into a container of water, if the honey is thick, as is at its point. Once this has been prepared, whip 5 egg white, and add it to the honey and beat faster. Then, add the cola essence to flavor and color.

To bathe in marquezotes sticks are introduced and then bathe in honey and wait to dry.

 

 

  Perrerreque or Corn Breadice Pudding
by Elizabeth Chavarria Chavarria

 

Ingredients:

25 Corn not so tender.
3 Bars of margarine.
¼ cheese powder.
1 bag of custard.
1 pinch of baking powder.
½ Kilo of sugar.
½ bottle of sour milk (if desired).

Preparation:

Scrape the 25 ears of corn and grind it finite.
After having ground the corn pour into a large bowl.
Add all ingredients and stir well.
Grease a mold or a can of baking, put to preheat the oven, pour all that broke or shifted in the greased pan.
Place in the oven at about 250 ° C to 300 ° C.
When well browned it's time to get them out of the oven.
Let cool and remove it from the mold and leave.
Eat with coffee, chocolate or what you want.

 

 

  Rice Pudding
by Elizabeth Chavarria Chavarria

 

Ingredients:

10 bottles of cow milk
1 tapa dulce
2 packets of Cinnamon
1 ½ kilos of sugar
2 kilos of rice

Preparation:

First burst the rice and milk over low heat. It adds the sweet, sugar and cinnamon. Whip until well espesito and we put all the love for us to be a delicious rice pudding, and ready to serve and eat.

 

 

 

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