Chifrijo – A Costa Rican Meal or Snack

Last week we got two interesting emails; one “What is Chifrijo?”  and the other, “I had this dish [Chifrijo] at a Sunday la feria (farmers market)  it was fantastic –  I had never seen it before –  is this something new in Costa Rica?  Surprisingly, a few days later, I read a friend’s Costa Rica Blog  where he rant and raved about Chifrijo he had at some local event.

It got me thinking, when did I first see and have it?

First, Chifrijo is a portmanteau, which is a blend of two (or more) words or morphemes into one new word, chicharrones (fried pork rinds/skin)  and frijoles (beans).  It’s a layered dish, with rice, red beans, pork rinds, freshly chopped tomato and/or pico de gallo (fresh vegetables hot sauce), and served with fried tortilla chips; it is also served with corn tortillas and bread.  The Mexicans have been serving this style of dish (with pinto and/or black beans) on a plate or in a bowl with corn or flour tortilla, since God-knows when. Costa Rica gave it their signature with the pork rinds.  Since fried pork skin is just plain disgusting to many Gringos (except those of southern upbringing) the fried skin is usually substituted with fried meat and/or seafood, particularly shellfish.

The dish usually costs around, ¢1.500 colónes ($3 USD) from street vendors, but expect to pay twice that in restaurants and served with a lot of variations.

• Beans:  Red, pinto, black and/or mixed beans. Beans can also be fried.
• Rice: White or fried or the traditional Gallo Pinto.
• Meat: Fried pork skin, has now turned to fried or roasted pork, meat, chicken and seafood.
• Added Ingredients: corn, potatoes, squash, celery, carrots, and zucchini.
• Garnishment: Slices of avocado, chopped tomatoes, iceberg lettuce or cabbage, onions, sour cream, cliento and/or parsley.
• Soup: Add beef or chicken broth to cover layered ingredients.

Like Ceviche, it is a very tasty dish and in the last five years it has gained popularity. Eatery gurus are trying to claim infamous fame with their own top secret recipes. It is now being served in some of the top restaurants in Costa Rica, where chefs are boasting, theirs is the best in town.

About a year ago, the Rumberitos (a group of hot Tica cheerleaders who support the local Saprissa soccer league) distributed more than 3000 chifrijos for the Fiestas de Palmares. At the event, they used 600 kilos of pork, 150 kilos of rice, 120 kilos of beans and 100 packages of tortillas Rumba.

Chifrijo History
According to some, Chifrijo has been around since the early nineties when it started being served in local bars and restaurants in and around the San Jose region. But if my memory serves me correct, I had the dish back in the early eighties at some roadside restaurant by Tambor –  a city on the southern tip of the Guanacaste province.

Nowadays, it’s very common to see it at farmers markets, street venders, fairs and carnivals, and now in fast food joints. In reality, it is a simple dish that is served as a anytime-snack or meal and it is usually made in massive qualities (by the gallons) for family affairs like birthdays, weddings or any excuse to party. Like Mexican menudo, it is also known as a remedy to cure hangovers in its soup form with lots of hot chilies added.

Chifrijo Recipe – serves about 10 people.

• 2 lbs of red tender beans – it takes about 12 hours (overnight) to soak the beans in water until tender.
• 1 lb of fried pork, or meat cubes or strips, and/or shellfish.
• ½ lb of fried pork rinds (optional)
• ½ gallon of water
• 1 onion
• 2 cloves garlic
• oregano, thyme, salt and pepper to taste

First, cook the beans with water, onion, garlic, oregano, thyme, salt and pepper until smooth. Then, prepare the pico de gallo joining the following ingredients, and then refrigerate:

• 2 lbs diced tomato
• ½ cup diced onion
• ½ cup diced sweet chile
• ½ cup finely chopped cilantro
• ½ cup lemon or lime juice
• salt and pepper to taste

Finally, serve in a bowl of cooked beans, add meat, seafood or chopped rinds (optional) of your choice, and then the pico de gallo to taste. If desired, place whatever garnishment you wish. It is normally served with chopped jalapeno chile, thinly sliced iceberg lettuce and avocado slices.

NOTE: To speed things up, use pre-cooked canned beans and fried in vegetable oil.

Enjoy.

Calypso Cruises