Bar food, whether it´s fried, spicy or starchy, is a necessity with beer, friends and sporting events. This cultural fact is not lost in Costa Rica. The bars and restaurants have a litany of dishes to choose from, but one stands out because of its origins in the country.
The chifrijo is a dish that has been around since the early 90s when it started being served in local bars and restaurants in and around San José. Shortly after the genesis of the chifrijo, the dish began to spread through Latin America and was registered by the dish’s claimed creator Miguel Angel Araya Cordero, the owner of bars and restaurants.
The term chifrijo was coined by Cordero and comes from the combination of two terms. Chicharrones, or fried pork rinds, and frijoles, which is basically what the dish is at the core.
The combination of pork and beans is combined in a bowl with rice and then topped with diced onions, tomatoes, peppers and cilantro. After corn chips and a spritz of lime are added, the chifrijo is complete.
There are subtle variations on the dish from bar to bar, but the chain of Cordero´s restaurants maintains the original can only be tasted at their locations. The price is from 800 colons ($1.60) to 1,300 colons (about $2.60) depending on the restaurnt and the size of the serving.
of the A.M. Costa Rica staff
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