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Celebrations Costa Rica: How to Make Costa Rican-Inspired Dishes with Diego Murillo (Part 3 of 3)

Diego Murillo handles Inspirato Hospitality Services in Costa Rica. A Costa Rican National, he studied in the United States and brought his substantial expertise to ensuring our team had an amazing Costa Rican holiday. He and his team at our villa ensured we had authentic recipes during our stay, and we’ve passed that on to you.

In Part 3 of Celebrations Costa Rica, we have authentic recipes from hospitality expert Diego Morillo’s team in Costa Rica to re-create a brunch to remember.

GUACAMOLE AND CHIPS

Celebrations -- Costa Rican guacamole and Pico de Gallo

Ingredients for Guacamole:

  1. 2 avocados
  2. 1 tsp jalapeños finely chopped
  3. 1 tsp hot sauce
  4. 1/2 tsp of garlic salt
  5. 1/4 tsp of salt
  6. 1/2 cup cilantro (thick cut)
  7. 1/4 onion finely chopped
  8. juice of 1/2 lemon

Ingredients for Pico de Gallo:

  1. 1 tomato cut into cubes
  2. 1/2 white onion (thick cut)
  3. 2 garlic cloves finely chopped
  4. 1/2 cup cilantro (thick cut)
  5. 1/2 tsp of salt
  6. juice of 1/2 lemon

SERVINGS: 5

Dish ingredients:

  1. 1/2 cup of guacamole
  2. 1/4 cup of pico de gallo
  3. 8 corn tortillas
  4. 2 pink lola lettuce leaves

INSTRUCTIONS:

  1. Mix the ingredients for a thick texture.
  2. Cut tortillas into equal triangles and fry.
  3. Extend on a tray with waxed paper.
  4. Add a little garlic salt.

CUCUMBER BEAN DIP

Cucumber Bean Dip
Cucumber Bean Dip

Ingredients:

– 1 (15-ounce) can black beans, drained and rinsed

– 1/2 red onion chopped

– 1 chopped tomato

– 1 jalapeño seeded and minced (or 1 tbsp of can)

– 3 tbsp chopped fresh cilantro

– juice of a lemon

– 1/2 teaspoon cumin

– 1/4 teaspoon minced garlic

– 2 tablespoons of olive oil

– salt to taste

– pepper to taste

– tortilla chips

Note: I like to add diced avocado

Make it as spicy or light as you like with jalapeno

Instructions:

– Mix all the ingredients except the cilantro

– Let marinate slightly in the refrigerator before serving

– Add cilantro

LATIN HASH WITH EGSS (Serves 4)

Latin Hash
Latin Hash

Ingredients

1 (5) package Johnsonville Brand Spicy Italian Sausage

1/4 cup chopped onion

1/2 tsp minced garlic

2 teaspoons of olive oil

4 medium potatoes cut into small cubes

1/2 teaspoon garlic salt

14.5 ounces diced tomato drained

2 tablespoons coarsely chopped cilantro

1 avocado in cubes

8 eggs

Instructions

– Heat a skillet over medium-high heat. Add the chorizo, breaking it up until it crumbles. Sauté until beginning to brown, about 3 minutes.

– Add the chopped onion and garlic and cook, stirring frequently, until the onion is translucent, about 3 minutes.

– Transfer the chorizo ​​and onion mixture to a plate

– Pour the oil into the skillet and heat over medium-high heat. Add potatoes and seasoning salt. Stir until potatoes are coated with oil.

– Let the potatoes brown on one side, then flip once after about 5 minutes. Both sides should be golden brown and slightly crisp.

– Add diced tomatoes and chorizo-onion mixture; stir gently to mix evenly. Cook for an additional 4 minutes, stirring once to rotate ingredients from bottom of pan to top for even cooking.

– Serve topped with cilantro and diced avocado- Cook eggs to taste and add to the plate with two rolled corn tortillas

TYPICAL COSTA RICAN BREAKFAST WITH MADUROS

Celebrations -- Typical Costa Rican breakfast with maduros

Servings: 5

Ingredients for Breakfast:

  1. 1/2 cup gallo pinto (use medium cup for shape)
  2. 2 warm and rolled tortillas
  3. 2 pieces of ripe banana with honey
  4. Coriander for decoration
  5. 1 slice of “Dos Pinos” tico cheese to fry

Ingredients for Gallo Pinto:

  1. 2 cups of cooked beans (save a cup of beans)
  2. 1/2 cup diced sweet chile
  3. 1/2 cup diced onion
  4. 1/2 cup broth
  5. 1/2 tsp of salt
  6. 1 cup dry rice
  7. 1 tbsp lizano sauce
  8. 1 tsp fresh garlic
  9. 1/4 cup coriander

INSTRUCTIONS:

Gallo pinto

  1. Boil 1 cup of water. Add 1 tbs of olive oil and rice. Cook 10 minutes
  2. Sauté and crystallize the onion, sweet chili, garlic and salt.
  3. Cook and reduce the beans
  4. Add the beans (cook with 1/2 of the bean broth)
  5. Add the cooked rice
  6. At the end add coriander, salt and pepper to taste

INSTRUCTIONS:

Banana method

Cut into three pieces and then in half lengthwise. Cook with little oil. Before finishing, add honey to both sides. Wait for it to caramelize

OVEN-BAKED OMELETTE

Costa Rican food -- Local baked omelette
Oven-baked omelette

(Vegetarian option: Substitute cheddar cheese with feta cheese. Substitute ham with spinach)

Servings: 4

Ingredients:

  1. 2 butter spoons
  2. 1/2 chopped onion
  3. 1/2 sweet chili chopped
  4. 1 cup of cooked chopped ham
  5. 8 eggs
  6. 1/4 cup of milk
  7. 1/2 cup cheddar cheese
  8. Salt and pepper to taste
  9. 3 pieces of bacon per person

INSTRUCTIONS:

  1. Preheat oven to 375 F° (175 C°). Grease a 10-inch round baking dish.
  2. Melt the butter in a large skillet over medium heat and cook and stir the onion and bell pepper until soft, about 5 minutes.
  3. Add the ham and continue cooking until heated through, approximately 5 minutes.
  4. Beat the eggs and milk in a large bowl. Add cheddar cheese and ham mixture, season with salt and pepper.
  5. Pour the mixture into a prepared baking dish.
  6. Bake in a preheated oven until the eggs are golden and puffed up, about 25 minutes.
  7. Serve hot.

Diego Murillo handles Inspirato Hospitality Services in Costa Rica. A Costa Rican National, he studied in the United States and brought his substantial expertise to ensuring our team had an amazing Costa Rican holiday. He and his team at our villa ensured we had authentic recipes during our stay, and we’ve passed that on to you.

Celebrations Costa Rica -- Diego Murillo
Diego Murillo handles Inspirato Hospitality Services in Costa Rica. A Costa Rican National, he studied in the United States and brought his substantial expertise to ensuring our team had an amazing Costa Rican holiday. He and his team at our villa ensured we had authentic recipes during our stay, and we’ve passed that on to you.
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