First, I have to start off by saying that this was a RANDOM country selection. I'm super glad that we landed on it though, and that it's the first on our tour of Central America and the Caribbean.
I have been to Costa Rica twice in my life, both times to visit with extended family. The most recent visit was in 2016. We traveled all over, from the center of the country to the mountains, and to both the Caribbean and Pacific coasts. I love this tiny peaceful nation with its tropical climate, exotic wildlife, gorgeous scenery, and friendly people. FYI, Costa Ricans are known as Ticos.
Here's a glimpse of the country from my travel photos:
Now, when it comes to food, the best part about being in Costa Rica is the fresh, fresh, FRESH produce. One could live off of the fresh fruits and veggies alone. And I found that the best dishes I tried were all made with fresh and simple ingredients. So in preparation for this stop on the world tour, I made it my mission to use lots of good produce. What I found may not be quite as fresh as you'd actually find in CR, but it will do - and the fruit makes for a nice picture.
Not only is this entry a bit nostalgic, but cooking foods from Costa Rica also gave me the chance to open up a cookbook that I bought while roaming the airport in San Jose. Check out the book here on Amazon. It's called Costa Rica cocina y tradición by Isabel Campabadal, and it's written in both English and Spanish.
The first recipe I decided to make is something different that I don't believe I tried when I was there. It’s called Olla de Carne, or beef pot. It’s a hearty stew with beef and starchy vegetables. I used a regular chuck roast which seemed to work pretty well, but the recipe calls for a rump roast or brisket. For the vegetables I was very true to the recipe. It includes corn, yuca, taro, chayote squash and plantains. This olla de carne was FULL my friends.
The recipe is pretty simple. First make a broth with the garlic, onions, celery, and peppers and cook the meat until soft. Then, remove the meat to cut it into pieces.
I served the stew with white rice, avocado, and orange slices.
Buen provecho!
As for our opinions on this dish, it was a comforting and satisfying meal. The rice is perfect for soaking up the broth and balancing out the soft texture of the veggies. There is a lot going on in the stew, what with all the vegetables. It's nice to serve yourself and take the ones you like best for your plate. For example, Younes wasn't sure if he would like the yuca, but it turned out that he did. I, on the other hand, picked around the yuca in favor of the green plantains and chayote squash. But we're both shameless carnivores who dug around the pot for extra pieces of beef. 😋
I would definitely recommend trying this recipe out. Especially if you are in search of a comfy, filling pick-me-up for a rainy day.
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