Introduction to Costa Rican cuisine

Costa Rican cuisine is a unique blend of indigenous, Spanish, and African influences. The country’s lush tropical environment provides a bounty of fresh fruits, vegetables, and seafood that form the basis of many traditional dishes. Some of the most well-known Costa Rican dishes include gallo pinto, a breakfast dish made with rice and beans, and casado, a hearty lunch or dinner plate that typically includes rice, beans, plantains, salad, and a choice of meat.

Role of condiments and sauces

Condiments and sauces play a crucial role in enhancing the flavors of Costa Rican dishes. These add-ons often feature a wide range of ingredients, including herbs, spices, and fruits, and are used to add tanginess, sweetness, or heat to a variety of dishes. Some of the most commonly used condiments and sauces in Costa Rican cuisine are listed below.

Salsa Lizano: Costa Rica’s most popular sauce

Salsa Lizano is a dark brown sauce that originated in Costa Rica in the early 20th century. It is made with a blend of vegetables, including carrots, onions, and cauliflower, as well as spices and seasonings. The resulting sauce is slightly sweet and tangy, with a mild spiciness. It is often used as a topping for rice and beans, as well as in marinades and dressings.

Chimichurri: A flavorful herb sauce

Chimichurri is a tangy herb sauce that originated in Argentina but is popular across Latin America. It is made with finely chopped parsley, oregano, garlic, and vinegar, and is often mixed with olive oil to create a smooth consistency. Chimichurri is a versatile sauce that can be used as a marinade for meats, as a condiment for sandwiches, or as a topping for grilled vegetables.

Mojo: A tangy citrus sauce

Mojo is a tangy citrus sauce that is popular in Cuba, the Dominican Republic, and other Caribbean countries, as well as in some parts of Central America. It is made with a blend of citrus juices, garlic, and herbs, and often includes a spicy kick from chili peppers. Mojo is often used as a marinade for meats, as a dipping sauce for fried foods, or as a topping for salads.

Picadillo: A spicy vegetable relish

Picadillo is a spicy relish that is made with finely chopped vegetables, including onions, tomatoes, and peppers. It is often seasoned with garlic, cilantro, and spices and can be served as a side dish or a topping for grilled meats, fish, or vegetables.

Chilera: A pickled vegetable condiment

Chilera is a condiment that is made by pickling a variety of vegetables, including carrots, onions, peppers, and cabbage. It is often seasoned with garlic, oregano, and other herbs and spices and is used as a tangy topping for rice and beans, grilled meats, or sandwiches.

Other condiments and sauces to try

Other condiments and sauces that are commonly used in Costa Rican cuisine include hot sauce, made with chili peppers, vinegar, and spices; traditional tomato salsa, made with diced tomatoes, onions, and cilantro; and guacamole, made with mashed avocado, lime juice, and seasonings. These delicious accompaniments can add bold flavors and complex textures to a variety of Costa Rican dishes, making them even more enjoyable and satisfying.