Living in the United States and missing the flavors I grew up with, I had two choices: learn to live without them or learn how to recreate them at home. As you can probably guess, I chose the second option. This homemade Lizano-style sauce is one of those recipes that started as an experiment and ended up becoming a favorite.

I can usually find Lizano Sauce at Latin American grocery stores, but it is not always available nearby. There were times when I had to drive quite a distance just to buy a bottle. Because I use it so often, I decided to start testing my own homemade version using ingredients that are easy to find in most U.S. grocery stores.

After several attempts, I found a combination that comes remarkably close to the flavor I remember. This homemade version is slightly less acidic than the store-bought sauce, and it gives you the option to adjust the salt, heat, acidity, and thickness to your preference.

The recipe takes some time to cook, but the process itself is simple. Most of the work is allowing the vegetables and seasonings to simmer slowly until the flavors become concentrated.

What Is Lizano Sauce?

Lizano Sauce is a Costa Rican vegetable-based condiment with a savory, slightly sweet, tangy, and gently spiced flavor. Its consistency is smooth and pourable, and although it is sometimes compared to Worcestershire sauce, it has its own distinctive taste.

The sauce was created in 1920 in Alajuela, Costa Rica, by Próspero Jiménez and Próspero Lizano. What began as a sauce prepared in a small local cantina eventually became one of the country’s most recognizable food products. More than a century later, its familiar green label can still be found in homes, restaurants, and grocery stores throughout Costa Rica.

For Costa Ricans, Lizano Sauce is much more than a table condiment. It is used while cooking and added to finished dishes, including gallo pinto, tamales, beans, rice, picadillos, eggs, meats, and soups. Its flavor has become so closely connected to Costa Rican food that a small amount can immediately make a dish taste familiar.

The exact commercial recipe is kept secret, but the sauce is known for its combination of vegetables, seasonings, sweetness, and acidity. That balance is what I tried to recreate in this homemade version.

Ingredients for Homemade Lizano Sauce

You will need a combination of vegetables, spices, molasses, and vinegar. Each ingredient helps create the color, consistency, and distinctive flavor of the finished sauce.

🥦 Cauliflower, cucumber, and carrot

These vegetables form the base of the sauce and help give it body, a smooth consistency, and some natural sweetness.

I cut the carrot into smaller pieces because it takes longer to soften than the other vegetables.

You can leave the cucumber peel on or remove it, depending on the texture you prefer. The cauliflower helps thicken the sauce without leaving an overpowering flavor. These vegetables also provide fiber and create a good consistency without requiring an additional thickener.

🫑 Bell pepper, onion and garlic

The bell pepper and onion add flavor and depth to the vegetable base. You do not need to chop them finely because they will be cooked until tender and then blended.

You can use a red, green, or yellow bell pepper. Red bell peppers tend to be slightly sweeter, while green ones have a more pronounced flavor.

For the onion, I recommend using white or yellow. Red onion also works, although it may slightly affect the final color of the sauce.

I use fresh garlic because it provides a more noticeable flavor and cooks well with the vegetables.

🌶️ Chile powder

I use chipotle powder because it adds moderate heat and a light smoky flavor.

You can substitute jalapeño powder, cayenne pepper, or another ground dried chile. Begin with a small amount and adjust it according to your heat preference.

This sauce is meant to be gently spiced rather than extremely hot.

🌿 Celery seeds, cumin, and oregano

For this recipe, I use ground cumin and dried oregano. They help give the sauce a deeper and more developed flavor.

Celery seeds have a fairly concentrated taste, so use the amount indicated to prevent them from overpowering the other ingredients.

🟡 Mustard

I use prepared yellow mustard because it adds acidity and helps bring together the flavors of the spices, molasses, and vegetables.

Dijon mustard can also be used, but it has a stronger and sharper flavor that may slightly change the finished sauce.

🍯 Molasses

Molasses is one of the most important ingredients in this recipe. It gives the sauce its deep brown color and contributes some of its sweetness and richness.

I recommend using unsulphured molasses, which is the type commonly sold for cooking and baking in the United States.

I would not replace it entirely with white sugar because sugar does not provide the same color or depth of flavor. Dark brown sugar can work in a pinch, but the finished sauce will taste slightly different.

🍎 Apple cider vinegar

I like using apple cider vinegar because it adds enough acidity to balance the sweetness of the molasses and the flavor of the vegetables.

I prefer it because it tastes slightly milder than distilled white vinegar. You can use white vinegar instead, but add it gradually and taste the sauce before adding more.

I have never met anyone who tried tres leches cake for the first time and didn't fall in love with it. Just be warned, if you bring it to a party, people will probably ask you to make it every time you get together.

In all the years I have been making tres leches cake, I have learned one thing: it tastes even better the next day. That is one of the reasons it has become one of my favorite desserts to share with family and friends.

The secret is starting with a light sponge cake. In this recipe, I separate the eggs and gently fold the whipped egg whites into the batter. This creates an airy cake that can absorb the tres leches mixture without becoming too dense.

There is a reason tres leches cake has become a favorite dessert in so many Latin American homes. It is easy to make, perfect for feeding a crowd, and even better when prepared a day ahead, which is why it is often served at celebrations and family gatherings.

This is what we are going to need:

Ingredients

For this recipe, we will prepare three simple parts: the sponge cake, the tres leches mixture, and the whipped cream topping.

🌾 Flour

All-purpose flour works perfectly for this sponge cake. Since this cake needs to absorb the milk mixture later, we want a simple and light base that holds its shape without becoming too dense.

🥄 Baking powder and salt

Baking powder helps the sponge rise and gives it a lighter texture. Mix it well with the flour and salt before adding the dry ingredients to the yolk mixture. A small amount of salt helps balance the sweetness and bring out the other flavors. It will not make the cake taste salty.

🥚 Eggs

Use large eggs at room temperature. They are easier to separate, and the whites will whip with better volume than cold eggs.

🍚 White sugar

For this recipe, I use regular white sugar, the same kind used for coffee or everyday baking. You do not need powdered sugar for the cake batter. Coconut sugar can also be used, but it will give the cake a darker color and a slightly different flavor.

🥛 Sweetened condensed milk

Sweetened condensed milk gives the tres leches mixture most of its sweetness and a thicker consistency. You can use a homemade version or sweetened condensed coconut milk, although the coconut flavor will be noticeable.

🥛 Evaporated milk

Evaporated milk adds a more concentrated dairy flavor and helps give the tres leches mixture a richer consistency.

🥛 Regular milk

Regular milk helps lighten the mixture and determines how soaked the cake will be. Whole milk gives the best texture, but 2% milk, lactose-free milk, or an unsweetened plant-based milk can also be used.

🍶 Heavy cream

Use cold heavy cream or heavy whipping cream. Keeping it refrigerated until you are ready to whip it will help it thicken and hold its shape more easily. If you don't want to mix it and buy the whipped cream instead, you can do that too.

With the right steps and a few simple ingredients, you can create a flavorful, comforting shrimp and rice that will have everyone asking for seconds.

Arroz con camarones is a dish that is especially popular in many coastal areas of Latin America, where seafood and rice are both common parts of everyday cooking. Different countries and regions prepare their own versions, but the idea is very similar: combining shrimp, rice, vegetables, and seasonings into a dish that is practical, flavorful, and well suited for sharing.

Because this dish can be prepared in so many different ways, here I am sharing my own version. Like many traditional recipes, it can also serve as a base, allowing each person to adjust the ingredients and make it in the way that best suits their taste and what they have on hand.

Ingredients to make Arroz con Camarones

These are the ingredients I used in this recipe. For more options or substitutions, check the FAQs section.

🍤 Shrimp

Any type of shrimp will work here, no matter the color, size, or whether it’s fresh or frozen. I do want to mention that a high percentage, if not most, of the shrimp found in the United States is sold frozen, so I recommend buying it that way and thawing it at home. You can leave it in the fridge overnight or thaw it under cold running water.

When you buy “fresh” shrimp at the store, it has usually been previously frozen and thawed, and you don’t always know how long it has been sitting there. By buying frozen shrimp, you’re more likely getting a fresher option.

🦐 Shrimp stock

I made my own Shrimp Stock for this recipe, and I’m sharing it here in case you’d like to make it too. If you don’t have shrimp shells or are not in the mood to make it, you can buy it at your regular grocery store under the name seafood stock or shrimp bouillon. Both options work.

🍚 Rice

For this recipe, I am using parboiled rice, which is a type of rice that is soaked, steamed, and dried while still in its husk, partially cooking it before milling. The process, not the grain itself, is what makes this rice different from regular rice.

It is less sticky, takes longer to cook, and has a slightly different flavor, not better or worse, just different. It also offers some health benefits, like a lower glycemic index, which can help with blood sugar management.

🧡 Achiote

Also known as annatto, it is what gives the rice its warm color. It has a mild, earthy flavor with slightly peppery notes, and it’s mainly used to add color and depth to dishes without overpowering them. It can be found as achiote paste, achiote powder, or achiote-infused oil, and any of these can work depending on what is available where you live. Find it here.

🥫 Lizano Sauce

It’s a traditional Costa Rican condiment with a slightly tangy, mildly sweet, and spiced flavor that adds a very distinctive touch to many dishes. Learn how to make Lizano Sauce from scratch here. And if want to skip the process and get it delivered at your door, get Lizano Sauce here.

Shrimp shells are one of the most underrated ingredients in the kitchen. Instead of throwing them away, you can turn them into a rich, flavorful broth that adds depth to so many dishes with very little effort.

It is light, flavorful, and incredibly versatile in the kitchen. But beyond that, it is also part of a nose-to-tail way of cooking, where we use every part of the ingredient and honor the whole animal instead of letting it go to waste.

It is also a practical way to cook, especially with the cost of groceries today. Turning shrimp shells into a rich homemade broth is an easy way to add flavor to your meals without relying on expensive ingredients.

Ingredients

This shrimp stock is also a great way to make use of leftover vegetables and seasonings you may already have in the refrigerator. The combination I am sharing here is just one simple idea, so do not worry if you do not have every single ingredient. You can work with what you have on hand and still make a flavorful homemade stock.

🦐 Shrimp shells

These are the base of the stock and where most of the flavor comes from. You can use small or large shrimp, and if they still have the heads on, even better, since they add even more depth to the broth. You could also add fish heads and any other seafood scraps you have on hand to build even more flavor in your shrimp stock.

🥕🧅Vegetables

Onion, carrot, celery, bell pepper, and garlic help build flavor and give the broth a richer, more balanced taste.

🌿 Fresh herbs

Cilantro or parsley add freshness and aroma. You can use either one depending on the flavor you prefer.

🍃🧂 Seasonings

Bay leaves, black pepper, cumin, oregano, and any other aromatics you like. Avoid adding salt at this stage, since the seasoning will be adjusted later in the final dish where the stock is used.

Ingredients for Mango Mousse

Before we begin, let’s take a look at the simple ingredients that bring this mango mousse together. Most of them are easy to find, and you may already have several waiting in your kitchen.

🥭 Mango

Ripe mango is the star of this recipe. The sweeter and softer your mangoes are, the better the flavor will be. Fresh mango works best, but frozen mango (fully thawed) can also be used.

🥥 Coconut Milk

Use canned full-fat coconut milk for a creamier and richer mousse. Light coconut milk also works, but the texture will be slightly less creamy. Avoid coconut beverages meant for drinking, as they contain too much water and may affect the consistency.

🥛 Heavy Cream

Heavy whipping cream is ideal for this recipe, but whipped cream will work as well.

🍮 Unflavored Gelatin

This helps the mousse hold its shape while staying soft and creamy. If you prefer a vegetarian option, agar-agar can be used instead following the package directions.

🌼 Vanilla

A little vanilla rounds out all the flavors. I usually use vanilla extract, but honestly, if you don’t have it on hand, the mousse will still taste wonderful without it.

🍬 Sugar

The amount of sugar really depends on your mango. If your fruit is very sweet, you may want to reduce it slightly. Regular sugar works perfectly, but powdered sugar blends just as nicely.

Tuna salad is one of those recipes that proves simple ingredients can still deliver big flavor. In this version, canned tuna is combined with fresh vegetables, lime juice, and herbs to create a light, refreshing salad that comes together in under 10 minutes.

The citrus helps soften the onions while bringing brightness to the salad, and the fresh vegetables add color and texture in every bite. The tuna stays in hearty chunks, giving the salad a satisfying bite instead of a mushy texture. If you like a little heat, you can also add a small amount of minced jalapeño for an extra kick. I often use my homemade pickled jalapeños, and you can find that recipe here.

Which Tuna Makes the Best Tuna Salad?

When choosing tuna for tuna salad, there are a few things people usually consider. The first is the type of tuna. The most common varieties you will find in stores are albacore (often labeled as white tuna) and chunk light tuna, which is usually skipjack. Both can work well in tuna salad, but many people prefer tuna that holds its shape and creates visible pieces in the salad and for that reason, I would choose albacore.

Another factor is how the tuna is packed. Tuna packed in water tends to have a cleaner flavor and is lighter, which makes it a popular choice for tuna salads that include fresh vegetables and citrus. Tuna packed in oil is richer and more flavorful, but it can also make the salad heavier depending on the other ingredients you are using. I personally love tuna in oil, but for this recipe I stayed with tuna packed in water.

In this recipe, I am using a tuna brand from Costa Rica called Tonnino. This is not a paid promotion. I simply like including products from Costa Rica whenever I can, since the channel focuses on Costa Rican cooking and it reminds me of flavors from my childhood. Tonnino can be found at Whole Foods, it’s also available on Amazon, and I’ve included the link here if you would like to try it.

Ingredients for Tuna Salad

Remember, this ingredient list is based on what I had available at the time. I encourage you to do the same and work with what you have in your kitchen. Small adjustments like these are what make home cooking flexible and enjoyable.

🐟 Tuna

For this salad you can use either fresh tuna or canned tuna. If you prefer fresh tuna, simply cook it first, let it cool completely, and then break it into chunks before adding it to the salad. If you want to keep things quick and simple, canned tuna works perfectly. I recommend using tuna packed in water, which keeps the salad lighter and allows the fresh ingredients to shine.

🧅 Red Onion

Red onion is my favorite for fresh salads because it has a slightly milder flavor and beautiful color. It adds a nice bite without overpowering the rest of the ingredients. If red onion is not available, you can substitute it with white onion, yellow onion, or even green onions.

🍋 Lemon or Lime

Both lemon and lime juice work well in this recipe. They have slightly different flavors, but each one adds brightness and helps soften the onions while bringing everything together.

🌿 Celery Tops

Celery tops add a fresh, slightly herbal flavor and a bit of texture to the salad. They are tender enough to eat raw and work beautifully in dishes like this. If you don’t have celery tops, you can also use finely chopped celery stalks.

🧂 Salt and Black Pepper

Salt and black pepper help bring all the flavors together. Start with a small amount and adjust to your taste after mixing the salad.

These are not your typical corn tortillas. Tortillas Aliñadas are traditional Costa Rican tortillas made with cheese, sour cream, butter, and milk mixed directly into the masa. Soft, rich, and full of flavor in every bite, they take homemade tortillas to a completely different level.

Corn is especially celebrated in Nicoya, one of the world’s Blue Zones known for longevity, where it plays a key role in the daily diet. But the love for corn goes far beyond that region. Throughout Costa Rica, it’s eaten every day and cherished in homes across the country, making recipes like Tortillas Aliñadas deeply rooted in our culture.

What is Tortilla Aliñada?

A Tortilla Aliñada is not a stuffed tortilla. The cheese, sour cream, butter, and milk are mixed directly into the dough before cooking, so the flavor is built into the masa itself. The result is a softer, richer tortilla with cheese in every bite, not just in the center.
This is what we are going to need:

Ingredients for Tortillas Aliñadas

Remember, this ingredient list is based on what I was able to find. I encourage you to do the same and work with what you have available to you.

🌽 Corn Flour

Costa Rica is known for using nixtamalized corn flour, which means the corn has been soaked and cooked in an alkaline solution before being ground. This process improves flavor, texture, and nutrition.
It’s not difficult to find this type of corn flour, but you may not always see it at a regular grocery store. Check your local Latin or international markets, where it’s more commonly available. Look for a brand that is labeled specifically for making tortillas for the best results.

🧀 Cheese

In Costa Rica, Tortillas Aliñadas traditionally use one or two types of cheese, usually one that melts well and one that holds its shape. Over time, I’ve made this recipe so many times that I started adding a smoked cheese because it brings such a beautiful depth of flavor. Check the FAQs section below to see what types of cheeses you can use.

🥣 Sour Cream

Sour cream adds that slight tangy flavor to the tortillas that, combined with the salt and the touch of sugar, creates a very balanced result. For this recipe, I used regular sour cream from the grocery store, which is a bit thicker than Costa Rican natilla and also different from Mexican crema.

If you want to make these as close as possible to authentic Costa Rican Tortillas Aliñadas, visit your local Latin market and look for Central American crema. That’s exactly what we’re looking for.

🥛 Milk and Butter

Adding milk and butter increases the fat content in the dough, which helps prevent the tortillas from drying out once cooked. They also add richness and enhance the overall flavor.

🧂 Salt and Sugar

Both are added to enhance the flavors of the tortillas. Feel free to adjust the amounts to your liking or dietary needs.

Rice pudding is a staple in Costa Rican cuisine and one of the first desserts I had to share on this channel. In this version, we build flavor step by step using cloves, cinnamon sticks, lemon peel, and different types of milk to control texture and creaminess.

In Costa Rica, rice plays a central role in our everyday cooking, it’s part of nearly every meal and a familiar companion in the kitchen. From a simple pot of White Rice to our iconic Gallo Pinto, rice is woven into daily life. So it’s no surprise that a dessert made from rice feels just as meaningful and ever-present in our homes.

What makes rice pudding special is how every family prepares it differently. Some add raisins, others love using coconut milk for extra richness, while some brighten it with a little lemon zest, or deepen the flavor with more cinnamon and cloves. These variations tell a story of family traditions, weekend gatherings, and the familiar smells of kitchens we grew up in.

Whether you enjoy it warm with a sprinkle of cinnamon or chilled straight from the fridge, this rice pudding captures the soul of Costa Rican home cooking: simple, heartfelt, and made to be shared.

What You’ll Need for This Recipe

Rice pudding can be made in many different ways. Here are the ingredients I chose for this version.

🍚 Rice

Use regular white rice. I’m using long grain white rice, which is the most common type used in Costa Rica for arroz con leche. I’ve tried it with others too, jasmine, arborio, you name it, and they all work with slightly different textures. Just avoid pre cooked or instant rice, since it doesn’t absorb flavor the same way.

🥛 Milk

The traditional version uses regular cow’s milk but you can use any type of milk for this recipe. Almond, soy, whole, or lactose-free milk are all suitable options.

🥫 Condensed milk

This gives most of the sweetness and creaminess. You can adjust the amount depending on how sweet you like your pudding. Also use vegan condensed milk if you desire.

🥄 Powdered milk

Powdered milk boosts the creaminess and gives the pudding a richer flavor. You can use any brand and adjust the amount depending on how thick you want it. I’m using Leche Pinito, a staple in many households in Costa Rica. I usually bring a bag when I visit, but it's pretty easy to find it online. Find Leche Pinito here. If you don’t have it, you can skip it. The recipe will still work just fine.

🍬 Sugar

White sugar is the standard option and gives the most neutral flavor. You can also use brown sugar, coconut sugar, or raw sugar, but keep in mind that these alternatives may slightly change the color and taste of the rice pudding.

🍋Lemon

Use the peel to add aroma and flavor. Make sure not to include too much of the bitter white part. Lime and orange peel can work if you don’t have lemon.

⭐ Cloves and Cinnamon sticks

I’m using whole cloves and whole cinnamon sticks. If you prefer the ground versions, you can use them, just keep in mind they will slightly change the color of your pudding. It will still taste delicious, but it won’t be as white as you might expect.

🍦 Vanilla extract

Adds aroma and ties all the flavors together. Use real vanilla extract if possible, I am using imitation vanilla because I want to keep my rice pudding as whiter as possible.

🧂 Salt

Always add a small pinch of salt, even in desserts. It doesn’t make the pudding salty, instead, it enhances the sweetness and balances the flavors. Just a little goes a long way.

Ground beef picadillo is a classic in Latin cuisine. Every country has its own version and there are thousands of possible ingredient combinations, but without a doubt, every version is delicious. This is the Costa Rican version. Watch the video here.
I make this Ground Beef Picadillo on those days when I want something cozy and comforting. It’s packed with tender potatoes, carrots, and a rich, savory sauce that slowly simmers, allowing all the flavors to develop and concentrate. It somehow tastes even better the next day, if there’s any left.

What is picadillo?

To start, the word itself gives us clues about what picadillo is. It comes from the verb “to chop” or “to mince” and refers to a mixture of finely chopped ingredients stirred together to create a dish made of small, chopped components. Picadillos in Costa Rica are usually served with White Rice and Black Beans for a complete meal.

Picadillos can be:

Vegan: The main ingredients are vegetables. We can make combinations like potatoes with carrots, potatoes with broccoli, squash with corn, and many more.

Vegetarian: Vegetables are still the main ingredient, but they are paired with animal byproducts such as eggs and dairy. One delicious example is chayote with sweet corn and heavy cream.

Picadillos with meat: In this type of picadillo, we include everything. Vegetables, animal protein, and sometimes dairy products like milk or heavy cream.

Why We Love Picadillos 🍲

They are easy to make. You simply chop the vegetables, cook the meat, season everything, and let it simmer. They require very little hands on time and you only need a cutting board, a knife, one pot, and a spoon. That also means less time spent cleaning.

They are budget friendly 💲. Picadillos are mostly made with vegetables, which are more affordable than many other ingredients. They are also a great way to use up leftover vegetables sitting in the fridge, like half an onion, a bell pepper, a couple of carrots, or a few potatoes.

They are nutritious. Since vegetables are the base, picadillos provide a balanced and nourishing meal.

They are great for meal prep. You can make a big batch, portion it out for the week, and enjoy a recipe that includes all the macros needed for a balanced diet.

Ingredients I am using

🥩Ground beef

The one I’m using is 93–7. This means that 93 percent of its content is meat and the remaining 7 percent is fat. There are many different types of ground beef available on the market and they are all delicious, but it’s important to know that the higher the fat content, the more the meat will shrink once it’s cooked.

On the other hand, the higher the percentage of meat, the higher the price. That’s why I recommend using the ground beef that best fits your budget, your taste, and what’s available where you live.
You could also substitute for 80-20% ground beef, ground turkey or chorizo.

🥔Potatoes

Use yellow potatoes because they hold their shape while cooking. Other varieties may soften more, but they still work. You can also use green beans, chayote, or zucchini as substitutes.

🥬Sofrito

Sofrito is a flavorful base that gives this recipe its soul. Check out my Sofrito here. It’s something you can prepare ahead of time and keep in your fridge to elevate soups, stews, beans, sauces, and so many everyday meals.

🌶️Achiote

This gives the picadillo its beautiful warm color and a slightly earthy note. Fin your achiote at a Latino store near by or by following the link here.

🍲Chicken or beef stock

Beef stock is ideal for this picadillo since we’re cooking with beef, but chicken stock works perfectly if that’s what you have on hand, like me. Vegetable stock can also be used, adding a slightly different but still rich flavor.

Fresh, colorful, and full of flavor, this Pico de Gallo is one of those simple recipes that instantly makes any meal brighter. Every bite has that perfect mix of tomato, onion, cilantro, and lime — refreshing and tangy all at once.

I’ve always believed that Pico de Gallo is one of those recipes that truly belongs to everyone. Across Latin America, you’ll find it in different forms — sometimes spicier, sometimes milder, but always fresh, colorful, and full of life. In Costa Rica, this simple mix of chopped veggies has a special place on the table. It’s that easy side dish that makes everything taste a little better — from rice and beans to grilled meats or gallos wrapped in a warm tortilla.

Costa Rican Pico de Gallo

Now here’s something interesting — in Costa Rica, many people, especially older generations, call this dish “Chimichurri.” I know, it’s not the same green sauce from Argentina that’s poured over meat, but what can I say? In Costa Rica, that’s what we call it, and I kind of love that. So yes, this is my version of Costa Rican Chimichurri — Mara-style.

I also like to add jalapeños, sometimes fresh, sometimes from my own Pickled batch, because I enjoy a little heat in my food. And while not everyone in Costa Rica eats spicy, that’s okay — the beauty of cooking is that you make it your own.

Even the way we chop the vegetables changes from home to home. Some like them chunky, others prefer them finely chopped, like I do. It’s not about being fancy — it just helps the flavors mix better and makes the dish look cleaner and more vibrant.

And then there’s the lime juice, that’s where all the magic happens. In Costa Rica, we don’t usually use lemons; we use limón mandarina or limón criollo, which have a softer acidity and a slightly floral taste that’s hard to replicate abroad. Here in Missouri, I work with what I have — limes or lemons, whichever I can find — and while the flavor is a little different, the acidity still does its job beautifully. It balances the onion, brightens the tomatoes, and ties everything together in that perfect, tangy bite that makes Pico de Gallo so addictive.

If you’d like to see exactly how this recipe is made, click here to follow along with the video.

What Goes Into Pico de Gallo

🧅 Onion

I prefer using yellow or sweet onion for balance; soak it in lime juice to mellow that sharp-raw flavor.

🍅 Tomatoes

I like to use Roma tomatoes because they’re firm, full of flavor, and easy to work with. I remove the seeds and the juicy center, keeping only the meaty part — that’s what keeps the Pico de Gallo fresh and not watery..

🌶️Bell pepper

For this recipe I recommend green bell pepper for color and crunch, but any color works.

🌿 Cilantro

Just a little bit add lots of flavor.

🌶️ Jalapeños

I love adding a bit of heat with jalapeños. These can be fresh or pickled — use whichever you have on hand. Removing the seeds will make them milder, but if you like spicy food, keep them in. I often use Homemade Pickled Jalapeños made by myself.

🍋Lemon Juice

Adds acidity and freshness that bring the whole pico together. It balances the onion and keeps the flavor bright. If limes aren’t available, lemons work too, though the taste will be slightly sharper.

🧁 Sugar

Just a small teaspoon to balance the acidity. It won’t make your Pico de Gallo sweet, but it will enhance the flavor and make everything taste more rounded.

Salt and black pepper

I always add a pinch of salt and pepper at the end — just enough to balance things out. Salt brightens the tomatoes and lime, while pepper brings a cozy warmth that ties it all together.

There are dishes that taste like home — and this one, with its deep orange color and slow-cooked tenderness, is exactly that. Gallina Achiotada translates to Achiote-Braised Hen, a humble yet hearty stew full of vegetables, warmth, and soul.

It was almost impossible to find a hen where I live — and if you’ve ever cooked one, you know exactly why I was craving it. In Costa Rica, this dish is always made with gallina, not chicken; the meat is firmer, the flavor richer, and the stew thicker and more comforting.

But when hens are nowhere to be found, I buy a whole young chicken instead. I actually love doing that. Not only because it’s cheaper, but because it feels like cooking the way my grandmother used to — with intention and patience. I debone it myself, piece by piece: Jerry gets the white meat, I keep the dark. The bones go straight to the freezer; when I’ve saved enough, I turn them into homemade chicken broth for another day.

When making this stew, it helps to have all your ingredients ready before you start. That way, cooking feels smoother and more enjoyable, and you can focus on letting the flavors develop slowly — the way this dish deserves. I try to cut everything the same size, not just for looks but because even cooking means better flavor.

And about that pot — yes, it’s called a Dutch oven. Fancy name, right? But really, it’s just a ceramic-coated cast iron pot that holds heat beautifully. Any pot will do. The real magic, as always, is in the patience.

If you really want to enjoy this dish the Costa Rican way, serve it with a side of white rice, homemade black beans and a simple cabbage and tomato salad. That combination is pure comfort food — the kind that makes you want to go back for seconds.

🍗 Everything You’ll Need for This Stew

Prefer a video? Go watch it now. Prefer to read? Here are the ingredients.

🐔Chicken

Traditionally, this recipe is made with hen. I couldn’t find one this time, so I’m using a whole young chicken. You can use any part of the chicken you like — thighs, drumsticks, or breasts — even boneless pieces if that’s what you have. But I’ll say this: a bit of bone makes the broth richer and more authentic, just the way this dish is meant to be.

🥄 Oil

Use any light cooking oil you like; it helps the achiote release its color and flavor evenly. You don’t need much — just enough to coat the bottom of the pot and let everything cook gently without sticking.

🌺Achiote (Annatto)

A natural seed used across Latin America to add color and mild flavor to food. Click here to get it from Amazon.

🌿Spices

Oregano, cumin, salt, black pepper, and bay leaves — these are the spices I love to use, and they almost always find their way into my cooking. But this is just my way of showing you how I make it — feel free to add your own favorite spices and make it your own.

🥔Potatoes and Carrots

These two are the classic pair for this stew, the ones you’ll find in most kitchens when making it. But honestly, you can use any vegetables you prefer — chayote, zucchini, green beans, or whatever’s in your fridge will work beautifully.

🧅 Onion, Bell pepper, Celery, and Garlic

These are the natural seasonings that no Costa Rican kitchen could ever live without. They’re the base of countless dishes, and together they create our version of a Sofrito. You can find it here if you’d like to make it ahead and keep it ready for your next dish.

🍗Chicken broth

I usually make my own at home, using chicken bones that I buy and simmer slowly, because homemade broth always has a deeper, richer flavor. But if you don’t have any or prefer something quicker, you can use store-bought broth — any kind will work just fine.

💧Cornstarch

I like to use it to give the sauce a slightly thick and silky consistency. It should always be dissolved in a bit of cold water first to make sure there are no lumps, because if you add it directly to the hot stew, it will clump right away.
You can use all-purpose flour as substitutes.

🌿 Cilantro

Add it at the end, when you turn off the stove or right before serving, so it stays fresh and keeps its flavor.

Few things bring more flavor to a meal than a spoonful of pickled jalapeños. They add that perfect balance of heat, tang, and crunch — turning even the simplest dish into something special.

This Costa Rican-style version keeps things bright and crisp, with just the right amount of spice. Perfect on tacos, nachos, or anything that needs a little kick. Watch the video here.

I love gardening during summer — it keeps me grounded, even when my plants don’t always cooperate. Peppers and jalapeños are some of my favorite things to grow because they’re so easy to maintain (unlike my Brussels sprouts, but that’s a story for another day).

Every year, when the jalapeños start coming in, I make a fresh batch of homemade pickled jalapeños. It’s one of those simple recipes that remind me how small things can bring the most joy. These are straight from my garden — some green, some red, all perfectly imperfect.

And if I’ve learned anything after more than forty years on this planet, it’s that I have nothing to prove — especially not to jalapeños. So yes, I wear gloves when I cut them. I’m brave, but I also like keeping my hands intact. 😉

I like mine a little crunchy, so I don’t boil them. I just pour the hot brine on top and let it work its magic. You can cook yours if you prefer them softer — either way, they’ll turn out flavorful, tangy, and just the right amount of spicy.

Ingredients for Pickled Jalapeños

Jalapeños 🌶️

They’re not just about heat, Jalapeños are packed with vitamin C, antioxidants, and capsaicin, which may help boost metabolism and reduce inflammation. If you prefer something milder, you can use banana peppers or poblanos instead. Want to go hotter? Try serranos. A mix of red and green jalapeños gives your jar a beautiful color contrast and a nice balance between sweet and spicy.

Water 💦

Balancing vinegar with water keeps the brine from being too harsh. If you want a bolder flavor, reduce the water a bit. Always use filtered water if possible to avoid altering the taste or the color of your brine.

White Vinegar 💧

I used white vinegar in this recipe because it’s strong, neutral, and keeps the jalapeños bright and crisp. It’s also the best natural preservative — it prevents bacteria growth and gives that sharp, tangy kick that makes pickled foods so addictive. You can also experiment with apple cider vinegar for a fruity twist or rice vinegar for a gentler acidity, though they’ll slightly change the flavor and color.

Garlic 🧄

Garlic does more than just add flavor — it has natural antibacterial properties and a touch of sweetness once it infuses. It’s also rich in compounds like allicin, which are known to support heart health. You can replace it with shallots for a milder, slightly sweeter result.

Bay Leaves 🍃

I love them because they add a subtle herbal aroma and help round out the acidity of the vinegar. If you don’t have bay leaves, you can use oregano sprigs or a pinch of thyme — both bring that same earthy balance.

Black Peppercorns ⚫

I love how they look floating in the jar, like tiny pearls. They add freshness and a sharp, earthy touch that balances the spice. If you only have ground pepper, don’t worry — but if you can, go for the whole ones.

Salt 🧂

Salt isn’t just about flavor — it also helps the jalapeños stay crisp and safe to store by drawing out excess moisture. I used mineral salt from Redmond Real Salt (not sponsored) but I really loved the flavor and properties it adds to my food. Avoid regular table salt, since the iodine can make your brine cloudy and alter the taste.

Few things feel more comforting than a plate of crispy fries and golden hot dogs slices covered in creamy pink sauce. Salchipapas are the kind of dish that brings everyone to the table — simple, salty, satisfying, and full of flavor.

In Costa Rica, they’ve become a favorite street food, loved for their no-fuss attitude and comforting taste. Traditionally, salchipapas are deep-fried and served piping hot, drizzled with that unmistakable pink sauce we all know and love.

I like giving this classic a lighter twist — baking or air-frying the potatoes instead of deep-frying them. It takes a little longer, but it’s worth it. The fries turn out perfectly golden, the hot dogs caramelize just enough, and everything feels a bit fresher while keeping that comforting flavor intact.

When I make them at home, I season the potatoes generously before baking — something you can’t really do when frying. The result is a crispy, flavorful bite that still tastes like the salchipapas I grew up loving, only with less oil and a little more personality. And of course, no salchipapas would be complete without Salsa Rosada — that creamy Costa Rican pink sauce that ties it all together. Click here if you would like to watch the video instead.

Gather Your Ingredients for Salchipapas Recipe

🥔 Potatoes

I use Russet potatoes because they make long, crispy fries — perfect for baking. But any kind will do! If you prefer, you can even use frozen fries to save time.

🧴 Oil

A bit of vegetable oil (or avocado oil) helps the potatoes crisp up beautifully. Don’t skip this — it’s what gives them that perfect golden color in the oven.

🌿 Badia Complete Seasoning

This blend gives everything that extra kick. If you don’t have it, you can mix garlic powder, onion powder, oregano, and a little cumin — it’ll do the trick. Get the Seasoning here.

🌶️ Paprika

I love how it makes the fries look even more golden and appetizing. If you don’t have paprika, you can use a mix of chili powder (for a little heat) or sweet red pepper flakes (for color without spice).

⚫ Black Pepper

A classic — freshly ground is best. If you don’t have black pepper, try white pepper for a milder flavor or crushed red pepper if you like a little heat. You can also skip it altogether for a kid-friendly version.

🧂 Salt

Don’t be shy with salt! It brings the flavor of everything else to life. Taste and adjust after baking if needed.

🌭 Hot Dogs

I use beef hot dogs, but chicken, turkey, or even vegan work beautifully too. Slice them into rounds before baking so they get lightly caramelized and golden — that’s what gives the Salchipapas their signature flavor.

Salsa Rosada or Pink Sauce is very common in Latin America. It started as something simple like mixing mayo with ketchup, but then evolved into what it is today, a staple in Latin American cuisine. Each country has its own version and even its own name. Besides Salsa Rosada, other common names are Salsa Golf, fry sauce, mayochup and more.

What makes it truly Costa Rican are two things: we add Salsa Lizano and we add a little sugar, because ketchup in Costa Rica is naturally sweeter than the one in the USA. In Costa Rica, we don’t just eat French fries with ketchup. We mix mayo and ketchup to create salsa rosada, and we use it on empanadas, hot dogs, fried yuca and so much more.

This sauce is used on salchipapas (wait for the recipe — it’s coming soon), Costa Rican hot dogs, tacos, empanadas, and so many other dishes. Yum yum, I’m getting hungry just thinking about it! It’s the kind of condiment that instantly brings back memories of home — family gatherings, late-night snacks, and the irresistible smell of fried food.

My recipe is a little different from others because I like to season my food well. I’ve been working on this recipe for many years, adding some ingredients, removing others, until I came up with the version I’m presenting to you now. And I’m not going to lie — I love Raising Cane’s here in the USA, and this sauce reminds me so much of theirs!

The best part is how easy it is to make. Just mix everything in a bowl — the order doesn’t matter — and stir until smooth. Make it ahead of time and refrigerate it; it’s even better when it’s cold.

If you like a little heat, add some hot sauce. Or place it in a Ziploc bag, cut a tiny corner, and drizzle it over your food like a pro. Watch the Step-by-step video instead.

Ingredients for Salsa Rosada or Pink Sauce

🥚 Mayonnaise

You can use regular, light, or even vegan mayo — any kind that gives a creamy base works. Homemade mayo is also a great choice if you prefer something fresher and less processed, and you can even replace part of it with Greek yogurt for a lighter, tangier flavor.

🍅 Ketchup

Classic tomato ketchup works perfectly for this recipe — it adds sweetness, color, and that familiar tangy flavor. You can also try spicy or no-sugar versions depending on your taste, or even use homemade ketchup if you prefer a more natural option.

🌿 Mustard

You can use yellow mustard for a mild flavor, Dijon for something sharper, or whole-grain mustard if you want a bit more texture and depth.

🍯 Sugar

The sugar helps balance the acidity from the ketchup and mustard. You can skip it if you prefer a tangier sauce or if your ketchup is already sweet.

🥄 Lizano Sauce

Lizano sauce adds a unique Costa Rican touch — it’s slightly sweet, tangy, and savory all at once. Learn how to make Lizano Sauce from scratch here. And if want to skip the process and get it delivered at your door, get Lizano Sauce here.

🧂 Salt and Black Pepper

Make sure to taste your Salsa Rosada and adjust the salt and black pepper to your liking. If you want to add spicy peppers like jalapeño or chipotle, you can do that as well.