About
Chifrijo is Costa Rica in a bowl — loud, crunchy, messy in the best way, and built for nights when the beer is cold and the conversation refuses to end. The name says it all: chicharrón and frijoles, smashed together like they were always meant to be. It’s not ancient. It’s not tied to some mythic grandmother stirring a pot over a wood fire. It’s modern, born in the 1990s in San José, in the kind of bar where regulars claim a stool the way conquistadors once claimed land.
Most people credit Don Miguel Cordero — a bar owner with enough common sense to know that drunk, hungry patrons will eat anything salty, crunchy, and served fast. He threw chicharrón on top of beans, rice, fresh pico de gallo, and tortilla chips, handed it to his customers, and watched the whole thing take off like wildfire. Within a few years, every bar in the capital had their own version, each one insisting theirs was the real deal.
What makes chifrijo brilliant is its chaos. Crispy fried pork that shatters when you bite it. Beans and rice that ground the whole thing so it doesn’t fly off the rails. Pico de gallo bright enough to cut through the grease and hit you with tomatoes, onions, cilantro, lime — the holy quartet of Central American freshness. And tortilla chips, because you need a vehicle to scoop the mess into your mouth and because crunch is non-negotiable.
Chifrijo isn’t fine dining. It’s social food. Bar food. The kind of thing you eat while yelling over music, while arguing about fútbol, while killing a bottle of guaro with friends who swear they’re only having “one more.” It’s a dish that invites you in, hands you a spoon, and tells you not to take yourself so seriously.
It spread across the country not because it was refined or traditional, but because it tasted good and felt right — comforting, rowdy, communal. Some people add avocado; others throw in extra spices. Everyone has an opinion. Everyone thinks their local variation is the best.
In the end, chifrijo is Costa Rican creativity at full volume — bold, improvised, joyful. A modern classic born from bars and night life, from cooks who understood that food should make you happy before it makes you think.
Grab a beer, dig in with your hands, and let the dish do what it was designed to do: bring people together, one crunchy, pork-fat-glorious bite at a time.
Samp is meant to be simple and nourishing. Its texture can be adjusted easily: add more water for a looser porridge or simmer longer for a thicker, almost pudding-like consistency. It is one of the closest dishes you can make today to the foods shared at the earliest recorded harvest gatherings in New England.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
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Chifrijo From Costa Rica
Chifrijo is a quintessential Costa Rican dish that combines a medley of flavors and textures, making it a favorite at bars, parties, and casual gatherings.
Prep time
20 mins
Cook time
30 mins
Serves
4
INGREDIENTS
1 pound pork belly, cut into bite-sized pieces
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon chili powder (I used New Mexico red chile powder)
1 can (15 ounces) red beans or black beans, drained and rinsed
2 cups cooked white rice
1 cup pico de gallo (store-bought or homemade) - If homemade you need diced tomatoes, white onions, jalapeños, lime juice, salt
A couple dashes of salsa Lizano
1/4 cup chopped fresh cilantro
1-2 limes, cut into wedges
1 Avocado, sliced
Tortilla chips, for serving
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Instructions
A bowl of Costa Rican goodness. The Chifrijo is whatever you need it to be.
Click here for video recipe and story on Instagram
Prepare the Pork:
Season the pork pieces with salt, pepper, red chili, garlic powder, and onion powder.
In a large skillet over medium-high heat, add the pork pieces and cook until crispy and golden brown, about 10-15 minutes. If there's excess fat, drain it from the skillet.
Warm the Beans:
In a separate pan, warm the beans over low heat. You can add a splash of water or broth to prevent them from drying out. I also added cumin and New Mexico red chili powder.
Assemble the Chifrijo:
In individual serving bowls, start with a base of white rice.
Add a generous portion of beans on top of the rice. You have to mix them together along with some extra bean juice to make it a real chifrijo. Add a few dashes of the salsa Lizano in there as well.
Place the crispy pork on top of the beans.
Add a spoonful of pico de gallo over the pork.
Garnish with chopped fresh cilantro and a wedge of lime. Squeeze the lime juice over the dish just before eating for a fresh, tangy flavor.
Serve with Tortilla Chips:
Serve the chifrijo with a side of tortilla chips, which can be used to scoop up the rice, beans, pork, and pico de gallo.
Tips for Success
Pico de Gallo: If making your own, combine diced tomatoes, onions, cilantro, and lime juice. Add salt and pepper to taste.
Crispy Pork: To achieve crispy pork, ensure the pieces are not overcrowded in the skillet. This allows them to fry rather than steam.
Variations: You can add avocado slices or jalapeño for extra flavor and heat. Some versions include shredded lettuce for added crunch.
