By Melissa Pette

Chifrijo, a delicious traditional starter dish of pork and beans, is typically available at Costa Rican bars and restaurants.

Before we get started on the recipe, here's a fascinating and unusual trivia about the meal. Those who have lived in Costa Rica for more than 10 years, such as my dear friend Patty Sharkey, from Kendall County, TX, may recall the controversy over the dish's name. 

The name Chifrijo is a mix of chicharrones (pork rinds) and frijoles (beans), the dish's main ingredients.

"About a decade ago, the owner of a little restaurant, or soda, sued almost every restaurant in Costa Rica, including hotels and even larger restaurant brands like Spoon, demanding damages for serving the identical meal he invented," recalled Patty. "This man claimed that he invented Chifrijo and that everyone else should reward him for it."

Anyway, the Costa Rican court dismissed the Chifrijo name suit, and since then, anybody can cook Chifrijo wherever. 

Patty invites us to taste her Chifrijo recipe. The dish's main ingredients are stewed beans, white rice, pork, and chimichurri or pico de gallo. Tacos, corn chips, avocados, and lime wedges are typical side treats.

You will absolutely love this Chifrijo dish. So, let's go to the kitchen!

For 10 guesses the ingredients you will need are:

• 2 lbs of large red kidney beans.

• 1 garlic head, peeled and chopped.

• 3 garlic cloves.

• 3 white onions, chopped.

• 3 thyme springs, chopped.

• 2 carrots, peeled and chopped.

• 10 oz. of pork rib.

• 14 oz. of pork cheek or belly, cut into small pieces.

• 3 lemons.

• 1 large red sweet tomato.

• 1 bunch of cilantro.

• Some celery leaves.

• 1 green jalapeño pepper.

• Salt and pepper or Lizano sauce to taste.

• 2 cups of cooked white rice.

• 3 avocados.

Place the beans, head of garlic, half of the onion, celery stalk, carrots, pork ribs, and thyme sprigs in a large pot and boil for 2 hours over low heat until the beans are soft.

Add salt or Lizano sauce to taste and cook for 15 more minutes.

Marinate the pork in the juice of two lemons, salt and pepper (or Lizano) for one hour.

In a saucepan over medium heat, place the rest of the garlic cloves and oil and fry the pork pieces until golden brown.

Prepare the pico de gallo by finely chopping the tomato, the rest of the onion, cilantro, celery, and jalapeño pepper.

Mix well and add the juice of a lemon, salt and pepper to taste.

Slice the avocados.

In bowls, portion out the beans, chicharron, rice and pico de gallo. Top with the avocado.

We love Chifrijo and always enjoy pairing it with your favorite tortillas or corn chips. 

And, when it comes to Chifrijo, a cool beer is the finest way to pair it. Salud!

Have a Pura Vida weekend !

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Everyone is invited to share their recipes with a horizontal photo of the dish by emailing  food@amcostarica.com. More Costa Rica's delightful recipes can be found on the AM Costa Rica Food page.