Costa Rica is celebrating Guanacaste Day, marking 202 years since the people of Nicoya (today's Guanacaste Province) made the historic decision to become part of Costa Rica instead of Nicaragua.

Back in 1824, the people actually voted to choose their future. That's right, they settled it at the ballot box. More than two centuries later, that decision is still celebrated with festivals, music, dancing, and, of course, incredible food.

If there's one thing Guanacaste knows, it's corn. Corn isn't just an ingredient there; it's part of the region's identity. Generations of families have turned it into tortillas, tamales, drinks, desserts, and comforting recipes that have stood the test of time.

So what's a better way to celebrate than making one of Guanacaste's most beloved traditional drinks?

Meet Pujagua atole, a creamy purple corn drink that's comforting, naturally sweet, and absolutely beautiful. This version comes from Santa Cruz, Guanacaste, courtesy of Ana Calderón, who now lives in Union County, New Jersey, but still keeps the flavors of her hometown alive in her kitchen.

Ana gave this classic recipe her own delicious twist by adding creamy coconut milk. The result is smooth, rich, and packed with tropical flavor. The purple color is a real showstopper, while the combination of banana, cinnamon, and ginger makes every sip warm, comforting, and full of old-fashioned goodness.

And before anyone asks, nope, this isn't a cocktail. It's a traditional Costa Rican favorite that's perfect any time of the day.

Let’s get cookin’!

What you'll need:

• 2 tablespoons Pujagua (purple corn) flour.

• 1 cup coconut milk.

• 1/4 cup water.

• Sugar, to taste.

• 1 ripe banana.

• 1/2 teaspoon ground ginger.

• 1/2 teaspoon ground cinnamon, plus a little extra for serving.

If you're in Costa Rica, authentic dried Pujagua flour is produced in Guanacaste. Two popular brands are Curubanda Gourmet Products (delivery orders: 8411-9142) and Don Guapo, available at natural food stores throughout Liberia, with delivery orders at 2659-9292.

Start by mashing the banana until it's nice and smooth.


In a saucepan, combine the coconut milk and water. Heat over low heat, stirring for about a minute.


Whisk in the Pujagua flour, then add the mashed banana. Keep stirring continuously for about five minutes, making sure everything becomes smooth and creamy with no lumps.


Add the ginger and continue cooking over low heat. As the liquid slowly reduces, the atole will begin to thicken. Keep stirring for another 10 minutes, or until it reaches a rich, creamy consistency.


Pour into glass cups and finish with a sprinkle of ground cinnamon.


The best part? You can enjoy it two ways. 


Serve it warm for a cozy breakfast or afternoon treat. 


Or let it cool until it thickens into a creamy pudding-like dessert. Top it with a scoop of vanilla ice cream, fresh-cut fruit, or even your favorite fruit jelly for an extra-special treat.

For generations, families in Guanacaste have enjoyed Pujagua atole in the morning because it's warm, filling, and comforting.

Purple corn is also believed to contain naturally occurring compounds that may offer health benefits, and researchers continue to study its antioxidant properties.

Still, this recipe isn't about miracle foods or health claims.

It's about celebrating tradition, honoring Guanacaste's rich culinary heritage, and enjoying one of Costa Rica's most colorful and delicious homemade drinks.

Here's wishing everyone a joyful, flavorful and very pura vida Guanacaste Day!

 

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Feel free to share your own recipes by emailing a horizontal photo of your dish to food@amcostarica.com. You can find more tasty Costa Rican recipes over on the AM Costa Rica Food page.

The recipe may contain or come into contact with common allergen ingredients. It is the reader's sole responsibility to review all ingredients and make sure they are suitable for their specific dietary needs and potential adverse reactions.

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