By Melissa Pette

Costa Rica is celebrating the Guanacaste Holiday. We’re raising a glass to Guanacaste Day, 201 years since the people of Nicoya (now Guanacaste) chose to roll with Costa Rica instead of Nicaragua.

Back in 1824, they literally held a vote to decide their future, talk about community power! And honestly? It turned out to be one of the smartest moves in history.

Guanacasteños are proud of their roots, folklore, music, food, you name it. And when it comes to food, it’s all about corn culture. We’re talking rich, old-school flavors that have been passed down for generations.

So, here’s the deal. Let’s honor Guanacaste the best way possible, by making a traditional drink that’s as gorgeous as it is tasty. This one’s called Chicha Pujagua, and it comes straight from Santa Cruz, Guanacaste, thanks to Ana Calderón, who now lives in Union County, New Jersey, but still keeps her hometown flavors alive.

Now, don’t get it twisted, this isn’t a boozy cocktail. It’s a naturally sweet, refreshing, purple corn drink that’ll hit you with tropical vibes. The color is stunning, the taste is like a mix of fruity and earthy goodness, and the aroma? Pure magic in a glass.

So, let’s get cookin’!

Here’s what you need, nothing fancy, just pure, simple ingredients, which are easy to find at any supermarket here:

• ¾ kilo dried purple corn (yep, the color is the magic).

• 4.5 liters of water.

• 1 sweet pineapple.

• 4 sour lemons.

• 1 cup sugar.

• 7 cloves.

• 1 cinnamon stick.

Peel your pineapple and toss the peels into a big pot with 3 liters of water, the purple corn, cloves, and cinnamon.

Crank the heat up and bring it to a boil. Stir with a big wooden spoon for 10 minutes.

Lower the heat and let it simmer for another 50 minutes.

Turn it off and let it chill out.

Once it’s cool, strain it twice, first with a regular strainer, then with a clean cloth to get it silky smooth.

In another pot, cook the chopped pineapple with the rest of the water for 30 minutes. Stir it like you mean it, then let it cool and strain twice as well.

Combine both liquids, stir in the sugar, and let it cool in the fridge for a couple of hours.

Right before serving, squeeze in the lemon juice for that fresh, zesty kick.

Serve it cold, no need for ice, and watch your friends’ faces light up when they take the first sip.

One glass and you’ll be saying, “Happy Guanacaste Day!” like a local.

Have a "pura vida" weekend!

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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.

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