Chifrijo de Cantina (Layered Black/Red Beans, Crispy Pork, Rice & Pico de Gallo) – Authentic Costa Rica Recipe
San José’s most famous modern tavern bowl layering savory beans, crispy pork, avocado, and bright pico.
- Country of Origin
- 🇨🇷 Costa Rica (Central America, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Tender red beans in broth, Crispy golden pork chunks, White rice, Garlic, Cumin
Ingredients for Chifrijo de Cantina (Layered Black/Red Beans, Crispy Pork, Rice & Pico de Gallo) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender red beans in broth, prepped into bite-sized pieces
- 1.5 cups crispy golden pork chunks, washed and trimmed
- 1 cup white rice
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Costa Rica seasoning (cumin, fresh cilantro, lime juice)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and garlic for 2–3 minutes until softened and fragrant.
- Add tender red beans in broth and crispy golden pork chunks along with cumin, fresh cilantro, lime juice, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with white rice and serve straight from the skillet.