Papas con Chorizo

Happy Saturday peeps! How about some papas con chorizo for your brunchin’ plans?

H, L and I were just emailing that spring is definitely in the air (despite whatever that silly groundhog said). Chicago is thawing and has become one big soggy mess. However, people are filling the streets, the sun is out, and I just made the most delicious dish for brunch. Life is good.

Before I continue the journey into South America, one last stop in the center parts, namely, Costa Rica. I actually had a long list of Costa Rican dishes to make but in the interest of moving forward, I think I’ll dole them out for some future #TBTs, so stay tuned for that.

My childhood friend CB, who happens to be Costa Rican, provided me with the following run down of her country’s traditional food:

Costa Rica’s “defining” dish is Gallo Pinto- a beans-and-rice dish that is kind of a cover-all- the local understanding was that it was a dish that could be thrown together from leftovers for unexpected company, something that happens often in CR. A typical meal is a “Casado” which involves gallo pinto, a piece of cooked beef or fish, a small, usually cabbage based (with lemon) slaw/salad, and plantain. There are lots of fruit drinks and things done with mango and papaya, as well as a lot of dishes that are based on sugar cane for dessert. There’s also the pejibaye fruit, a coconut relative that even Costa Rica’s closest neighboring countries don’t eat. Heart of Palm is one of Costa Rica’s biggest export, and comes from the pejibaye tree.

Costa Rica’s meats are primarily grass fed, which gives them a really different flavor than U.S. meats, and their fish is usually very fresh. Coffee is a huge part of the culture too. [Finally], Ceviche! Sea bass ceviche is a big Costa Rican specialty, not usually shrimp or squid as in other countries.

A big thank you to CB for that, and I’ll be sharing a special grandma recipe of hers later on.

But this dish. THIS ONE. I just can’t help myself (in my head, Greg Kinnear, You’ve Got Mail).

Papas con Chorizo. Potatoes and sausage. Oh, but it’s so much more.

The recipe I found was pretty simple and a little unremarkable, but I liked where they were going with it, so I thought I’d borrow the idea and tweak it to make it more “me;” swapping some healthier ingredients, adding a dash of freshness and of course my own personal favorite tastes. The result would, I think, be well received by anyone that likes good food.

Chicken chorizo: Same great flavor, less fat

Sweet Potatoes: A touch of sweet, a lot of vitamins and good things like that

Roasted Red Pepper: For more color

Parsley: Fresh herbs, always

Wine: Why not?

Goat cheese: My lifeblood

In under 40 minutes (or less, depending on how you cut the potatoes), you have yourself the most flavorful meal. Another thought for something extra: An over easy egg served atop this. Mind blown.