Bar Snack · Layered Classic

Chifrijo

Photo: Aleat88 / Wikimedia Commons · CC BY-SA 4.0

Its name is a mash-up of chicharrón and frijoles, and it only dates to the late 20th century — bar owner Miguel Cordero of Tibás, near San José, is credited with creating it and registering the name.

Layers of white rice, stewed red beans, crispy fried pork rinds, fresh pico de gallo, and often avocado, served in a small bowl with tortilla chips or plantain chips for scooping. It's found on nearly every bar menu in Costa Rica.

Why it's made this way: It began as a 'boca' — the small savory snack Costa Rican bars serve alongside drinks — designed to be filling, easy to share, and scoopable with chips rather than eaten with cutlery.