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Tres Leches
Tres Leches - Three Milk Cake
Cooking Time: 1 Hour 30 min
Yield: 12 servings
Level: Easy

7 eggs whites

7 tablespoon sugar

7 tablespoon flour

2 1/2 tablespoons baking powder

Vanilla extract to taste

Milk blend:

1 3/4 cup evaporated milk

1 3/4 cup sweetened condensed milk

1 cup whipped cream

1 cup eggnog


1 cup sugar

3 egg whites

Juice from one half of a lime

  1. Beat 7 egg whites until stiff peaks form. Continue beating and pour in 7 egg yolks one by one, 7 tablespoon sugar, flour, baking powder and vanilla extract. Keep beating the mix until dough forms.

  2. Preheat the oven to 482° F (250° C.) Place the mix in a square, medium glass baking dish. Bake for 20 minutes: 12 minutes in the lower part of the oven, and 8 minutes on the upper part of the oven.

  3. Blend the sweetened condensed milk, evaporated milk, whipped cream, and eggnog.

  4. Take baked cake out of the oven; punch with a fork so that the blended milks can penetrate; pour the milk blend and let soak for 20 minutes and then spread icing on the top.

  5. Beat three egg whites until stiff peaks form. Continue beating and add 1 cup sugar and lime juice.

  6. Spread icing on the top of the baked mix with the blend milk. Keep refrigerated. It will be good for three days.

Gallo Pinto
The following is a contemporary recipe for Costa Rican “gallo pinto”:

1 ounce of fresh cilantro

4 garlic cloves

2 ½ tablespoons of chopped onions

2 ½ tablespoons of chopped sweet peppers

2 ½ tablespoons of butter

3 teaspoons of salt

2 ½ cups of cooked rice

1 cup of drained black or red beans

½ cup of beans broth

Worcestershire sauce (a substitute to the local Costa Rican sauce)


Sauté onions, sweet pepper and garlic with 2 ½ tablespoons of butter until crystallized. Add beans and broth until the broth is reduced halfway. Then add salt, cooked rice and mix well. Once mixed, add Worcestershire sauce to taste. At the end, add cilantro and check the seasoning.

*Serves 3-4 people

**Additions may include tomatoes, green onions, and protein sides.

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Chili Guaro
Dancing With The Devil in Costa Rica: Chili-Guaro Recipe
By Marcel Evans (The Costa Rica Star)

Once in a while there comes along a drink recipe that is so abstract and unique, you ask yourself why in the world am I drinking this? This is definitely one of those times.

Everyone has heard of Cacique Guaro, Costa Rica’s most well-known hard liquor. But fewer have heard or tried the following drink recipe. We must warn you that these shots go down very smooth and you can drink them quickly due to the ingredient mixture so make sure to drink them with friends and family you trust. Ask the locals around your area of Costa Rica about Chili-Guaro, it is very well known and famous.

What you need:

-1 bottle of Cacique Guaro (we recommend the superior black bottle version for the smoothest flavours)

-20 rip mandarina limes, not the little green ones, but the bigger ones that look like oranges

-1 bottle of very hot sauce (small bottle), you can use your creativity here and utilize Tabasco or another local source

-1 large bowl for mixing the beverage properly, with a lip that allows pouring into glasses

  1. Get a bowl and add the entire bottle of Cacique Guaro to it

  2. Then massage and squeeze the limes to get maximum juice from them, add all of the lime juice to the bowl with the Cacique Guaro

  3. Dump in the bottle of hot sauce, all of it

  4. Now gently stir the bowl until all of the ingredients go together and it looks bloody red color (yum!)

*Now you can enjoy them in shot format, using normal or large sized shot glasses. Pour them from the bowl into the shot glasses. This drink recipe sounds insane, and it does take some getting used to, but after a while it may very well become your favorite drink recipe from Costa Rica.


*You can use salt on your shot glass rim or hand before taking the shot as well.



Please drink responsibly and obviously 18 years plus only.

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