Guanacaste, originally called quauh-nacaz-tlan by its Nahua Indians, is located in the northwest of the country and is famous for its beaches bordering the Pacific coast, and its volcanic peaks of the mountain range.
During the pre-Columbian era, the Cocobicós inhabited this region, then the Chorotega and Nahua groups from Mesoamerican culture arrived. From the 16th century, with the Spanish conquest, European culture arrived, which was reflected in Guanacaste cuisine by merging with pre-Columbian tradition.
A wide variety of dishes based on corn originated, declared cultural heritage; in houses, tortillas, chorreadas, homemade bread, and others could not be missing, which became popular throughout Costa Rica. In addition, the inhabitants of Guanacaste have been characterized by their dedication to cattle raising and agriculture.
The rich cuisine of Guanacaste has a strong African influence, such as gallo pinto, arroz con pollo, sopa de mondongo, fried plantain, and other dishes.
For the New Year's Eve dinner, it is customary to bring a chompipe to the table, which has been fattened throughout the year. Before sacrificing it, a little rum is given to get it drunk, and it is sacrificed by cutting off its head.
After plucking it, it is marinated with bitter orange and aromatic herbs, and then cooked slowly in a pot. Once cooked, it becomes the main dish of Christmas Eve, accompanied by sweaty potatoes, rice, beans cannot be missing, and a delicious cabbage salad.
