However, it must also be mentioned that the ancient Spanish experience of the 'olla podrida' bears a striking resemblance to the Costa Rican dish. This is mentioned in Miguel de Cervantes and Saavedra's masterpiece and does not literally refer to anything filthy, but rather to the nutritious ('poderida', powerful) or highly nutritious nature of this food. Brought to America just over a century ago, its recipe was adapted to local seasonings, adding different vegetables according to the region in which it is cooked.
Although the preparation and presentation of Olla de Carne vary according to each cook's touch, it is still a typical Costa Rican flavor destined for lunch. It consists of a stew-like broth (called 'sancocho' in other countries), full of flavors and rich in nutrients. It is made with small and medium pieces of tender meat (such as tiquiqueña, jerky, or beef ribs) mixed with a variety of vegetables, such as cassava, potato, chayote, taro, carrot, plantain (green or ripe), pumpkin, zucchini, corn (ear), sweet potato, peach palm, cabbage, tiquizque, Chinese yam, sweet potatoes, and spices. Onions, cilantro, and chili should not be missing.
Many now prefer to blend some or all of these ingredients to create a different flavor, creating a certain cream that will be added to the broth with the meat. Enjoy the meal with plenty of cassava, rice, lemons, and Tabasco. You can also prepare a picadillo with part of the vegetables and serve it with tortillas on the side. It's the ultimate satisfaction!
Olla de Carne is considered the 'queen of Costa Rican gastronomy'. Its flavor and nutritional effectiveness have earned it this title. Try it and pay attention... you'll want to repeat the experience.
