Latin Recipes



Servings: 10 Portions
Cooking Time : 1Hour
Difficulty : Medium


  • 350 grams pork post (preferably with bacon) in pieces
  • 1 tablespoon pepper
  • 1 tablespoon paprika
  • 2 tablespoons oregano powder
  • 1 tablespoon garlic powder
  • Salt to taste
  • 1 cup of oil for frying
  • 850gr San Miguel pinto beans (2 Tins)
  • 3 garlic cloves
  • 1 brown onion small chopped
  • 2 celery sticks small chopped
  • 2 medium carrots small chopped
  • 2 thyme branches
  • 450gr Latin Deli Pico de Gallo
  • coriander leaves for garnishing
  • 300gr Mexico city corn chips chili lime
  • 2 cups of long grain rice cooked one large avocado


  • To prepare the beans, put all the ingredients (garlic, onion, celery stick, whole and peeled carrots, pork rib, thyme branches) in a large pot under hot water and simmer for 1 hours over low heat then add the beans.
  • Add salt to taste and cook 15 more minutes. Let cool.
  • Now you have to prepare the pork, season it, add lemon juice and let it marinate for 1 hour.
  • Then you put oil in a medium saucepan, add the whole garlic chopped and the meat.
  • Fry until golden brown and season again.
  • Set a side Latin Deli Pico de Gallo to serve
  • Finally, for the presentation of the Costa Rican dish, you cook 200 grams of white rice, cut an avocado into thin strips and serve with Mexican City Corn Chips Chili Lime.
  • To serve In a soup plate, place a layer of rice, then a layer of beans, a layer of pork rinds, on top a layer Latin Deli Pico de Gallo and finally, the avocado and the corn chips on one side.
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