6 Reviews

Exactly the recipe I was looking for! I went on my honeymoon to Costa Rica and I've been wanting to duplicate this (though it was made with a firm, cubed squash in my experience.) Right before serving I mixed in a tablespoon or two or heavy whipping cream. Exactly like Costa Rica! Took me back to my honeymoon - I'll make again and again!!!

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Let's Cook! November 08, 2011

I'm so excited I found this recipe! I can't wait to try it out!!!! I was an exchange student in Costa Rica, and I miss the food more than anything else! Thank you so much for posting this recipe! I ate this at a party in Costa Rica and had no idea what it was called until now. Thank you so so much!!!!

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enickless December 19, 2010

I made these with our elementary student group in Costa Rica. Very easy to make and delicious. I will make it again soon. They were a huge hit with parents and kids alike and I had a lot of requests for the recipe. It's definitely authentic- the Tico (locals) staff ate all the leftovers!

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Amy the First May 31, 2007

Wow! This was really GOOD! I love Latin food. Will make again and again.

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SheryllJ June 23, 2005

Excellent recipe! I'd give more than 5 stars if I could. Thank you so much alijen for sharing with it us. This is definitely a keeper! I followed the recipe to the T, used Paprika not annatto seed (maybe next time), and I served it with sour cream. This was a side dish to 'Costa Rican Tilapia'... only thing missing was the sunshine :(

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~Savannah~ May 18, 2005

Amazing! I Did these for lunch today. What can I say, they're easy, quick and delicious. I served them with NurseDi's Chilean Salsa #63836. I'm loosing weight so I decided to pass on the sour cream, these really didn't need it. I used Annatto rather than Paprika. Top quality, fresh, whole, unground Annatto seeds are availible at www.worldspice.com for $1.00 an ounce, A couple of ounces of Annatto seeds is a lot of Annatto seeds. I only used 1/4 teaspoon to make these Gallatos. Next time I think I'll up it to 1/2 teaspoon but I don't think I'd go much more than that. I want to taste all of the flavors not just the Annatto. Thanx for posting this great recipe. Pierre

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Pierre Dance July 24, 2004
Gallitos De Papa from Costa Rica