The Instituto Costarricense de Turismo (ICT) has rolled out “La Ruta del Picadillo,” a new initiative that spotlights one of our country’s staple dishes to draw foodies from around the globe. This gastronomic route takes travelers on a province-by-province exploration of picadillo variations, showcasing local ingredients and cooking methods passed down through generations.
Chef Carlos Alpízar leads the charge in this audiovisual series, traveling across Costa Rica for nearly two months to collaborate with regional cooks. In San José, the journey kicks off at the Mercado Central with a picadillo de papa mixed with chicasquil, a leafy green that adds a distinct twist to the classic potato base.
From there, the route heads south to the Pacífico Sur, where bamboo shoots star in a version paired with chorizo and handmade tortillas. In other stops, Alpízar prepares picadillo de helecho, known as “rabo de mono,” incorporating fern fronds with banana and pork for an earthy flavor profile rooted in indigenous traditions.
Picadillo, at its core, chops vegetables or roots into a tasty hash, often seasoned with herbs, onions and sometimes meat. Costa Ricans serve it as a side with rice and beans, in gallos on corn tortillas or even as a standalone meal. The dish adapts to what’s available locally – potatoes in the central highlands, chayote in humid lowlands or exotic options like bamboo in coastal areas. This flexibility reflects the nation’s diverse ecosystems and cultural influences, from Afro-Caribbean spices on the Atlantic side to indigenous techniques in the south.
The ICT designed the route to boost culinary tourism, a growing area that lets visitors connect with communities through shared meals. Tourists can follow the series online to plan trips, visiting markets, sodas and family-run eateries featured in the episodes. The project highlights how everyday foods like picadillo tell stories of migration, agriculture and family life. For instance, in Guanacaste, versions might include corn or squash, while Limón’s take could incorporate coconut for a tropical edge.
Local businesses stand to gain as the route encourages stops at lesser-known spots. Cooks involved in the series share techniques that visitors can try, from sourcing fresh produce to simple preparations that require minimal tools. The initiative aligns with broader efforts to promote sustainable travel, emphasizing seasonal ingredients and low-waste cooking.
As Costa Rica continues to recover its tourism numbers, projects like this one aim to diversify offerings beyond beaches and volcanoes. Food tourism appeals to those seeking authentic experiences, and “La Ruta del Picadillo” positions the country as a destination for palate-driven adventures. The full series is now available through ICT channels, providing maps and recipes for self-guided tours.
