During my travels last month, I had a 6 a.m. flight out of San Jose the morning I flew to Bocas del Toro in Panama. So I arrived the day before and stayed at a friend’s house. Which is when I had my first, freshly made Costa Rican empanada. She told me that the empanadas I can get in Tamarindo are not the same as the ones she was preparing. The ones in Tamarindo are made by people from Argentina and I think they differ because the traditional Costa Rican empanadas are made with corn flour and the ones from Argentina are made with wheat flour.
It seemed like within only a few minutes, she had mixed the ingredients together and was forming them into little balls that she then flattened out and filled with a basic white cheese (probably Turrialba cheese) and then folded them over in half and placed them in the pan that was lightly coated with oil.
And pronto, the empanadas were complete and we enjoyed them with a cup of tea. (Remember, it’s cold in San Jose – hot tea is a must when visiting there!).
Be sure to try a traditional empanada on your next Costa Rican vacation!