The best place to eat chifrijo depends on who you ask and what you look for in the national dish. Much has been said and written about the plate normally served in bars. Fancy restaurants have made versions of it too.
In Atenas, Chicharronera is made by Don Yayo. It’s one of the best with toasted meat and beans in just the right amount of liquid.
La Choza de Joel is the best in Ciudad Colón. The crispy skin stands out. The house chili gives it a nice touch too.
The Las Vegas Bar of Tejar de El Guarco, Cartago prepares its chifrijo with cubaces beans, giving it an earthy taste in a powerful broth. The meat is smooth and sauce sweet.
Hot Chalet Restaurant is popular for its Chifrijo in Montelimar. The portions of meat are the perfect size to mix with rice and beans. There’s a good amount of onion and extra cilantro.
The Itabos offers Chifrijo in San Rafael Abajo, Desamparados. It’s possibly the best Chifrijo in the country. The whole grain rice and beans that are smooth but not pured are characteristic of the dish prepared there.
