The name is a combination of chicharron (fried pork skins) and frijoles (beans); it’s two main ingredients. The dish is lined with rice, topped with salad add-ons and drizzled chimichurri. Like most Costa Rican fare, chifrijo is nutritionally well rounded and cooked from scratch from fresh ingredients.  Chimichurri is a raw herb sauce that’s rich in antioxidants and a superfood of dressings.  This translation is a mild, tasty dose of Central America!