Have You Ever Wondered What "Caldosas" Are?
The term is fairly new, not a real word either. ̈Caldosas ̈ could translate into ̈Juicier ̈, but if we ask Google, “translate Caldosa” in English, this is the answer:
“Brothy”
These delectable treats have been a delightful mystery in Costa Rica, and they're sure to leave your taste buds dancing with joy. I wrote a recent Blog about Mahi Mahi ́s being in season, and how to make Costa Rican ceviche. While writing it, I remembered one twist of eating Ceviche is to eat a Caldosa. So let's uncover the story behind this unique and tantalizing snack that has made its way from schoolyard favorites to becoming a street food sensation in the country.
The Caldosa Origin Story
The legend of Caldosas begins with the base, a small bag of "Picaritas." It is a traditional Costa Rican chip, and I will say it is similar to Fritos(r). In schools, students would purchase their beloved snack, Picaritas, and make a special request to the store owner to add a dash of the zesty lemony juice from Ceviche, creating what we now know as "Caldosa." They will proceed to eat their now, lemony, soggy chips. Word of this mouthwatering combination quickly spread from town to town, gaining popularity.
Today, Caldosas have grown into a beloved snack that is also served in restaurants. To whip up your own Caldosa, you will need the essentials: a small bag of Picaritas, Ceviche juice (find here in my Blog on how to make Ceviche), and don't forget some of the fresh fish squares.
Caldosas Today
These days, you can find Caldosas offered at various tourist spots. If you are around Jaco, you might run into the lady who sells them in the street. If you drive by Caldera Port, you will see the Caldosa signs in the food trucks, too. What's exciting is that you can customize your Caldosa by choosing chips with different levels of spiciness, making it a true snack adventure. Many eat it now with Doritos or variations of spicier chips.
My first memorable encounter with Caldosas was in 2015 when a friend set up a Caldosa stand during the lively Romería night. She served her best Ceviche and discovered that people loved the extra lemony juice, making the Caldosas extra "juicy." So she kept running out of juice, and had to add and add extra. So if you decide to make your own Caldosas, use the Ceviche recipe base, but remember to keep that lemon juice flowing – it's the secret to perfecting this delightful treat.
In my home, we like to add an extra kick of hot sauce to our Caldosas, and why not throw in some avocado squares? For us, it is all about doubling down on the fish and elevating the traditional "real caldosas."
So next time you're in Costa Rica, be sure to seek out these unique and flavor-packed Caldosas, and don't be afraid to customize them to your heart's content. It's a snack experience like no other, a true Costa Rican delight that's evolved from schoolyard secrets into a cherished street food tradition.