Picadillo de Chayote

Name: Picadillo de Chayote
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Costa Rican
Ingredients: 4 chayotes, peeled and finely diced; 1 onion, finely diced; 3 cloves garlic, minced; 2 tbsp vegetable oil; 1 tbsp Lizano sauce; 1/4 cup fresh cilantro, chopped; Salt and pepper

Picadillo de Chayote (pee-kah-DEE-yoh deh chah-YOH-teh)

Diced Chayote Hash

⏱ Prep Time 10 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 125 kcal

Finely diced chayote squash sauteed with onion, garlic, and cilantro — a light, fresh picadillo that appears on casado plates across Costa Rica.

Nutrition & Info

Protein 2.0g

Carbs 18.0g

Fat 5.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

skillet cutting board sharp knife

Presentation Guide

Vessel: small side bowl

Garnishes: cilantro

Accompaniments: rice, beans, protein

Ingredients

4 chayotes, peeled and finely diced
1 onion, finely diced
3 cloves garlic, minced
2 tbsp vegetable oil
1 tbsp Lizano sauce
1/4 cup fresh cilantro, chopped
Salt and pepper

Instructions

1
Heat oil in a skillet over medium heat. Saute onion and garlic 3 min.
2
Add diced chayote, stir to coat. Season with salt.
3
Cover and cook 10-12 min, stirring occasionally, until chayote is tender but not mushy.
4
Add Lizano sauce, stir well. Cook 2 min uncovered.
5
Season with pepper, fold in cilantro. Serve as a side.

💡

Did You Know?

Chayote grows so abundantly in Costa Rica that it practically climbs over backyard fences uninvited, making it the most affordable vegetable in the country.

Chef's Notes

Equipment Tips

skillet
cutting board
sharp knife

Garnishing

cilantro

Accompaniments

rice, beans, protein

The Story Behind Picadillo de Chayote

Chayote is native to Central America and was cultivated by indigenous peoples long before European contact. In Costa Rica, it became one of the most common picadillo vegetables due to its mild flavor, easy cultivation, and affordability. The finely diced preparation technique came from Spanish cooking traditions, merged with indigenous ingredients.

🕐 Traditionally enjoyed lunch side dish 📜 Origins: Pre-Columbian

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