Lizano sauce has been an essential ingredient in Costa Rican kitchens for nearly a century. But where did it come from? I recently had the opportunity to sit down with my grandfather, who was friends with the sauce's creators, to learn more about its fascinating history.
The tale unfolds, starting – as every good Mexican food story does – with an abuela. To tell the truth, Mama Necha’s recipe was simple. She dehydrated chile peppers (a combination of árbol, guajillo and pasilla), ground them together, and added sea salt and lime, grinding once again to form a fine powder.
Today, there are more than 400 Pollo Campero stores worldwide, with franchises in North America, Africa, and Europe. That makes Pollo Campero the world’s largest Latin American chicken chain. And it's growing.
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