TRADITIONAL COSTA RICA: RECIPE FOR GALLO PINTO

Gallo Pinto. Never heard of it? We forgive you, but will you forgive yourself for living so long without it once you’ve tried it? We don’t know, but you’ll definitely thank yourself.

To start, Gallo Pinto is the national dish of Costa Rica. This tico (or local, in Costa Rican Spanish) favorite is a hearty dish consisting mainly of beans and rice.

Gallo Pinto is often topped with scrambled eggs and Salsa Lizano (or almost Lizano – more on that later!) Loaded with that lean protein and a little sauce, it becomes a favorite among locals as a belly-filling breakfast.

If eggs aren’t your thing, or you want Gallo Pinto as a dinner dish, serving it up plain-and-simple is always a crowd favorite. Complemented by a few basic staple ingredients, this famous Costa Rican meal can be more a starchy side, it can be the main attraction.

WHAT’S IN A NAME? Why Gallo Pinto?

To the English speaker, the name probably means very little. However, this vegan, vegetarian, dairy-free and gluten-free dish has a strange name given those qualities. “Gallo pinto” literally translates to “spotted rooster”! How could it be when there’s no trace of animal protein?

Well, take a look!

The speckled appearance of the dish looks just like the feathery coat of a rooster! But don’t fret, veggie friends, as we said, there’s no meat in this dish.

SOUNDS FAMILIAR?

Many countries throughout the Americas have historically relied on rice and beans as their main sources of calories. Now, it still persists as the favorite combo.

This seemingly unlikely pair came into being when the Spanish colonized Latin America. They brought to this side of the Atlantic the staple grain that now covers the world: rice. This new crop paired well will the indigenous legumes that were popular throughout the American continents. This marriage of food which would one day fill the plates of so many Latin Americans was officially born.

Gallo Pinto might sound familiar because it has cousin dishes all around the Americas!

Casado in Guatemala, Calentao in Colombia, Tacu Tacu in Peru, or Hoppin’ John in the Southeastern United States for example.

In some of these dishes, other staple foods are added, like plantains or coconut milk. In others, the beans are swapped for their regional equivalent, like black-eyed-peas for Hoppin’ John.

Every country has their version of “Gallo Pinto.” Only we think ours is one of the best. 😉

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WAIT- WHAT WAS THAT SPECIAL Gallo Pinto SAUCE?

Salsa Lizano might be the secret ingredient to this famous food. Sold by the bottle in local grocery stores, this sauce is a smokey, tangy and subtly sweet condiment that Costa Ricans toss on just about everything… But especially on Gallo Pinto. In fact, some people in Costa Rica will tell you that it isn’t Gallo Pinto without it.

We know many of you reading this can’t pop into the local corner store to pick up this key ingredient, so we’ve provided an alternative: make your own!

DIY is almost always better, and you can make as much as you need! Who knows, after you try it you might want to put it on everything too.