Gallo pinto

Gallo pinto, also known simply as pinto, is Costa Rica's traditional national dish. Although there are numerous variations of the dish, at its most basic, it is a combination of cooked and fried rice and beans with herbs and vegetables such as cilantro, peppers, celery, and onions.

The dish's name translates as "spotted rooster," alluding to the fact that the combination of beans and rice creates a spotted, speckled appearance. It is typically served as a side dish for breakfast (along with eggs or meat), lunch, or dinner, and occasionally with all three meals of the day.

The dish's origins are most likely Nicaraguan, with the name dating back to the 1900s, sparking a rivalry between the two countries, so it is not only a Costa Rican national dish, but also a Nicaraguan one. The obvious distinction is that the Costa Rican version contains black beans, whereas the Nicaraguan version contains red beans.

Regardless of its origins, the rivalry persists, and gallo pinto remains a staple of both cuisines, with a small bottle of Salsa Lizano on the side in Costa Rica, a spicy condiment that serves as a reminder of which country's version of the dish is being consumed.