Gallo Pinto
As mentioned above, Costa Rican dishes often include rice or beans. And Gallo Pinto is one such dish. Gallo pinto, which translates as "spotted rooster" in Spanish, is a popular breakfast dish consisting of a large amount of white rice and black beans cooked together. Chopped vegetables, fried eggs, plantains, and sausages are frequently served alongside this characteristic dish.
The dish dates back to the 1900s, and tradition has it that a farmer spent months fattening up a spotted rooster for a feast, but the word of the occasion went around the community, and the number of visitors swelled. To increase the supply of chicken, the kitchen crew devised a strategy to blend a huge amount of rice and beans, and so a new meal was born!
La Criollita in San Jose offers the best Gallo pinto around, served in traditional tico fanfare and a homely ambiance. You can also find the roots of this Costa Rican cuisine in San Sebastian.
Ingredients:
2 tablespoons canola oil; 1 medium onion, finely chopped; 2 garlic cloves, minced; 3 cups cooked white rice; 2 cups cooked black beans, drained and rinsed; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground ginger; 2-3 tablespoons vegetarian Worcestershire sauce (regular can be used as well); salt & freshly ground black pepper, to taste; fresh cilantro (optional); sliced green onion (optional)
Instructions:
- Heat oil in a large skillet over medium heat.
- Add garlic and sauté for about 5 minutes, or until onion is golden.
- Next, add the beans and then the rice.
- Combine the rice and beans evenly and cook until the mixture is heated through.
- Add salt and pepper to taste and serve hot.
