” ¡Uy! ¡Ese es mÃ¡s tico que el Gallo Pinto!” (” He”™s more Tico than Gallo Pinto!”) is an expression Ticos use when referring to someone inextricably Costa Rican, and sure enough, the Gallo Pinto is so engrained in our culture and tradition that it can be found on every person”™s breakfast plate throughout our country.
During your visit to Latitude 10, our talented morning chef Ivette might prepare this delicious base dish with tips learned from the experienced hands of her mother and grandmother before her. In this blog we would like to share them with you!
GALLO PINTO RECIPE
Preparation time: 10 minutes
Serves four people
- 1 cup of boiled whole black beans
- 2 cups of boiled white rice
- ½ cup of red bell pepper
- ½ cup of white onion
- ¼ cup of coriander
- Salsa Lizano, salt and pepper to taste
Chop up the bell pepper and onion into small dices and sautÃ© for one minute with a little vegetable oil
Add the rice and bean grains (no broth), salt, pepper and Lizano and stir gently, making sure not to mash the ingredients
Add a little bean broth, just enough to tinge the rice dark while stirring, without adding liquid to the dish
Chop up the coriander and stir into the rice and beans for a couple minutes until the Gallo Pinto is evenly warm
Serve accompanied by eggs, white Tico cheese, fried plantain and corn tortillas for a complete traditional Costa Rican breakfast!
Special Tico tips:
- Prepare the rice and the beans the night before so that breakfast is quick to make in the morning.
- A trick to making good black beans is to let them boil at low heat, along with big chunks of the non-edible parts of vegetables, such as coriander roots and the seedy core of red bell peppers.
Good luck with your cooking!