Trabajos

Gallo Pinto

Description: Gallo Pinto is eaten nationwide. Most people eat it for breakfast. Others for lunch or dinner.



Ingredients:
2 cups cooked long grain rice
1 cup red or blacksmall cooked beans ("frijol criollo")
1/2 cup white onions, diced
3 teaspoons vegetable oil
2 tablespoons coriander
Salt and Worcestershire sauce to taste
Lizano Sauce to taste("Salsa Lizano" isa mild sauce used on every day cooking in Costa Rica)


Recipe Properties:
Heat oil in a frying pan over medium high. Add onions. Cook until golden brown. Add beans and their gravy. Stir overlow-medium heat for a minute. Add rice, Worcestershire sauce, and coriander. Mix well and simmer for 5 minutes. Add salt to taste.

Serve immediately and add the Lizano Sauce to taste

Historyof Gallo Pinto

Gallo Pinto, or simply "Pinto," as the Costa Ricans say, is the traditional dish of Costa Rican and
Nicaraguan cuisine. It is considered the national dish in both countries, and iseaten as a part of
any meal. Though many variations exist, the dish at its most basic is composed of pre-cooked
rice and beans, mixed together with spices such as cilantro, onion and peppers.The name Gallo Pinto means "spotted rooster." When the beans and rice are combined, the rice
gets colored by the beans, and the mix results in a multi-colored, or speckled appearance. Costa
Ricansusually use black beans, but the dish has several variations and many prefer to use red
beans.

There are other variations of this dish. A similar dish is found in Panama and in El Salvador,where it is called Casamiento. It is also known as Moros y Cristianos ("Moors and Christians")
in Spain and Cuba or just Moro. But, regarding the true nature of Gallo Pinto, it is believed that
itcame to be known through the Afro-Latino immigrants who live on the Caribbean coasts. In
Costa Rica's Limón Province, the dish is prepared with coconut and is simply called "rice and beans."