Gallo Pinto

Gallo Pinto is a Costa Rican and Nicaraguan dish. It consists of rice and beans, fried and seasoned. The seasoning is moderate; it is not spicy hot.

In Nicaragua, small red beans are used; in Costa Rica, black beans are used. During the cooking process, some of the coloration of the beans used tints the rice.

Gallo Pinto is served as a side dish with either breakfast, lunch or dinner; sometimes it is served with all three in the same day.

At breakfast it is usually served to the side of some eggs, or a breakfast meat.

Everyone has their own variation of Gallo Pinto; some variations add coconut or coconut milk. The one additional critical ingredient, at least for people in Costa Rica, is Lizano Sauce.

Gallo Pinto is similar to "Moros y Cristianos" in Cuba, to Rice and Beans in Jamaica; and to Casamiento in El Salvador. Beans and rice together make a complete protein.
Gallo Pinto probably originated in Nicaragua. The name dates from sometime in the 1900s, some think around the 1930s.

"Gallo pinto" means "painted rooster." It is pronounced: "ga-yo pinto" (because two ll's together in Spanish make a Y sound.)

Lizano Sauce

Boiled Dinners, Casseroles, Curry, Dan Dan Noodles, Darioles, Fish and Seafood Dishes, Fondue, Gallo Pinto, Pancakes, Pies & Tarts, Pizza, Porridge, Potato Dishes, Relish Trays, Salads, Sandwiches, Soups, Spring Rolls, Sunday Roast, Sushi, Timbales, Yakimono, Zakuska, Zakuska

Deep-Fried Foods, Desserts, Dumplings