El Gallo Pinto (From Costa Rica- Beans and Rice)

From: GFCB

On May 27, 2009

I made this for my boyfriend who spent 4 months in Costa Rica as a surprise. He loved it, and so did I! I nixed the heavy cream and substituted the Lizano salsa for a few splashes of Worcestershire sauce. (I heard that they're similar). Totally pleased and I can't wait to make it again!!

From: taokeema

On Oct 27, 2007

This has to be my favorite way of making rice with beans, but I, too, can't imagine Gallo Pinto without Salsa Lizano. Last time I looked, it wasn't being imported to the States. But Half Moon Bay Trading Company makes an even better Lizano style salsa (they start with fresh veggies, not dried, and use a higher quality vinegar). Check out Pirates Blend Caribbean Condiment at http://www.halfmoonbaytrading.com. I've heard there are as many recipes for Gallo Pinto as there are Costa Ricans. To try a spicier version, substitute 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp ground ginger for the fresh coriander in Alijen's recipe.

From: Renea'

On May 21, 2006

I ate this with eggs for breakfast every morning while in Costa Rica. I am so glad I decided to make this. I will to to find the Salsa Lizano mentioned above for the next batch. Thanks for posting this!

From: Chef #166507

On Oct 8, 2004

This is a great recipe! As a Costa Rican (aka tico), I love indulging in a healthy and tasty plate of pinto for breakfast. One vital thing you missed,however, for the wonderful flavor unique to a Tico's pinto, was Salsa Lizano. It's a completely veggie-based sauce (worchestershire is very similar) we use down in ticolandia. Just add a dash and stir it in while cooking the dish up on the stove. Try serving your pinto with fried or scrambled eggs ("Pinto con huevo") and a couple of tomato slices on the side. I also always top it off with a dollop of sour cream for "Pinto con natilla" to add some extra moisture. MMmmmmmm.....delicioso! Buen provecho.