Gallo Pinto

Gallo Pinto ( [ gaʎo pinto ]; " spotted rooster" ) is a traditional dish in Costa Rica and Nicaragua, which is popular by other names throughout Central America and the Caribbean.

Preparation

It is a traditional breakfast in the region and consists of white rice, which was cooked the day before and cooked black beans ( frijoles negros ) in Costa Rica or red beans ( frijoles rojos ) in Nicaragua. Beans and rice are fried in a pan in a little oil, stirred, seasoned and served with freshly baked corn tortillas. Is enriched nutritious breakfast with accompaniments as desired: fried eggs, scrambled eggs, fried white cheese ( queso frito ) or a small beef steak ( Bistec ). Accompanying the Gallo Pinto often one serving fried, ripe plantains ( Platanos maduros ) and a bowl of sour cream ( Natilla ). The basic mixture of beans and rice can be varied according to the whim of the chef. Almost no one waived the Season with Worcestershire sauce variant from Central America, the Salsa Inglesa ( in Costa Rica, the seasoning with the local brand Salsa Lizano is indispensable ), but also hot pepper sauces are occasionally added. The addition of coriander leaves is almost mandatory as the Salsa Inglesa, while garlic is left to personal taste. The use of angedünstetem vegetables, such as chopped onions, celery or peppers cubes is also common, but not standard.

Dissemination

On the Atlantic coast of both countries, but also in Belize and the Caribbean side of Guatemala and Honduras, the Gallo pinto is about Rice and Beans and has a slight taste of coconut because the rice was previously cooked in coconut milk.

In Honduras and El Salvador are called the court Casamiento ( marriage) and in Cuba Moros y Cristianos ( Moors and Christians ). However, it is well known and popular in South American countries such as tacu in Colombia under the name Calentado paisa and in Perú as Tacu.