 Gallo pinto, served at breakfast with fried eggs, plantain, bacon, avocado, a corn tortilla and sour cream | |||||||
| Course | Breakfast, lunch, dinner | ||||||
|---|---|---|---|---|---|---|---|
| Place of origin | Costa Rica and Nicaragua [1][2][3] | ||||||
| Region or state | Central America | ||||||
| Serving temperature | Hot | ||||||
| Main ingredients | Rice, beans | ||||||
| Variations | Regional variations | ||||||
| 200 kcal (837 kJ) | |||||||
| |||||||
Gallo pinto or gallopinto[4] is a traditional dish from Central America. Consisting of rice and beans as a base, gallo pinto has a long history and is important to Nicaraguan and Costa Rican identities and cultures, just as rice and beans variations are equally important in many Latin American cultures as well. It has similarities with the Cuban moros y cristianos dish. It is served with breakfast, lunch, and dinner.
The beans in gallo pinto are cooked with garlic, oregano and onion. When the bean juice is in equal parts with the beans, they are then combined with leftover or previously prepared rice. The rice is prepared with bell peppers, salt and onions.
- ^ "Gallo Pinto Recipe". www.nicaraguafood.org. Archived from the original on 2010-06-20.
- ^ "Costa Rica vs Nicaragua: Who Really Invented Gallo Pinto?". 7 November 2017.
- ^ "Gallo Pinto, Costa Rica's National Dish - Latin America Travel Company". 27 April 2017.
- ^ Royal Spanish Academy y Association of Academies of the Spanish Language (2014). «gallopinto». Diccionario de la lengua española (23.ª edición). Madrid: Spain. ISBN 978-84-670-4189-7. Consulted October 19, 2018.