Gallo Pinto
Gallo pinto ([ ˈgaʎo ˈpinto ]; "spotted rooster") is a traditional dish in Costa Rica and Nicaragua , popular under other names throughout Central America and the Caribbean.
preparation
It's the traditional breakfast in the region and consists of white rice 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 little oil in a pan, stirred, seasoned and served with freshly baked corn tortillas. The nutritious breakfast is enriched with side dishes as desired: fried eggs, scrambled eggs, fried white cheese ( Queso frito ) or a small beef steak ( bistéc ). The Gallo Pinto often fried from one portion of mature accompanied plantains ( Plátanos maduros ) and a bowl sour cream ( Natilla ). The basic mix of beans and rice can be varied according to the cook's mood. Almost nobody does without seasoning with a Worcestershire sauce variant from Central America, Salsa Inglesa (in Costa Rica seasoning with the local brand Salsa Lizano is indispensable), but spicy pepper sauces are also occasionally added. The addition of coriander greens is just as popular as the salsa inglesa, while garlic is left to personal taste. The use of steamed vegetables such as finely chopped onions, celery or diced sweet peppers is also common, but is not standard.
distribution
On the Atlantic coast of both countries, but also in Belize and on the Caribbean side of Guatemala and Honduras , the Gallo Pinto becomes Rice and Beans and has a slight taste of coconut, as the rice was previously prepared in coconut milk.
In Honduras and El Salvador, the dish is called Casamiento (marriage) and in Cuba Moros y Cristianos (Moors and Christians). But it is also known and popular in South American countries, such as B. in Colombia under the name Calentado paisa and in Perú as Tacu tacu .