Gallo Pinto with Salsa Lizano

Sun, 16 Jun 2024 09:00:00 +0000

Ask a Costa Rican what they had for breakfast and the answer, more often than not, is gallo pinto. Rice and beans fried together with onion, pepper and coriander until the grains turn a mottled purple-grey, served with a fried egg and a scrape of soured cream: it is the plate that starts the day from San José to the smallest village, eaten at dawn before work and again, unhurried, on a Sunday. The name means “spotted rooster”, a nod to the speckled look the beans give the rice. It is humble, thrifty, deeply comforting food, and it hangs entirely on two things: cold rice and a bottle of Salsa Lizano.

Costa Rican - vo.rs

Gallo Pinto with Salsa Lizano