Wednesday, June 23, 2021

My Gallo Pinto

Wednesday, June 23, 2021

One of the dishes that I learned to cook in Costa Rica is the gallo pinto, which is basically rice and beans. It's plant-based, easy to prepare, and quite delicious. I liked it so much that I cooked it every week during my stay there. 

My version of gallo pinto consists of:

  • leftover rice
  • cooked black beans
  • broth from the beans
  • garlic
  • onion
  • black pepper
  • chili pepper
  • cumin
  • chopped bell peppers
  • chopped culantro
  • olive oil
  • salt
  • Salsa Lizano

I sauté the garlic, onion, and the chili pepper; then I add the bell peppers, the cooked black beans with a bit of the broth, Salsa Lizano, the spices, and the rice. Then I toss them all together. Once all of the ingredients are well combined, I add the culantro and stir. Topped with a fried egg, my gallo pinto can be eaten for breakfast, lunch, or dinner.

Gallo pinto served with fried egg

What makes this dish distinctly Costa Rican is the condiment Salsa Lizano. It is a thin, light brown sauce that consists of onions, carrots, cauliflower, cucumber, sugar, mustard, turmeric, black pepper, cumin, and other spices. I've been looking for this sauce since I came back to the Philippines, but it's not available here. The articles I read suggested Worcestershire sauce as a substitute. I don't know of Worcestershire is going to work, but I plan to cook gallo pinto on the weekend. I hope i can imitate its original Costa Rican taste.


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