Since coming to Costa Rica 12 years ago I must say that I’ve shed a few inhibitions that I initially had.  Those like dancing (salsa, merengue, cumbia) and singing (after downing a few whatevers, I used to regularly sing Karaoke in Spanish in the bars around San Jose) come to mind.

But one thing I can’t say that I’ve shed too much of is the extra weight around my mid-section.  Probably the single largest reason for that is that I love gallo pinto (also Imperial, the local beer, but that’s another story).

Gallo pinto (or just pinto, for short) is a dish that is normally served at breakfast and consists of rice and beans with certain spices (like cilantro) and a lot of Lizano sauce (local mustard base and very tangy sauce that is applied to just about everything). Gallo pinto is actually served all over Central America.  For instance, the gallo pinto in Nicaragua is also very good.  I like to eat my gallo pinto with a big dollop of “natilla” (essentially sour cream that is a little sweeter than what you may be accustomed to), which is another reason I haven’t lost weight in Costa Rica.

The gallo pinto is prepared differently in various parts of the country.  In some areas they use black beans, while in others red beans.  In some areas (like the Caribbean) they cook in coconut oil, while in others vegetable based oil, and so on.

Being from the south, I am used to big breakfasts.  Back home there was no better breakfast than grandma’s eggs and smoke-house ham with grits and red-eye gravy. No offense grandma, but a plate of gallo pinto with fried eggs, fried cheese and platanos maduros (ripe plantains fried in oil) will give your country cooked breakfast a run for its money.  I guess I still am in the south anyway, just a little further south.

Okay enough talk about breakfast, I am getting hungry!

Traditional Recipe for Costa Rican Gallo Pinto

Ingredients (for 6 servings):

– 3 cups day old cooked rice
– 2 cups cooked black beans
– 2 tablespoons onions finely chopped
– 1 tablespoon bell pepper finely chopped
– 2 tablespoons cilantro finely chopped
– 3 strips bacon, fried and crumbled
– 2 tablespoons oil
– 2 tablespoons Lizano sauce (or Worcester if Lizano is not available)
– ½ tablespoon of Tabasco sauce (optional)

Sauté onion and bell pepper in oil on medium heat. Add beans and cook 2 minutes more. Add cooked rice and mix together. Cook 5 minutes more and then add Lizano (or Worcester) sauce, Tabasco (optional), cilantro and mix well. Garnish with bacon crumbs. If desired top with sour cream.