Costa Rican Beans And Rice-Gallo Pinto Recipe

Gallo pinto means "Spotted rooster" Because apparently the combination of black or red beans and rice resemble a certain type of chicken with speckled black and white feathers. This dish is popular all over latin america in various forms-such as in nicaragua, where it is also called gallo pinto, and in colombia, where a similar dish is known as calentado. Peruvian tacu tacu is a similar refried rice and beans dish that is typically paired with a thin strip of fried steak and a fried egg. It's basically an excellent way to use up leftover rice and beans, and it's often served for breakfast with a fried egg (basically leftovers, reheated) or fried plantains on the side. In costa rica, this dish is seasoned with a special sauce called salsa lizano. If you can't find a bottle of salsa lizano at your local latin grocery, most people find that worcestershire sauce plus a bit of cumin make for a reasonable substitute. One popular and attractive method for serving gallo pinto is to pack it into a lightly oiled bowl (in order to mold it into a dome shape), and then invert it onto the plate.