Gallo pinto

Gallo pinto

Gallo pinto, served at breakfast with egg, cheese and a tortilla
Alternative names Casamiento, casado (El Salvador, Honduras, parts of Nicaragua, and Guatemala), pispiote (Mexico)
Course Breakfast and Dinner
Place of origin Costa Rica & Nicaragua
Region or state Central America
Serving temperature Hot
Main ingredients Rice and beans
Variations Different kinds of meat or fish possible
Cookbook: Gallo pinto  Media: Gallo pinto

Gallo pinto or gallopinto is a traditional dish of Costa Rica and Nicaragua made with rice and beans. Beans are quickly cooked until the juice is almost consumed.

The history of gallo pinto is not well known, and there are disputes between Costa Ricans and Nicaraguans about where the dish originated.[1][2][3] One theory suggests that gallo pinto was brought into Latin America by African slaves that migrated into Latin America .[4] Most Latin Americans agree that the dish is part of both countries now and that they share more similarities than differences.

Etymology

Gallo pinto means "spotted rooster" in Spanish. The name is said to originate in the multi-colored or speckled appearance that results from cooking the rice together with black or red beans. Costa Ricans also use the word gallo to refer to any meal made of leftovers.

Variations

There are other variations of this dish. Similar dishes are known as Moros y Cristianos ("Moors and Christians") in Spain and Cuba, or just Moro. A similar dish can be found in Panama, Honduras and in El Salvador, where it is called casados or casamiento. In the caribbean north coast of Honduras the dish is prepared using coconut milk, coriander and sometimes adding deep fried pork belly fat or Chicharrones and it is called "Rice and Beans" even in Spanish, since it was introduced to the Honduran cuisine in the northern islands of the country where the population speaks mostly English.

Variations of gallo pinto are popular in many countries close to the Caribbean.. Variations include using pigeon peas or kidney beans usually instead of black beans in the Dominican Republic and Puerto Rico along with coconut milk also in Puerto Rico there is a Fried rice that is called arroz Mamposteao or arroz frito yakimeshi and is usually prepared in a wok pan or any pan and was brought over by Chinese and Japananese immigrants to the Island and is usually made with left over rice and made with Asian ingredients such as soy sauce with Puerto Rican ingredients such as beans and other local ingredients. . Similar dishes exist in Colombia (calentado paisa) and even Peru (tacu tacu).

Recently, empanadas filled with gallo pinto have become a popular alternative for people who have little time to eat breakfast.13

See also

References

  1. ↑ "Nicaragua Actual -- El Gallo Pinto" (in Spanish). Retrieved 29 February 2012.
  2. ↑ "CBN -- 'De quien es el gallo pinto?'" (in Spanish). Retrieved 29 February 2012. (the first three minutes of the video are about gallo pinto)
  3. ↑ "Dennis Meléndez H. -- El gallo pinto..." (in Spanish). Retrieved 29 February 2012.
  4. ↑ "Ambassade Costa Rica -- Gastronomía costarricense" (in Spanish). Retrieved 29 February 2012.
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