Gallo pinto, served at breakfast with fried eggs, plantain, bacon, avocado, a corn tortilla and sour cream
Course
Breakfast, lunch, dinner
Place of origin
Costa Rica and Nicaragua [1][2][3]
Region or state
Central America
Serving temperature
Hot
Main ingredients
Rice, beans
Variations
Regional variations
Food energy (per serving)
200 kcal (837 kJ)
Nutritional value (per serving)
Protein
7 g
Fat
0.5 g
Carbohydrate
40 g
Media: Gallo pinto
Gallo pinto or gallopinto[4] is a traditional dish from Central America. Consisting of rice and beans as a base, gallo pinto has a long history and is important to Nicaraguan and Costa Rican identities and cultures, just as rice and beans variations are equally important in many Latin American cultures as well. It has similarities with the Cuban moros y cristianos dish. It is served with breakfast, lunch, and dinner and pairs well with Lizano sauce.
The beans in gallo pinto are quickly cooked until the juice is almost consumed, then combined with prepared rice and other ingredients such as cooked bell peppers, coriander, chopped onions, and garlic.
^"Gallo Pinto Recipe". www.nicaraguafood.org. Archived from the original on 2010-06-20.
^"Costa Rica vs Nicaragua: Who Really Invented Gallo Pinto?". 7 November 2017.
^"Gallo Pinto, Costa Rica's National Dish - Latin America Travel Company". 27 April 2017.
^Royal Spanish Academy y Association of Academies of the Spanish Language (2014). «gallopinto». Diccionario de la lengua española (23.ª edición). Madrid: Spain. ISBN 978-84-670-4189-7. Consulted October 19, 2018.
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