Oh-So-Flavorful Costa Rican Gallo Pinto

In 2005 I visited Costa Rica for the very first time. I was 15, and went on a mission trip with some people from my church to the tiny village of Sixaola, right on the border of Panama. I absolutely fell in love with the country and the people. I went back two more times for mission trips, for a five month study abroad stay, and too many times to count after that. So many of my very best memories are in the beautiful, lush, friendly country of Costa Rica. It’s the kind of place that once you leave…it never leaves you.

Costa Rican food isn’t spicy…but it’s extremely flavorful. You’ll taste lots of fresh cilantro, and you’ll find that just about every single dish has at least a couple spoonfuls of Salsa Lizano. The ingredients in Salsa Lizano include water, sugar, salt, vegetables (onions, carrots, cauliflower, cucumbers), spices, pepper, mustard, turmeric, and a secret ingredient that no one knows…and to be completely honest…there is no substitute for it, no matter what anyone else says. You can find it sporadically around the US in international markets. I’ve had luck finding it at Saraga in Indianapolis a few times when I’ve gone home to visit…but mostly, I just order it off of Amazon Prime. I can get it shipped directly to my house two days after ordering it, and there’s never a question on whether or not it will be in stock or not. Do yourself a favor…and just go ahead and order it now…you’ll thank me later after you try this incredible recipe!

Gallo Pinto is typically a breakfast food in Costa Rica. It’s eaten with eggs, fried cheese, warm crusty bread with butter, fried plantains, and drizzled with a little sour cream. In the Joyner household…it’s both a breakfast food, and a side dish to accompany various dinner dishes (including our favorite Coconut Carribean Chicken). Bryce also loves to take leftovers for lunch….basically…you can’t go wrong eating this dish at any hour of the day.

I learned this recipe by watching my host-mom cook it. I remember asking her about measurements, and she told me she had no idea. I eventually wised up, and brought my notebook into the kitchen with me, watched her cook, and took meticulous notes. Now whenever I eat it, it tastes just like my home away from home!

Before you make this dish…make sure that your rice is cooked to perfection first! Gallo pinto is NO good if the rice is mushy or too hard. The trick that I learned while watching my host mom, is to toast the rice in a little bit of oil on high heat first until it turns opaque white, making sure to continuously stir it for 2-3 minutes.

Then, measure the water according to the package (seriously…don’t eyeball it), and pour it in. It will immediately start to boil because the pot is so hot. Put the lid on, turn the heat off, and let it cook for about 20 minutes. Voila! Perfect rice, ready for turning into gallo pinto!

Let me know how you like this dish, and what you decided to eat with it!