Gallo Pinto is a traditional Costa Rican dish, typically served at breakfast with fried plantain, toasts, fresh fruits and, traditionally, a couple of fried eggs.
I first heard of Gallo Pinto a few years ago, when one of my very good friends visited Costa Rica. While there, he totally fell in love with this traditional dish of theirs, and it was only a matter of time before he had me discover it and fall in love with it, too!
Back then, I’d studied many a recipe and came up with my own version of it, but having never visited Costa Rica myself, I could only imagine what the true, typical dish actually tasted, or even looked like.
Now that I got the chance to spend a few months here, I can assure you that I’ve had my share of the real deal. In fact, I think that I’ve had gallo pinto practically every day. I’ve had a chance to analyze the recipe first hand, ask questions, and replicate it for myself, time and time again. I think that I’ve now truly mastered it and can make it with my eyes closed. Heck, I could probably apply for a job at a local soda! I honestly feel that the recipe I am sharing with you today is as close to the real deal as will ever be.
However, I think that Gallo Pinto is one of those dishes for which there are as many different versions as there are people making it. One thing that they all have in common though is that they all call for cooked white rice, preferably leftover rice that’s been cooked the day before and fully chilled, cooked…