gallo pinto
{{Short description|Traditional dish from Central America}}
{{Infobox food
| name = Gallo pinto
| image = Gallo Pinto.jpg
| caption = Gallo pinto served with cheese
| country = Costa Rica and Nicaragua
| region =
| associated_cuisine = Central American cuisine
| course = Main dish, side dish
| served = Hot
| main_ingredient = Rice, beans
| minor_ingredient = Onions, peppers, other seasonings
| variations = Regional variations
| calories = 200
| calories_ref =
| protein = 7
| fat = 0.5
| carbohydrate = 40
| glycemic_index =
| other =
}}
{{lang|es|Gallo pinto}} or {{lang|es|gallopinto}} is a traditional rice and bean dish from Central America. Consisting of rice and beans as a base, gallo pinto is important to both Nicaragua and Costa Rica, both of which consider it a national dish.
The beans in gallo pinto are cooked with garlic, oregano and onion. When the bean juice is in equal parts with the beans, they are then combined with leftover or previously prepared rice. The rice is prepared with bell peppers, salt and onions.
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 with black or red beans.{{Cite web |last=Ray |first=Ranita |date=30 January 2023 |title=Gallo Pinto, A Famed Vegetarian Dish! But Why The Rooster Link? |url=https://www.slurrp.com/article/gallo-pinto-costa-rican-iconic-vegetarian-dish-but-whats-the-rooster-connection-1675101677527 |access-date=2025-03-27 |website=Slurrp |language=en}} The term may also be shortened to "pinto" depending on the region.
History
It is uncertain and disputed which country is the precise origin of the dish.{{Cite journal |last=Preston-Werner |first=Theresa |date=2020-07-10 |title=Gallo Pinto: Tradition, Memory, and Identity in Costa Rican Foodways |url=https://muse.jhu.edu/article/256967 |journal=Journal of American Folklore |volume=122}} Both Nicaragua and Costa Rica claim it as their own, and its origin is a controversial subject between the two countries. There is general agreement that the dish's origins are Afro-Caribbean.{{Cite web |last=Parker |first=Jenn |date=2017-11-07 |title=Costa Rica Vs Nicaragua: Who Really Invented Gallo Pinto? |url=https://theculturetrip.com/north-america/costa-rica/articles/costa-rica-vs-nicaragua-who-really-invented-gallo-pinto |access-date=2025-03-27 |website=Culture Trip |language=en}} The dish is mentioned in Carlos Luis Fallas' Mamita Yunai, which describes Costa Ricans and Nicaraguans working together on banana plantations encountering the dish and eventually taking it back home. According to anthropologist Teresa Preston-Werner, Fallas' "inclusion of pinto in the cultural landscape of the Caribbean coast demonstrates the meal’s ubiquity in daily life as early as the first part of the twentieth century".
In Costa Rica, the dish has an origin story involving a farmer in San Jose's San Sebastian neighborhood who told his friends and neighbors he was going to slaughter a speckled hen or gallo pinto for a feast day celebration for Saint Sebastian; when the people he had told interpreted this as an invitation to dinner, the hen wasn't enough to feed everyone, and he served rice and beans. It turned into a local joke, with people asking one another whether they'd gotten any of the farmer's gallo pinto, and the name for the dish spread throughout the country. Preston-Werner writes that the truth of the origin story is less important than the fact that it "provides a crucial cultural explanation for the origin of this ubiquitous food. In the case of pinto, a culturally adored foodway becomes grounded in time (the start of the twentieth century on the day of Saint Sebastián) and space (the town of San Sebastián by the Tiribi River)".
Regional variations
= Costa Rica =
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In Costa Rica it is eaten with Lizano sauce. Traditionally in home preparation the dish is made from leftover rice and beans from the previous day's meals.{{Cite web |last=Fernandez |first=Ileana |date=2023-08-31 |title=Gallo Pinto: A Secret Behind Costa Rica’s Nicoya Blue Zone |url=https://ticotimes.net/2023/08/31/gallo-pinto-a-secret-behind-costa-ricas-nicoya-blue-zone |access-date=2025-03-27 |website=The Tico Times |language=en-US}}{{Cite web |last=Bustos |first=Laura Williams |date=2023-08-18 |title=16 Tips For Dining In Costa Rica Like A Local |url=https://www.tastingtable.com/1365478/tips-how-to-dine-costa-rica-like-local/ |access-date=2025-03-27 |website=Tasting Table |language=en-US}}{{Cite web |last=Lopez |first=Jaime |date=2015-08-31 |title=The Afro Costa Rican Heritage of Gallo Pinto |url=https://news.co.cr/the-afro-costa-rican-heritage-of-gallo-pinto/41243/ |access-date=2025-03-27 |website=Costa Rica Star News |language=en-US}} There are several regional variations: the Valle Central version, which usually prepared with black beans, peppers, onions, and cilantro, and often includes Lizano sauce in the recipe; and the Guanacaste version, which is usually prepared with red beans and is fattier. A third version includes coconut milk.
The dish is often eaten for breakfast, and every breakfast typically includes it, but it is also eaten for other meals or for a snack. As a breakfast dish it is often served with some combination of eggs, fried plantains, corn tortillas, fried cheese, meat and fruit, and is often accompanied by natilla.{{Cite web |last=González |first=Sofía |date=2020-11-11 |title=What to Eat at Costa Rica’s Dazzling Mercado Central |url=https://www.eater.com/21527699/mercado-central-costa-rica-best-food-restaurants |access-date=2025-03-27 |website=Eater |language=en}}{{Cite web |last=Baur |first=Joe |date=2023-04-15 |title=Gallo pinto: Costa Rica rice and beans |url=https://www.bbc.com/travel/article/20230414-gallo-pinto-costa-rica-rice-and-beans |access-date=2025-03-27 |website=BBC |language=en-GB}} It is often served as a side dish at lunch.{{Cite web |last=Hines |first=Nickolaus |date=6 November 2020 |title=12 Classic Costa Rican Dishes That Exemplify Pura Vida |url=https://matadornetwork.com/read/classic-costa-rican-dishes/ |access-date=2025-03-27 |website=Matador Network |language=en-US}}
=Nicaragua=
In Nicaragua, where it is also called gallopinto, it is traditionally prepared with red silk beans and onions, usually cooked in vegetable oil, although animal fats such as lard are occasionally used.Royal Spanish Academy y Association of Academies of the Spanish Language (2014). [http://dle.rae.es/Gallo+pinto «gallopinto»]. Diccionario de la lengua española (23.ª edición). Madrid: Spain. {{ISBN|978-84-670-4189-7}}. Consulted October 19, 2018.{{Cite web |last=del Mar Cuadra |first=María |date=9 February 2023 |title=Gallopinto (Nicaraguan Rice and Beans) Recipe |url=https://www.seriouseats.com/gallopinto-nicaraguan-rice-and-beans-recipe |access-date=2025-03-27 |website=Serious Eats |language=en}} Recipes typically call for fewer ingredients than Costa Rican recipes.{{Cite web |last=Hvidsten |first=Nicole |date=2024-10-09 |title=Meet Minnesota’s champion of Latin American culture and cuisine |url=https://www.startribune.com/meet-minnesotas-champion-of-latin-american-culture-and-cuisine/601159477 |access-date=2025-03-28 |website=Minneapolis Star Tribune |language=en}} In some recipes aromatics are left in large chunks and removed before serving. When prepared at home it is traditionally uses day-old rice to allow the rice to dry out slightly so that grains are separated.
The dish is eaten at any time of the day. It is commonly sold in fritangas, where it is served as a companion to various dishes.{{Cite web |last=Maddicks |first=Russell |date=2017-10-02 |title=A Brief History Of Fritangas: Nicaragua’s Popular Street Barbecues |url=https://theculturetrip.com/north-america/nicaragua/articles/a-brief-history-of-fritangas-nicaraguas-popular-street-barbecues |access-date=2025-03-27 |website=Culture Trip |language=en}} The dish is eaten at any meal. In some homes it is served at every meal. It is often served garnished with pico de gallo and sour cream.
= Other cuisines =
The dish is also known in Panamanian cuisine{{Cite web |last=Russell |first=Benjamin |last2= |date=10 October 2018 |title=AQ Top 5 Urban Visionaries: Raisa Banfield |url=https://www.americasquarterly.org/fulltextarticle/aq-top-5-urban-visionaries-raisa-banfield/ |access-date=2025-03-28 |website=Americas Quarterly |language=en-US}}{{Cite web |last=Nath |first=Shivya |date=2015-02-18 |title=Your 7-minute guide to Central America |url=https://www.cntraveller.in/story/your-7-minute-guide-central-america/ |access-date=2025-03-28 |website=Condé Nast Traveller |language=en-IN}} and in Guatemalan cuisine.
Contention
According to Costa Rica the dish dates to 1930s San Jose. According to Nicaragua it is based on a dish that was brought to the country by enslaved Africans much earlier.
In 2003, the government of Costa Rica held an event at which nearly 1000 pounds of gallo pinto was cooked and served; the event was recorded in the Guinness Book of World Records. Nicaragua responded by preparing and serving 1200 pounds.{{Cite web |last= |first= |date=2005-01-14 |title=Costa Rica Strikes Back in Gallo Pinto War |url=https://ticotimes.net/2005/01/14/costa-rica-strikes-back-in-gallo-pinto-war |access-date=2025-03-27 |website=The Tico Times |language=en-US}} The competitions became an annual Gallo Pinto Day. The competition between the two countries over ownership of the dish is sometimes referred to as the "Gallo Pinto War".
Cultural importance
The dish is culturally important in both Costa Rica and Nicaragua.
The dish is a national dish of Costa Rica and is the country's best known dish.{{Cite web |date=10 April 2023 |title=Gallo Pinto: The breakfast snack from Costa Rica |url=https://www.dw.com/en/gallo-pinto-the-breakfast-snack-from-costa-rica/video-65192151 |website=Deutsche Welle}}{{Cite news |last=Miller |first=Bryan |date=2020-01-28 |title=Savoring Costa Rica, Sip By Sip |url=https://www.nytimes.com/2020/01/28/travel/costa-rica-coffee-tours.html |access-date=2025-03-27 |work=The New York Times |language=en-US |issn=0362-4331}} The phrase mas tico que el gallo pinto (more Costa Rican than spotted rooster) is a common saying in Costa Rica. It is on the menu of most Costa Rican restaurants. According to Costa Rican chef and food writer Isabel Campabadal, "If any one dish defines Costa Rican cuisine, it is gallo pinto". According to anthropologist Theresa Preston-Werner, the dish is "ubiquitous" in any Costa Rican breakfast.
The dish is a staple in Nicaragua and considered one of its national dishes. In 2019 Daniel Ortega proposed that Nicaragua needed to develop a "gallo pinto" economy, which Confidencial described as one that "appeal[ed] to the creativity and resistance of Nicaraguans to endure the hardships of an economic debacle caused by himself".{{Cite web |last=Salazar |first=Maynor |date=2019-01-03 |title=Ortega Offers Nicaragua “Reconciliation” & a Rice and Beans Economy |url=https://confidencial.digital/english/ortega-offers-nicaragua-reconciliation-a-rice-and-beans-economy/ |access-date=2025-03-27 |website=Confidencial}}
See also
- List of legume dishes
- List of rice dishes
- {{portal-inline|Food}}
References
{{reflist}}
{{Rice dishes}}
{{Legume dishes}}