Gallo pinto
| Costa Rican Gallo Pinto.jpg
Gallo Pinto is a common dish in Nicaragua and Costa Rica
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| Origin | |
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| Alternative name(s) | Casamiento or Casado (El Salvador, Honduras, parts of Nicaragua, and Guatemala) Pispiote (Mexico) |
| Place of origin | Nicaragua & Costa Rica |
| Region or state | Central America. |
| Creator(s) | Disputed between Nicaragua and Costa Ricans/Ticos |
| Details | |
| Course served | Breakfast |
| Serving temperature | Hot |
| Main ingredient(s) | Rice and Beans |
| Variations | Different kinds of meat or fish possible |
Gallo Pinto or gallopinto is a traditional dish of Nicaragua and Costa Rica 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.[citation needed]
Contents
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.
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.[citation needed]. 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 and is usually prepared in a wok pan and was brought over by chinese and other asian inmigrants to the Island and is usually made with left over rice and made with asian ingrediants such as soy sauce with puerto rican igrediants such as beans and other local ingredients. . Similar dishes exist in Colombia (calentado paisa) and even Peru (tacu tacu).[citation needed]
Recently, empanadas filled with gallo pinto have become a popular alternative for people who have little time to eat breakfast.[citation needed]13
See also
- Hoppin' John - the equivalent dish in the Southern United States
- Pabellón criollo - a dish with these ingredients in Venezuela
- Platillo Moros y Cristianos - the Cuban equivalent
- List of legume dishes
Food portal
References
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