How to Cook Costa Rican Gallo Pinto | Costa Rica's Typical and Most Popular Breakfast (Updated)
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- Опубликовано: 11 сен 2024
- After some years I think it is time to show an updated video on how I make Costa Rican Gallo Pinto, seeing as my methods have changed a bit and you guys seemed to love the first recipe so much that I wanted to share the adjustments with you!
I decided to test out two different ways of making it as well, based on genuine curiosity (let me know which way you prefer!)
I also expand a bit more on the complete typical breakfast here in Costa Rica, with a few options of what to pair it with. Enjoy!
To make about approx. 4 cups of Gallo Pinto:
2 Cups cooked rice, preferably chilled and day-old
1 Heaped cup of beans (black beans, pinto, or small reds are best)
1/4 cup of the bean liquid
2 TBSP. Lizano Salsa
1 tsp oregano
1 tsp dried thyme
1/2 tsp ground cumin
1 tsp salt
1/2 tsp of sugar if desired
1/2 cup of finely diced onion
1/4 cup finely diced sweet pepper
1/4 cup Cilantro (to taste, really)
Original Recipe Video: • How to Cook Costa Rica...
How to make Home cooked Beans: • How to Make Beans for ...
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Dried Black Beans: amzn.to/3MdSO06
Rice: amzn.to/3V5B62M
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Do you make your Gallo Pinto a specific way? Let us all know! Also, if you were to pair it with something, what would you choose?! Happy cooking🌴
I use red beans instead of the black one, but still the pinto has several ways to prepare as you said in the video, your pinto looks delicious, thanks as always for sharing please send hello from limón to luis for me... hope someday you can prepare the rice and beans dish...
Oh and also I fried the rice first then add the beans... hope you can get more subscribers to the channel and as always thanks for being in costa rica, you are the best...
Hi Emma! Since I watched your Gallo Pico video from 3 years ago, I just always made it with the beans first. But! TODAY, I made it with the rice first and I TOTALLY AGREE with you!! Today's was BETTER with the rice first! My friend who went to college in Costa Rica (and is from Guatemala), was with me and she agreed. The rice had more flavor! (Probably because it soaked up more of the seasonings, including the Salsa Lizano) And! the beans weren't overcooked and mushy! The one with the rice first hits the tongue with more flavor impact and a more "fresh" of a mouth feel, than beans first. I much prefer the rice first. THANK YOU for your cooking advice and inspiration as a cook from Florida, who is trying new things!! ..... ALSO! I DID add more butter AND I put in the Salsa Lizano, and a little bit of Light Soy Sauce (no more than a couple teaspoons) into the seasoning blend BEFORE I added the rice. Helping to have more of a "wet mixture" and more for the rice to soak in! In turn, I didn't need as much juice from the beans when I added them in. Thanks again! Peace to you and your husband... Joe
I have seen several different gallo pinto recipes and yours is the best that i have seen. My Tico friends emphasize that the rice and beans have to sit overnight to have the proper texture.
You are a very good teacher. Great video
Thank you! 😃
AwwwWWW!!! You look Fantastic!! You've lost weight, and you're a better cook now. Super proud of you and love your videos! Someday, I hope to move to Costa Rica! But for now, Peace and Love from Panama City Beach, Florida..
Thank you SO much! I've been working hard :D Thanks for enjoying!!
@@EmmainCostaRica It shows!! Great job!
Yum! Love the typical breakfast! I am going to try to make gallo pinto now!
It's so yummy! Happy cooking 🥳
We were in Costa Rica in July and ate gallo pinto many times. It reminded me a bit of the arroz mamposteao that we eat in Puerto Rico. It’s really good. Will make your version since we came back with a bottle of Lizano. 😋
Hi Emma , Yummy Yummy 😋 says my tummy . What a scrumptious breakfast 🥣 Did Luis film this ? His mouth must of been watering the whole time . I wish you , Luis and Ollie a very nice relaxing Sunday night xxx 😘😊
Thanks so much Lindsay! It sure was tasty, but very filling! Luis was actually back to work for this filming - so it was a "one-man" show! haha. But he definitely did enjoy it when he got home! ...And for breakfast for the following week haha
Actually, here in "Tiquicia" (Costa Rica) we prepare "Pinto" in many diferente ways,. Indeed, one of those preparations it's called "Burra". This is a combination of Pinto and chopped meat. And sometimes people add spauetti or pork meat to this kind a variation. Chau! Pura vida! Blessings! 👋🏻🧔🏻🇨🇷😊👍
Yes! I often put in chicharrones picados to render the fat and get that awesome "porky" flavour, my husband loves it! Thank you for enjoying!
Looks delish. Good job
Thank you 😋
What's in with the black beans? Are they just in the liquid out of the can? I'm going to make this as I really enjoy it.
Actually they are home cooked, you can find the link to make them at home from dry, in the description of the video! I add chopped onion, bell pepper, and few herbs and spices, plus Lizano sauce! You definitely should try it, they are much tastier this way in comparison to canned!
Great, thanks Emma! @@EmmainCostaRica
Muy buen video, como siempre! 🙌🏻
Gracias!!
You should try natilla "menonita". I dont know it sells in Quepos 🤔 and also queso palmito.
Queso Palmito is amazing!! Love it - I haven't heard of natilla menonita, and. I just asked Luis and he doesn't know either haha. I will have to look for it! Thank you!
@@EmmainCostaRica ok, probably natilla menonita is more found it in San Carlos. Menonitas are a comunity from England or something like that, like a religion group. They live of farm and make that natilla and other products I guess
Qué delicia de gallo pinto, tienes demasiado talento para la cocina.
gracias!!!
En mi caso hecho el chile dulce con la cebolla , ya que al dejarlo de ultimo queda casi crudo, lo que si se le hecha hasta el final es el culantro, otros ingredientes que podes ponerle es 2 dientes de ajo bien picados y cebollino, hazlo y me lo vas agradecer
Si, creo que es lo que hace mucha gente! En mi opinion personal pienso que seria mejor para el sabor, pero mi esposo lo prefiere mas crudo! La proxima vez voy a echar ajo y cebollino, me encanta el cebollino! Gracias 😊
Thank you.
You're welcome! Enjoy!
En español tienes acento costarricense, por un momento pensé que estaba usando una dobladora costarricense 😅
Que rico ya me dio hambre
The plantan is big and dark; is it comes this way?
I bought mine just like this, on the same day! Depending on where you are you might have to buy it green and let it get ripe over a couple days. Here in Costa Rica most stores will have both green (not ripe) and yellow/dark (ripe)!
I use A1 sauce.
I haven't heard of that before! I wonder what it would taste like!?
@@EmmainCostaRica The first time I tried Lizano my daughter-in-law brought it over. I made the same remark: That it tasted very similar to A1 Steak sauce. Very popular in the US. I would say that Lizano is just a less vinegary A1. Hard to say which is the original. A1 boasts that it was created in the early 1800's. Lizano, I think, much later.
Delicioso se ve eso
gracias 😁
La base de mi dieta, cuando no sé qué comer: Pinto, con lo que sea a cualquier hora.
😎
Holy fuck
To much talking
They actually call it " pinto" costa ricans, "gallo pinto" is nicaraguan😊
I don't think so... You should take a look at all the menus 😅