Gallo Pinto Originated in Limón Investigation Concludes
"Gallo Pinto" is a traditional Costa Rican dish that is enjoyed by Costa Ricans and visitors alike as well as in many other Latin American societies. But, what is the origin of the Gallo Pinto? Patricia Vega, an investigator of the Universidad de Costa Rica (UCR) set out to do just that.

The investigation by Vega is part of a project on the history of food and with the purpose of determining where the Gallo Pinto comes from. A similar study was done on coffee, said the investigator.

According to the work by Vega, the traditional dish has its roots in the Atlantic province of Costa Rica, more particularly born from the consumption of banana workers which as then made up of Costa Rican and Nicaraguan nationals, both enjoying the dish.

Vega says that when Nicaraguans went home, they would take with them the custom of eating Gallo Pinto, as well Costa Ricans brought it to the Central Valley (San José) and the reason, Says Vega, that the dish is consumed in both cultures.

In the book Mamita Yunai, writer Carls Luis Fallas, references the history of the Gallo Pinto originating in the Atlantic region, explains Vega.

The results of the investigation were presented last night at the Instituto de Cultura de México as part of a project "slow food" that attempts to conserve the traditional flavour of each country.

Piero Schettino, president of the association, explains that they are attempting to promote the education of the tastes of towns as food is part of life and his association is attempting to rescue and preserve the traditional cultures of the different people.

Though the investigation shows clearly that the Gallo Pinto originated in Costa Rica, there are, however, several hypothesis on the origin of the name. The first and the most probable, according to Vega, is that it was eaten in a tortilla called a "gallo" and its colour did not come from the dark beans but painted (pintado) from a mixture of rice grains, arising from that the name gallo pintado or gallo pinto.

Another hypothesis, explains the investigator, is that the name comes from a reference to the wildest or meanest rooster in the corral or farm, as rooster fights were common in that era, is that eating the dish was wildest or stronger than just eating a plate of rice with beans.

Regardless of the origin, the Gallo Pinto is a dish traditional to Nicaragua and Costa Rica consisting primarily of beans and rice, each preparing it in a slightly different manner. Nicaraguans traditionally prepare it with small red beans, while Costa Ricans usually use black beans.

The dish has several variations including the addition of grated coconut which is primarily prepared in Nicaragua's Caribbean coast, Costa Rica's Limón province, and its surroundings. That variation is known as "rice and beans".

Preparation

Gallo Pinto is more of a tradition than a recipe. Its preparation is almost always ad hoc and approximate. Gallo Pinto contains more rice than beans. a 3:2 or even 2:1 rice:beans ratio is typical.

Red or black beans are boiled for 2-4 hours or until firm. Salt, garlic and/or onion is added to the water to taste, then drained, saving the juice aside.

Then rice is fried uncooked over medium-high heat with a very small amount of oil. Onions and/or garlic, salt, and water are added and cooked until rice is tender and all water is absorbed. The rice is then allowed to cool to room temperature before mixing with beans. Bean juice is then added until the rice is colored and speckled and cooked uncovered over medium-low heat, stirred occasionally.

The rice and beans are cooked until flavours are well-blended and developed, the longer they are cooked, the better.

Gallo pinto is eaten as a part of any meal.