Free "Gallo Pinto"
For 30.000 On
Sunday
Organizers are expecting
up to 30.000 people to
take part in the first
ever "Fiesta Nacional
del Gallo Pinto" to be
held on Paseo Colon on
Sunday.
Gustavo Rojas, organizer
of the activity,
explained that to
prepare Sunday's pinto
some 2.000 kilos of
beans and 1.800 kilos of
rice will be used.
According to Rojas, a
group of chefs of the
hotel Ramada Plaza
Herradura have been
working on preparing the
"typical" Costa Rican
dish since Monday and
that Sunday's
presentation will not
lack in any of the
flavour.
The Pinto fiesta kicks
off at 9:00am and will
end by 3:00pm or earlier
if it rains.
Marimba bands,
cimarronas and
mascaradas will form
part of the
entertainment for the
event, led by Tiquicia.
In addition Cocinarte
and Danza Kamuk will
offer folk dancing.
The feast is being
declared "interés
cultural" (of cultural
interest) by the
Ministerio de Cultura
and has the support of
the Instituto
Costarricense de Turismo
(ICT) - tourism board.
Among the sponsors of
the event are Wal-Mart
Costa Rica represented
by its Palí supermarket
chain, Tío Pelón (rice
producer), Lizano (Sala
Lizano, an important
ingredient in the local
gallo pinto), Demasa
(tortillas el Fogón),
and the Musmani bakery
chain.
The Gallo Pinto
Gallo pinto (or
gallopinto) is the
prototypical traditional
dish of Costa Rica
cuisine. Though many
variations exist, the
dish at its most basic
is composed of
pre-cooked rice and
beans fried together
with spices such as
cilantro, onion and
peppers. It is often
mixed with Salsa Lizano.
The name gallo pinto
means "spotted rooster".
When the beans and rice
are combined, the rice
gets colored by the
beans, and the mix
results in a specked
appearance. Costa Ricans
usually use black beans,
Nicaraguans typically
used red beans. Beans
are slowly cooked until
the juice is almost
consumed.
There is some
controversy about
whether the dish
originated in Nicaragua
or Costa Rica.
Regardless of its
origin, the dish is an
integral part of both
Costa Rican and
Nicaraguan culture. A
Costa Rican legend
claims the name gallo
pinto was coined around
1930 in San Sebastian,
one of the southern
neighborhoods of the
capital, San José.
Nicaraguans hold to this
day the world record on
the biggest gallo pinto.
The event, which has
been done four years in
a row every September
15th, broke its previous
record of 18,400 served
dishes. It took place
and was organized by
Pharaoh's Casino of
Nicaragua. The new total
of served dishes
amounted to 22,200. All
money went to El
Pajarito Azul Home
(charity).
The dish has several
variations including the
addition of grated
coconut which is
primarily prepared on
Costa Rica's Limón
Province, Nicaragua's
Caribbean coast, and
surrounding areas. The
coconut version of the
gallo pinto is called
"rice & beans".
In some parts of Costa
Rica many people serve
gallo pinto with a fried
egg on top.
Gallo Pinto Recipe
Ingredients
- 1 cup cooked white
rice
- 1 cup cooked black
beans, drained and
rinsed
- 1/4 cup broth from
black beans
- 1 onion, finely
chopped
- 2 cloves garlic,
finely chopped
- 1 red pepper chopped
- 2 spoonfuls Olive oil
- 2 Teaspoons Sesame oil
- 3 Tablespoons Salsa
Lizano (or spicy
vegetable sauce)
- Fresh cilantro
- Salt & fresh black
pepper to taste
Steps
- Heat olive and sesame
oil in a large skillet
over medium heat.
- Add spices (onion,
sweet pepper, garlic)
and saute for about 5
minutes, until brown.
- Add the black beans
and broth. Then add the
rice.
- Combine the rice adn
benas with the spices
and simmer until broth
is gone.
- Finally, add cilantro,
salsa Lizano, salt and
pepper to taste.
- Accompany the Gallo
Pinto with eggs, cheese,
or green salad
Preparation time: 30
minutes
Serves: 4 - 6 |
