Gallo Pinto Recipe

Gallo Pinto is widely considered the national dish of Nicaragua and is a staple found on breakfast tables across the country. The name translates to "spotted rooster," referring to the speckled appearance created by frying white rice and red beans together. While its origins are often debated between Nicaragua and Costa Rica, the Nicaraguan version is distinct for its use of small red beans and the method of frying the mixture with onions and vegetable oil until the flavors meld perfectly.

Culturally, no Nicaraguan breakfast is complete without a serving of Gallo Pinto, typically accompanied by eggs, fried plantains, tortillas, and a slice of salty cheese or cream. On the Caribbean coast, it is often prepared with coconut oil, adding a rich, tropical dimension to the flavor profile. It serves as a unifying culinary symbol, representing the simple, hearty, and enduring nature of Nicaraguan cuisine.