Gallo Pinto: Costa Rica’s Beloved Breakfast with a Story to Tell

Before the morning mist lifts from the Monteverde forest, even before birdsong heralds the start of day, you can already smell it: the savory perfume of onion, garlic, and cilantro simmering in a pan. It’s the unmistakable aroma of gallo pinto – Costa Rica’s beloved national dish and for those of us at Ocotea Tours & Transfers, our favorite breakfast to fuel for a day of exploration.

Across the country, from bustling home kitchens to quiet forest lodges, gallo pinto is simply how the day begins. For Costa Ricans, it’s not just food; it’s comfort, memory, and identity, all served up in a humble bowl of rice and beans.

Where Gallo Pinto Comes From

Gallo pinto has deep roots across Central America, with a story as colorful as the dish itself. Its name – literally, “spotted rooster” – refers to the speckled appearance of the black beans mixed into white rice. While both Nicaragua and Costa Rica claim to be the dish’s true birthplace, the reality is that both countries have now made the dish their own.

Here in Costa Rica, gallo pinto has taken on a distinctive flavor, shaped by geography, culture, and local ingredients. And in the highlands of Monteverde, we often make it with culantro coyote (a bold native herb), bell peppers, and plenty of flavorful aromatics and herbs fresh from the garden.

Salsa Lizano: Gallo Pinto’s Not-so-Secret Ingredient

No conversation around gallo pinto is complete without mentioning salsa Lizano – a tangy, slightly sweet brown sauce that Costa Ricans pour with the same devotion you might reserve for ketchup or hot sauce.

Invented in 1920 and now a staple on nearly every Tico table, this beloved condiment blends vinegar, vegetables, and mild spices – the exact ingredient makeup is secret, but think turmeric, cumin, mustard, and spicy pepper – into a flavor that’s hard to describe but instantly recognizable. 

And indeed, salsa Lizano is the ingredient that most often gives gallo pinto its signature zest – although, if you’re especially lucky, you might find yourself sampling a homemade, all-natural version. No matter which you savor, once you’ve tried this tangy breakfast staple, you’ll see why it’s popular on so many Tico tables.

Key Ingredients: What’s in Gallo Pinto

At its heart, gallo pinto – often referred to as “pinto” – is simple: the previous dinner’s cooked rice and black beans, simmered with Costa Rica’s version of mise en place (onion, sweet pepper, celery, and garlic), a splash of tangy condiment, and a quick sauté in a hot pan. But it’s the technique – and the care – that really make the difference.

While every family has a slightly different approach to preparing their pinto, there are a few things that every plate will have in common:

• White rice (usually cooked the day before)
• Black beans, slow-cooked with bay leaf, garlic, and onion
• Culantro coyote, cilantro’s broad-leafed and more intense local cousin
• Diced red bell pepper for a touch of sweetness and color
• Salsa Lizano for that signature Costa Rican tang
• Salt and black pepper, to taste

For a full breakfast, the dish is often served with eggs (fried or scrambled) and sides like fresh corn tortillas, ripe avocado, fried farmer’s cheese, or a generous spoonful of natilla (Costa Rican not-so-sour cream).

Taste It at Nectandra – or Make It with Ocotea

At Nectandra Restaurant, you’ll find an elevated, all-natural iteration of gallo pinto on the breakfast menu each morning, served with eggs of your choice and other local touches that change with the season. 

Want to take it a step further? Join our Cooking Class and learn how to prepare Tico lunch and snack staples the traditional way. From chopping culantro to folding tortillas, you’ll experience firsthand how Costa Rican food culture is deeply tied to the land, the people, and the rhythms of daily life.

Cook Like a Local: Costa Rican Gallo Pinto Recipe

If you want to bring a bit of Costa Rica to your own kitchen back home, here’s a Monteverde-inspired version that’s as close to the cloud forest as you can get without boarding a plane:

Ingredients

• 2 cups cooked white rice (day-old works best)
• 2 cups cooked black beans, plus ¼ cup of bean broth
• 1 small red bell pepper, diced
• ½ white or yellow onion, finely chopped
• Celery, to taste (tip: go light)
• 1 clove garlic, minced
• 2 tbsp chopped fresh cilantro (or culantro, if you can find it!)
• 2 tbsp salsa Lizano
• Salt and black pepper to taste
• 1 tbsp vegetable oil

Preparation

1. In a large skillet, heat the oil over medium heat. Add the onion, celery (if using), garlic, and bell pepper. Sauté until soft and fragrant.
2. Stir in the black beans and a bit of the bean broth. Simmer for 2-3 minutes.
3. Add the cooked rice and stir gently until fully combined. Add more broth, as needed, to keep the pinto well hydrated but not wet. Drizzle in the salsa Lizano and season with salt and pepper.
4. Continue cooking until everything is heated through and the rice has absorbed the bean broth and flavors.
5. Finish with chopped cilantro and serve hot, with eggs or your favorite sides.

And if you’ll indulge in a personal recommendation: We believe this dish is even better eaten outdoors – with the sounds of Monteverde’s forest (or your home surrounds) as your breakfast soundtrack.

Taste Gallo Pinto for Yourself

If thoughts of gallo pinto have sparked your appetite, we invite you to enjoy it the way it’s meant to be – hot off the stove, surrounded by birdsong, and made with care. It’s the perfect start to fuel your Monteverde adventures!

Whether you savor pinto here in Monteverde or try your hand at the recipe at home, we hope you enjoy every bite of this humble, hearty dish that’s as much about tradition as it is about flavor. ¡Buen provecho!