Talk:Gallo pinto

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[edit] Tico vs. Nica controversy

I've attempted to give equal share to both Costa Rica and Nicaragua in the article. Until someone can come forward with a reliable source as to where the dish really originated, I think that's the best we can do.

I'm only knowledgeable about the Nicaraguan side of the debate. It may well be that this particular bit of cultural history is lost in the sands of time, and if that's the case, we may have to settle for documenting the controversy. --ryos 04:22, 8 July 2006 (UTC)

For what it's worth: googling "Costa Rica" "gallo pinto" yields 49,200 hits, "Nicaragua" "gallo pinto" 26,200 hits. This may reflect only CR's higher online presence, but it does suggest the dish is currently associated at least as much with CR as with Nicaragua. I edited the page to be consistent with this. --ScottMainwaring 04:42, 8 July 2006 (UTC)

Gallo Pinto is the National Food of Costa Rica since the Colonial era (18th Century). It is not a Nicaraguan food. Our National Food consists of white rice and black beans, cooked with cilantro, white onion, red sweat chilli and garlic in butter. It is served with fried eggs, bread or tortilla, with fried plataners, sausages and sour cream. Also cofee, "agua dulce", or/and orange juice. Nicaragua's national plate is called "Nacatamal".

Nacatamal is the most famous and celebrated dish of Nicaragua. You can check it out here in Wikipedia, just type Nacatamal in the search engine and you will se the article there. Gallo Pinto is a costarrican food, originated in the Colonial capital of Cartago during the 18th century. Today Gallo Pinto is known to be a Breakfast meal. At lunch time, supper and dinner is commonly eaten any international origin dish. Traditional diches are only present in celebrations and parties among families or mayor events. But Gallo Pinto is eaten mostly daily as breakfast in our culture.

[edit] Extra recipe

Someone added an other recipe. Gallo pinto in the U.S. - - To make Gallo Pinto a la Americana (American Style) find two cans of black or red beans without condiments. Goya and most large retail stores carry brands with such already cooked and salted beans. - The next step in washing the contents of the regular sized cans in a small bowl with water. Rinse a few times until the spum from the preservatives has run out and the water comes clear. An exception can be made with bean soup cans that need not be washed out of preservatives. Then fry in little olive, sasaffras or canola oil and butter (it is okay to substitute this for margarine and the oil mix when there is someone in the family with lactose intolerance) - - Appart cook rice. You can cut on grease by just pan toasting the rice -two cups- to four cups of water. Both the beans and rice should be cook longer for a harder, crispier consistency or less for more relaxed end product. however the rice will be made in 15 to 18 minutes depending on heat at stove top and 15 minutes sharp in microwave -Japanese cookers are available at Wal Mart and other stores.

Can we find a way to accomodate it with the already existing one? Since it mentions company's names I removed it because it may violate policy. Brusegadi 08:09, 6 November 2006 (UTC)

I would just like to say, as a Historian, specializing in Latin American Culture and Society, that the origins of Gallo Pinto are Nicaraguan. No doubt about it. Costa Rican claims of it's creation of Gallo Pinto hold as much water as the claims made by Costa Rica in 1979 when they claimed that they did not harbor communist forces during the Nicaraguan Revolution.

Riiiight, and youre a theology professor too right? provide citations from credible sources, or refrain from violating NPOV. VanTucky 18:06, 14 March 2007 (UTC)