Gallo Pinto (Nicaraguan)
Nicaragua's gallo pinto: rice and red beans fried with onions and served with cuajada cheese, cream, plantains and tortillas at breakfast — the other claimant to the gallo pinto crown, with red beans as its flag.
What it is
Nicaragua's gallo pinto: rice and red beans fried with onions and served with cuajada cheese, cream, plantains and tortillas at breakfast — the other claimant to the gallo pinto crown, with red beans as its flag. Ingredients: rice, small red beans, onions, oil; cuajada (fresh cheese), crema, fried plantains, eggs, tortillas. Recipe: 1) Fry onions deeply (the flavour base). 2) Add beans, then rice; fry until the grains separate and toast. 3) Serve with cheese, cream and plantains. 4) Coffee (Nicaraguan highland) alongside. Serve: at breakfast everywhere — 'desayuno nica'. Flavor: onion-deep, beany, complete. History: the Nicaragua-Costa Rica gallo pinto debate is the isthmus's friendliest rivalry; the bean colour is the border. See also: Nacatamales, Vaho.
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Questions we ask to fine-tune the help
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World Cuisines
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