I am in love with Gallo Pinto (fried rice and beans). Someone told me that it is slang for man and wife but the direct translation is Rooster Bean which, as I understand it, is a type of Pinto bean with a funky pattern but don’t ask me, I just live here. For those not in the know, rice and beans together form a perfect protein, which makes this a cheaper-than-chips all around winner.
• 4 cups cooked Arroz (Brown or white rice)
• 1 cup cooked pinto frijoles (black or red beans, they pretty much taste the same)
• 3 cloves diced Ajo (Garlic)
• 1 diced Chile Dulce (Red Pepper)
• 1 diced Cebolla Amarillo (Yellow Onion)
• 1 Jalapeno if desired
• Aciete Acietunas or Girosol (Olive or Sunflower Oil)
Right then, fry up the ajo, cebolla, chile dulce, some cilantro and the jalapeno until the ajo turns light brown in colour.
Mix this with the Arroz y Pinto, cover and let sit in the fridge overnight. Next morning all you have to do is throw a few scoops into a frying pan, add a dash of salt and fry until the rice starts to sizzle.
Then, stir it up and wait for the sizzle again. Continue like this until all of it is lightly fried. Serve with salsa picante (hot sauce) and enjoy.
Gallo Pinto con Huevos Reveltos (Rice’n’beans’n’scrambled eggs)
This is our traditional après surf breakfast. Gallo Pinto served with a scrambled eggs, salsa picante (chile sauce) and a few corn tortillas (soft) or buttered slices of toast. Ummm, there’s nothing better after a good session. Then its straight to the hammock for a siesta.