Travel Reference
In-Depth Information
THE GALLO PINTO CONTROVERSY
No other dish in Costa Rica inspires Ticos (Costa Ricans) quite like their national dish of
gallo pinto,that ubiquitous medley of rice, beans and spices. You might even hear Costa
Ricans refer to themselves as'más Tico que gallo pinto'(literally, 'more Costa Rican than
gallo pinto'). Exactly what type and amount of this holy trinity makes up authenticgallo
pintois the subject of intense debate, especially since it is also the national dish of neigh-
boring Nicaragua.
Both countries claim thatgallo pintooriginated on their soil. Costa Rican lore holds that
the dish and its iconic name were coined in 1930 in the neighborhood of San Sebastián,
on the southern outskirts of San José. Nicaraguans claim that it was brought to the
Caribbean coast of their country by Afro-Latinos long before it graced the palate of any
Costa Rican.
The battle for the rights to this humble dish doesn't stop here, especially since the two
countries can't even agree on the standard recipe. Nicaraguans traditionally prepare it
with small red beans, whereas Costa Ricans swear by black beans. And let's not even get
into the subtle complexities of balancing cilantro, salt and pepper.
Nicaragua officially holds the world record for making the biggest-ever pot ofgallo
pinto. On September 15, 2007, a seething vat of it fed 22,000 people, which firmly en-
trenched Nicaragua's name next togallo pintoin theGuinness Book of World Records.
Costa Rica responded in 2009 by cooking an even more massive avalanche of the stuff,
feeding a small crowd of 50,000. Though the event was not officially recognized as set-
ting any records, that day's vat ofgallo pintowarmed the hearts and bellies of many a
proud Tico.
Specialties
Considering the extent of the coastline, it is no surprise that seafood is plentiful, and fish
dishes are usually fresh and delicious. While not traditional Tico fare,
ceviche
(seafood
marinated in lemon or lime juice, garlic and seasonings) is on most menus, usually made
from
pargo
(red snapper),
dorado
(mahi-mahi), octopus or tilapia. Raw fish is marinated
in lime juice with some combination of chilis, onions, tomatoes and herbs. Served chilled,
it is a delectable way to enjoy fresh seafood. Emphasis is on 'fresh' here - it's raw fish, so
if you have reason to believe it is not fresh, don't risk eating it.
