Comments on: Costa Rican Gallo Pinto Recipe

By: Christa Jimenez

Christa Jimenez — Mon, 03 Nov 2025 19:48:55 +0000

In reply to Clifford Davis. I'm so glad you loved it! ~Christa

By: Clifford Davis

Clifford Davis — Fri, 31 Oct 2025 02:14:17 +0000

Thank you, this was delicious! So savory and filling.

By: KHathoot

KHathoot — Thu, 30 May 2024 21:51:57 +0000

Just to let people know, we sell Lizano Salsa at Publix!

By: Christa Jimenez

Christa Jimenez — Fri, 22 Mar 2024 14:18:04 +0000

In reply to M. Hi Muriel! This makes me SO HAPPY! Pura Vida! ~Christa

By: M

Tue, 19 Mar 2024 18:34:31 +0000

I recently went to Costa Rica over the summer and had this with pineapple and platanos for almost every breakfast! I made this for a potluck for my Spanish class (we were curating menus from a Hispanic country and bringing food on the menu), and everyone loved it! it was also by far the best gallo pinto I have ever had, and I will definitely make it again

By: Christa Jimenez

Christa Jimenez — Mon, 22 Jan 2024 15:28:00 +0000

In reply to Cory.

Hi Cory!

We make it with canned beans all the time and I honestly cannot tell the difference. We don’t rinse but we separate the beans from the liquid and then use the bean broth sparingly until we get the right amount. The ratio to bean broth and beans isn’t exactly right using a standard 14.5 ounce can of beans. I hope that makes sense.

Christa

By: Christa Jimenez

Christa Jimenez — Mon, 22 Jan 2024 15:26:17 +0000

In reply to Anne.

Hi Anne!
I go back and forth on this because I just said “sofrito” before but found that people were just skimming the recipe and then writing me that they didn’t know what sofrito was. So then I said vegetables, but people said that was also confusing. So I went back to spices as the original copy… you can see where this is going. ? I’m happy for any additional ideas on this! I’m glad it was delicous though.

Christa

By: Cory

Cory — Mon, 22 Jan 2024 04:38:27 +0000

We just visited Costa Rica for the first time and LOVED it! Such a beautiful place. We fell in love with this dish and I can’t wait to try it. If I use canned beans do they need to be rinsed first? Or, can the liquid in the canned beans be used as the bean broth? I will also try your black bean recipe but wanted to try with canned beans first. Thanks so much! Pura vida!!

By: Anne

Anne — Sat, 20 Jan 2024 16:57:44 +0000

I, too, was confused by the mention of spices. None of the ingredients in this recipe is generally considered to be a spice. The closest is cilantro but it is an herb. I have now edited my copy by replacing “spices and oil” with “sofrito”.

I made the recipe last night, following exactly. It was very, very good, and easy to make. I will be making it again.

Thank you!

By: Christa Jimenez

Christa Jimenez — Sat, 18 Nov 2023 18:50:25 +0000

In reply to JB. I can't wait to hear how your juice comes out! Pura vida! ~Christa

By: JB

JB — Thu, 16 Nov 2023 16:51:35 +0000

In reply to Christa. We lived in CR for 15 months and I miss the simple but delicious food. I just bought Tamarind Pods to make Juice, found the recipe on your blog, and started looking around at my other favorites. Now I’m really excited to try new recipes you have here that I’ve never made! Since we returned to the USA, we buy our Salsa Lizano from eBay- always seems to come via FL (which kind of makes sense).

By: Christa Jimenez

Christa Jimenez — Mon, 05 Jun 2023 16:34:34 +0000

In reply to Ale. Hi Ale! Thanks for commenting. I disagree on the garlic in gallo pinto- and I did a lot of research on this before publishing. And you are the first tico I've heard that says gallo pinto is Nicaraguan! It is common to call the dish pinto when speaking colloquially, but the actual name is gallo pinto. Pura vida! ~Christa