A Family Story from Costa Rica

Gallo pinto is one of my favorite meals. It’s one of those recipes that isn’t just written down. It lives in places shaped by mornings, friendships, and the steady rhythm of everyday life.

For our family, gallo pinto is inseparable from Costa Rica. It’s tied to misty cloud forests and distant volcanoes, to salt air and early mornings near the surf. Years ago, Travis’ family lived there, and the relationships formed during that time never faded. We still return regularly, not as tourists, but as people coming back to a place that continues to shape how we live and eat.

This version of gallo pinto comes from my mother-in-law, Rita, and her best friend of 55 years, Diana. Their friendship spans decades and generations. Travis and Diana’s son Danny were born just two weeks apart and grew up more like brothers than friends. For more than 30 years, Rita and Diana have cooked this dish together, iterating and experimenting, but always reflecting a Costa Rican way of life where food, movement, and community are woven into daily living.

In a country home to one of the world’s Blue Zones, gallo pinto isn’t just breakfast, it’s part of a culture that values nourishment, connection, and longevity. When we make it, we’re honoring shared tables, lifelong friendship, and memories that stretch from Costa Rican kitchens to our own.

Why You’ll Love This Gallo Pinto

This is how gallo pinto is meant to be: straightforward, unfussy, bold, and satisfying.
It reheats beautifully and while it’s mainly a savory breakfast dish, it works for lunch or dinner too.
It is totally customizable. Mild or spicy, simple or loaded, this dish adapts to your mood.

Pro Tip 🌿

Gallo pinto is best with day-old rice. Slightly dried rice absorbs the Lizano sauce better and gives you that perfect, lightly chewy texture you’ll find at Costa Rican breakfast tables.

Cost & Nutritional Comparison

A restaurant plate of gallo pinto often runs $10–$14 per serving making this homemade version over 80% less expensive when the entire recipe costs $7 to make.

Naturally rich in plant protein, complex carbs, and fiber—this is classic plant-based fuel with only 180 calories per serving, packing 7 grams of protein and 7 grams of fiber.

Final Thoughts 🌻

Gallo pinto reminds me that the best recipes don’t try too hard. They show up, they nourish, and they connect us to places, to people, and to memories that span generations.

If you’ve never been to Costa Rica, let this be your invitation. And if you have? One bite will take you right back.

D & Rs Gallo Pinto

Diana & Rita's gallo pinto comes from Rita's years living in Costa Rica among cloud forests, volcanoes, rainforests, and surf. With rice, beans, peppers, and Lizano, it reflects a Blue Zone culture where everyday food and community support long, healthy lives.

(Costa Rica’s Nicoya Peninsula is recognized as a Blue Zone, where daily movement, strong social ties, and plant-forward, traditional foods are linked to exceptional longevity.)

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 6

Course: Breakfast

Cuisine: Costa Rican, Plant Based

Calories: 180

Ingredients Method Notes

Ingredients

1 cup cooked rice
1 cup black beans rinsed and drained
3 bell peppers mixed colors, diced and sautéed
1 white onion diced and sautéed
1 bunch fresh cilantro chopped
½ cup Lizano sauce
Salt and black pepper to taste
2 cloves garlic, minced

Method

Cook the rice if it’s not already prepared and set aside.
In a large skillet, sauté the diced peppers, garlic and onion over medium heat until softened and fragrant. (Use water or veggie broth if cooking oil-free.)
Add the cooked rice and rinsed black beans to the skillet.
Stir in the Lizano sauce, salt, and pepper. Mix well so everything is evenly coated.
Season to taste.
Remove from heat and fold in the chopped cilantro.
Serve warm, topped with salsa, avocado, or jalapeños if desired.

Notes

If you don’t have Lizano sauce, salsa is a good substitute and top with hot sauce.

D&R’s Gallo Pinto