Authentic Costa Rican Gallo Pinto

If there’s one dish that instantly takes me back to my other home, Costa Rica, it’s Gallo Pinto. Living in the United States now, I often miss the flavors that shaped my mornings growing up. This simple mix of rice and beans is more than just breakfast, it’s part of everyday life in Costa Rica. I ate it almost daily, whether it was served with fried plantains, fresh cheese, or (for most people) a hot cup of coffee. I don’t actually drink coffee—yes, I’m part of that rare 1% of Ticos who don’t!—but for me, Gallo Pinto is still the ultimate way to start the day with flavor, comfort, and tradition. Watch the video here.

There’s no need to translate “Gallo Pinto” into English. What really matters is how it feels when you sit down to a plate of this Costa Rican classic: rice and beans perfectly cooked together, a little sofrito, some fresh herbs, and that flavor that instantly says Pura Vida. This is the dish we eat day in and day out, and today I’m showing you how to make it at home.

What is Gallo Pinto?

Gallo Pinto is Costa Rica’s signature rice and beans dish, usually enjoyed for breakfast but loved at any time of day. It’s made by mixing cooked rice 🍚 with beans, a simple sofrito 🧅, and fresh herbs 🌿—and depending on the region or even the household, you’ll find it prepared a little differently each time.

It’s also a big part of Nicaraguan culture (we’re neighboring countries and share a lot of similarities), and yes, we also share Gallo Pinto. Actually, to the point where—believe it or not—Ticos and Nicas argue about who came up with the “brilliant” idea of mixing rice and beans together (yes, I’m being sarcastic). We’re not getting into that debate here for two reasons. Number one: I believe food should unite us as the Centroamerican brothers and sisters we are, not separate us. And number two: I’m not a historian, so I don’t have the “knowledge” to argue who created it first.

What I do know is that Gallo Pinto is delicious—both the Nica and the Tico version. And today, I’m going to show you my version. Because even in my own family, you’ll find differences. My sister seasons the beans first; I season the rice first. In Guanacaste, people eat Gallo Pinto crispy (tostado). In San José (the capital, where I’m from), we eat it a little bit wetter (mojado). And you know what? All versions are amazing!

And don’t even get me started on Salsa Lizano. Most Costa Ricans love it (I don’t have statistics—I’m just a cook), but a big part of the population insists you should never add it to Gallo Pinto. And you know what? They’re all right. Every version of Gallo Pinto is correct—and every single one of them tastes like home to me.

Ingredients for Costa Rican Gallo Pinto

These are the ingredients I’m using to make authentic Costa Rican Gallo Pinto. Each family has their own little twist, but this is how I grew up eating it at home.

🍚 Rice

I’m using long-grain white rice for this recipe (you can learn how to make Costa Rican white rice [here – insert link]). Originally, Gallo Pinto was created to reuse leftover rice and beans. Since rice and beans are eaten every single day in Costa Rica, people usually cook fresh rice daily (or as often as possible). That means there are always leftovers in the fridge—plenty to make Pinto with.

Now, Pinto isn’t made every day; it’s made when you have enough leftover rice and beans sitting around. Why do I mention this? Because if all you’ve got is jasmine rice, use that. If what’s left in your fridge is basmati, guess what? It’ll work perfectly for your own version of Gallo Pinto. 😉

Beans

Same thing with beans—leftover beans are meant to be used in Gallo Pinto. So just use whatever you have available: red, black, pinto, or even a mix of both (I’ve seen it, I’ve eaten it, and honestly…it’s pretty amazing if you ask me).

🧅 Sofrito

Sofrito is the base of many Costa Rican and Latin American dishes. Each region has its own version—some include peppers like ají, cubanelle, or bell peppers, plus ingredients like tomato, celery, or cilantro. But no matter where you go, sofrito always shares the same three essentials: onions, peppers, garlic, and oil.

🥫 Salsa Lizano

This sauce originated in Costa Rica over 120 years ago, and it has become such a part of daily cooking that it’s now part of the culture itself. It’s actually very delicious—so much so that many singers, actors, and influencers from the USA have shared their love for it after trying it. I’ll link it here just in case, but you can also find it at most Mexican or Asian stores.

I currently live in Missouri, where the Hispanic population is less than 5% (very low if you ask me), and I can still find it here—so trust me, you’ll be able to find it too. But if for some reason you can’t, don’t worry—your Gallo Pinto will still taste amazing. (Check the FAQs to see what to do if you can’t find Salsa Lizano.)

🌿 Herbs & Spices

I’m using oregano, cumin, black pepper, and salt. But you could also add extras like garlic powder, onion powder, paprika, chili powder, or annatto/achiote—there are so many ways to season Pinto.

For herbs, I’m using both cilantro (the regular kind you’ll find at any grocery store) and culantro ancho, which you can usually get at Mexican or Asian markets.

Yes! Your homemade black beans are going to look completely different from canned beans. And don’t get me wrong—any bean is a good bean! But when you make homemade black beans the Costa Rican way, you’ll taste rich flavor in every single spoonful. The aroma of beans simmering with garlic, onions, and herbs will fill your kitchen, and the taste is deep, earthy, and comforting.
And when you pair them with freshly made white rice (check out the recipe here), it’s the perfect combo—like Batman and Robin. You really can’t have one without the other.

Watch video here Black Beans Recipe

In Costa Rica, black beans aren’t just another side dish—they’re part of our identity and culture. They became a staple of our cuisine not only because they’re versatile and delicious, but also because they’re packed with fiber, protein, and nutrients, while being affordable for everyone.

Long before modern science explained that combining rice and beans creates a complete protein, my ancestors were already enjoying this mixture every single day. It kept them healthy, strong, and—if I may say—pretty good-looking too (after all, where else would I get the genes to be this cute?).

How to Make Costa Rican Black Beans at Home

I learned how to make beans in the pressure cooker a couple of decades ago, and I still remember the whistle blowing like crazy. My mom would always say, “As soon as it starts whistling, start counting—20 minutes if the beans were soaked, 45 if not. And don’t even think about opening the lid until the whistle stops!” Of course, we couldn’t have opened it even if we tried. She’d give us these instructions, rush out the door to visit a client, and leave me and my sisters in charge of making dinner that night.

But now… let me tell you about today. Ever since I discovered the Instant Pot, my life completely changed. I can actually sit back and relax—or even hear the TV in the next room—while my beans cook with no pressure (pun intended!).

Anyway, you can cook your beans in an Instant Pot, a traditional pressure cooker, or even a regular pot on the stove. The cooking time will vary depending on the gadget you’re using, but if you follow my magic formula for Costa Rican black beans, you’ll get the same delicious result. Here are the ingredients I use.

Ingredients for Costa Rican Black Beans

🌱 Black Beans

I’m using black beans because, well, that’s the name of the recipe! But you could also make this with red beans, pinto beans, garbanzo (chickpeas), or even white beans—basically any type of legume. Black beans are a great source of fiber, protein, and nutrients. They’re also incredibly versatile, pair well with lots of dishes, and are very affordable.

Check the FAQs below for tips on soaking your beans—or whether you need to soak them at all.

🧅 Onions, Peppers, Garlic and celery

These three ingredients are the base of almost any Latin dish (I’d say at least 95% of them!). I like to dice them into small pieces so I can enjoy a bit in every spoonful of beans. Some people prefer adding them whole and removing them after cooking—this way you still get the aroma, flavor, and nutrients, but without eating the actual pieces. So really, you’ve got two options for how to add yours.

🌿 Fresh and Dried Herbs

Herbs are also a big staple in Latin cuisine, whether fresh or dried. For this recipe, I’m using culantro Castilla (the name used in Costa Rica, but it’s basically the same cilantro you’ll find in any supermarket) and culantro coyote (literally “wolf culantro”). In Costa Rica, we don’t call it cilantro—we’re special like that 😄. You can usually find culantro coyote in Mexican or Asian stores, sold under the name culantro or culantro ancho. Both types of culantro add incredible flavor to the beans. I’m also adding dried bay leaves for even more depth.

🧄Spices

For this recipe I’m using cumin seeds (you can substitute with ground cumin), black pepper, and dried oregano. These spices add warmth, depth, and balance to the beans. Feel free to play around—swap oregano for thyme, add chili flakes for a little heat, or even a pinch of smoked paprika for a subtle smoky flavor. The beauty of beans is that they’re versatile, so you can adapt the spices to match your taste.

🧂 Salt:

I wanted to give salt its own category because it plays a very important role when cooking beans. It’s not so much how much salt you add, but when you add it. Salt should go in at the beginning of the cooking process so the beans can absorb the flavor as they cook. If you’re unsure about the amount, start small—about 1 teaspoon is enough. You can always adjust later once the beans are done. But if you wait until the very end to add salt, you’ll end up with beans that taste bland inside and a broth that’s overly salty.

💧 Water

Water is one of the most important ingredients when cooking beans. It not only rehydrates them and prevents burning, but it also creates a delicious bean broth that you can enjoy with plenty of white rice (find the recipe here) or even use to make a comforting black bean soup. The amount of water you add will determine how much broth you end up with—so adjust it depending on whether you prefer beans with lots of liquid or just a little.

If you’re like me, you probably love eating fruit but don’t exactly enjoy all the prep that comes with it. Washing, peeling, slicing, and storing—it can feel like such a chore. Sometimes, just thinking about the process is enough to make you push the fruit to the back of the fridge and forget about it. And then, of course, it goes bad before you ever get to enjoy it. Sounds familiar?

That’s why I started doing things differently. Instead of dreading the prep every single day, I dedicate one moment to get it all done at once. I wash, peel, slice, and cube everything in one go, then store it properly. The reward? A colorful, refreshing tropical fruit salad ready to enjoy all week long. No excuses, no wasted fruit—just grab a bowl, scoop, and eat. Trust me, it feels like a little gift you prepared for yourself.
Prefer watching instead of reading? Click here to go straight to the video.

Fruit salads are wonderful not only for their sweet taste and vibrant colors on the table, but also for the nutrients and vitamins they provide every day. Prepping all the fruit at once ensures you always have a healthy snack ready, the perfect side for breakfast, or even a light dessert—just add a scoop of vanilla ice cream and you’re set! Plus, it helps you make the most of any leftovers: freeze the extra fruit and later turn it into smoothies, shakes, jams, or other delicious treats.

What's a Tropical Fruit Salad?

It’s essentially a regular fruit salad with a tropical twist. The only difference is that it’s made entirely with tropical fruits and paired with a light, flavorful dressing. The dressing is optional, but I highly recommend it—it enhances the natural sweetness of the fruit and brings all the flavors together beautifully.

Fruit salads are especially popular in Costa Rica, where many of these tropical fruits are grown. Because they’re harvested when fully ripened, the flavor is unmatched—sweet, juicy, and incredibly fresh. Unlike fruit that has to travel miles to reach supermarket shelves (often picked green to withstand the trip), fruit in Costa Rica is enjoyed at its peak. That said, I’ve also found amazing fruit here in the U.S., especially during summertime when local farmers harvest it ripe and in season.

Here are some of the fruits I’m using, along with possible substitutions in case you can’t find the exact same ones.

Ingredients for Tropical Fruit Salad

🍍 Pink Pineapple

A friend of a friend (literally) is part of the team that helped develop this exciting new fruit. Basically, it’s a regular pineapple that was genetically modified to include lycopene—the same antioxidant that gives tomatoes their red color. Pink pineapples are said to be sweeter and juicier than regular ones.

In my opinion, the jury is still out on that. They’re delicious, yes, and they look absolutely stunning, but I’ve also had regular pineapples that were simply to die for. If you can find a pink pineapple and don’t mind splurging (they’re usually double the price), go for it! If not, no worries, regular pineapple works perfectly.

🍉Watermelon

I got my watermelon at a local farmers market, and it was simply delicious. Nothing beats fresh, locally grown fruit that’s picked at the right time. It’s sweet, juicy, and perfect for this salad.

🍈Cantaloupe (Melon)

Just like the watermelon, I got my cantaloupe at the local farmers market, and it was incredibly sweet and juicy. Fresh, in-season melons make all the difference in this salad. If you can’t find cantaloupe, honeydew or any ripe melon will work just as well.

🥭 Mango

Mangoes aren’t usually grown in the U.S., so most of the ones we find here are imported. That means their quality can be a little unpredictable—sometimes amazing, sometimes disappointing. Hint: that’s exactly why I love adding the honey and lemon dressing—it ties all the flavors together, even if the mango isn’t perfect. Personally, I’ve had the best luck buying mangoes at Asian markets, where they tend to be sweeter and juicier. But if you’ve already found a store that always carries good mangoes, stick with it.

🌺🐉Dragon Fruit (Pitaya)

Time to expose the truth! You’ve been lied to—dragon fruit is not originally an Asian fruit. It actually comes from Mesoamerica (the land and culture that existed long before the Spanish conquest). Later on, it was adopted by Asian countries and popularized with the name “dragon fruit.” In reality, it’s the fruit of a cactus plant.

If you can’t find dragon fruit, you can easily substitute it with kiwi, strawberries, or even papaya to keep that bright color and tropical vibe in your salad. Therefore, pitaya is one of the best examples of tropical fruits we can add to this salad.

🍋Lemon Juice and 🍯Honey

I can already picture someone in the comments asking: “Why ruin a perfectly healthy fruit salad by adding lemon juice and honey?” Maybe it’s because I’ve been doing this for so long, but I can almost predict the complaints. To those who dare to ask, here’s my answer: what’s wrong with adding lemon juice and honey? Both add flavor, vitamins, and minerals—and they’re natural. Unless you’re vegan (which I completely understand), there’s really nothing wrong with it. Some people may say I’m adding “extra sugar” when it’s not needed, but trust me, the honey-lemon combo takes this fruit salad to another level.

Plus, think about it—lemon juice and honey are one of those classic natural remedies we use when we’re sick. So really, consider yourself getting a mini doctor’s visit or a dose of natural medicine while enjoying this salad. 😉

🍌Bananas

Always pick the brightest yellow ones—those are perfectly ripe and ready to use. I suggest adding them right before serving since they tend to brown quickly when exposed to air. If you prefer, you can substitute bananas with kiwi, strawberries, or grapes.

Rice is such a staple in Costa Rican cuisine—we literally eat it every single day. And here’s the funny part: when it came time to show you how to make rice in the following video, I realized I had never actually followed a recipe in my life. I learned from my mom, my aunts, and many other incredible women, but always by watching, never by measuring or reading instructions. Rice, for me, was something you felt in the moment.

So when I sat down to write this recipe for you—to give you my formula for perfectly fluffy white rice—I had no idea where to start. It took me four tries to make rice while teaching step-by-step exactly what to do. And in the process, I discovered a few things you might not expect—like why the 2:1 water-to-rice ratio doesn’t always work and what really makes rice turn out light and fluffy.

One of the most common questions I see online is white rice versus brown rice. In Costa Rica, we almost always choose white rice—it’s simply part of our daily table and traditions. Brown rice is much less common, and when it does appear, it’s usually for specific diets or health trends. In this post, though, I’m focusing on the classic white rice that pairs perfectly with black beans, picadillos, and just about every Costa Rican meal.

Ingredients for White Rice-Costa Rican style

You might not know it, but in Costa Rica, we eat flowers — literally. One of our most traditional seasonal dishes is a yucca flower picadillo which is a recipe made with flor de itabo, the white blossoms of the yucca plant. They’re slightly bitter, totally edible, and full of cultural meaning.

And guess what? They’re not just growing in Costa Rica — I found these blooming right in my backyard here in Missouri. That moment of seeing them again, years after moving to the U.S., brought me right back to my childhood.

In this post, I’ll show you how we cook them into a comforting picadillo — a warm veggie hash that’s simple, nourishing, and deeply tied to home.

What are Yucca Flowers?

Let’s talk about the flowers. They’re called Yucca filamentosa, also known as Adam’s needle. The flowers can be eaten raw, but some people have reported a bitter taste or even mild throat irritation. Personally, I’ve never eaten them raw — and even when cooked, they still carry a slight bitterness.

That bitterness, however, is exactly what makes them so special. It’s their signature. Don’t let it fool you — that sharp edge is what gives yucca flowers their charm. Some people describe the flavor as a cross between artichokes and asparagus.

So if you’re a fan of those two, you’re in for a real treat. And the best part? You might just find yucca flowers blooming right in your backyard — like I did.

Just a quick note so there’s no confusion: yucca flowers are not the same as yuca — also known as cassava. Cassava is a starchy root that’s also edible, but it comes from a completely different plant. It doesn’t produce edible flowers, and its leaves are not safe to eat either.

What is "Picadillo"?

Picadillo is a beloved dish all across Latin America — and while every country, and even every region, has its own version, the word picadillo always signals something special. It means the cook knew what they were doing. It means time, intention, and flavor.

Picadillos are often slow-cooked, giving the ingredients time to release their flavors and — if there’s meat involved — to become juicy and tender. These are not rushed meals. They’re the kind of food you make when you want to feed people well.

But what exactly is picadillo? Let’s break it down: the word comes from the Spanish verb picar, which means “to chop,” and the suffix -illo, which implies “small.” So picadillo basically means “a bunch of small chopped things” — but don’t let that simplicity fool you. It’s not just a pile of diced ingredients; it’s a dish where everything is cooked together, slowly, with herbs, seasonings, and care. The result is comforting, flavorful, and deeply rooted in tradition.

Ingredients for the Yuca Flower Picadillo