Gallo Pinto Recipe: A Costa Rican Breakfast You’ll Miss After Your Trip

Have you ever returned from a trip and found yourself longing for that one unforgettable meal? The kind that captures the soul of a place — not just the taste, but the feeling. For many travellers to Costa Rica, that dish is gallo pinto — a humble yet flavorful breakfast of rice and beans, often served with fried plantains, eggs, and cheese.

At Pura, we believe the experience of travel doesn’t have to end when your trip does. That’s why, during my recent trip to Costa Rica, I spent a morning learning all the secrets behind making the perfect gallo pinto with Glori and Thaily. I brought a little piece of Pura Vida home to share with our team and travellers.

This recipe is more than just instructions — it’s a memory you can recreate, one spoonful at a time.

'Gallo pinto', meaning “spotted rooster,” is a staple in Costa Rican households. It’s a delicious mix of rice and beans sautéed with aromatics and herbs, and it's a breakfast favourite — though you’ll find locals enjoying it at any time of day.

• Black beans (cooked, ideally 1–2 days old)
• White rice (cooked, ideally the day before)
• Onion (finely chopped)
• Red bell pepper or chilli (finely chopped)
• Garlic (minced)
• Salt
• Coriander (freshly chopped)
• Cooking oil

Traditional sides (optional, but recommended):

• Fried plantains
• Fried or scrambled eggs
• A Costa Rican cheese replacement: a mild white cheese, young cheddar or halloumi

The secret sauce

To really recreate the flavour you should source 'Salsa Lizano', a smooth, light brown sauce similar to Worcestershire.

Step 1: Cook Your Beans and Rice in Advance

Gallo pinto is best when made with leftover rice and beans. If you have one at home, cook your black beans in a pressure cooker and prepare white rice the day before. Beans that are a day or two old absorb flavour better and hold their texture in the pan.

🔍 Tip: Canned black beans can work in a pinch, but freshly cooked beans (with their broth) make a noticeable difference.

Step 2: Chop the Aromatics

Finely chop:

• Onion
• Chilli or red bell pepper
• Garlic

Adding garlic isn't always traditional, but as our local guide says, “We like to add a little garlic and for us it makes it better" - Thaily

Step 4: Add the Beans

Add your pre-cooked black beans along with a bit of their liquid. Let them simmer until most of the liquid boils away. This step concentrates the flavour and helps coat the rice evenly. Now it's time to add in that secret sauce. You decide how much to use depending on the strength of flavour you like and mix it in well.

Glori says: “If you don’t use Salsa Lizano, then I don’t know what you’re doing!”

Step 5: Stir in the Rice

Add the cold, cooked rice and stir it in gently. Mix it well, but don’t overwork it — the goal is for the rice and beans to combine without getting mushy.

Add a bit more salt if needed to taste.

Step 6: Finish with Chopped Coriander

Once the mixture is heated through, stir in chopped fresh coriander at the end for a bright, herbal finish.

Step 7: Let It Toast (Optional, But Delicious)

Let the gallo pinto sit in the pan for a few minutes undisturbed so it gets slightly toasted on the bottom. This gives it a bit of texture and depth.

Serving Suggestions

Plate your gallo pinto with:

• Fried sweet plantains
• Eggs (fried or scrambled)
• Slices of fresh cheese or fried halloumi

And if you really want to reminisce, pair it with a cup of strong Costa Rican

Final Thoughts: Bring Costa Rica Back to Your Table

Making gallo pinto is more than just cooking — it’s reconnecting with the laid-back mornings, the friendly people, and the tropical spirit of Costa Rica. We hope this recipe brings you comfort and joy, whether you're missing the good days away or you're looking to go away and want some pre trip knowledge.

Want more Costa Rican recipes or stories from locals? Contact us and let the team know — and maybe your next meal will inspire your next adventure.