Gallo Pinto

Gallo Pinto, although a simple dish of black beans and rice, requires attention to detail to bring out its unique Central American flavors. Each ingredient plays an important role, from the garlic that starts the sofrito to the salsa Lizano that gives the dish its characteristic taste. Where people often go wrong is in cooking the rice and beans; the rice needs to be fluffy, not mushy, and the beans should be soft but not falling apart. Preparation of the vegetables is also key, they must be finely chopped to blend seamlessly with the rice and beans. To get the most out of your Gallo Pinto, use the freshest ingredients available. Use day-old rice because its drier consistency blends easily with the beans and seasonings. If Salsa Lizano isn't available, Worcestershire sauce is a good substitute. Don't rush the cooking process; let the flavors meld together on medium or low heat. Finally, a lesser-known but essential tip, don't skimp on the cilantro. It lends a unique and refreshing flavor to the dish. For more of a kick, you can add finely chopped red pepper.