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|Alternative names||Casamiento, casado (El Salvador, Honduras, parts of Nicaragua, and Guatemala), pispiote (Mexico)|
|Course||Breakfast and Dinner|
|Place of origin||Costa Rica & Nicaragua|
|Region or state||Central America|
|Main ingredients||Rice and beans|
|Variations||Different kinds of meat or fish possible|
|Cookbook: Gallo pinto Media: Gallo pinto|
The history of gallo pinto is not well known, and there are disputes between Costa Ricans and Nicaraguans about where the dish originated. One theory suggests that gallo pinto was brought into Latin America by African slaves that migrated into Latin America . Most Latin Americans agree that the dish is part of both countries now and that they share more similarities than differences.
Gallo pinto means "spotted rooster" in Spanish. The name is said to originate in the multi-colored or speckled appearance that results from cooking the rice together with black or red beans. Costa Ricans also use the word gallo to refer to any meal made of leftovers.
There are other variations of this dish. Similar dishes are known as Moros y Cristianos ("Moors and Christians") in Spain and Cuba, or just Moro. A similar dish can be found in Panama, Honduras and in El Salvador, where it is called casados or casamiento. In the caribbean north coast of Honduras the dish is prepared using coconut milk, coriander and sometimes adding deep fried pork belly fat or Chicharrones and it is called "Rice and Beans" even in Spanish, since it was introduced to the Honduran cuisine in the northern islands of the country where the population speaks mostly English.
Variations of gallo pinto are popular in many countries close to the Caribbean.. Variations include using pigeon peas or kidney beans usually instead of black beans in the Dominican Republic and Puerto Rico along with coconut milk also in Puerto Rico there is a Fried rice that is called arroz Mamposteao or arroz frito yakimeshi and is usually prepared in a wok pan or any pan and was brought over by Chinese and Japananese immigrants to the Island and is usually made with left over rice and made with Asian ingredients such as soy sauce with Puerto Rican ingredients such as beans and other local ingredients. . Similar dishes exist in Colombia (calentado paisa) and even Peru (tacu tacu).
- Hoppin' John - the equivalent dish in the Southern United States
- Pabellón criollo - a dish with these ingredients in Venezuela
- Platillo Moros y Cristianos - the Cuban equivalent
- List of legume dishes
- "Nicaragua Actual -- El Gallo Pinto" (in Spanish). Retrieved 29 February 2012.
- "CBN -- 'De quien es el gallo pinto?'" (in Spanish). Retrieved 29 February 2012. (the first three minutes of the video are about gallo pinto)
- "Dennis Meléndez H. -- El gallo pinto..." (in Spanish). Retrieved 29 February 2012.
- "Ambassade Costa Rica -- Gastronomía costarricense" (in Spanish). Retrieved 29 February 2012.