Recipe for Costa Rican gallo pinto (black beans and rice)

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On every vacation my husband Ted and I have ever taken, one element of the local cuisine defined the entire trip. In Malaysia, I greeted every morning with mee goreng (fried noodles) for breakfast, in restaurants or from street carts; in Brazil, pao de queijo, cheese balls made of manioc, appeared everywhere with breakfast or afternoon coffee. Recently, on vacation in Costa Rica, gallo pinto was the constant. . . .

Read more from Recipe for Costa Rican gallo pinto (black beans and rice) at The Perfect Pantry

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