Rice Dishes
Gallo Pinto
Costa Rica
Costa Rica's national dish of rice and black beans fried with onions, peppers, cilantro, and Salsa Lizano, eaten at breakfast.
Original eatfuls sticker artwork
What it is
A closer look at Gallo Pinto.
Costa Rica's national dish of rice and black beans fried with onions, peppers, cilantro, and Salsa Lizano, eaten at breakfast.
What to look for
Know it when you find it.
Proper speckled appearance, rice colored by bean broth without being mushy, distinct Lizano flavor, day-old rice.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Gallo Pinto.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Iran
Adas Polo
عدس پلو
Rice layered with lentils, fried raisins, dates and sometimes minced meat, sweet and savoury at once.
Antigua and Barbuda
Antiguan Seasoned Rice
Seasoned Rice
One-pot rice cooked with pigeon peas, meat, and island seasoning until every grain is savoury; Antigua's everyday rice dish and a cookout staple
Sylhet Division, Bangladesh
Akhni
আখনি
Sylheti pilaf of chinigura rice cooked in a spiced meat stock with potato and dried fruit, wetter and darker than morog polao.
Bahrain
Al-Mudalal
المدلل
Rice cooked with herbs and mixed with small pieces of chicken, finished with a special butter prepared specifically for this dish — a festive Bahraini rice preparation.
Iran
Albaloo Polo
آلبالو پلو
A Persian sweet-sour rice dish with sour cherries, saffron and chicken or meatballs, layered and steamed, a festive polo.
Ambur, India
Ambur Biryani
அம்பூர் பிரியாணி
A Tamil Nadu biryani from Ambur, made with seeraga samba rice and a strong onion-tomato flavor. It is served with brinjal curry.
Central Anatolia, Turkey
Ankara tava
Ankara Tava is a Turkish lamb-and-rice bake associated with Ankara, cooked until the meat is tender and the grains absorb the sauce.
Angola
Arroz de Marisco
Wet rice cooked with prawns, squid, clams and white fish in a tomato and coriander broth.