Gallo Pinto

Costa Rica’s Gallo Pinto

Gallo Pinto

Gallo Pinto

Gallo Pinto is the national and extraordinarily popular dish of Costa Rica. Translated into english, gallo pinto means spotted rooster. The name comes from the dish’s multi-colored appearance of the of the combination of white rice and black beans. Gallo Pinto is a hearty and nutritious dish and because of it’s inexpensive ingredients Gallo Pinto is a staple of many Latin American countries. Nicaraguans will tell you it’s native to their country but Costa Ricans will insist it’s in fact their own.

While there are many variations of gallo pinto recipes, in all cases, rice and beans are at the recipes core with different seasonings being the determining x factor. For instance, there are some recipes that suggest using Worcestershire Sauce, while others insist using Salsa Lizano. I’ve tried Gallo Pinto using both sauces and would definitely recommend the Lizano sauce for it’s tangy and unique flavor. Other main ingredients like cilantro, onions and peppers are usually added.

Gallo Pinto is typically eaten for breakfast along with eggs. However, most Ticos (Costa Ricans) will eat it anytime of day.

Churros

Spanish Churros

Churros

Churros from Spain

Churros are a traditional dessert from Spain. Their is much debate of how churrros came into existence. Some say they were created by Spanish shepherds while others claim that Portuguese sailors brought the fried dough pastry back with them from the Orient. Regardless of who deserves the credit, one thing is for sure, churros are absolutely delicious. If you’ve ever visited Spain, you’ll know churros are sold nearly everywhere; by street vendors, in cafes, restaurants, bakeries, and of course, churrerias.

Spanish Churros are simply fried dough, very similar to the American version of a doughnut. The churro dough is a usually a mixture of flour, water and salt. Churros are shaped into a long and narrow form or sometimes spirally twisted. A churro maker can help shape the dough into its traditional shape. They are then sprinkled with sugar and traditionally dipped into spanish hot chocolate or cafe con leche. Although typically eaten for breakfast, they can be enjoyed as a snack and enjoyed all day long. Churros are without a doubt a culinary spanish pastime.

Olive Oil from Spain

Spanish Olive Oil

Olive Oil from Spain

Olive Oil from Spain

Spanish olive oil has long been treasured as an integral part of daily cooking in Spain. Olive oil is easily stored and easily used in practically any type of dish. It’s versatility ranges from salad dressings, to tenderizing meats, reducing acidity in tomatoes and even preventing broiled meats from drying out. Olive oil can be used to barbecue, bake, marinate, broil, saute, fry and braise. But Spanish olive oil adds a whole new flavor and unique taste that no others can compare to.

Spaniards take their olive oil seriously. Olive oil was introduced to Spain from the Near East centuries ago. Since then spaniards have been perfecting the art of manufacturing olive oil. Today Spain accounts for roughly 35% of the world’s olive oil production. Some of Spain’s larger olive oil producers include Carbonell Olive Oil, Sensat Olive Oil, Betis Olive Oil and Borges Olive Oil. Each company has a long and proud tradition of producing premium olive oil in Spain such as 100% pure olive oil, extra virgin olive oil, and light olive oil.

While many agree to the importance of olive oil in today’s cooking, many are unaware of the health benefits of olive oil. Through its oleric acid, spanish olive oil helps reduce the level of bad cholesterol while increasing the level of good cholesterol. It also has a high contribution of Vitamin E which helps reduce blood pressure and prevent arteriosclerosis.

So next time you find yourself in the supermarket’s olive oil section be sure to grab the bottle imported from Spain or you can always buy spanish olive online at www.amigofoods.com.