Comments on: Yum! Gallo Pinto!

By: thea

thea — Thu, 18 Mar 2010 00:10:34 +0000

I lived in Costa Rica for 7 months during my college years in the early 80’s. I still crave gallo pinto and have tried to get salsa linzano to recreate it. Best place I had it in CR was near the University in a little place (not far from Examen Final) and they served it with crusty bread, natilla, and tamarind juice. Amazing. I’m back on the web again trying to find the sauce (worcheshire just doesn’t cut it!) and a good recipe. I’m going to try your recipe and try to order the sauce.
Thanks for your site,
Thea

By: Martin

Martin — Sat, 23 Jan 2010 17:25:05 +0000

I live in northern New Jersey and there is a store about 10 minutes from home where they sale of kinds of costarican goodies, like Salsa Lizano, Pejivalles, Guanabana, Sorbetos, Leche Pinito, pre-cooked Gallo Pinto and more. The store’s name is “Las Mercedes” on River St in Paterson.

By: Hannah

Hannah — Sat, 23 Jan 2010 16:15:14 +0000

I’m with Melissa- I want REAL natilla, but can’t find a way to get it or make it here in the US. Whoever said it is exactly the same as sour cream is a liar. If anyone knows a way to make it or ship it please post!

By: dana j

dana j — Mon, 11 Jan 2010 14:12:10 +0000

Hi Tim, we are in Atenas, and we made Gallo Pinto from your recipe. It turned out just great. With some nice ripe red papaya on the side, yum! We had some with dinner (we are from Nor Cal, used to rice & beans on the side – but GP is much better).
There are still things we will miss (spicy Mexican), but we must adapt to the local tastes.
DJ

By: Terry

Terry — Sun, 10 Jan 2010 16:37:53 +0000

my daughter has just finished studying abroad in Costa Rica for the last 4 months and is missing it terribly all she talks about is her morning gallo pinto I am going to try and make it for her.

By: Mario

Mario — Thu, 01 Oct 2009 19:37:52 +0000

Hi I visited Costa Rica and had an amazing time. I loved it! Since I have been back in the US, I can’t seem to find a place that has Guanabana con leche. I have been craving it so much. Do you think someone can help with a place in California or even how to make it here at home? I recently bought guanabana puree. Im not sure if its the same but most of the internet sites said I could use this.

Thanks. =D

By: Tim

Tim — Fri, 18 Sep 2009 19:51:34 +0000

Thank you!

By: Tim

Tim — Fri, 18 Sep 2009 16:16:27 +0000

I hope so too!

But… I wonder what an NON-authentic Tica woman would look like

By: Tim

Tim — Fri, 18 Sep 2009 16:01:09 +0000

Well…. I know there are some crummy steaks in the USA, but if you go to a good butcher, you get will get an aged steak and the meat has fine rippling which enhances the flavor. Here, there is little or no rippling at any butcher I have visited in over a decade. Also, the meat is not aged, a requirement for fine meat. That is NOT to say you cannot get a good steak. You can, but you have to really work at it.

The green mango idea is cool! I’ll try it! Thanks!!

By: MBL

MBL — Sun, 13 Sep 2009 22:06:33 +0000

I can’t believe you said CRican beef is terrible. I grew up poor in CR and even I can tell you the meat is just fine. Especially compared to some of the steak I’ve had in the US. Lomito? Ever hear of that? Ever get invited to someone’s house for carne asada? I’d kill (a cow) for some Costa Rican beef. We have plenty of farming lands. I don’t know why you would say we don’t. I’ve been there since I became an adult, and I’ve seen such grazing lands. Another thing, if you want to add a little old fashioned flavor to gallo pinto, dice some green mango in.