Gallo Pinto with Salsa Lizano

 

As I perch myself on the veranda railing of our Costa Rican casita, the rumble of thunder, pitter patter of rain, and multifarious birdsongs harmoniously combine into a much-welcomed rainforest symphony. When mother nature dictates ones schedule (to surf or to siesta?), of one thing you can be sure: utter relaxation. From the very moment I landed in this little slice of paradise, an ineffable sense of peace and calm ensued and has yet to even slightly dissipate. Around here, the “Ticos” (Costa Rican people) have a name for this nirvana I speak of. They call it La Pura Vida. 

My particular recipe for La Pura Vida goes a little something like this: a generous helping of rest, a large dose of surfing and sun, a slice of yoga, a dash of sunset cocktail time, a hefty hunk of reading and coffee drinking , a dusting of sand, salt, and citronella, and of course, I would be remiss to leave out a heavy portion of cooking and eating…

As you can imagine, the cuisine in this part of the world comprises a colossal amount of tropical fruits (mango, papaya, avocado, pineapple), seafood, plantains, and, more than anything, rice and beans. The Tico version of rice and beans is called “Gallo Pinto” (which literally translates to “spotted rooster”) and let me tell you, these people don’t joke about their spotted rooster. Served alongside fried eggs and unfathomably fresh fruit for breakfast, by itself or rolled up in a tortilla for lunch, or in addition to the corvina (sea bass) or pargo (snapper) your dashing fiancé reeled in that very morning for dinner, this complete protein is the Tico’s fuel and bread of life. It is simple, yes, but simply delicious.

What sets this rice and beans dish apart from others is one very crucial ingredient called Salsa Lizano, Sweet, smokey, and what can only be described as overwhelmingly umami (hits all the parts of the palate), this condiment is the bees knees and is a defining ingredient of the Cost Rican cuisine. (I am already shamelessly addicted.) Sadly, from what I hear, it can be somewhat difficult to find in the U.S. (I already have plans to sacrifice certain items I brought in my suitcase in exchange for bottles of it); but fortunately we have Amazon and other ways to remedy the Lizano shortage, so don’t you worry too much! (Some say Worcestershire is a reasonable substitute, but don’t take my word for it!) Either way, I hope you try out this simple, healthy, wallet-friendly, and flavorful Costa Rican staple and top it off with a dollop of your very own pura vida, no matter where you find yourself today! ¡Buen provecho!