Before arriving in Costa Rica, I researched the typical cuisine, so I wasn't particularly surprised by any of the dishes. It is interesting to compare my breakfast here in Costa Rica to my typical breakfast in my apartment back home in the U.S. Usually, at home, I have a fried egg on toast, with some fruit on the side. I find that eating gallo pinto in the morning is a much heartier breakfast than I am accustomed to, but it is appropriate because, here, I usually eat lunch later in the day (around 2 or 3 p.m.) A big plate of gallo pinto ensures I am satisfied until the next mealtime.
I also love fruit, and would eat a lot back home, so getting to have fresh pineapple every day is exciting and brings me joy! Because gallo pinto is so widely eaten for breakfast here, eating it makes me feel like I am engaging in the culture and enjoying a shared experience with people all over Costa Rica.
My host family makes a massive amount of gallo pinto at the beginning of the week, so they don’t have to cook more every day and it is always available. I was shocked when I saw the size of the pan used to make such a large quantity of food! The preparation is fairly simple. Day-old rice is cooked with beans, onions, peppers, and cilantro. Eggs for the side can be fried or scrambled, sometimes with added ham or onions. Eggs here don't need to be refrigerated because they don't go through the same processing that they do in the U.S. My host family has an unbelievable amount of eggs on hand at any given time. For example, today, I counted 330 eggs--no exaggeration!
