Which brings me to my next bit. My "Gallo Pinto" teacher (pictured below) was Vivian Vargas, who I met, with her husband Wady in Mexico City. We subsequently became friends--and even set up a cultural exchange between their school (they have a school outside San José) and my kids' elementary school at the time. (OK, this is a longer story; I'll save it for another time!)
Back to the Gallo Pinto: Since she taught me how to make this dish (about 10 years ago?!), I've made it on many occasions. I like it because it can be made ahead of time--and because it's perfect when served at room temperature (perfect for barbecues/steamy days...)
I published a version of this in a I worked on with Dr. Manny Alvarez, The Hot Latin Diet (2008)--but keep changing it depending on the occasion and what I have available. By the way, if you can, you should cook your black beans. As I was reminded on Sunday, the ones you prep--as opposed to the ones you buy--are just so much better. Anyway, I hope you like this--and do tell me about your variations!
1 red onion, chopped
3 to 4 cups of cooked black beans (with bean stock), or--in a pinch--canned...but cooked is so much better!
4 cups of cooked white (or brown) rice, at room temperature or warm
1/4 cup fresh cilantro (or more--according to taste)
|On the day I was coming to give a talk and cooking class at Academia Guaitil, the students set up an amazing breakfast!|
|Not only did they set up the local fruit, they designed it beautifully--and labeled it.|
|Getting ready to eat my tamal, platanos, gallo pinto...and more!|
|With my Gallo Pinto teacher, Vivian Vargas, and her husband, Wady Gutierrez.|
|With Academia Guaitil's wonderful director, Kathy Carvajal Ruffley--and the books they gave me!|