Any visitor to Costa Rica will learn about breakfast Tico-style—which always include Gallo Pinto. This can be enjoyed throughout the day of course, but the Costa Ricans consider it a breakfast first and foremost! Gallo Pinto is made differently from home to home, this comes from Arlen’s stay at her friend’s casa in San José. As Vivian Vargas taught her, the best rice to use for this dish is leftover white rice, but here we recommend the nutritionally richer choice of brown rice. This dish has two of my Latin powerfoods, garlic and cilantro. It also has bell pepper, onions, black beans and brown rice.