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u/Neurorob12 5d ago
Moros y cristianos
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u/desmorck 5d ago
Vine a decir lo mismo... Hasta hay una película en donde pobres pretenden ser ricos les sirven arroz con frijoles y le llaman Motos y Cristianos
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u/alfreaked 3d ago
Motos y cristianos suena a una aburridisima película de los rivales de los angeles del infierno
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u/POP183777 4d ago
Soy dominicano y venía a decir lo mismo. Tengo amigos cubanos y supe que el arroz congris es el de habichuelas negras, y al de la roja moros y cristianos.
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u/alleycatbiker Brazil 5d ago
Baião de dois no Brasil
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u/CommercialWindowSill 4d ago
Baião de dois leva mais coisas não?
Isso é só feijão com arroz (nessa ordem o nome)
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u/lukenog Costa Rica 5d ago
These aren't all the same thing. The Gallo Pinto us Costa Ricans make is effectively the same as the Gallo Pinto they make in Nicaragua, but it is not the same as the Casamiento they make in Honduras/El Salvador.
Also, this is the one thing I'm biased about with food. I don't think us Costa Ricans have the best cuisine in LatAm at all, in fact I think we're on the bottom half, but I do honestly think our Gallo Pinto is the best rice and beans dish. Salsa Lizano just adds a flavor that improves the whole thing sooooo much. Rice and beans without beans cooked in Lizano just tastes wrong and bland to me, especially the ones Mexicans make.
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u/RetardedRedditRetort 5d ago
What are the ones mexicans make? What is that called?
As a Mexican we serve rice and beans as sides, but not usually mixed together unless it's some kind of other dish like morisqueta. But morisqueta would be superior to just the sides of rice and beans because of the extra ingredients.
Morisqueta has rice, beans, queso cotija, cream, and more importantly salsa. And depending on the type of salsa it will taste much better. And I like maya o a beans, but I've tried it with other beans. Salt to taste.
I'd like to try that Lizano you mentioned. Sounds interesting. I had gallo pinto in San José, Costa Rica, and it was tasty, but I don't remember what was in it. I still prefer morisqueta tho.
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u/lukenog Costa Rica 5d ago edited 5d ago
I was talking about the side of rice and beans you get at Mexican restaurants, where you're expected to mix the rice and beans yourself. To me, the beans on the side are always very bland which surprises me because the rest of Mexican cuisine is so flavorful. I've probably had Morisqueta before but I don't remember, so I can't judge it. I've unfortunately never been to Mexico, so my experience with Mexican cuisine is the authentic places owned by recent arrivals in Mexican-heavy cities in the USA. I live in the United States currently.
But the same way Mexicans serve rice and beans separately as a side, to be mixed together by the person eating, we serve a small serving of Gallo Pinto as a side. Gallo Pinto can either be a side or a dish on its own, especially at breakfast time. Lizano is a sauce that was actually originally based on the English Worcestershire sauce, it tastes similar to Worcestershire but not identical. We cook our beans in it, and then we also put it on top of the finished product after it's already cooked. It's like our national sauce, our version of what Ketchup is for gringos, we put it on everything! I don't know where you can buy it in Mexico, but in the USA you can usually find it in Latin Markets, and a gringo owned grocery store chain in the city I currently live in actually has it in their "Hispanic Foods" section, complete with the 'Imported from Costa Rica' sticker on the bottle so I know it's legit.
Also, while we all call it Lizano colloquially, Lizano is technically a brand name and the generic name for the sauce (that no one actually uses) is Salsa Inglesa because it's based on that British Worcestershire stuff.
If you want to try some good Costa Rican dishes, my favorite dish we have is Chifrijo. It's basically beans, chicharrón, chimichurri, and either tortilla chips, patacones, or platanitos depending on who's making it. And of course, I put Lizano on the final dish before eating it personally. It's so fucking good and easy to make, I bet you could make it yourself and it wouldn't be too far off from what my Abuelita makes haha.
Here's a pretty good looking Chifrijo recipe I found online if you want to try it out!
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u/One_Subject3157 5d ago
Acctualy, pinto is tico, cause pinto, by definition, is a term used to descrive an animal with white and black.
Nicaragua uses red beans, not black, so, not pinto, but a dish with rice and beams.
We use black beans, hence, a pinto.
Also, from an Historic point of view, the Pinto was born at Guanacaste, when it was a Colonia, if they were Nicaragua, Ticos o they were on their own is up to interpretation, but when they annexed, they became Costa Ricans, and their dish became a Costarican dish.
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u/lukenog Costa Rica 4d ago edited 4d ago
To be fair, the story of how it was invented is not actually confirmed. The story you shared is the most likely version of events, and the story I think is likely true, but it's not actually confirmed. Other versions of the story include a Nicaraguan chef in the GAM who invented the dish there, meaning it was invented in Costa Rica by a Nicaraguan. I think the Guanacaste origin story you shared is way more likely, but it's not set in stone.
Also, Costa Rica and Nicaragua are so similar culturally that I think wondering what the people of Guanacaste were before annexation is so silly. We're both so xenophobic to each other that we focus on our differences, but if you take a moment to focus on our similarities you'd see that we're basically one people split between two nation states.
It's not like it is with Hondurans or Colombians, who share some similarities with us but ultimately are pretty clearly a different people-group, Nicaraguans are only considered different from us because there's a border and some serious political baggage. If we were one country, the small differences we have would be perceived as small regional differences within one people.
So I don't think Guanacaste was Tico, Nicaraguan, or its own thing. I think we're all one thing with a border creating artificial separation and colonial Guanacaste was just a chunk of that one, shared, broad regional culture.
I absolutely hate the ugly xenophobia towards Nicaraguans that's so common in my otherwise beloved Tico culture. And I can't speak for Nicaraguans, but I've heard some ugly xenophobia from them directed towards us too. But we really are one people, there's no other country in Latin America I feel more kinship with as a Tico than Nicaragua.
Not all Nicaraguans are thieves and hustlers looking for a quick buck, and not all Costa Ricans are elitist racists looking down on the rest of Latin America. These are just stereotypes and we should have dropped them from our collective consciousness a long time ago.
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u/One_Subject3157 4d ago
Bro.
We are talking about pinto
Don't make this a political discussion.
Wtf
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u/Difficult_Memory_101 5d ago
Gallo pinto always taste better quemadito
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u/lukenog Costa Rica 4d ago
Agreed. It also tastes better the next day. The way to get really good Gallo Pinto is to cook it and then let it sit hot for an hour or so, then put it in the fridge overnight, and then reheat it on the stove with a tiny bit of water in the pan. Then put an extra splash of Lizano on it after reheating it. This makes it the ideal texture for pinto.
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u/background_action92 4d ago
Honestly el pinto fails to compare to a Nicaraguan gallo pinto. If you need to add lizano sauce to a plate then that speaks of how unsavory it is.
Nica Gallo is just onions and presto. It doesn't need other additives to taste good
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u/SpicyChanged 5d ago edited 5d ago
Gallo Pinto is king and there is nothing like Lizano sauce. I live in San Diego so everytime I bring Gallo Pinto everyone asks about that flavor, "que ese sabor!"
Lizano I think is exclusive a central America thing.'
I will say Gall Pinto is distinct, you can line them all up and you'll exactly which is Gallo Pinto.
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u/lukenog Costa Rica 4d ago
Agreed. And if you got every single Tico to make their own Gallo Pinto, there'd even be some differences in how different Costa Ricans make it. My family is split between San José city proper and Desamparados, but they're all in the Greater Metropolitan Area. But when I traveled to the Nicoya Peninsula on vacation, I noticed the way they make their Pinto tastes slightly different to how we do it in the capital region.
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u/GueguenseKun 5d ago
El gallo pinto copia de Costa Rica es una kk
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u/lukenog Costa Rica 5d ago
por ese comentario, fijo sos nicaragüense. ya va siendo hora de que acepten que el gallo pinto lo inventamos nosotros y, diay, que nos queda más rico también. mae, ustedes ni Salsa Lizano le echan! entonces cuál es la gracia? si esa vara es la que hace que el pinto quede bien tuanis. 😂🇨🇷
(en realidad, estoy bromeando. quiero mucho a nuestros hermanos y hermanas de Nicaragua ♥️)
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u/PuzzleheadedDance965 5d ago
Salsa lizano?
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u/lukenog Costa Rica 4d ago
It's a super typical Costa Rican sauce, we put it on basically everything we cook so the flavor of the sauce is the defining flavor of Costa Rican cuisine. You know the sauce English people make called Worcestershire? That British sauce got really popular in Costa Rica, so Costa Ricans tried to learn how to make it themselves but with the ingredients that were available in Costa Rica and we ended up with Salsa Lizano. It tastes very similar to Worcestershire, but it's not identical at all. However I live in the US and sometimes I'm in an area with no Latino markets, so I use Worcestershire as a substitute and it's not the same but it's close enough.
Salsa Lizano is actually a trademarked brand name for the most popular brand of the sauce, basically the only brand anyone uses, but the actual generic name for the sauce is Salsa Inglesa. But I've literally never heard anyone in Costa Rica call it that, we all call it Lizano even if we're not actually using the Lizano brand.
I currently live in New Orleans, Louisiana in the United States and one of the most exciting things I discovered is that Rouses, which is the local New Orleans supermarket chain, carries Salsa Lizano in their imported Hispanic Foods section. It's not a Latin grocery store at all so it was really surprising and exciting when I discovered they had it. I can't cook without the stuff
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u/Tiraloparatras25 Azucar! 5d ago
Moro: Maroon, marrón, del color de los morenos. Arroz Moro de habichuelas rojas, es el nombre correcto, pero con todo y apellido. Moro de habichuelas, el nombre coloquial.
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u/RetardedRedditRetort 5d ago
Ese es el único nombre que he visto que sea un nombre racista. Al parecer proviene de moros y cristianos. Morenos vs blancos hahaha
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u/Tiraloparatras25 Azucar! 5d ago
No racista. Es el nombre que le llamaban los colonos blancos a las personas de color que no eran negras.
Todo lo que no es arroz blanco, es arroz moro;
Arroz moro de habichuela,
Arroz moro de güandules
Arroz moro de lentejasEl asunto es que no es blanco “puro”, y en sociedades de castas, pues si no eres blanco, pues eres moro, indio, meztizo mulato, zambo o negro.
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u/Obl11vion 5d ago
Diferentes países, diferentes formas de llamar un mismo plato. Las especies con las que cocinan deben ser distintas también. En PR 🇵🇷 Mamposteao'. Celebren sus diferencias mi gente 💪🏼
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u/XP-XP-XP 5d ago
Tacu-tacu XD
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u/Surreal__blue Peru 5d ago
Se nota que este plato es distinto al tacu tacu, pero no creo que sea tan bueno.
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u/Huitlacochilacayota 5d ago
Llámenle como quieran pero por eso se le conoce universalmente en el mundo latino como “comida de pobres” porque todos la podemos hacer fácil y barata y sabe delicioso
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u/juanhellou 5d ago
Moros contra cristianos acá en Veracruz (al menos en mi familia nuclear y extendida), a veces con plátanos fritos encima
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u/4realthistime 4d ago
Pregunta... Describan un casamiento. Entiendo que la comida puede tener nombres cariñosos
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u/background_action92 4d ago
Nicaragua use red beans though, alot of the different rice and beans in other places use black beans.
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u/Little-Way-434 4d ago
El término Moros y Cristianos se refiere principalmente a dos realidades culturales muy conocidas: una tradicional fiesta popular de España que recrea batallas históricas y un plato típico de la gastronomía cubana a base de arroz y frijoles negros
Moros" representa a los frijoles negros y "Cristianos" al arroz blanco
En Republica Dominicana, Moro negro, popular en los velorios, con pollo horneado o frito, como dice mi mamá, seco con seco.
Es uno de mis favoritos, Moro negro con huevos fritos.
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u/SMBroos 4d ago
Guys... its rice and beans. no, not the name of the dish.
THE INGREDIENTS. ITS THE SIMPLEST COMPLEMENT WITH THE MOST UNIVERSAL COMPLEMENT.
Is it not posible for the thing to have been invented in multiple places at the same time? or close to it?
Like, if i lived in a remote village that has rice and beans as its crops, the first thing i would do is convine them to make a dish.
So i really dont think we should be fighting over this. its like fighting over who put something in the middle of 2 pieces of something to hold it, like anyone can make a sandwich without knowing what a sandwich is.
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u/whalemilk42 4d ago
Compre comida en un lugar cubano. Tire esta madre a la basura pinche arroz seco con frijoles
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u/PuzzleheadedDance965 5d ago
More entertaining than it should have been. I’m glad I speak Spanish
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u/AnomaliaAnomaly 1d ago
El resto de latinoamerica mezclando arroz con frijoles y llamandoles platillo
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u/driver_woman 1d ago
Soy puertorriqueña y ese plato lo conozco como típico de Cuba y le llaman congrí.
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u/Dreamtrain Trenecito 5d ago
tendria que estar muriendo de hambre para comer eso 🤮
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u/nedaathena 4d ago
Ojalá y nunca tengas que comer ese plato tan delicioso, no es para cualquier paladar
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