By Melissa Pette

In Costa Rica, two dishes call the attention of tourists and expats, due to their weird meal names. Have you tried the Pico de Gallo or the Gallo Pinto?

Gallo is rooster in English, but, neither of those dishes includes any part of a rooster as an ingredient. I bet you're confused. Let me explain.

The Pico de Gallo, which in English would be something like the beak of a rooster, refers to an appetizer that is made with vegetables. Its name is due to the peculiar way in which the triangle small shaped tomato is cut and looks like a rooster's beak. 

Is my description a bit confusing? That's what I thought when somebody explained that to me too.

The other popular meal is Gallo Pinto. The black and white of the rice and beans resemble a spotted rooster with the same colors. Were you even in Costa Rica if you didn't eat Gallo Pinto for breakfast? 

Let's try these recipes, so, let's go to the kitchen.

Pico de Gallo. This is an exquisite, healthy and aromatic blend of fresh ingredients that can be added or removed in quantities according to taste.

The ingredients, which are easy to find at any supermarket in Costa Rica, for two servings:

In a medium bowl, add lemon juice to the onion. Allow marinating for approximately 10 minutes.

Add the rest of the ingredients to the mixture and marinate for an additional 15 minutes.

Serve and enjoy as a salsa dip for chips or as a seasoning for main dishes. 

It tastes great as a topping on tacos, fajitas, nachos, burritos and hot dogs, not to mention it is used as a perfect low-calorie dip for chips.

Gallo Pinto. The most famous breakfast dish in Costa Rica is the Gallo Pinto. No doubt about it! The main ingredients are white rice and black beans. 

The ingredients are:

Fixing this recipe could not be easier! 

In a pan, add half the oil, fry the chopped chorizo, add one egg and mix for one minute. 

Then add the rice and beans and mix for another minute. 

Add half the pico de gallo and two tablespoons of the Lizano sauce and mix for a minute. 

OK, the first part is ready!

In another pan, add half of the oil and fry the sliced plantains. When it turns a golden color, remove it from the pan and fry one egg. After that, fry the cheese.

Then, add the rest of the pico de gallo and the rest of the Lizano sauce. Mix everything.  

On a plain plate serve the rice and beans, fried plantains, eggs and cheese and a couple of fresh tomato slices.

Feel free to add some hot tortillas. And don't forget your large mug of delicious Costa Rican coffee. 

Have a Pura Vida breakfast!

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Find more amazing step-by-step recipes on the AM Costa Rica Food & Good Eating website. You are invited to share your favorite recipes with a horizontal photo of the dish by emailing food@amcostarica.com.