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Recipe of the Month
with
Byron Gomez
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Photo Credit - Jeff Fierberg
Born in Costa Rica, Chef Byron Gomez migrated to the United States when he was 8 years old and is a proud DACA (Deferred Action for Childhood Arrivals) recipient. His interest in culinary arts started at a young age and with a mission to learn from some of the country’s best. While experiencing various cultures through their cuisine, he honed his skills under culinary luminaries like Daniel Boulud, Ronny Emborg, Gavin Kaysen, and Daniel Humm.
Chef Byron is now based in Colorado where he has helmed the kitchen of 7903 in Aspen, CO; Pollo Tico in Boulder, CO; and debuted as the Executive Chef at Kelly Whitaker’s Brutø (Denver, CO) in March 2024. You may recognize Chef Byron from Season 18 of Bravo’s Top Chef. He also trained and fundraised for Chefs Cycle 2024, which inspired him to share this recipe. Whether for pre-ride, post-ride, or just as an easy meal option, Chef Byron notes, “This recipe is the perfect fuel. Not only does it supply me with the energy I need, it’s also a taste of home! Gallo Pinto is a Costa Rican staple I grew up eating.”
From Chef Byron’s childhood right to your table — we hope you enjoy this delicious recipe!
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Gallo Pinto
By Byron Gomez | Yield: 4
Photo Credit - Jeff Fierberg
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Ingredients
- 2 Tbsp grapeseed oil
- 1 red bell pepper, chopped
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked black beans in 3/4 cup reserved cooking liquid*
- 1/4 cup Salsa Lizano**
- 3 cups cooked rice, preferably a day old and refrigerated
- 1/4 cup chopped fresh cilantro
Chef's Notes:
* If cooking dry beans, reserve the cooked black beans in 3/4 cup cooking liquid. For canned black beans, drain but do not rinse.
** Salsa Lizano is a classic Costa Rican condiment found in most grocery stores and recommended for this recipe — if not available, feel free to swap for your favorite hot sauce!
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Instructions
- Heat oil in a large skillet over medium-high heat until it shimmers.
- Saute chopped bell peppers and onions until peppers are soft and onions are translucent, about 6-8 minutes.
- Add minced garlic and cook for 1 minute, until fragrant.
- Add black beans, reserved cooking liquid, and Salsa Lizano, stirring to combine. Simmer for 5 minutes, until slightly thickened and a little bit of the liquid has evaporated.
- Gently stir in cooked rice and cook until heated through and most of the liquid is absorbed, about 3-5 minutes.
- Stir in chopped cilantro. Season to taste with additional Salsa Lizano, if desired, and serve.
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