There is no one recipe for Gallo Pinto as each region and family has their own variation. The basics of the dish in Costa Rica are white rice, black beans, peppers, onion and spices especially coriander (cilantro in Spanish). The rice and beans are pre-cooked and then fried together with the rest of the ingredients. In Nicaragua they use red beans instead of black beans. There is one ingredient used in Costa Rica, however, that is said to be the secret ingredient. This is Salsa Lizano. Developed in the 1920’s, Salsa Lizano is a light brown sauce similar to Worcestershire or HP sauce in England but very slightly spiced. In Costa Rica it is a household name and you will see it on the tables of most restaurants. Many say this is the secret ingredient for making the perfect Costa Rican Gallo Pinto!