Let your mouth water as we venture to Central America for our World Cuisine series, where we are showcasing breakfasts from all over the world. Central American breakfasts are simple but supremely delicious and perfectly filling, typically including an assortment of eggs, tortillas, rice, beans and a variety of tongue tingling salsas. Many breakfasts take advantage of the country’s abundant tropical fruits, like bananas, papaya, mangoes, and avocado in both mouth watering fruit platters and tangy juices. You’ll learn what will very well become your new favorite way to use last night’s rice—gallo pinto. This national dish of Costa Rica, which translates to “spotted rooster” is indeed spotted, and happens to be a brilliant combination of fried rice and black beans, lightly spiced, that might be served with sour cream and fried or scrambled eggs at breakfast time. You’ll be excited. Trust us.
Recipes: Café Au Lait, Carrot, Lime Orange Juice, Gallo Pintos, Fresh Tortillas, Ranchero Sauce, Salsa Verde, Salsa Picante, Huevos Reancheros, Fruita Fresca
Class Type: World Cuisine Series, hands-on cooking class
Class Notes: Aroz con frijoles for breakfast..that’s how it’s done in the kitchen at Ger-Nis!
Managing Director of Ger-Nis International, Nissa Pierson, is a firm believer in mastering food as art. In addition to traveling the world seeking organic & fair-trade conversation for her business, she is a noted cooking instructor specializing in fresh herbs as well as an extremist in proving that the art of eating & cooking well is a relatively simple process. Besides being a passionate teacher of fresh herbs, organics and fair-trade, she enjoys spice of life, good conversation and debates, kickboxing, surfing, and submersing herself in the food and culture of the world. Contact Nissa