Well recently Mr. Oliver decided to take on one of international cuisines most challenging dishes, the world famous Gallo Pinto. Things were going well for Jamie too until he neglected to follow an unspoken rule which many of us learned a long time ago (some of us the hard way) and that is never contradict a Tico’s grandma. In this case with the offensive Brit committing the reprehensible act of leaving Salsa Lizano out of his version of their Abuela’s Gallo Pinto recipe.
He may have left it off because it isn’t available in the UK which is where his show is filmed and probably the most logical reason. Or he also may have left it off because it’s basically just Sugar, Molasses and Preservatives and most likely really really bad for you. But regardless of the reason he left it off I’m sure now he’s wishing he would have included it after reading some of the comments posted on his Facebook page by ticked off Ticos.
Some people were less offended than others, some even offering alternatives.
Some were so angered they couldn’t even formulate the words to express their feelings and opted to post a picture instead.
Even the Europeans were upset with Oliver’s shameless cultural appropriation.
We aren’t quite sure what “Cocking” is, but now we know it’s an expression.
At least one person on Facebook had Jamie’s back.
If you would like to impress your Tico loved one’s by ruining Gallo Pinto the Jamie Oliver Way we posted most of the recipe below.
- No F***ing Lizano (not in this recipe mate)
- 175 g brown rice
- 1 clove of garlic
- 1 x 400 g tin of black beans
- 1 teaspoon cumin seeds
- olive oil
- 1 teaspoon ground coriander
- 225 g ripe tomatoes, on the vine
- ½ a bunch of fresh coriander
- 2 limes
- 4 spring onions
- 6 large free-range eggs
Peel and finely chop the garlic, then drain the beans.
Place a large frying pan over a medium heat, add the cumin seeds and toast for 1 minute.
Add 1 tablespoon of oil, the garlic and ground coriander, and fry for 1 minute, then stir in the drained beans. Fry for 5 minutes, or until the beans start to crisp, stirring occasionally.
The rest of this Gallo Pinto recipe can be found on Jamie’s Website