Breakfast in Panama
It wasn't "Breakfast at Tiffany's", but maybe it was even better.
The picture at the top of the page is the breakfast I had at a small sidewalk cafe when I went to Panama about three weeks ago.
It was eggs over medium with sauteed onions and red bell peppers on top, plus fried plantains and Gallo Pinto (rice and black beans with a special seasoning that's different from lunchtime rice and beans). I also had coffee and bread. It was a delicious breakfast.
A piece of smoked sausage and some fresh fruit is usually part of this breakfast meal, but I left them off this time.
Gallo Pinto is a popular dish served at breakfast in Nicaragua, Costa Rica, and Panama. Different chefs have their own variations of the recipe, but here's a link to a popular recipe to make Gallo Pinto.
https://stripedspatula.com/gallo-pinto
The word "pinto" doesn't refer to pinto beans. It's made with black beans. Gallo Pinto means, quite literally, spotted rooster- in Spanish, characterizing the speckled appearance of the black beans against the white rice.
The primary seasoning in Gallo Pinto is Salsa Lizano.
I've found that the dish is more flavorful if I make it a day ahead of time. I usually get the best of both worlds. I make it, eat some immediately, and then have plenty left for the next day or so.
Whether traveling in the US or a foreign country, I like to try the local favorite foods and recipes. For example, BBQ is different in different parts of the US, and so are a lot of other dishes.
Getting to eat different kinds of food is one of the many benefits of traveling. And as much as I like to eat and cook, it's one of the favorite things l enjoy about traveling.
Bottom line: When you're traveling, take advantage of the opportunity to try local dishes. And to make your experience even better, learn how to cook the dishes you find that you like.