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What about Gringo-Mex-Tico burritos?

Published Friday, April 16, 2021

By Melissa Pette

Who doesn't love a spicy tasty appetizing burrito? The Mexican meal is now popular everywhere.

Today, our new friend Doug Ferman, who was raised in Austin, TX and now living with his wife and cute twin baby girls, in Osa, on the southern Pacific Coast, shares his "three worlds" burrito recipe, in his very particular Mexican- American- Tico combination.

"I love Texan food, I love Mexican food, and I love Tico food. So my Pinto-Burrito is the best of three worlds," Doug said. And he's absolutely right.

You can't miss this mouthwatering recipe. So, let's go to the kitchen!

Gringo-Mex-Tico burritos

By Doug Ferman
Austin, TX
Living in Osa, South Pacific Coast

The ingredients for 6 people are:

• 1/2 tablespoon butter.

• 1/2 medium white onion, chopped.

• 1 can (15 oz.) black beans.

• 1/2 teaspoon red chile, powder.

• Salt.

• 1 cup American cheese blend.

• 1 cup of your favorite sauce (I love Ranchera Ducal brand).

• 2 tortillas.

• 3/4 cup rice, raw.

• 2 cups cold water.

• 1 medium sweet green or red pepper, chopped.

• 2 tablespoon cilantro leaves, chopped.

• 1 tablespoon butter.

• 2 teaspoon lime juice.

First, in a pan, add butter or oil. Add rice and saute until gold color, about 3 to 4 minutes on medium heat.

Add the green or red chillies, cilantro and mix well. Add the water and cook the rice for around 5-10 minutes. When rice is ready add in the lemon juice and mix.

Meanwhile, heat 1/2 tablespoon of butter in a small frying pan. Add onion, pinch of salt and sauté  until it becomes translucent. Add in the black beans and red chilli powder, drizzle 2 tablespoons of  water and sauté it for 2 to 3 minutes.

Preheat the oven to 350 degrees Fahrenheit and then put it on broil mode.

Place two tortillas in two separate cooking pans.

Add in the rice prepared at the center followed by the black beans mixture. Now, pour your sauce and cheese blend. Roll it up and place it folded side down.

Pour the remaining sauce on top of the tortillas. Sprinkle the remaining cheese.

Broil in the oven for about 3 to 5 minutes or until the cheese melts and sauce bubbles.

Remove the burritos from the oven, add lettuce, guacamole if desired.
The most common way to prepare burrito is to wrap plain rice, refried beans, lettuce, salsa, meat, guacamole, sour cream, cheese and other kinds of vegetables in a large flour or wheat tortilla while the enchilada sauce is prepared by rolling tortilla with meat, beans, potatoes, vegetables and other combinations inside and topping it with pepper sauce.

Rice and beans are used to fill the tortilla just like how a burrito is made and it will get a generous proportion of sauce. Serve hot and enjoy.

My Gringo Loco Burrito is now ready and perfect for colder nights especially if you drink it with beer.

And here I am sounding like a broken record thanking readers for taking their time to write and share a bit of their stories with all of us. Feel free to send your homemade recipes with a horizontal photo of the dish to
More delightfully appetizing recipes can be found on the AM Costa Rica Food page

Pura Vida and Salud!


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