The combination of rice and beans is very popular in Latin American culture. It has different names depending on the country of origin.
Mixing in the Kitchen
It is considered a product of mixing, because it combines the bean, a product used by American Aborigines, with rice, introduced by the Spaniards. Its combination and preparation is the result of African cuisine.
As Africans settled in America, the rice and beans dish took on various forms of preparation: Moros y Cristianos, and Congrí in Cuba.
Casamiento in El Salvador and Honduras; Feijoada in Brazil; Tacu-Tacu in Peru; Hoppin' John in the southern United States, and Gallo Pinto in Costa Rica and Nicaragua.
About Breakfasts
Traditional Salvadoran breakfasts are consumed by the majority of the population. The usual time for this first meal is between seven and nine in the morning.
The typical breakfast in El Salvador is a good combination of some of the country's basic foods. It is usually enjoyed in the morning with coffee, where different varieties can be found throughout the country.
The marriage of beans with rice gets its name thanks to the combination of rice and beans. This dish can be found in every home in El Salvador, although it is also very common in local restaurants or markets. Being a dish of diverse preparation, there are several ways to serve it.
Traditionally, the dish is served for breakfast with fried or scrambled eggs, cheese, fried plantains, avocado, cream, tortillas, or bread. The casamiento is also served as a side dish for dinner with grilled meat.
