I really miss gallo pinto. I went to Costa Rica in 2009, and since then, nothing has been the same (in NYC).

It's mind-boggling that such a simple recipe can be so good in CR but so bad over here! I hear there are some Costa Rican restaurants in Paterson, NJ, but I haven't had the chance to check yet.

I also have fond memories of gallo pinto in Costa Rica from 1997 but when I describe it to family they just look at me blankly in mild disgust. Would love to know what the secret sauce is.

Good luck on your quest. Part of the issue might be lack of good ingredients. I watched a depressing YouTube video the other day about why US restaurant prices are so high but the food is uniform and uniformly bleh (https://www.youtube.com/watch?v=8RsJ5a_QVVA). The TL;DR is (1) Sysco and US Foods control most of the supply chain to restaurants, (2) they've raised prices aggressively since the pandemic, and (3) listeria and salmonella outbreaks have caused chains like Chipotle to stop sourcing ingredients locally, preferring factory-prepped food from Sysco et al, further increasing their dominance. This means it's increasingly difficult for even your neighborhood hole-in-the-wall restaurant to find local, fresh, authentic ingredients.