Employee Spotlight + Recipe: Evelyn Zamora

This month, we are featuring an amazing member of our guest concierge team, Evelyn. Read more about her below, and check out her recipe for Gallo Pinto (rice and beans) below!

How long have you been with Maverick Costa Rica? What is your current position?

1 year and 7 months. Host & Concierge.

Do you have a favorite experience working at Maverick Costa Rica?

Fishing is the best experience!

What is the best part about working at Maverick Costa Rica?

Seeing the smile of satisfaction when customers return from fishing is the best!

Tell us about your family - are you married? Do you have children?

I am the third of four daughters, I've been married for almost 2 years and don;lt have any children.

Outside of fishing, what is the #1 thing guests should do while they are in Costa Rica?

There is so much to see, but they must live the experience of wild nature.

Gallo Pinto Recipe

Ingredients

2 tablespoons oil (vegetable, mild olive, canola)
1 red bell pepper, chopped
1 small yellow onion, chopped
2 cups cooked black beans, in 3/4 cup reserved cooking liquid*
1/4 cup Salsa Lizano ** (Salsa Lizano is the quintessential Costa Rican condiment- you can find it on every table, in every restaurant, and at every grocery store. The flavor is savory and rich with no spice. That’s right- it’s NOT a hot sauce.)
3 cups cooked rice, preferably day-old and refrigerated
1/4 cup chopped fresh cilantro

Instructions

Heat oil in a large skillet over medium-high heat until shimmering. Sauté chopped bell pepper and onions until peppers are soft and onions are translucent, about 6-8 minutes.

Gently stir in cooked rice and cook until heated through and most of the liquid is absorbed, but not dry, about 3-5 minutes. Add black beans, reserved cooking liquid, and Salsa Lizano, stirring to combine. Simmer for 5 minutes until slightly thickened, and a little bit of the liquid is evaporated. Stir in chopped cilantro. Season to taste with additional Salsa Lizano (a tablespoon extra).

***Traditionally served with breakfast alongside fried or scrambled eggs, also sourcream, sausage, fried plantain, and other proteins