On every vacation my husband Ted and I have ever taken, one element of the local cuisine defined the entire trip. In Malaysia, I greeted every morning with mee goreng (fried noodles) for breakfast, in restaurants or from street carts; in Brazil, pao de queijo, cheese balls made of manioc, appeared everywhere with breakfast or afternoon coffee. Recently, on vacation in Costa Rica, gallo pinto was the constant. Throughout the country, there are beans (red or black), and there is rice (always white). And then there is gallo pinto, black beans and rice combined with some of the bean cooking water, garlic and bell peppers. You'll never see it with red bell peppers, but I like the color; green peppers are the norm. Cook the rice and beans separately, ahead of time (even a few days ahead), and reserve some of the bean cooking water in a small jar in the refrigerator. Then, toss the dish together in minutes, just before you're ready to serve. It's common to eat gallo pinto for breakfast, with eggs and plantains, or later in the day, with grilled fish or chicken.