Costa Rica's quintessential lunch plate — rice, beans, salad, plantains, and protein all served together as the country's everyday complete meal.
Casado — meaning 'married man' in Spanish — is Costa Rica's staple lunch plate, a balanced, wholesome meal eaten daily across the country. The name suggests what a married man would come home to eat: a complete, satisfying meal of rice, black beans, fresh cabbage salad, sweet fried plantains (plátano maduro), and a protein — grilled chicken, beef, fish, pork chop, or eggs. All components are cooked separately and served together on one plate, the rice and beans never mixed (unlike gallo pinto). Casado represents the democratic, nourishing approach to food that defines Costa Rican cuisine: simple ingredients, maximum satisfaction, balanced nutrition.
Serves 4
Rub chicken with lime juice, cumin, garlic, salt, and pepper. Grill, pan-fry, or bake at 200°C until cooked through (25–30 minutes for thighs). Rest 5 minutes before serving.
Sauté diced onion in a little oil until soft. Add garlic, then black beans with a splash of water. Season with salt and cumin. Simmer 10 minutes until thick and saucy.
Good beans are the heart of casado — season them assertively and let them reduce to a thick, rich consistency.
Heat oil in a frying pan over medium heat. Fry plantain slices 2–3 minutes per side until golden and caramelised. Drain on paper towels.
Toss shredded cabbage and grated carrot with vinegar, a pinch of salt, and a drizzle of oil. Taste and adjust.
Arrange each component separately on a large plate: rice, beans, cabbage salad, plantains, and protein side by side. Serve with sliced tomato and a wedge of lime.
Keep each component separate — casado is about having everything on one plate but distinct.
Ripe (yellow-black) plantains for frying, not green — they are sweeter and caramelise beautifully.
Lizano sauce (a Costa Rican condiment similar to Worcestershire) is the authentic finishing touch.
Use fried tilapia or sea bass for a coastal version.
Substitute white rice with arroz con leche for a fusion approach.
Make a vegetarian casado with a fried egg and extra beans.
Each component stores separately in the fridge for 3 days. Assemble fresh for best presentation.
Casado emerged as Costa Rica's working lunch in the early 20th century, when labourers and workers needed a complete, portable meal. The name reflects the cultural assumption that a married man ate well at home. Today it is served in sodas (small family-run restaurants) across Costa Rica and is considered the most representative meal of Costa Rican daily life.
Casado always includes multiple distinct components — rice, beans, salad, plantains, and protein — all separate on the same plate. It is a complete balanced meal, not just a side dish.
Lizano is a Costa Rican condiment — a mild, sweet, slightly tangy sauce made from vegetables and spices. It's available at Latin grocery stores and adds authentic flavour to casado and gallo pinto.
Per serving · 4 servings total
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