It is the result of the progressive confluence of European culinary contributions, crossing with indigenous and African influences, thus producing this abundant and nutritious meal. Its ancient origins and variety of presentations already highlight rice, meat, ground meats, and beans, although its name could be more modern amid the demand in San José (Costa Rica) for an economical, nutritious, balanced, and satisfying solution to meet the cravings for lunch or dinner among the numerous diners of an increasingly cosmopolitan capital.
The origin of the name "Casado" has several hypotheses: whether it was meant to make diners feel as if they were eating at their own "home" (very to their liking); whether it refers to the various ingredients that make up the dish being "married" with the rice, the central element of its preparation; or other theories…
It is a powerful dish composed of small portions of various preparations; eating it creates a feeling of fullness due to its strong nutritional contribution. Thus, Casado is the "plate of plates." It consists of beans (black or red), rice with finely chopped red peppers (diced); add onions, fried plantains, cabbage and tomato salad, potatoes, and cassava; or a cold salad with snails, mayonnaise, and tuna; plus carrots, heart of palm, eggs, and, most of all, a variety of meats, almost always grilled or sautéed, not fried, such as chicken, fish, pork, or beef, with roasted onions. Sometimes, it includes French fries, pasta with tomato sauce or macaroni, and vegetables like avocados. Since "it’s not enough," add tortillas or white bread.
Casado is often served in square metal dishes, decorated with banana leaves to give a rustic feel. They also serve it on wooden plates, seeking to preserve flavors. Try it... and stay in Costa Rica.
