It is the result of the progressive convergence of European culinary contributions, mixed with indigenous and African influences, creating this abundant and nutritious meal. Its ancient origins and variety of presentations already showcase its highlight with rice, meat, picadillos, and beans, even though its name might be more modern amidst the demand in San Jose (Costa Rica) for an economical, nutritious, balanced, and satisfying solution to lunch or dinner cravings among the numerous diners of an increasingly cosmopolitan capital.
The origin of the name \"Casado\" carries several hypotheses: whether it aimed to make the diner feel as if they were eating in their own \"home\" (overly familiar); whether the different ingredients in the dish are \"married\" with the rice, a central element in its preparation; and so on...
It is a powerful dish composed of small portions of various preparations; consuming it creates a feeling of satiety due to its strong nutritional content. Thus, Casado is the \"dish of dishes.\" It consists of beans (black or red), rice with finely chopped red peppers (in cubes); add onions, fried plantains, cabbage salad with tomato, potato and cassava; or a cold salad with snails, mayonnaise and tuna; plus carrots, heart of palm, egg and, above all, a variety of meats, usually 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. As if it were \"not enough,\" add a tortilla or white bread.
Casado is often served on square metal plates, adorned with banana leaves to give it a rustic touch in its presentation. It is also served on wooden plates to preserve flavors. Try it... and stay in Costa Rica.
