Although its origin dates back several centuries—long ago, rice, meat, ground meats, and beans were used for various preparations—its name is believed to have emerged in the second half of the 20th century. In those distant years, as the population of San José increased—numerous workers joining businesses, shops, and institutions in the city—the demand grew for an affordable dish to have for lunch during the workday. This social phenomenon called for a nutritious and balanced menu so that workers could stay energetic and in good shape throughout the day. Thus, local restaurants devised what we now know as “casado,” and there are several hypotheses about the origin of this name.
One suggests that during lunchtime at the typical Costa Rican soda (small restaurant), workers would ask the cooks for more food, as if they were “married men.” Another theory indicates that, due to the increase in commercial activity in the capital, restaurants offered a very complete dish that made workers feel as if they were at home, eating well, as with a “casado.” The third etymology hypothesis proposes that the name comes from the fact that the ingredients are “married” with rice because of the generous portion of rice included.
Another idea holds that because the dish consists of small portions of different culinary preparations, women preparing this dish in a new marriage aim to host the “marido” (husband) with everything they know how to cook, to find out which of those foods he likes or dislikes.
In Costa Rica, it can be said that the “casado” crosses all ages, genders, and social classes. It is easy to prepare, economical, and adaptable to the use of multiple ingredients for different occasions. It always contains rice and beans (black or red), but the meat can be beef, pork, or fish. It is usually accompanied by salads (potato or yuca with various vegetables), some pasta (such as cannelloni with tomato sauce or macaroni), and a cold salad with snails, mayonnaise, and tuna. Additionally, a tortilla or white bread is usually added.
It is common to include fresh cheese, and in some cases, leftover stew from another meal. This wide variety in its content is due to the influences of various cultures that have inhabited these lands throughout history: Spaniards, Italians, indigenous peoples, and Africans. Rice was introduced by the Spaniards, beans were highly consumed by indigenous peoples and Africans, pasta is an Italian contribution, fried plantain—commonly used—derives from Afro-Caribbean cuisine, and ground meats are a product of Andalusian cuisine. In local soda bars, it is often served in square metal trays decorated with banana leaves, giving it a rustic and rural appearance.
At times, it is served on wooden plates, which give a warm impression. Due to its filling nature, its high content of essential nutrients for a balanced diet, and the variety of flavors it offers, it is a constant choice in most homes across the country, both for lunch and dinner. Without a doubt, the “casado” is a classic that remains relevant.
