TIQUICIA RESTAURANT

Casado

The quintessential Costa Rican plate — rice, beans, a protein (beef, chicken, or fish), salad, and plantains, all arriving as a single generous spread

Gallo Pinto

Costa Rica's national dish of rice and black beans cooked together with Salsa Lizano, served as a side or breakfast staple — the litmus test for any Tico kitchen

Olla de Carne

Traditional Costa Rican beef and root vegetable stew — slow-cooked with yuca, plantain, corn, and chayote in a clear, savory broth

Sweet Plantains

Ripe maduros fried until caramelized at the edges — a universal Costa Rican side dish that shows up at nearly every table