Casado is a traditional Costa Rican dish consisting of rice, black or red beans, a protein (such as beef, pork, chicken, or fish), and a side salad. It often includes fried plantains and a picadillo, which is a stir-fried vegetable medley—commonly using potatoes, chayote, or squash. A slice of lime, a fried egg, and tortillas are sometimes added, depending on the region or restaurant. The components are served side by side on a single plate.

The term “casado” translates to “married man” in Spanish. The name reportedly stems from the practice of married men bringing home-cooked meals to work, resembling what would typically be prepared at home. Some accounts also note that restaurant customers began asking for meals “como un casado,” referencing how married men ate; this ultimately gave the dish its name. Casado is a common lunch or midday meal in Costa Rica and is widely available in soda restaurants, which are local neighborhood eateries.

Casado originated in the early 20th century as part of the dietary habits of Costa Rican rural communities. The dish brings together main elements traditionally consumed by Costa Rican families, prioritizing affordability and nutrition. The combination reflects the agricultural setting, where beans, rice, plantains, fresh vegetables, and locally raised meat or fish are staples. The practice of serving all components separately, rather than mixing them, distinguishes casado from other Latin American rice-and-beans dishes.

There is no single fixed recipe for casado; each household or establishment may vary the vegetables, salad ingredients, or protein according to preference and availability. The meal is a representation of the Costa Rican custom of serving balanced, substantial meals and highlights the country’s emphasis on fresh, simple ingredients.