Irazu is one of many volcanoes in Costa Rica.
It is located in Cartago, the home province of the Cerdas family.
Irazu is Chicago’s FIRST and only Costa Rican restaurant.

Gallo Pinto is an authentic blend of our traditional black beans and white rice cooked with various spices and vegetables.
It is a staple that is commonly served with every meal.

Lizano Sauce is the traditional Costa Rican non-spicy sauce used as a condiment, marinade, or topping salsa. Since 1920, Lizano has become an icon for Costa Rica and our traditional food.

The plantain, a very large firm variety, is also referred to as a “cooking banana” and is extremely popular in Latin American countries. It has a mild, almost squash-like flavor and is used very much as a potato would be in the United States.

Patacones (twice fried green plantains) are topped with garlic mojo. We are now serving patacones with pureed black beans. This appetizer has grown tremendousiy in popularity over the years. Highly recommended as a starter to your meal!

Yuca or cassava is a tropical, starchy staple widely used throughout Latin America. In Costa Rica, yuca replaces the potato with just about any serving. Topped with garlic mojo, this side dish is an Irazu sensation and a big appetizer favorite.

Ceviche is an appetizer popular in Latin America, consisting of raw fish marinated in citrus (usually lime) juice. The action of the acid in the lime juice “cooks” the fish, thereby firming the flesh and turning it opaque.

Flan is a famous Spanish baked custard coated with caramel. Conclude your Irazu meal with our delicious homemade flan.

Cabbage, a cruciferous vegetable, contains a good amount of vitamin C and some vitamin A. Salads in Costa Rica and here at Irazu are
prepared with cabbage.

Avena is the trademark shake of Irazu. This oatmeal sensation is a “must have”.

The mango flavor has been described as a blend orange, peach and pineapple. Excellent source of beta carotene and vitamin A.

The papaya is a pear-shaped fruit with a bright golden-yellow skin. Papayas are high in vitamin C. Just half of a papaya contains 150 percent of our daily requirement for vitamin C.

The passion fruit is so named because parts of the flowers resemble the crucifixion of Christ. The flavor is sweet and tart. It is also known as Maracuya in Costa Rica. This shake is highly recommended with lime juice.

Mamey is a native fruit of Central America, and is shaped and sized like a football. When ripe, it yields to a gentle squeeze. Its fragrance
complements its apricot/raspberry flavor. Also known as zapote in Costa Rica.

Guanabana is a member of the custard apple family. The flesh is white compared to the yellow flesh of the custard apple, and the skin is spiky rather than knobbly. The taste, as the name implies, is not sweet but astringent.

Tamarind Fruit: is a 3 - 8 inch long, brown, irregularly curved pod. When fully ripe, the shells are brittle and easily broken. The pulp has
a pleasing sweet/sour flavor and is high in both acid and sugar. It is also rich in vitamin B and high in calcium.

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