Pollo Tico is an expression of the chef's immigrant story.
Chef Byron Gomez plans to add weekly specials to his menu, including a rotating ceviche selection.Winter is rapidly approaching. Fortunately, the newest concept at Avanti in Boulder invites diners to escape south via vibrant flavors from Costa Rican chef Byron Gomez, who opened Pollo Tico on November 2.
Gomez worked for Boulud for five years, and the distinguished chef became his mentor, instilling diligence within the young cook while inspiring him to test the limits of his creativity and skill. “I remember one thing Daniel always told me,” Gomez recalls: “‘If you want to be the best, you’ve got to work with the best.’” This mantra resonated deeply with Gomez, fueling his ascent to jobs at some of the top restaurants in the country.
Tender morsels of pulled meat make an appearance throughout the menu in comforting favorites such as arroz con pollo and as a topping on the patacón — fried plantain layered with red cabbage, pickled vegetables and a mild amarillo chile sauce . For an additional $5, chicken can also be added to the two salad options . Both salads include unique components such as pickled pineapple, hearts of palm and requesón — a creamy fresh cheese.
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