Ticoz, I Have Loved You From Day One!

Urban Dictionary's definition of Tico:

1) The self appointed slang term Costa Rican's chose for themselves. 2)The Embodiment of latin flavor and zest for life. A "Tico" is easily the most amazing person you will ever have the astounding pleasure of meeting. They have a very care free outlook on life guided by the "Pura Vida" saying. A tico knows good food, good women, and most of all good drink. The perfect example is their local beer "Imperial". Tico's can party, they are smart, they are charming and funny. All around damn near perfect.

My definition of Ticoz:  One of my absolutely favorite Restaurants in all of Arizona.  No, the United States!  So glad it's here instead of in Costa Rica!  It would be too darn hard to get to and that just wouldn't work for me.

I happened upon Ticoz when I started working for Florence Crittenton and we needed a restaurant to throw a "Congratulations You All Worked Hard" Party for my Store Staff.  Someone knew Tom Jetland, Ticoz owner at the time (current co-owner of Switch , Metropolis &Fez). The restaurant was brand new and so was our store so it seemed appropriate!  We had our party in the private dining room and it was a blast!  There were appetizers and drinks galore.  The slider hamburgers were amazing and the tacos were so tasty and full of flavor that I knew I'd found a favorite!

I continued to be a fan and customer of Ticoz and in 2010 I learned that Ticoz had been sold to Joe Wilson. I was in shock!  What if it wasn't as good?  Tom told me to introduce myself to Joe the next time I went in......so I did!  I really loved Joe's personality right away!  He is full of energy and so involved in the restaurant that it is now hard to imagine Ticoz without Joe!  I can honestly say that even though I eat there a LOT, there have been maybe a total of two times that he hasn't popped in while I was there.  I feel like royalty in this place!  Most of the wait staff knows me and my family and it's rare that they don't bring our Iced Tea with them as we are seated!

Joe is serious about making sure his customers are happy.  I think that's why we get along so well.  I've owned and run retail stores my whole life and I know that customer service is tantamount to a great success.  Ticoz has this down!  Joe knows what it takes to make a customer happy....so if you need something modified, just ask!  The staff will help you out!

Okay, the food:

We usually start with Waffle Fries!  They  come with Cornmeal Chili Lime seasoning which is unique.  I eat mine with a mayo/catsup mixture (Hey, if you're going to eat fried food you might as well over do it, right?)  A few of my other favorite Gluten Free appies include the Pork Tostadillas, little baby carnitas tostadas with guacammus (guacamole/hummus mixture), tomato, queso fresco, cilantro and marinated onion.  Very nice textures and taste.

The Nachos Montana are great as well, but order with caution!  The jalepeno slices are many.......House-made corn chips, four cheese blend, black bean, green onion, tomato, jalapeno, sour cream - Choices include:Shredded chicken, beef or pork, grilled chicken, crispy chicken or pork chile verde.

My Vegan friend was so happy that they custom made her some Vegan Lettuce Wraps.  The menu offers them with Grilled chicken breast, dried mango, pineapple and cherry, toasted pumpkin seed, macadamia nut, passion fruit vinaigrette. Served with five romaine cups....but the great thing about this amazing place is that they will gladly help with your dietary restrictions if possible!

For main dishes I used to get a lot of burgers but a  few things happened around the time that Joe took over.  He revamped the menu quite a bit.  He kept a lot of items but he changed up quite a bit as well.  I ended up becoming gluten free and stopped eating regular burger buns, which was fine because I learned that my favorite thing on the Ticoz menu (and now my signature dish!) is the Blue Corn Chicken Enchilada's!

They have shredded Chicken, Green Chili, Cheese, and a Sour Cream Green Chili Sauce!  That sauce is phenomenal!  It's served with rice and grilled zucchini but I sub out Pinto Beans for the Zucchini because they are so darn good!

 The Coconut Curry Rice is really flavorful and gluten free as well.  It has generous amounts of sauteed bell pepper and onion with mild or spicy curry.  Your choice of  shredded chicken, beef or pork. 

The Tacos are really good as well.  You get two corn or flour tacos, cabbage, chipotle crema, avocado crema, marinated onions.  Choice of shredded chicken, beef, pork or vegetarian. There are some more meat options for an additional price too.  Served with rice and pinto beans.

The thing is that you just have to go down and check this place out.  There are a lot of other menu items which work for the gluten free crowd.  Ask the servers to help you out.  You really can't go wrong!  Grab a drink too!  The Happy Hour Half off Signature Cocktails is a deal and they are heavy on the pour ;o)  Try a blood orange Margarita!!!!!!!!!!!!  3:00 to 6:30 daily, currently.

Take a look around the menu and then get your body in there and try it!  Tell them that Susan Martin sent you!  Have a cold drink and try some excellent Latin Fusion food!  Take a walk on the Ticoz side of life!  Your tummy will thank you!

Check out their website!

See what yelp says about them!

Want to know what Trip Advisor says?

*Please make sure that the items you are ordering are gluten free and you feel safe with them.  I make suggestions on the items that work for me.  Be in charge of your own health and be safe by making your own decisions!  As always, stay healthy!

Ham and Bean Crock Pot Soup!

When you have a big ol' hambone you just have to make some soup!  This is a really easy recipe and you'll get so many compliments!

 On the stove, saute in olive oil the following until tender, do not overcook!

Mirepoix:
1 c. celery chopped
1 medium onion
1 c. carrots chopped
+3 to 4 cloves chopped fresh garlic


Put the whole Ham Bone in the crock pot. 

Add about 3 cans of beans, I used one Great Northern and two White Beans, but use what you have! If you are comfortable with dry beans, then soak and go for it.  I like canned.

Add one can of tomatoes, I used fire roasted, but use whatever kind you want.

Add the Mirepoix in as well.

Now add enough liquid to cover almost to the top of the ham bone.  I used chicken stock but you can use vegetable stock or water.  Again, your choice!

Now it's time to season.  I added Ancho Chili Powder, Black Pepper, a little cumin and some Frank's Red Hot Sauce.  DO NOT ADD SALT!  It might end up too salty, depending on how salty the ham is.  I leave this until about the last hour or so.........check it then and add if needed!

Start the Crock Pot on high for two hours, then turn it to low for the next 3 to 5 hours. 
Take the Ham Bone out and rest it on a cutting board.  Strip the meat off and add back the the soup.  At this point, you can use an immersion blender (so easy and what I do!) or take part of the soup carefully out and put into a blender.  You want about half to two thirds of the soup blended.  Use your judgement on when the consistency is right.

Taste the soup to adjust any seasonings at this time....adding Fine Grade Sea Salt IF NEEDED!


At this point it's ready!  I serve mine with corn bread.  You can even use the cornbread as a base with the soup on top.  It's up to you!

This soup is even better after a day or two in the fridge...it's customizable and really a hit!

Yummiest Broccoli, Rice, Chicken Saute!

We have a rice cooker and there is always rice left over when I make a rice dish.  That means I need to make an additional rice dish within a few days to use up this rice..........or make the pups really happy and give it to them (along with bananas, bell peppers, sweet potatoes or any other pup friendly items laying around!).

I usually bake this dish but it sometimes can be rather dry.....so I decided to  saute and serve it this time.  Boy, was that a great idea!!!  It was a hit!

So you just saute one package of chicken tenders or any type of boneless chicken you want to use.  You can leave it in strips or cut it up.  Your preference rules!  I cook mine with chopped onions and bell peppers, adding fresh garlic near the end.  You can use oil in the pan if needed.....I use a bit of EVOO.  If you cover the pan, the chicken should produce some stock and I keep this in the pan and do not pour it out.  IF your chicken is a bit dry you can add some chicken stock.

When the chicken is thoroughly cooked, I add some left over rice (about 4 to 5 cups) and let it absorb that yummy stock! I then add a small package or two small heads  (but not frozen) broccoli  I also add some Ancho Chili powder, garlic salt, pepper and sea salt to taste.  I add a bit of nutmeg too just for a little pizzazz.  Right before serving I will add about a cup of sour cream and cheese to taste.

This dish gets rave reviews from family!  Try it and let me know!

Best Crockpot Meal EVER! Crockpot Lasagna....

The thing that I don't like about making lasagna is that it comes out kind of dry most of the time.  Well, when I saw the recipes for crockpot lasagna my first thought was:  YUCK!  But then I kept seeing it around the Net.  I have to admit it peaked my interest.  I love that it takes 2.5 hours on High and it's perfect!  I made it two different ways  and I like them both.  The whole thing is SO easy to personalize that I will tell you the two basic recipe ideas but you can use one or combine the layers you want to come up with YOUR signature lasagna!  So easy!

The first time I made it the "traditional red sauce way."  The second time I made a white lasagna.  Mix up the layers any way you want for the desired meal.

Put down a little  sauce of choice. This can be red sauce or white/bechamel sauce.  Then get out your lasagna noodles and just break it up dry to make a layer in the crockpot. (Mine is gluten free Rice, of course!)  Then do whatever layers you want!  Combine them for a fun version or stick to white or red sauce.

1. A layer consisting of ricotta (or for a creamier version I use cottage cheese), egg and Italian spices and/or fresh basil mixed up first.

2.  Meat of choice.  I use ground turkey with onion and red bell pepper but you could do hamburger, sausage or anything else you want.

3. White/Bechemal sauce:  Saute equal parts butter and flour till it smells nutty, then add milk.  When it gets thicker, add cheese if wanted. Yes, I like cheese!

4. Veggies Unlimited:  This layer is whatever veggies you want to put in a food processor and make it chunky or smooth.  I use mushrooms, onions, bell peppers, fresh garlic, fresh tomatoes and spinach.  You can use any veggies you like!  The more the merrier!

5. Red sauce;  homemade, jarred;  whatever floats your boat!  Four cheese, marinara, vodka sauce, there are a million different choices so make a new one each time!

6.  Total cheese layer.  I use mostly mozzarella but I like to include a little colby jack or other mild cheeses.  Fontina is really good!

Layer any way you want to just add noodles about every third layer or so.  Stop when you're out of noodles. (They come about 8 to 12 to a package and you use 2 to 3 per layer.........)

If you use mostly white layers, I will add some basic milk on top of the whole lot just to keep some moisture.  You could use chicken stock as well.  Make sure it's moist enough.  Then just put the lid on and make sure you check it at 2.5 hours on high.  Turn down to stay warm if the noodles are done.  That is it!  Enjoy!!!!